This salad is a showstopper and it takes about as much time to make as a normal chopped veggie salad! It’s also a great way to eat up those last few strawberries (or blueberries or maybe peaches) before the first frost kicks in.
The peppery bite of the arugula along with the tartness of the dressing contrasts beautifully with the sweetness of the strawberries and the candied walnuts
The bowl is by Andrea Keim you can find more of her work here.
End of Summer Strawberry Salad (Gluten-Free, Dairy-Free)
1 tsp good brown mustard
1 lemon juiced
2 Tbsp rice vinegar or other light vinegar
2 Tbsp olive or other oil
lots of freshly cracked pepper
1-2 Tbsp sugar
1 handful of walnuts (or pecans, or whatever nuts you like), chopped
canola or olive oil
Other Salad Stuff:
1 container/bag of arugula
1 large handful of strawberries sliced or quartered
- Heat a nonstick pan with to medium heat. Add in the oil, sugar and nuts and stir until the sugar becomes a sticky mess and coats the walnuts. Immediately dump the nuts out (or they will burn) onto something like a plate or parchment paper to cool. (pour some hot water in the pan to dissolve the sugary mess to make clean-up easy later)
- Mix up the dressing ingredients in a bowl or salad shaker thing.
- Wash the arugula, toss the strawberries and nuts on top and dress with the lemon vinaigrette (and if you are like me, a LOT of fresh ground pepper), and enjoy!
Note: The nuts can be made ahead of time, they will keep for a few days in the fridge or your counter if it is cool (and ant free!)