Strawberry Arugula Salad with Strawberry Balsamic Vinaigrette is the perfect way to celebrate strawberries with a savoury dish. We so often use them in desserts, it is fun to mix it up! The strawberries complement the peppery arugula and toasted pecans so well and the basil adds a fresh twist. This summer salad is filling enough to be a meal because it is high in healthy fats from the vinaigrette and protein from the pecans and quinoa. I’m currently dairy-free, but you can totally add feta cheese for a salty tangy bonus.
We are making Strawberry Arugula Salad with Strawberry Balsamic Vinaigrette in my July Corporate Cooking Classes along with a Strawberry Rhubard Crip.
Virtual cooking classes are an excellent remote team-building experience where attendees cook along with me. Food is really just an excuse to engage. I have been teaching these classes since the start of the pandemic and am able to create an experience that fosters engagement with all attendees.
Employees are bored at home and looking to learn a new skill. They are also craving personal connection now more than ever. Virtual cooking classes are a fun way to bring people together from the comfort of their own kitchens to connect over yummy food.
Health Benefits of Arugula
I love the bold peppery flavour of arugula in salads, it really wakes up your taste buds! It is a great food for a date because it can be chewed, just like parsley, to reduce bad breath. Arugula is a cruciferous vegetable that has a ton of micronutrients and health benefits.
- It is excellent for bone health due to high concentrations of vitamin K and calcium
- Like most cruciferous vegetables, arugula contains glucosinolates and antioxidants which have anti-cancer benefits
- Arugula is high in folate which is an energizing B-vitamin that supports the production of DNA and genetic material. This vitamin is particularly important for pregnant women.
- It is high in vitamin A and antioxidants that are known to promote eye health.
Strawberry Arugula Salad with Strawberry Balsamic Vinaigrette Recipe
vegan & gluten-free
Prep time: 20 minutes | Cooking time: 15 minutes | Serving Size: 4
- 1 cup water
- 1/2 cup uncooked quinoa
- 1 cup pecans, chopped
- 8 cups arugula
- 3 cups strawberries, diced
- 1/2 cup basil, chiffon
Strawberry Balsamic Vinaigrette
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup strawberries
- 1/4 cup honey
- 2 tsp Dijon mustard
- 1/4 tsp salt
- Bring water to a boil, add quinoa and bring to a boil once more. Cover, lower heat and simmer for 10 minutes. Once cooked, allow time to completely cool.
- Place pecans in a dry frying pan on high heat. Toast by constantly shaking them until golden and fragrant, 3 minutes. This step is optional, but it makes it quite tasty.
- In a small food processor, blend together olive oil, balsamic vinegar, strawberries, honey, Dijon mustard, and salt.
- In a large bowl add the cooled quinoa, arugula, strawberries, basil and red onions. Add dressing and toss to coat.