Description
This Strawberry and Goat Cheese Salad blends sweet and juicy strawberries with creamy and tangy goat cheese to make one satisfying and delicious summery salad. Adding thinly sliced sugar snap peas along with chopped pecans provides the crunchy texture that will keep you coming back for more after each bite.
Ingredients
Units
Scale
- 1/2 cup white balsamic vinaigrette, divided
- 4 oz. arugula (about 8 cups lightly packed)
- 1 lb. strawberries (washed, drained and hulled), chopped
- 1 cup thinly sliced sugar snap peas
- 1/2 cup chopped toasted pecans, plus more for serving
- 4 oz. goat cheese, crumbled
Instructions
- Place half the dressing in the base of a large mixing bowl. Add arugula and toss until well coated. Add strawberries, peas and pecans and gently toss until well coated. Transfer to a serving platter and top with crumbled goat cheese and more pecans. Serve with more dressing on the side.
Notes
- Using white balsamic vinaigrette will help maintain the vibrant color of the strawberries.
- To make ahead, prep the strawberries and peas and store in separate airtight containers in the refrigerator for up to 1 day. Assemble the salad just before serving.
- We don't recommend storing leftover salad once dressed, but arugula is firm and will hold its shape and texture for about 1 day store in an airtight container in the refrigerator.
- Prep Time: 10 min.
- Cook Time: 0 min.
- Category: Salads
- Method: No Cook
- Cuisine: American