Strawberry Salad with Spinach and Arugula
Craving something fresh and vibrant? This Strawberry Salad with Spinach and Arugula combines the sweetness of strawberries with the peppery kick of arugula. Tossed with goat cheese and crunchy almonds, it’s the perfect addition to any meal. Make this easy salad tonight for a delightful experience!
Equipment
- Nordic Ware Aluminum Half Sheet Pans
- Pre-Cut Parchment Paper Baking Sheets
Ingredients
- ½ tablespoon salted butter
- ½ cup sliced almonds
- 1 tablespoon light brown sugar
- 2.5 ounces fresh baby spinach
- 2.5 ounces fresh arugula
- 3 ounces crumbled goat cheese
- 1½ cups sliced fresh strawberries
- Poppy seed dressing
Instructions
- Prepare the almonds: Place a sheet of parchment paper or a silicone baking mat on a rimmed baking sheet. In a nonstick skillet, melt the salted butter over medium heat. Once melted, add the sliced almonds and stir to combine. Add the light brown sugar and stir to coat. Cook, stirring constantly, until the sugar has melted and the almonds are golden brown, 2-3 minutes. Immediately pour the almonds onto the lined baking sheet, using your spatula to spread them into an even layer. Allow to cool completely before adding to the salad. Make the salad: In a serving bowl, arrange the greens, goat cheese, sliced strawberries, and as many of the caramelized almonds as desired. Just before serving, dress with the poppy seed dressing or serve the dressing tableside for guests to add as they like.
Notes
- If you don’t care for the peppery flavor of arugula: feel free to use just spinach in this salad.
- Caramelized almonds: can be stored in an airtight container at room temperature for 4-5 days, so feel free to make them ahead of time.
- Makes: 6 small or 4 larger servings. Recipe nutrition facts based on 6 servings without dressing.