Arugula & Strawberry Salad

Arugula & Strawberry Salad

7 Reviews
From: EatingWell Magazine, April/May 2005

A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged balsamic vinegar, walnuts and strawberries, another one of springtime's jewels.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup chopped walnuts
  • 4 cups baby arugula, or torn arugula leaves
  • 2 cups sliced strawberries, (about 10 ounces)
  • 2 ounces Parmesan cheese, shaved and crumbled into small pieces ( ½ cup)
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 2 tablespoons aged balsamic vinegar, (see Ingredient note)
  • 1 tablespoon extra-virgin olive oil


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  • Ready In

  1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
  2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
  • Ingredient Note: Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring ½ cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 204 calories; 16 g fat(3 g sat); 3 g fiber; 11 g carbohydrates; 7 g protein; 52 mcg folate; 7 mg cholesterol; 6 g sugars; 0 g added sugars; 573 IU vitamin A; 45 mg vitamin C; 184 mg calcium; 1 mg iron; 249 mg sodium; 298 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 1 vegetable, 1 lean meat, 2½ fat

Reviews 7

July 16, 2019
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By: Julie L
We've been having this salad all summer long! I love arugula now! I have a delicious strawberry balsamic vinegar that I reduce until it’s a little syrupy and it is fantastic in this salad!
January 03, 2013
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By: Fajah Shamsid-Deen
Yummy salad! I made this salad as an appetizer and it was sooo good! I didn't have the Parmesan, so I used what was on hand - mozzarella that was cubed. I'm not too wild about nuts and omitted the walnuts but it was still delicious. As for the dressing, I used a strawberry vinaigrette (sparingly) which really awakened the strawberries in the salad. The peppery arugula and savory mozzarella were wonderful to experience for such and easy salad to combine and devour! Pros: Easy, healthy, nutritious and tasty
October 04, 2012
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By: EatingWell User
Dressing A sweet and sour poppy seed dressing is great with this salad as well! Cape Cod makes a good version of this dressing but you can make it yourself too.
April 04, 2012
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By: EatingWell User
How I love arugula! I love this simple salad. Aged balsamic is perfect with the peppery bite of arugula and the sweetness of strawberries. This is also delicious with manchego or goat cheese.
September 05, 2010
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By: EatingWell User
Delicious! Although I love arugula, I used a combination of baby spinach and arugula to appeal to more people, and the salad was gone in a flash. I also used regular balsamic vinegar that I reduced per the tip. Loved it.
May 02, 2010
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By: EatingWell User
Absolutely delicious. Simple and fresh and yummy!
February 22, 2010
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By: EatingWell User
This salad is awesome! My Mom made this one night when she came for dinner and we've made it several times since. It's easy and a wonderful combination of flavors. We have successfully used spinach leaves instead of Arugula. We also use the soft parmesan cheese in the tub that can be found at Whole foods. Enjoy!
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