Strawberry Arugula Salad with Salted Caramel Walnuts
Strawberry Arugula Salad with Salted Caramel Walnuts and a spicy honey vinaigrette is a beautifully curated summer berry salad with a little something for all your tastebuds.
Servings: 6 servings
Ingredients
- 4 handfuls of fresh arugula
- fresh strawberries, about 12, hulled and halved
- About 1/2 cup crumbled sheep's milk feta cheese
caramelized walnuts
- 1 cup walnut halves
- 3 Tbsp brown sugar
- pinch salt
- 1 tsp butter
dressing
- 1/3 cup walnut oil or any oil you prefer
- 3 Tbsp white balsamic vinegar
- 1 tsp hot pepper flakes, or use more to your taste
- 1 tsp honey
- 1/2 tsp Colemans mustard
- salt to taste
Instructions
- To make the caramel walnuts, put the nuts, sugar, butter, and salt into a small sauté pan and heat over medium heat, stirring constantly, until everything melts and coats the walnuts. Turn them out onto parchment or foil to cool.
- Make the dressing by putting all the ingredients into a small jar and use an immersion blender to emulsify into a smooth dressing. You can also do this in a small food processor, or with a whisk, but an immersion blender is perfect. Be sure to taste the dressing to adjust the ingredients to your liking.
- To assemble the salad lay the arugula in a wide shallow salad bowl, and top with the strawberries. Crumble the feta over everything.
- Give the walnuts a rough chop and add them to the salad. Dress, toss, and serve.
Notes
Don't dress this salad until the minute you are ready to serve. You might also consider serving the dressing on the side, for people to help themselves.