Recipe for: Arugula and Fruit Salad - photo 1
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Recipe for: Arugula and Fruit Salad

Salads Vegetarian Dishes 15 min Easy 44 wyświetleń ~47.11 PLN - (0)
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Description

A light, spring salad combining peppery arugula with juicy strawberries and sweet pear, complemented by creamy goat cheese and crunchy nuts. The dressing made with canola oil and balsamic vinegar, with a delicate mustard emulsion, enhances the sweetness of the fruits and softens the spiciness of the arugula. The dish is quick to prepare, visually striking (with a contrast of green, red, and white), and is perfect as a light appetizer or side for spring lunches. Serve chilled, preferably prepared just before consumption to keep the fruits firm.

Ingredients Used

Ingredients (11)

Servings:
4
  • Arugula 120 g
  • Strawberry 300 g
  • Pear 2 szt. (~360 g)
  • Ser kozi 120 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 15 ml
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~47.11 PLN (11.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula under running cold water. If the leaves are wet, spread them out on a clean kitchen towel and gently dry them with paper towels or a salad spinner for 1–2 minutes until the leaves feel dry to the touch. Dry leaves hold the dressing better, and the salad won't become watery.

Ingredients: Arugula
Use a sieve or salad spinner; if you don't have one, dry the arugula with a paper towel. Avoid squeezing the leaves too hard, as they may brown.
2

Wash the strawberries under cold water, dry them, and remove the green stems. Cut larger strawberries into quarters and smaller ones into halves. Evenly cut pieces will distribute the flavor evenly in the salad.

Ingredients: Strawberry
Use a sharp knife and a cutting board; when slicing strawberries, hold them gently to avoid crushing the flesh. Cut only the green parts, do not remove any flesh.
3

Wash the pear, cut it in half, remove the core with a spoon or knife, and then slice it into thin slices about 3–4 mm long. Slice just before serving to prevent the slices from darkening.

Ingredients: Pear
Use a sharp fruit knife and a stable cutting board. If you want to prevent browning, you can drizzle the slices with a bit of balsamic vinegar (adding honey also helps).
4

If you are using walnuts (optional), toast them in a dry skillet for 3–4 minutes over medium heat, stirring every 30 seconds, until you smell the nutty aroma and see slightly darker edges. Transfer to a plate to cool.

Use a medium non-stick skillet. Do not leave the nuts unattended — they can easily burn. After toasting, let them cool before adding to the salad.

Dressing

5

In a small bowl, combine canola oil, balsamic vinegar, and mustard. Add salt and pepper. If you are using honey (optional), add it now. Whisk the mixture vigorously with a fork or whisk for about 45–60 seconds until a smooth, slightly creamy emulsion forms (the oil and vinegar will combine into a uniform suspension).

Ingredients: Rapeseed oil, Balsamic vinegar, Mustard, Salt, Black pepper, Honey
Use a small bowl (about 300–400 ml) and a whisk or fork. If the dressing has separated, whisk for another 10–15 seconds. When the dressing becomes homogeneous and slightly thick, it is ready.

Assembly

6

In a large salad bowl, combine arugula, sliced strawberries, and pear slices. Crumble the goat cheese with your fingers or a fork into small pieces and sprinkle on top. Drizzle the dressing evenly (start with half the amount, you can add the rest to taste). Gently toss the salad with two large spoons or salad tongs for 20–30 seconds — the goal is to combine the ingredients without mashing the fruit.

Ingredients: Arugula, Strawberry, Pear, Ser kozi, Rapeseed oil, Balsamic vinegar, Mustard, Salt, Black pepper, Honey
Use a large bowl (at least 2–3 liters) and two large spoons or salad tongs. Gently mix from the bottom up, avoiding strong mashing of the fruits.

Finishing

7

Transfer the salad to plates or a serving platter. Sprinkle with toasted walnuts (if using) just before serving to keep them crunchy. Adjust the seasoning — if needed, add a pinch of salt, pepper, or a drop of balsamic vinegar.

Serve immediately. If the salad sits too long, the arugula will wilt, and the fruits will release their juice. Additionally, you can add fresh mint leaves or chopped fennel as a flavor variation.

Fun Fact

💡

Arugula has been valued since ancient times — the Romans added it to dishes and used it as an aphrodisiac. When combined with sweet fruits, it creates a flavor contrast that is characteristic of many Mediterranean salads.

Best for

lekki obiad przystawka na wiosenne przyjęcie piknik

Tips

🍽️ Serving

Serve the salad chilled. Serve on cool plates to keep the salad fresh longer. If preparing in advance, keep the ingredients separate (arugula separately, fruits separately, dressing in a closed container) and combine just before serving.

🥡 Storage

Store in the refrigerator for a maximum of 6–8 hours, preferably without dressing. If the salad has soaked up the dressing, drain the excess liquid and add fresh dressing before serving. Store the nuts separately in an airtight container to keep them from getting soft.

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