Ingredients
Salad
- 10 to 12 cups arugula and spinach greens
- Kosher salt and pepper, to taste
- 1 ½ cups sliced strawberries
- 4 baby seedless cucumbers, thinly sliced
- 1 medium shallot, thinly sliced
- 2 to 3 ounces goat cheese, crumbled
- Savory pistachio granola (see below)
Savory Pistachio Granola
- 2 teaspoons olive oil
- ⅓ cup pistachios, chopped
- 3 tablespoons sunflower seeds
- 3 tablespoons old fashioned oats
- 1 tablespoon honey
- ½ teaspoon freshly grated lemon zest
- ½ teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
Strawberry Balsamic Dressing
- ½ cup chopped strawberries
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 2 teaspoons honey
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- ½ cup olive oil
Instructions
- Prepare the salad base: Place the arugula and spinach greens in a large bowl. Season with a good pinch of kosher salt and freshly cracked black pepper. Add the sliced strawberries, cucumbers, and thinly sliced shallots to the greens. Crumble the goat cheese evenly over the mixture.
- Make the savory pistachio granola: Heat the olive oil in a skillet over medium heat. Add chopped pistachios, sunflower seeds, and oats, tossing frequently. Cook for 2 to 3 minutes until the mixture starts to toast lightly. Drizzle honey over the seeds and nuts, then sprinkle in lemon zest, garlic powder, dried chives, salt, pepper, and crushed red pepper flakes. Stir well until all ingredients are combined and fragrant. Remove from heat and spread the granola on parchment paper to cool completely. Once cooled, crumble over the salad.
- Prepare the strawberry balsamic dressing: Combine chopped strawberries, balsamic vinegar, minced garlic, honey, lemon juice, kosher salt, pepper, and olive oil in a blender. Blend until smooth and emulsified. This dressing can be prepared up to one day ahead and stored refrigerated in a sealed container. Shake or whisk before using.
- Dress and serve: Drizzle the strawberry balsamic dressing over the salad. Toss gently to combine all ingredients. Top with the savory pistachio granola and serve immediately for the freshest taste and texture.
Notes
- The savory pistachio granola adds a wonderful crunchy texture and unique flavor to the salad—don’t skip it!
- The dressing can be made ahead and refrigerated for up to 24 hours; just shake well before use.
- If baby seedless cucumbers are unavailable, thinly sliced Persian or English cucumbers make great substitutes.
- For a vegan version, replace goat cheese with a plant-based alternative and substitute honey with maple syrup in both the granola and dressing.
- Adjust the amount of crushed red pepper flakes in the granola to suit your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
