Description
A refreshing and vibrant Strawberry Cucumber Salad featuring mixed greens, fresh strawberries, cucumbers, and a tangy strawberry balsamic dressing, complemented by a savory pistachio granola for added crunch and flavor.
Ingredients
Units
Scale
Salad
-
- 10 to 12 cups arugula and spinach greens
- kosher salt and pepper
- 1 1/2 cups sliced strawberries
- 4 baby seedless cucumbers, thinly sliced
- 1 medium shallot, thinly sliced
- 2 to 3 ounces goat cheese, crumbled
- savory pistachio granola
Savory Pistachio Granola
-
- 2 teaspoons olive oil
- 1/3 cup pistachios, chopped
- 3 tablespoons sunflower seeds
- 3 tablespoons old-fashioned oats
- 1 tablespoon honey
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
Strawberry Balsamic Dressing
- 1/2 cup chopped strawberries
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 2 teaspoons honey
- 1/2 lemon, juiced
- kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Assemble the salad: Place the mixed arugula and spinach greens in a large bowl. Toss them with a pinch of kosher salt and freshly cracked pepper to taste. Add the sliced strawberries, cucumbers, and shallots, distributing them evenly across the greens. Crumble the goat cheese over the top.
- Drizzle with dressing: Pour the prepared strawberry balsamic dressing over the salad, ensuring everything is lightly coated for maximum flavor.
- Prepare the savory pistachio granola: Heat olive oil in a skillet over medium heat. Add the chopped pistachios, sunflower seeds, and oats, stirring consistently for 2 to 3 minutes until they begin to toast and turn golden. Drizzle in honey and add the lemon zest, dried chives, garlic powder, salt, black pepper, and crushed red pepper flakes. Stir until well combined. Remove the mixture from heat and spread it on parchment paper to cool. Once hardened, crumble the granola into smaller pieces.
- Top the salad: Sprinkle the granola over the salad as a crunchy topping. Serve immediately and enjoy!
- Make the dressing: Combine chopped strawberries, balsamic vinegar, minced garlic, honey, lemon juice, kosher salt, and pepper in a blender. Blend until smooth and creamy. This dressing can be made ahead of time and stored in a sealed jar or container in the refrigerator. Shake or whisk well before use.
Notes
- You can customize the salad by adding other seasonal fruits like blueberries or raspberries.
- The savory pistachio granola can be prepared in advance and stored in an airtight container for up to a week.
- For a vegan version, substitute the goat cheese with a plant-based cheese or skip it altogether.
- Adjust the sweetness and tartness of the dressing by tweaking the ratio of honey and balsamic vinegar to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 8mg
