Arugula Strawberry Salad with Pickled Red Onions, Feta, Pistachios, Avocado and Strawberry Vinaigrette is a fresh, ultra flavorful salad perfect for serving as a side dish! Add your favorite protein to turn it into a main entree!
What makes a salad amazing?
Well. I have opinions.
There needs to be a sweet element, a tangy element, a creamy element, lots of bulk, plenty of crunch, and the whole thing needs to be vibrant and pretty.
For me, provided the above mentioned boxes are checked, I am SUPER into salad. If one of more are missing? Foggetaboutit.
This strawberry salad with pickled red onions, feta cheese and homemade strawberry vinaigrette fills all my salad needs with flying colors.
The best part? You can add grilled chicken for a filling, well-balanced meal that takes your taste buds for a real wild ride.
About 17,000 years ago, I posted a recipe for Pickled Red Onions. Have you pickled onions yet? It’s fun! And easy. And makes a salad extra pleasy (<- don’t punch me). There’s just something about the pickled version of an onion that takes the whole experience up a notch.
But don’t worry…I know we’re all short on time and attention span these days, so if you need to keep your onions un-pickled, I won’t judge you.
Let’s make this recipe!
How to Make Strawberry Salad with Strawberry Vinaigrette:
If making the pickled red onions, prepare them first! They will take some time to pickle.
While your onions are pickling, prepare the vinaigrette. To do so, add all ingredients to a small blender and blend until thick and smooth. Keep it in a sealed jar in the refrigerator until you’re ready to use it.
Once you have your pickled red onions and vinaigrette ready, add the remaining salad ingredients to a large serving bowl. Add in desired amount of pickled red onions and strawberry vinaigrette. Toss everything together until well-combined and serve!
Need main dish suggestions? Here are some ideas:
Suggestions for Serving:
- Orange Ginger Grilled Chicken
- Mustard Baked Salmon
- 4-Ingredient Mediterranean Stuffed Salmon
- Instant Pot Garlic Herb Rotisserie Chicken
- Paleo Beef Stroganoff
- Beef and Lentil Chili
Enjoy!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Arugula Spinach Strawberry Salad
Ingredients
- 2.5 ounces baby arugula
- 2.5 ounces baby spinach
- 1.5 cups ripe strawberries trimmed and chopped
- 1 ripe avocado peeled and sliced
- 1/3 cup feta cheese
- 1/3 cup pickled red onions
- 1/4 cup raw shelled pistachios
Strawberry Vinaigrette:
- 2/3 cup ripe strawberries chopped
- 1/4 cup avocado oil
- 2 Tbsp balsamic vinegar or rice vinegar
- 1.5 Tbsp honey or pure maple syrup
- 1.5 Tbsp stone ground mustard or dijon mustard
- 1/4 tsp sea salt to taste
Instructions
- If making the pickled red onions, prepare them first! They will take some time to pickle.
- While your onions are pickling, prepare the vinaigrette. To do so, add all ingredients to a small blender and blend until thick and smooth. Keep it in a sealed jar in the refrigerator until you’re ready to use it.
- Once you have your pickled red onions and vinaigrette ready, add the remaining salad ingredients to a large serving bowl. Add in desired amount of pickled red onions and strawberry vinaigrette. Toss everything together until well-combined and serve!
At the top of the blog post, you mention that there are pistachios in the salad, and you can see them in the picture, but they aren’t mentioned anywhere else in the recipe?
Hi Stephanie! Thanks for pointing this out! I add about 1/4 cup of pistachios to the salad. xoxo