In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

Strawberry, Feta, Argula & Walnut Salad

Published April 28, 2016 by Caitlin Sherwood

Print This Recipe

Serves: 2 | Active Time: 10 minutes

Ingredients:

For the Salad:

4-5 cups baby arugula

1/4 cup feta crumbles

5-10 strawberries, tops removed and quartered

1/4 cup toasted walnut pieces

Freshly ground black pepper

For the Vinaigrette:

1/4 cup extra virgin olive oil

3 tablespoons white balsamic vinegar (I like this brand -affiliate link!)

1 teaspoon dijon

1 tablespoon minced shallot

Pinch of salt

Directions:

In a ball jar (affiliate link!), combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.