
Strawberry-Arugula Salad with Toasted Almonds and Mint
Ingredients
- 6 cups baby arugula
- 1 cup cooked quinoa
- 1 cup strawberries, hulled and sliced
- 1/2 cup roasted, salted almonds, coarsely chopped
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh mint leaves
- Kosher salt
- 3 to 4 Tbsp Lemon Vinaigrette
- 1/4 cup crumbled sheep's milk feta (optional)
For Lemon Vinaigrette
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- Kosher Salt
- Freshly ground black pepper
Instructions
For Lemon Vinaigrette
- In a medium bowl, whisk the honey and mustard to combine.
- Whisk in the lemon juice and then the oil. Season with salt and pepper. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
For Salad
- Combine the arugula, quinoa, strawberries, almonds, onion, mint, and 1/2 tsp salt in a large bowl.
- Add 3 Tbsp of the vinaigrette and toss to coat. Taste and add the remaining 1 Tbsp vinaigrette and additional salt as desired. Sprinkle with the feta (if using) and serve.