Description
This vibrant Strawberry Cucumber Salad combines peppery greens, sweet strawberries, crisp cucumbers, creamy goat cheese, and a homemade strawberry balsamic dressing. Topped with a crunchy, savory pistachio granola, it’s a refreshing and elegant dish perfect for summer gatherings or an elevated lunch.
Ingredients
Units
Scale
Salad
- 10 to 12 cups arugula and spinach greens
- Kosher salt and pepper, to taste
- 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
- 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, to taste
- 1/2 cup olive oil
Instructions
- Prepare the Salad – Place the arugula and spinach greens in a large bowl. Toss with a generous pinch of kosher salt and freshly cracked black pepper. Add the sliced strawberries, cucumbers, and shallots. Crumble the goat cheese on top of the greens and vegetables.
- Make the Savory Pistachio Granola – In a skillet over medium heat, warm the olive oil. Add the chopped pistachios, sunflower seeds, and oats. Toast, stirring often, for 2 to 3 minutes until lightly golden and fragrant. Drizzle in honey, then add grated lemon zest, dried chives, garlic powder, salt, black pepper, and crushed red pepper flakes. Stir to coat and combine thoroughly. Remove from heat and spread the granola on a parchment-lined surface to cool. Once cooled, crumble it for topping.
- Blend the Strawberry Balsamic Dressing – Combine the chopped strawberries, balsamic vinegar, minced garlic, honey, lemon juice, kosher salt, pepper, and olive oil in a blender. Blend until completely smooth. The dressing can be prepared a day ahead and refrigerated in a sealed container. Shake or whisk before using.
- Assemble and Serve – Drizzle the strawberry balsamic dressing over the salad. Top with the savory pistachio granola, then serve immediately for the freshest texture and flavor.
Notes
- The granola and dressing can be made ahead and stored separately until ready to serve.
- For extra crunch, add more pistachios or sunflower seeds to the granola.
- Feel free to substitute feta cheese for goat cheese if preferred.
- Best served immediately after assembling to keep greens crisp.
Nutrition
- Serving Size: about 2 cups
- Calories: 270
- Sugar: 9g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
