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Myra’s Recipes: Strawberries, Arugula, Yum!

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It’s May! The weather is warming up, and bright red, fragrant strawberries are showing up in abundance at our farm stand in Carmel Valley, and at our local farmer’s markets. First cultivated in ancient Rome, strawberries (which are actually a member of the rose family) are now the most popular berry fruit in the world. I love eating them fresh, cut up on cereal, and dipped in melted chocolate.  I also enjoy them on salads, and this is a great one to try. I particularly like the combination of strawberries with spicy arugula, succulent endive, creamy goat cheese and the sweet crunch of toasted pecans. The golden balsamic dressing is a perfect complement, and I toss the berry slices in a bit of the dressing before adding them to the salad. 

I always buy organic strawberries. The chemicals used to grow conventional strawberries are especially toxic, and strawberries are always on the Environmental Working Groups list as a produce item with the most pesticide residues. So choose organic if at all possible, and enjoy the Earth’s delicious bounty! 


Take Today’s Step and serve this delightful salad to your family, your friends…or just for yourself! Do you toss fruit into your salads often? What are your favorites? Share in Comments below.

  • Strawberry, Arugula & Endive Salad with Goat Cheese and Pecans

  • Serves 4  |  Prep time: 30 minutes
  • Ingredients

  • GOLDEN BALSAMIC VINAIGRETTE (makes about 1/2 cup):
    1/4 cup + 2 tablespoons extra-virgin olive oil 
    2 tablespoons Golden balsamic vinegar
    1 teaspoon Dijon mustard
    1/2 teaspoon Salt
    Freshly ground black pepper
    4 ounces Earthbound Farm Organic Baby Arugula (about 8 cups, lightly packed)
    4 Belgian endives
    1 pint Earthbound Farm Organic Strawberries
    (stems removed, cut lengthwise into thin slices)
    4 ounces Soft goat cheese (chèvre, crumbled, about 3/4 cup)
    1/2 cup Raw, unsalted pecans (toasted and coarsely chopped)
  • Directions

  • To make the vinaigrette, combine the oil, vinegar, mustard, salt and a few grinds of black pepper in a small jar. Seal tightly and shake vigorously to combine. Set aside at room temperature.
  • In a small bowl, toss the strawberries with 1 tablespoon of dressing. Place the arugula in a large salad bowl.
  • Discard any bruised or discolored leaves from the endives. Cut crosswise into thin slices starting at the tip end. Discard the stem end. Add the endive to the arugula and toss to combine. Add some of the vinaigrette and toss again. Taste and add more dressing if desired.
  • Transfer the salad to a large platter or divide among salad plates. Arrange the strawberries atop the greens, and sprinkle with goat cheese and pecans. Serve immediately.

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