Strawberry and Arugula Salad with Hazelnut Dressing Recipe

Name: Strawberry and Arugula Salad with Hazelnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hazelnuts (3 oz); 1 tablespoon Sherry vinegar; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon minced shallot; 1 teaspoon sugar; 2 tablespoons canola oil; 2 teaspoons hazelnut oil; 3/4 lb arugula (9 cups), tough stems discarded; 1/2 lb strawberries (1 1/2 cups), trimmed and quartered lengthwise; 1/2 cup mild fresh goat cheese (2 oz), crumbled

Servings: persons

1/2 cup hazelnuts (3 oz)
1 tablespoon Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1 teaspoon sugar
2 tablespoons canola oil
2 teaspoons hazelnut oil
3/4 lb arugula (9 cups), tough stems discarded
1/2 lb strawberries (1 1/2 cups), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 oz), crumbled

1
Preheat oven to 350F.
2
Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes.
3
Rub warm nuts in a kitchen towel to remove skins (don't worry if some skins don't come off).
4
Cool nuts, then coarsely chop.
5
Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste.
6
Add oils in a slow stream, whisking until combined well.
7
Toss together arugula, strawberries, hazelnuts, and dressing.
8
Divide salad among plates and dot with goat cheese.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup hazelnuts (3 oz), 1 tablespoon Sherry vinegar, 1 1/2 teaspoons fresh lemon juice, 1 teaspoon minced shallot, and more.

Yes, Strawberry and Arugula Salad with Hazelnut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Strawberry and Arugula Salad with Hazelnut Dressing

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