- Prep
- 25 min
- Total time
- 25 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 260 kcal
Quick summary
“A fresh salad that combines strawberry slices, whole blueberries, and crumbled feta cheese over a crispy base of arugula and green leaves. Drizzled with a sweet and sour vinaigrette of maple syrup, lemon, and toasted pecans.”
What you need to know
- The salty feta cheese balances the natural sweetness of the red fruits and the mild sweetness of the maple syrup.
- Pecan nuts toasted previously in the skillet provide a crunchy element contrasting with the soft leaves.
- The vinaigrette emulsified with Dijon mustard unites the olive oil and lemon juice, coating the leaves evenly.
Ingredients
Main
- cups (about 250g), sliced Fresh strawberries
- cup (about 150g) Fresh blueberries
- g, crumbled Feta cheese
- cup, toasted and coarsely chopped Pecans or almonds
- cups (about 150g) Arugula or mixed green leaves (baby spinach, lettuce)
- unit, thinly sliced (optional) Small red onion
- cup Extra virgin olive oil
- tablespoons Maple Syrup
- tablespoons Fresh lemon juice
- teaspoon Dijon mustard
- teaspoon, or to taste Sea salt
- teaspoon, or to taste Freshly ground black pepper
Instructions
Principal
- Prepare the greens: In a large salad bowl, add the arugula or mixed greens. Make sure the leaves are well washed and dried to prevent the salad from becoming watery. The professional technique is to use a salad spinner.
- Prepare the ingredients: Slice the strawberries and, if using, the red onion. Make sure the feta cheese is crumbled and the pecans (or almonds) are toasted and chopped. The secret of this recipe is the quality of the fresh ingredients.
- Combine in the salad bowl: Over the green leaves, distribute evenly the sliced strawberries, whole blueberries, crumbled feta cheese, chopped walnuts, and, if using, the sliced red onion. Keep the ingredients separate before mixing.
- Prepare the sauce: In a small bowl, combine the olive oil, maple syrup, lemon juice, Dijon mustard, sea salt, and black pepper. Whisk vigorously with a wire whisk until the sauce is emulsified and smooth. In simple terms: beat well until creamy.
- Serve the salad: Drizzle the dressing over the salad just before serving. Gently mix all ingredients so the sauce covers every leaf and piece of fruit. The most important tip is not to add the dressing too early so as not to wilt the leaves. Serve immediately and enjoy!
Chef's tips
- Dry the arugula leaves completely in the salad spinner so that the dressing adheres without diluting in water.
- Toast the pecans over low heat for 3 minutes until they release an almond aroma before chopping coarsely.
- Drizzle the citrus vinaigrette only at the exact moment of serving to prevent the leaves from wilting prematurely.
Variations
- Add thin slices of ripe and firm avocado to add creamy unctuousness to the fresh salad.
- Add poppy seeds or toasted white sesame seeds to the vinaigrette to enrich the look of the dish.
- Mix cold grilled chicken breast cubes to turn the salad into a complete summer meal.
Substitutions
- Feta cheese can be replaced by fresh goat cheese (chèvre), smoked ricotta, or cured Minas cheese.
- Maple syrup can be swapped for pure bee honey or blue agave nectar.
- The pecans can be replaced with toasted sliced almonds, traditional walnuts, or cashews.
How to store
Keep the washed and dried leaves with the fruit in a container lined with paper towels for up to 2 days in the refrigerator. Keep the feta cheese, toasted walnuts, and vinaigrette in separate containers to assemble at the time of serving.
Can it be frozen?
Freezing is completely discouraged, as the arugula leaves and fresh fruits lose all cellular water and crisp texture in the freezer.
What to serve with
Pairs perfectly with grilled salmon, leek quiche, a glass of dry rosé wine, or Swiss lemonade.
Frequently asked questions
Can I use frozen red fruits in this salad?
It is not recommended, as frozen red fruits release a lot of water when thawing and become wilted, staining the feta cheese and softening the green leaves.
How to prevent red onion from having an excessively pungent flavor in the salad?
Slice the red onion very thinly and soak in a bowl with ice water and a few drops of vinegar for 10 minutes; then, drain and dry before adding to the leaves.
What is the best variety of green leaves for this fruit combination?
Wild arugula is ideal because its bitter and peppery touch cuts through the sweetness of the strawberries and blueberries, but a mix with baby spinach also yields an excellent balance.
Can the maple syrup vinaigrette be prepared in advance?
Yes, mix the olive oil, lemon juice, Dijon mustard, and syrup in a closed glass jar and store in the refrigerator for up to 5 days; shake well before drizzling the salad bowl.
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