I love all kinds of salads but this arugula spinach strawberry pecan salad is super duper delicious!
“But isn’t everything you make delicious,” you ask?
Why yes! Thank you for saying so. But who would cook something and brag about it unless it is delicious?
Not me! Definitely not me.
I’m not the type of person who goes to a restaurant and orders just a salad. It makes me want to laugh hysterically even thinking about saying to the waiter, “Just a salad, thank you.”
Christopher would sit there blinking at me, my family would burst into laughter and someone would have to call the people in the white coats to take me away to a padded room.
There is one exception. The Cobb salad. You can see my version here. The reason it is the only exception is because it is a meal in itself. And when I go out to a restaurant, I want a meal, not “just a salad.”
But I will order a side salad like this one. Christopher and I usually share appetizer salads but only if they are bigger salads and not one of those little side salads some restaurants serve. It just wouldn’t do. Christopher would shovel that small salad into his mouth to get his fair share. . . or more.
Ask me how I know!
On to the Arugula Spinach Strawberry Pecan Salad
Above are the delicious ingredients for this strawberry pecan salad.
Front and center, the strawberries. Plump, juicy strawberries. We also have some arugula, spinach, pecans, cucumber, tomatoes and goat cheese.
I get out my shallow salad bowls, which I love because they hold the perfect amount of salady goodness.
Not sure why I always start with the light, peppery arugula, but I do. I put a handful in each bowl.
Time for the spinach. I add a few handfuls to the arugula. I use the same hands and mix up the greens.
I cut up some cucumber. I love using the English cucumbers. What do you like to use?
I slice off some circles and then cut them in half again. I place the half-rounds strategically in the bowl. We cannot neglect presentation, now can we?
Pretty as a picture, isn’t it?
Tomatoes anyone? I wash my little cherub tomatoes and place them on the salad.
Strawberry and goat cheese time.
The reason I took a photo of both of them without a picture of them each on their own is I was tired, alright??
Stop badgering me. 🙂
Actually, I had lovingly placed my strawberries for their close up, when suddenly I had to run and check something on the stove! By the time I got back, I forgot to take the photo before I crumbled on some goat cheese. Blogger problems! ?
Time for some nuts. I just love pecans on salads.
All that is left is to dress these beauties with some balsamic vinaigrette dressing and to eat them all up like good girls and boys.
I hope you enjoyed this recipe!
Christopher and I enjoy eating it.
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a salad loving comment.
And as always, may all your dishes be delish!
- 2 cups arugula
- 2 cups baby spinach
- 10 slices Cucumber any amount that suits you, cut in rounds and cut in half
- 10 Grape tomatoes any amount that suits you, washed and dried
- 4 Strawberries washed, hulled and cut in vertical slices
- 3 tablespoons Goat cheese any amount that suits you
- 2 tablespoons Pecan pieces any amount that suits you
- Whatever dressing you like but Balsamic Vinaigrette is my favorite for this salad
- Place a large handful of arugula and spinach in each bowl
- Place sliced cucumbers on each salad
- Artfully place tomatoes on the salad
- Place sliced strawberries on each salad
- Crumble some goat cheese on each salad
- Sprinkle pecan pieces on salad
- Pour dressing on salad