Arugula and Strawberry Salad

Arugula with Strawberries, Goat Cheese, Pistachios, and Crispy Quinoa

By: Laura Sorkin

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: Serves 4 people

It’s finally spring and I am shifting my fridge toward lighter fare but that doesn’t mean the maple syrup is being sidelined. I have a long list of vinaigrettes and what a German friend of mine used to refer to as “salad sauces” that use maple. This particular vinaigrette is perfect for a strawberry and arugula salad.

There is a lot going on here: peppery arugula, sweet strawberries, tangy goat cheese, crispy quinoa, and salty, earthy pistachios. All of it is brought together with a Maple Balsamic vinaigrette that compliments everything. Our Sugarmkaer’s Cut pure maple makes a great all-purpose dressing but for extra zing, try making the vinaigrette with Runamok’s Ginger Infused.

Ingredients

1 cup quinoa
1 Tbsp olive oil
Pinch of salt
6 – 8 oz arugula
6 – 8 oz mixed greens
4 oz fresh strawberries, washed, trimmed and sliced
2 oz goat cheese, crumbled
2 oz pistachios, roughly chopped

For the vinaigrette

1 Tbsp Sugarmaker’s Cut pure maple syrup or Ginger Root Infused Maple
1 Tbsp Balsamic vinegar
3 Tbsp extra virgin olive oil
Salt and pepper

Instructions

1 Rinse the quinoa in a colander, under cold water to remove any bitterness.
2 Put in a small pot with 2 cups of water, bring to a boil and then simmer, covered, for 15 minutes or until all the water has been absorbed.
3 Remove from heat, fluff with a fork and let cool.
4 Preheat oven to 375.
5 Put the cooled quinoa in a bowl and toss with a tablespoon of olive oil and a pinch of salt. Spread it on a sheet pan so it is all in one layer. Put in the oven and roast for 10 minutes.
6 Stir with a spatula to prevent sticking and continue for another 10 minutes or until it just starts to brown.
7 Remove from the oven and let cool
8 Whisk all of the vinaigrette ingredients together.
9 Put the greens and sliced strawberries in a bowl and toss with a little vinaigrette to taste.
10 Place the dressed greens and fruit on individual plates and top with goat cheese, pistachios and a few spoonfuls of the crispy quinoa.