When fresh strawberries are at their peak, they work for so much more than dessert. This delicious spring Strawberry Salad with Balsamic Dressing is a flavorful combination of fruit and vegetables tossed with sweet balsamic dressing, croutons, and Parmesan cheese.
Strawberries have always seemed like little heralds of Spring to me. Their cheerful, bright red color stands out among the fruits that linger at the end of winter, and their sweet-tart flavor is a sure sign that warmer weather is on the way.
Of course, strawberries are in our grocery stores all year round, but when the Florida strawberry season is in full swing, the prices drop so low that I can’t resist picking up a container whenever I shop. Admittedly, I use strawberries mostly in sweet recipes, but they’re also quite appealing on the savory side of the spectrum as in this lovely, bright springtime salad.
This tasty little salad with strawberries couldn’t be easier to assemble and goes well with almost any entree. The berries, sweet peppers, and mandarin oranges balance nicely with the tangy balsamic dressing, tender spring greens, and a handful of peppery arugula. It’s one of our favorites, and I hope you like it, too.
For another fresh option with a little sweetness, my cranberry carrot salad is always a favorite, especially when you need something make-ahead friendly. Or for a savory option, an herb-filled Green Goddess Dressing works beautifully with fresh greens.
Recipe Snapshot: Strawberry Salad with Balsamic Dressing
Prep Time: 10 minutes
Cook Time: none
Total Time: 10 minutes
Servings: 4
Cuisine: American
Cooking Method: none
Primary Ingredients: Salad mix, baby arugula, strawberries, yellow pepper, canned mandarin oranges, shallot, Dijon mustard, balsamic vinegar, olive oil
Skill Level: Easy
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What Makes This Recipe Special
What makes this recipe special is how well the flavors work together. The sweetness of the strawberries, the peppery bite of the arugula, and the crisp texture of the peppers create a nice mix of flavor and textures.
The simple balsamic dressing has just enough tang to balance the fruit without taking over. Once you make it a time or two, you’ll find yourself using it for other salads as well.
Ingredient Notes
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- Fresh Strawberries — They’re the star of the salad, so look for berries that are fully ripe. They should be bright red with no white shoulders and have a fragrant smell. If they’re underripe, the whole salad falls a bit flat.
- Spring Salad Mix — You’ll find it in the packaged salads area of your grocery’s produce department. It’s a neutral blend of tender greens that lets the strawberries stand out.
- Baby Arugula — Adds a gentle peppery bite. If you’ve never paired arugula with fruit, this is a good place to start.
- Mandarin Orange Segments (canned) — I love this second layer of sweetness in the salad. Be sure to drain them well so they don’t water down the salad.
- Yellow Bell Pepper — Adds crunch and a clean, fresh flavor. I chose yellow just for the color, but orange and red are pretty, too.
- Shallot — Milder than onion with just the right sharpness to balance the dressing. Finely mince it so it blends smoothly.
- Balsamic Vinegar — This is what gives the dressing its character. Use a high-quality one for the best sweet-and-tangy combination.
- Extra Virgin Olive Oil — Rounds out the dressing and softens the vinegar. A good quality oil does make a difference here.
- Parmesan Cheese — Adds a salty, savory finish that ties everything together.
- Croutons — Brings in more crunch and makes the salad feel complete. Use your favorite brand or make your own.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Substitute baby spinach for arugula for a milder flavor.
- Add toasted pecans or walnuts for extra texture.
- Use goat cheese or feta instead of Parmesan.
- Add grilled chicken or shrimp to make it a main dish.
- Use fresh orange segments instead of canned mandarins.
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How to Make Strawberry Salad with Balsamic Dressing
STEP 1. In a large bowl, combine the spring salad mix, baby arugula, sliced strawberries, yellow pepper strips, and orange segments.
STEP 1 (cont’d). Toss until evenly combined.
STEP 2. In a medium bowl, add the shallot, mustard, vinegar, sugar, salt, and pepper.
STEP 2 (cont’d). Add the oil in a slow, steady stream, whisking all the time.
STEP 3. Pour the dressing over the veggies in the bowl.
STEP 3 (cont’d). Toss until evenly coated.
STEP 4. Serve shaved Parmesan cheese and croutons, if desired. You can use purchased croutons or make them yourself using my basic crouton recipe with any bread you like.
Recipe Tips
- Start with good strawberries. If the berries are underripe or lack flavor, the whole salad will suffer. Taste one before you slice them. They should be sweet with a little tartness.
- Drain the mandarin oranges well. Any extra liquid will water down the dressing. Let them sit in a colander or strainer for a few minutes before adding to the bowl.
- Taste and adjust before serving. Dip a lettuce leaf into the dressing and give it a taste. Adjust the sugar and/or salt if you feel it needs it.
- Dress the salad just before serving. Once dressed, the greens start to wilt fairly quickly. Toss only when you’re ready to serve.
- Add crunchy elements at the end. Croutons should go in just before serving so they stay crisp instead of absorbing moisture from the dressing.
How to Serve
This salad pairs well with simple main dishes like roasted chicken or grilled pork chops. It’s especially nice alongside my Grilled Boneless Chicken Thighs or a lighter pasta dish such as Creamy Shrimp Pasta. It also works well as part of a brunch spread or a light lunch.
How to Store
This salad is best served immediately after tossing with the dressing. If you need to prepare ahead, store the salad and dressing separately in the refrigerator and combine just before serving.
Questions About Strawberry Salad with Balsamic Dressing
You can prep all the ingredients ahead, but store everything separate until just before serving. Slice the strawberries, wash and dry the greens, and make the dressing in advance, then toss it all together at the last minute for the best results.
Sorry, but no. Frozen berries are mushy when thawed and they just won’t give you the right result.
You can turn this into a main course salad by adding grilled chicken, shrimp, or even sliced steak.
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Strawberry Salad with Balsamic Dressing
Ingredients
For the salad:
- 4 cups spring salad mix
- 2 cups baby arugula
- 1 cup sliced fresh strawberries
- 1 cup yellow pepper strips
- 11 ounces canned mandarin orange segments well drained
For the dressing:
- 1 shallot finely minced
- ½ teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- Pinch of salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
For serving:
- Croutons
- Shaved Parmesan cheese
Instructions
- In a large bowl, combine the salad mix, arugula, strawberries, pepper strips, and orange segments. Toss well.4 cups spring salad mix, 2 cups baby arugula, 1 cup sliced fresh strawberries, 1 cup yellow pepper strips, 11 ounces canned mandarin orange segments
- In a medium bowl, add the shallot, mustard, vinegar, sugar, salt, and pepper. Add the oil in a slow, steady stream whisking all the time.1 shallot, ½ teaspoon Dijon mustard, 1 tablespoon balsamic vinegar, 1 teaspoon sugar, Pinch of salt, ¼ teaspoon black pepper, ¼ cup extra virgin olive oil
- Pour the dressing over the veggies and toss to coat.
- Serve garnished with croutons and shaved Parmesan cheese.Croutons, Shaved Parmesan cheese
Notes
- Use ripe, in-season strawberries for the best flavor. Berries should be fully red with no white or green areas and have a noticeable fragrance.
- Drain the mandarin orange segments very well.
- If you prefer a milder flavor, substitute baby spinach for the arugula.
- Finely mince the shallot so it blends smoothly into the dressing.
- When making the dressing, add the olive oil slowly while whisking continuously. This helps the dressing emulsify and prevents separation.
- Add croutons and Parmesan cheese just before serving so they maintain their texture.
- This salad is best served immediately after dressing. If preparing ahead, store the salad and dressing separately and combine just before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Simple, yet very tasty! My favorite kind of recipe. Love your photos as well.
strawberry is really on season, just got read strawberry recipe from one of the blogs that I followed, I think this salad taste really great because I love strawberry and the orange mandarin.
sho do like that dressing playing with this blend of ingredients – I am so into salads right now and this one will be so good…. cannot wait. Thanks Lana
Love the balsamic with strawberries! Now I just need Spring weather.
This salad would be quite at home on my table!! Just the kind of salad I love – a little sweet, a little crunchy and a little tart!!
This looks absolutely amazing. I love creative ways to spice up a salad because salads can get really boring after a while. Thanks for the post!
I just love berry-packed salads. I’ve been all about blueberry and brie salads these past few weeks. Yum.
I can feel the freshness! Unfortunately in my part of the world strawberry season is a bit far but I will keep this recipe for when we get there. Thank you for sharing.
This looks SO good :)
Thanks, Aly. It really is delicious.
So enjoyed meeting you in Orlando!