Strawberry Arugula Salad with Candied Hazelnuts and Herbed Feta
A vibrant salad combining peppery arugula and hearty Tuscan kale with sweet strawberries and tangy white balsamic vinaigrette. Candied hazelnuts dusted with cocoa add richness while fresh herbed feta provides creamy contrast. Perfect for spring entertaining or elegant lunches, this salad balances sweet, savory, and bitter flavors with varying textures from crisp greens to crunchy nuts.
Ingredients
- ½ pound arugula
- ½ pound Tuscan kale
- 24 strawberries, sliced
- ½ cup white balsamic vinegar
- 1 cup extra virgin olive oil
- 1 tablespoon shallot, minced
- salt and pepper, to taste
- 2 cups sugar
- 2 cups water
- 1 cup hazelnuts
- 1 tablespoon cocoa
- 1 cup feta cheese, crumbled
- 1 teaspoon parsley, chopped
- 1 teaspoon tarragon, chopped
- 1 teaspoon chives, diced
Instructions
- 1
Combine white balsamic vinegar, olive oil, minced shallot, salt and pepper in blender
- 2
Blend on low speed until pureed, then increase speed and blend until completely emulsified
- 3
Preheat oven to 300 degrees
- 4
Combine water and sugar in small saucepan and bring to simmer
- 5
Add hazelnuts to syrup and simmer for 2 minutes
- 6
Strain hazelnuts and spread on parchment-lined baking sheet
- 7
Bake for 15 minutes, rotating every 5 minutes
- 8
Remove from oven and cool slightly
- 9
Toss warm hazelnuts with salt and cocoa powder until evenly coated
- 10
Combine feta cheese with chopped parsley, tarragon, and chives
- 11
Refrigerate herbed feta until ready to use
- 12
In large bowl, combine arugula, kale, and sliced strawberries
- 13
Add vinaigrette to taste and toss
- 14
Season lightly with salt and pepper
- 15
Top with candied hazelnuts and herbed feta
Tips
Use heavy pepper in the dressing for extra bite and complexity that complements the peppery arugula perfectly.
Save time by making the herbed feta and candied hazelnuts ahead - both keep well refrigerated for several days.
Dress the salad just before serving to prevent wilting, but have extra vinaigrette on hand as greens absorb dressing quickly.
Good to Know
Refrigerate dressed salad up to 2 hours. Store components separately for up to 3 days.
Make vinaigrette, candied hazelnuts, and herbed feta up to 3 days ahead. Prep greens and strawberries day of serving.
Serve immediately after dressing to maintain crisp texture of greens.
Common Mistakes
Don't overdress the salad to avoid wilted, soggy greens
Cool hazelnuts slightly before adding cocoa to prevent melting and clumping
Substitutions
darker color, stronger flavor
FAQ
Can I make the candied hazelnuts without the cocoa powder?
Yes, skip the cocoa for plain candied hazelnuts. The cocoa adds earthy depth that complements the strawberries but isn't essential to the recipe's success.
What if I can't find Tuscan kale?
Regular curly kale works well, just massage it with a little salt and oil to soften. Baby kale or even more arugula are good substitutes for similar texture.
How long will the vinaigrette keep?
The emulsified vinaigrette stays fresh refrigerated for up to one week. Shake or whisk before each use as separation is natural with olive oil dressings.