Strawberry Orange Salad Recipe

Prepare greens and strawberries

Wash and thoroughly dry the arugula using a salad spinner or clean kitchen towels. Hull the strawberries, then quarter them (halve large berries again) so pieces are bite-sized.

Supreme the oranges

Using a sharp knife, cut off both ends of one orange. Stand it on a flat end and slice away the peel and white pith in vertical strokes following the curve so the flesh is exposed. Over a bowl to catch juices, hold the peeled orange and slice between the membranes to release individual orange segments (supremes). Repeat with the second orange. Reserve any juice collected in the bowl for the dressing.

Toast almonds

Place the sliced almonds in a dry skillet over medium heat. Stir frequently for 2–4 minutes until they are fragrant and lightly golden. Remove from heat immediately and transfer to a small plate to stop cooking.

Assemble salad

In a large bowl, combine the dried arugula, quartered strawberries, orange supremes (drain if a lot of juice), and torn mint if using. Crumble the goat cheese over the top and sprinkle with toasted sliced almonds. Do not toss yet if you plan to dress tableside.

In a small bowl or jar, combine the white balsamic vinegar, Dijon mustard, honey or maple syrup, reserved orange juice (if any), and orange zest. Whisk to combine.

While whisking vigorously, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season with sea salt and freshly ground black pepper; taste and adjust sweetness or acidity as needed (add a little more honey or vinegar).

If using a jar, add all ingredients, secure the lid, and shake vigorously until combined.

Dress the salad just before serving: drizzle about 2–3 tablespoons of the vinaigrette over the assembled salad (more as desired). Gently toss with tongs to coat evenly, taking care not to break the orange segments. Serve immediately.