Sweet Harvest Salad Recipe

Toast walnuts

Place walnuts in a small dry skillet over medium heat. Toast, stirring or shaking the pan occasionally, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.

Prepare quinoa (if not pre-cooked)

If you don't have cooked quinoa ready, rinse 1/3 cup dry quinoa under cold water, then combine with 2/3 cup water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff and cool to room temperature before using.

Assemble salad

In a large bowl, combine the arugula, cooled cooked quinoa, quartered strawberries, toasted walnuts, dried cranberries, and crumbled feta. Toss gently to distribute ingredients evenly, being careful not to crush the strawberries or feta.

In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, honey, and fresh lemon juice. Whisk or shake until smooth and the honey is fully dissolved.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Season with the salt and freshly ground black pepper, taste, and adjust — add more honey for sweetness, more lemon or vinegar for brightness, or more oil for a milder dressing.

Just before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat. Start with less dressing and add more to taste. Serve immediately so arugula stays crisp. Pass additional dressing on the side.