Description
An easy, breezy sweet and juicy summer salad with a tart and creamy strawberry dressing. This refreshing and fun salad is vegan, gluten-free and has a nut-free option.
Ingredients
Units
Scale
- 4 cups arugula
- 1 cup cooked white quinoa (refrigerated or room temperature)
- 1 peach, thinly sliced
- 1 cup blackberries
- 1 cup candied walnuts or pecans (roughly chopped) or my Sweet & Salty Roasted Pumpkin Seeds (link to recipe below)
- 1/4 red onion, thinly sliced
- 4 fresh strawberries for garnish (optional)
- Strawberry Balsamic Vinaigrette (link to recipe below)
Instructions
- Prepare the Strawberry Balsamic Vinaigrette dressing ahead of time. This dressing can be stored in the refrigerator in advance if desired. See recipe link below.
- If using the roasted pumpkin seeds, prepare in advance and allow to cool to room temperature.
- In a large salad serving bowl, toss to combine arugula, quinoa, peach slices, blackberries, chopped candied nuts or roasted pumpkin seeds and sliced red onion.
- Just before serving, start by pouring about 3/4 cup of the dressing. Toss the salad with the dressing and taste. Use more dressing if desired.
- Garnish with strawberries and serve onto four plates or bowls. You can make this salad an entree by adding even more quinoa, nuts or seeds. Best served fresh.
Notes
Strawberry Balsamic Dressing recipe link below
Sweet & Salty Roasted Pumpkin Seed recipe link below
- Prep Time: 15 mins
- Category: Salad
