Arugula Burrata Salad (with Honey Lemon Dressing)
Arugula burrata salad with homemade honey lemon dressing is both elegant and effortless. It features creamy burrata, peppery greens, juicy bursts of sweet tomatoes and strawberries, avocado, fresh herbs, and crunchy candied pecans.
Ingredients
For the salad:
- 8 cups arugula, I buy baby arugula
- 1 pound fresh strawberries, hulled and halved (if large, sliced or small chunks)
- 24 ounces burrata cheese, 3 8 ounce balls
- 1 large avocado, in small chunks
- ½ cup candied pecans, or pistachios
- ¼ cup red onion, diced
- ¼ cup fresh basil leaves
- 2 tablespoons fresh mint leaves, optional, but lovely
- 1 cup cherry tomatoes, halved
- 1 small baguette or crostini, sliced
For the honey lemon dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tsp lemon zest
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Equipment
- Large Salad Bowl
Instructions
- In a small jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and slightly creamy. Set aside (or refrigerate until ready to serve). Shake before using and drizzling on the salad.
- Start with a large serving platter (or a board) - low line
- Spread the arugula across the base of the platter.
- Place the burrata balls evenly across the greens.
- Arrange the strawberries, avocado chunks, cherry tomatoes, and red onion around the burrata in sections.
- Sprinkle the candied nuts over the salad.
- Tuck in fresh basil and mint leaves.
- Place toasted crostini (with butter or oil) in a separate small bowl to serve with the salad.
- Drizzle a little dressing over the top just before serving.
- Optional to serve the remaining dressing on the side.
Notes
Sandy’s tips:
- Salad storage: This arugula burrata salad can be stored for up to 3 days in an airtight container in the fridge.
- Make ahead: Store this salad dressing in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially since it’s so vibrant and pretty), but any sealable jar or airtight container will work. It’s normal for the oil to solidify in the fridge - just bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
- Double the recipe: Make a double batch of this salad when serving a larger crowd - perfect for those larger family gatherings over summer!
Nutrition Facts
Calories: 262kcal, Carbohydrates: 19g, Protein: 3g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Sodium: 157mg, Potassium: 463mg, Fiber: 5g, Sugar: 12g, Vitamin A: 937IU, Vitamin C: 61mg, Calcium: 77mg, Iron: 1mg