Spring Harvest Strawberry & Arugula Salad

This bright, refreshing salad is a celebration of the spring transition at the Pearl Farmers Market. Combining the peppery bite of arugula with the first sweetness of the season’s strawberries, this dish is elevated by a zesty citrus vinaigrette and a satisfying crunch from toasted pecans. It’s the perfect light lunch or a vibrant side dish for your weekend dinner.

Ingredients

The Salad:

• 4 cups Arugula (or a mix of Spinach and Mustard Greens)
• 1 cup fresh Strawberries, hulled and sliced
• 2 Green Onions, thinly sliced
• 4-5 Radishes, thinly shaved
• 1/4 cup Pecans, toasted and roughly chopped

The Vinaigrette:

• 3 tbsp Extra virgin olive oil (look for Texas Hill Country olive oil at Pullman Market!)
• 2 tbsp Fresh lemon or orange juice
• 1 tsp Local honey (visit Holdman Honey at the Saturday Farmers Market to pick up a bottle)
• 1 tbsp Fresh Cilantro or Parsley, finely chopped
• 1/2 tsp Fresh Thyme leaves
• Salt and black pepper to taste

Instructions

1. Toast the Nuts: In a small dry skillet over medium heat, toast the pecans for 3–5 minutes until fragrant and slightly darkened. Remove from heat and let cool.
2. Make the Dressing: In a small jar or bowl, whisk together the citrus juice, honey, and fresh herbs (cilantro, parsley, and thyme). Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified. Season with salt and pepper.
3. Prep the Greens: In a large bowl, toss the arugula and shaved radishes with half the dressing to lightly coat the leaves.
4. Assemble: Gently fold in the strawberries and green onions.
5. Serve: Transfer to a serving platter and top with the toasted pecans. Drizzle the remaining dressing over the top just before serving.

Pro Market Tip: Stop by Braune Farms at the Saturday Farmers Market for fresh strawberries, and Clarke's Greens for ready-to-eat salad kits.

Ready to make a visit to the weekend markets at Pearl? It's happening every Saturday and Sunday, rain or shine, at Pearl!