Arugula, Strawberry and Walnut Salad

Total Time

1 Hr




Dinner Lunch


Pickled shallots give this salad of peppery arugula and strawberries a nice sweet and sour kick.



  • 2 cups arugula
  • 1 red endive, thinly sliced (1/4-inch rings)
  • 1/2 cup California walnuts, candied (recipe below)
  • 2 ounces walnut oil
  • 2 ounces Pickled Shallots (recipe below)
  • 8 strawberries, sliced

*Optional: blue cheese, crumbled

Candied Walnuts

  • 1/2 cup California walnuts
  • 1 egg white
  • 1 ounce sugar or sugar substitute*
  • 2 tablespoons walnut oil
  • Salt to taste

Pickled Shallots

  • 2 shallots, medium, sliced
  • 4 ounces red wine vinegar
  • 1 ounce sugar or sugar substitute*
  • Salt to taste

*Please note: The nutrition information has been calculated with sugar, not a sugar substitute.


  1. For the candied walnuts, beat egg white until it forms soft peaks. Add the sugar or sugar substitute and mix together. Add the walnuts and coat with the egg mixture. Place in a 300°F oven for 30 minutes, stirring every 10 minutes. Allow to cool. Once mixture is cool, toss in walnut oil.
  2. For the pickled shallots, bring vinegar, sugar or sugar substitute and salt up to a simmer in a saucepan and pour over sliced shallots. Allow to cool.
  3. To make the salad combine all ingredients, using the vinegar from the shallots and walnut oil from the walnuts as the vinaigrette. Serve immediately.


  • Calories: 220 cal
  • Total Fat: 15 g
  • Polyunsaturated Fat: 11 g
  • Cholesterol: 0 mg
  • Sodium: 120 mg
  • Carbohydrates: 19 g
  • Dietary Fiber: 6 g
  • Protein: 5 g
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