Arugula Salad with Burrata

This delicious salad pairs creamy burrata with peppery arugula and includes complementary ingredients like berries, mint, and a honey-spiked, mustard and vinegar dressing. It can be served as a main or side dish.

Course Salad, Side Dish

Cuisine American

Prep Time 25

Total Time 25

Servings side salads

Calories 442kcal

Author Lizzie Streit, MS, RDN

Ingredients

5 ounces baby arugula about 6 to 7 cups
2 cups sliced strawberries
½ cup pistachio kernels raw or dry roasted
¼ cup chopped fresh mint plus more for garnish
⅓ cup extra virgin olive oil plus more for drizzling
¼ cup apple cider vinegar
1 tablespoon honey can sub maple syrup
2 teaspoons Dijon mustard
4 2-ounce balls burrata cheese
Flaky sea salt optional, for garnish

Instructions

In a large mixing bowl, combine the baby arugula, sliced strawberries, chopped mint, and pistachio kernels.
In a separate measuring cup or bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard.
Pour the dressing over the salad. Toss well to coat the ingredients in the dressing.
Transfer the salad to serving plates (4 for a side, 2 for a main).
Top each salad with a ball of burrata. You can either slice the burrata in half or keep it whole. Sprinkle the cheese with flaky sea salt if desired.
Garnish each salad with mint leaves and a drizzle of olive oil if desired. Enjoy!
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Notes

To serve as a side, assemble 4 salads with 1 burrata ball each. To serve as a main dish, assemble 2 salads with 2 balls each and/or add a protein, such as chicken, beans, or fish.
This dish is best enjoyed right away. You can slice the strawberries and make the dressing in advance if you want to cut back on prep time, but don't toss the salad until you are close to serving it.
To make nut-free, use pumpkin seeds or sunflower seeds in place of the pistachios.

Nutrition