Arugula Salad With Candied Walnuts, Strawberries and Maple Vinaigrette

The recipe has a number of components, but once they are made the assembly is easy. It combines the sweetness of the maple syrup and strawberries with the peppery flavor of arugula. It is a great salad any time of day but especially delicious during brunch.


Candied Walnuts

  • 1/3 cup golden brown sugar
  • 1/4 cup water
  • 2 Tablespoons (1/2 stick) butter
  • pinch of salt
  • 1 1/2 cups walnut halves


  • 4 cups 1/2 inch-cubs crustless country bread
  • 3 Tablespoons olive oil


  • 10 oz. baby arugula
  • 1 1/2 cup sliced strawberries
  • Shaved Parmigiano Reggiano


  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1/2 cup canola oil
  • 1 Tablespoon course grain Dijon mustard
  • pinch of salt
  • 1 crushed garlic clove


For candied walnuts:
Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For croutons:
Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.

For salad:

Combine first five ingredients in a liquid measuring cup or small jar. Whisk mixture with a wire whisk or fork to combine. Add one crushed clove of garlic and allow it to macerate in vinaigrette. Remove clove of garlic before serving


Place arugula in very large bowl. Drop in strawberries, tossing to distribute evenly. Add nuts, croutons, and shaved parmesan. Toss with enough of the vinaigrette to coat lightly.

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