Inspiring busy working families to enjoy food and time spent around the table, with seasonal family style recipes, time saving tips and simple entertaining ideas.

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Strawberry Arugula Salad with Toasted Almonds

26th February 2015

I am officially tired of the cold weather! I am feeling myself drawn to the less seasonal items in the store that I have sworn I wouldn't buy! Strawberries are one of those items. I love fresh local strawberries but the season is just so short. Sometimes my cravings take over and I just have to give in!

Many moons ago, I owned a little cafe in a small farm town in Ontario. This is one of the menu items that always got a lot of compliments, especially among the women. In the original recipe the almonds are candied with lots of sugar and butter. I have adapted it a little to make it a little healthier! Today I paired it with an oven baked chicken breast, however it would pair equally well with fish or steak.

This salad can be doubled for a potluck or family gathering. It always gets many compliments!

Strawberry Arugula Salad

Strawberry Arugula Salad with Toasted Almonds

Serves 6


1/2 cup slivered almonds
4 cups packed baby arugula
1/4 red onion, thinly sliced
2 cups thinly sliced strawberries

Dressing 2 tbsps white sugar (reduce it to 1 tbsp if you like it less sweet)
1 tbsp poppy seeds
1/4 tsp worchestershire sauce
1/4 tsp sweet paprika
1/8 cup canola oil
1/4 cup cider vinegar

  1. Heat oven to 350°F. Place the almonds on a baking sheet and bake for 5 minutes or until just starting to brown.
  2. Place arugula, onion and strawberries in a large bowl. Set aside.
  3. Whisk together all ingredients for the dressing and toss into the salad.
  4. Transfer the salad to the serving bowl and top with the almonds. Serve immediately.
Nadine Day

Nadine Day

I am a mom and an entrepreneur who loves to cook. I am constantly looking for inspiration and after many requests from friends and family, I have decided to share my weekly recipe ideas.

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