Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese Recipe
Strawberry Arugula Salad with Basil and Black Rice... with Goat cheese and a simple Balsamic Maple dressing.
How to Make the Best Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese
This vibrant strawberry arugula salad is a celebration of fresh, seasonal ingredients that come together in perfect harmony. The combination of sweet strawberries, peppery arugula, and earthy black rice creates a dish that’s as beautiful as it is delicious. Topped with creamy goat cheese and drizzled with a simple balsamic maple dressing, it’s the perfect addition to any summer gathering.
Black rice, sometimes called forbidden rice, adds a stunning visual contrast and a slightly nutty flavor that pairs wonderfully with the bright notes of fresh basil and Italian parsley. The grains hold up beautifully against the juicy strawberries and tender greens, making this salad satisfying enough to serve as a light main course or an impressive side dish.
What makes this recipe so versatile is its flexibility—feel free to swap the black rice for wild rice, quinoa, or farro depending on what you have on hand. The balsamic maple dressing brings everything together with its perfect balance of tangy and sweet, complementing each ingredient without overpowering the fresh flavors of the salad.
Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese
Strawberry Arugula Salad with Basil and Black Rice... with Goat cheese and a simple Balsamic Maple dressing.
Ingredients
Salad
Balsamic Maple Dressing
Instructions
Assembly
- Place black rice, strawberries, scallions, and Italian parsley in a large bowl.
- Whisk together the dressing ingredients and pour over the salad. Toss well to combine.
- Season with salt and pepper to taste, adjusting if necessary.
- Right before serving, toss in the arugula and top with optional toasted nuts and crumbled goat cheese.
Notes
- You can substitute wild rice, quinoa, or farro for the black rice.
- Add the arugula just before serving to keep it from wilting.
- The dressing can be made ahead and stored in the refrigerator for up to a week.
