Roasted Strawberry and Arugula Salad with Goat Cheese & Mint

By Christopher Ellis-Jacobs

Print Recipe

Makes

servings

Ingredients

1 pint fresh strawberries hulled and quartered
2 tablespoons extra-virgin olive oil divided
1 tablespoon maple syrup
Kosher salt and black pepper to taste
5 ounces arugula about 5–6 cups loosely packed
2 tablespoons balsamic vinegar
3 ounces fresh goat cheese chèvre, crumbled (about 3/4 cup)
½ cup chopped pistachios
2 tablespoons fresh mint leaves thinly sliced (plus a few small whole leaves for garnish)

Instructions

Preheat your oven to 400°F (190°C). On a baking sheet lined with parchment, toss the halved strawberries with 1 tablespoon of olive oil, the maple syrup, and a pinch of salt and black pepper. Spread them out in a single layer. Roast for 10 minutes, or until the berries soften, start to release their juices, and smell ridiculously good. (They’ll look a bit shrunken and glossy with syrup.) Remove from oven and let cool for a few minutes.
In a large bowl, drizzle the arugula with the remaining 1 tablespoon olive oil and balsamic vinegar, then toss gently to coat. Season the greens lightly with a pinch of salt and pepper.
Arrange the dressed arugula on individual plates or a large platter. Spoon the roasted strawberries over the greens, drizzling any pan juices on top as a built-in dressing. Scatter the goat cheese and pistachios over the salad. Sprinkle the thinly sliced mint leaves across everything.
Give the salad a final grind of black pepper. Garnish with a few extra mint leaves or a few small fresh strawberry slices for color. Serve immediately. The contrast of warm, roasted strawberries with cool greens and tangy goat cheese will have your dinner guests wondering why they haven’t been putting strawberries on every salad.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.