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Quick Pickled Strawberry Salad for #SundaySupper

Quick Pickled Strawberry Salad

So – how much have you been loving Florida strawberry season this year? Florida Strawberries have been so incredibly wonderful the past few months – and there is still time to enjoy them (FYI – Florida Strawberry season runs from December to April)! I don’t know about you, but I’ll be making a lot of my favorites. Because we are nearing the end of the season, this week the Sunday Supper family is coming together to talk about preserving these beautiful berries so you can stock up and save them in a delicious way to use later! Today I’m serving up a quick pickled strawberry salad.

Quick Pickled Strawberry Salad

One thing a lot of people automatically assume about me is that I must eat a lot of salads because I’m a vegetarian. Ok – I’ll be honest: I DO eat a ton of salads. I LOVE them. There are so many different vegetables, fruits, grains, and more that you can put together in a creative and delicious way. I could eat a salad every single day and be a happy camper. And guess what – I probably ate the same amount of salads before I became a vegetarian as well.

Anyway – moving on to today’s quick pickled strawberry salad.

Quick Pickled Strawberry Salad

There’s just something wonderful about the tang of a pickle. And making a pickled strawberry? Oh my oh my. I was slightly skeptical at first because I had never pickled fruit before I made this recipe. But you guys: it works. You’ve got sweetness from the strawberries, but the sourness and the acidity from the white wine vinegar used to pickle them. It’s a great combination in my opinion, and makes for a really delicious salad ingredient! But what is even better is using some of the pickling liquid to create the vinaigrette that tops this salad. It makes the flavor pop even more!

Quick Pickled Strawberry Salad

I wanted to put together a lot of different flavors and textures for this salad. To me, it doesn’t get much better than the peppery bite of arugula as the base of a salad. I almost always have quinoa on hand in my fridge: I usually make a large batch at the beginning of the week and then use it to top my salads, use as a side dish, or implement in some other way! Goat cheese brings the tang, and the walnuts bring a buttery (and nutty!) flavor. Of course, the star of the salad is 100% the quick pickled strawberries. I mean – who doesn’t want their salad topped with these gorgeous berries?!?!

Of course, pickled strawberries aren’t the only way I’ll be preserving my beautiful berries. I am going to take some time to freeze some Florida Strawberries in the coming weeks so I can have them on hand when Justin and I are craving strawberries in a smoothie, on top of pancakes, or in some other form! There are so many options available to help you keep Florida Strawberry season happen in your home year-round!

And now…I’m going to get back to this salad.

Quick Pickled Strawberry Salad

Quick Pickled Strawberry Salad
 
Author:
Recipe type: Main
Ingredients
  • For the quick pickled strawberries:
  • 1 pound Florida Strawberries
  • 1½ cups white wine vinegar
  • ¼ cup sugar
  • ⅔ cup water
  • 2 tablespoons coarse salt
  • For each salad:
  • Baby arugula (or other greens of choice)
  • ⅓ cup cooked and cooled quinoa
  • ¼ cup goat cheese, crumbled
  • ¼ cup walnuts, chopped
  • For the vinaigrette:
  • 4 tablespoons pickling liquid
  • 6 tablespoons extra virgin olive oil
  • ½ shallot, minced
  • Salt and pepper, to taste
Instructions
  1. First, make the quick pickled strawberries. Wash the strawberries, remove the tops, and place in a 1 quart heat proof jar. In a sauce pan, bring the remaining ingredients (white wine vinegar, sugar, water, salt) to a boil. Cook and stir until the salt and sugar are dissolved into the mixture. Pour the liquid over the strawberries. Let cool, then cover and refrigerate. ***Note: pickled strawberries can be prepared up to 5 days in advance***
  2. To create the vinaigrette, whisk together the pickling liquid, extra virgin olive oil, and the minced shallot. Season with salt and pepper to taste. ***Note: you may have extra vinaigrette depending on how many salads are being made. This amount was for 3-4 salads***
  3. To assemble the salad: place the arugula, quinoa, walnuts, and goat cheese in a bowl or on a plate. Top with sliced pickled strawberries, and drizzle with the vinaigrette. Enjoy!

 

Quick Pickled Strawberry SaladFSGA logoDo you have favorite ways to incorporate strawberries into dishes? You can get inspired with so many diverse recipes on the Florida Strawberry Pinterest Board!

In addition, make sure you become a fan of Florida Strawberry on Facebook, chat with them on Twitter, see their snaps on Instagram, and see what inspires them on Pinterest. Strawberry Sue is also on YouTube!

 

 

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

Make sure you check out ALL of the creative ways the Sunday Supper Family is serving up their preserved Florida Strawberries today!

How to Preserve Strawberries

Canning

Dehydrating

Freezing

Pickling

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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