30 Minute Summer Salad Recipe

Arugula and spinach form the base of this summer sweet and savory salad. Crunchy candied walnuts contrast with soft pears and tangy strawberries. Gooey Burrata ties it all together. The most refreshing dinner you'll make all week. 


  • mixing bowl, cutting board, md/lg pan, sm/md pot with lid


  • BASICS: salt, pepper, olive oil, rice vinegar

  • PRODUCE: 1 cup arugula, 1 cup spinach, 5-7 ripe strawberries, 1 ripe Bartlett pear

  • DRY FOODS: 1/8 cup walnut chunks (raw, roasted OR candied), 1/2 cup quinoa

  • DELI: 1/2 lb pancetta (sliced or cubed)

  • DAIRY: 8 oz burrata OR mozzarella


  1. Turn on Season 1, Episode 6 of Cook With Me [Free Podcast]

  2. Prep and Cleanup are programmed directly into the episode.

  3. If you want to get more from your Cook With Me recipes, become a patron of the podcast.

  4. Enjoy the heck out of your meal!