Berry Arugula Salad
A refreshing and vibrant salad featuring a mix of berries and arugula, topped with a tangy honey balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups baby arugula
- 1 cup fresh strawberries, sliced
- ½ cup fresh blueberries
- ½ cup blackberries or raspberries
- ¼ red onion, thinly sliced
- ¼ cup candied pecans or toasted walnuts
- ¼ cup crumbled goat cheese or feta
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
- Wash and prep produce: Rinse arugula and berries. Pat dry thoroughly to avoid a watery salad. Slice strawberries and red onion thinly.
- Assemble the salad: In a large bowl, add arugula, sliced strawberries, blueberries, blackberries, and red onion.
- Add cheese and nuts: Sprinkle goat cheese and candied pecans or toasted walnuts over the top.
- Dress and toss: Drizzle the dressing over the salad just before serving. Toss gently to combine.
- Serve immediately, or plate individually with extra cheese or nuts on top.
Notes
- For a vegan option, omit the cheese or use a plant-based alternative.
- This salad is best enjoyed fresh; avoid storing it for long periods.
- Feel free to substitute any of the berries based on your preference or seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg