Summery Strawberry Arugula Salad
This strawberry arugula salad is sweet, peppery, creamy, and crunchy all in one bowl, with fresh strawberries, baby arugula, goat cheese, sliced almonds, and a homemade strawberry balsamic vinaigrette. It takes 10 minutes to make with zero cooking, and yes, there are strawberries blended right into the dressing… strawberries on strawberries. Trust me on that one!
Why You’ll Love This Strawberry Arugula Salad
This salad takes 10 minutes start to finish, and you never turn on the stove. Everything gets sliced, blended, and tossed, which is exactly the amount of effort I want to put into a summer salad. And every bite has a little something: peppery arugula, sweet berries, tangy goat cheese, and crunchy almonds. No sad, boring salads here!
The real reason to make it, though, is the double strawberry move. Fresh berries go in the salad AND get blended into the strawberry vinaigrette with white balsamic, honey, and Dijon, so the berry flavor runs through every single bite (yum!). Between that and the pink dressing, it’s as beautiful as it is delicious.
JordanIngredient Notes
Here’s what to know about the ingredients that really matter. Everything else, plus exact measurements, is waiting for you in the recipe card below!
- Baby arugula: The peppery base that keeps this salad from being too sweet. Baby arugula is more tender and milder than mature arugula, so start there if arugula usually feels like a lot to you.
- Fresh strawberries: Ripe, sweet berries make all the difference. Look for berries that are deep red all the way to the stem and smell sweet. If yours are on the tart side (pale at the top), add a little extra honey to the vinaigrette. If you have leftover strawberries, use them for these balsamic roasted strawberries!
- Red onion: Slice it paper thin so it adds a little sharpness without taking over the bowl. No red onion? A thinly sliced shallot will work!
- Strawberry dressing: My homemade strawberry vinaigrette recipe with all the ingredients and directions. You don’t want to skip this!
Recipe Variations
- Different cheese: Crumbled feta is a great swap for goat cheese.
- Different nuts: Toasted pecans or walnuts would swap in for the sliced almonds.
- Make it a meal: Top it with grilled tajin chicken to turn this side into a full lunch.
- Different greens: My strawberry spinach salad is another fruity summer salad with spinach instead of arugula if you want to switch things up!
- Add fresh herbs: A few torn basil or mint leaves tossed in with the arugula make it taste even more like summer.
- Want more flavor from the almonds? Toast them in a dry pan for 3 to 4 minutes, until fragrant and one shade darker. But watch them closely! Sliced almonds go from golden to burnt super fast. The salad stays no-cook if you skip it.
- Dairy-free or vegan? Skip the goat cheese and use maple syrup instead of honey in the vinaigrette.
How to Make Strawberry Arugula Salad
- Step 1: Add the baby arugula to a large bowl, drizzle with a few tablespoons of the strawberry vinaigrette, and toss gently to coat. Start light, you can always add more dressing but you can’t take it back!
- Step 2: Gently mix in most of the sliced strawberries, red onion, almonds, and goat cheese, then top the salad with the rest so the pretty stuff stays on top. Finish with a pinch of flaky salt if you’d like and serve right away with extra vinaigrette on the side.
Recipe Tips
- Use ripe strawberries. Sweet, ripe berries make all the difference in both the salad and the vinaigrette. Tart berries will need a little extra honey in the dressing.
- Slice the onion paper thin. You want a whisper of red onion in each bite. Too much and it kinda changes the salad.
- Dress just before serving. Arugula wilts fast once it’s dressed, so toss it at the last minute for the freshest texture.
- Start with a few tablespoons of dressing. You can always add more, and the leftover vinaigrette keeps for a week. It’s SO good you’ll find excuses to put it on everything!
Storage & Make-Ahead Tips
- Dressed salad: This one is best right after assembling. Leftovers keep in an airtight container in the fridge for up to 2 days, but the arugula will soften over time.
- Make ahead: Blend the vinaigrette and slice the strawberries and onion up to 1 day in advance, stored separately in the fridge. This is my go-to salad for summer BBQs and potlucks. Pack the arugula, toppings, and vinaigrette separately, keep the almonds in a zip-top bag so they stay crunchy, and toss it all together right before everyone eats.
More Summer Salad Recipes
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Summery Strawberry Arugula Salad
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Equipment
Ingredients
Salad
- 3 cups baby arugula
- 3/4 cup fresh strawberries thinly sliced
- 1/4 cup red onion very thinly sliced
- 1/2 cup sliced almonds
- 1/2 cup crumbled goat cheese
- Flaky salt optional
- Strawberry Vinaigrette
Instructions
- Make the strawberry vinaigrette.
- Add the baby arugula to a large bowl and drizzle with a few tablespoons of the strawberry balsamic vinaigrette and toss gently to coat.3 cups baby arugula
- Gently mix in 3/4 of the sliced strawberries, thinly sliced red onion, sliced almonds, and crumbled goat cheese. Top the salad with the remaining mix-ins and finish with a touch of flaky salt if desired, and serve immediately with extra vinaigrette on the side.1/4 cup red onion, 1/2 cup sliced almonds, 1/2 cup crumbled goat cheese, Flaky salt
Notes
Nutrition
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