You’re going to love this Strawberry Arugula Salad with Creamy Vinaigrette. It’s not just a salad; it’s a refreshing mix of flavors that brighten up any meal. The sweet strawberries combined with peppery arugula really hit the spot!
This salad offers a quick, fresh solution for busy cooks by shortening prep time, using seasonal strawberries, and supporting light, nutritious meals.
Salads can sometimes feel boring or heavy, especially when you’re trying to eat healthy. I find that this recipe is a great way to make salads exciting, and it’s quick to whip up, only about 30 minutes total.
What I love about this salad is how fresh and crunchy it is. You can prepare all the ingredients quickly and keep them separate until you’re ready to dress it, so it stays crisp. That means no soggy bits, which is always a win in my kitchen!
If you want something deliciously sweet and tangy, give this a try! If you want a twist, this blueberry balsamic vinaigrette dressing adds a nice touch too.
Table of contents
Why You Will Love This Recipe
- Sweet and Savory Flavor The mix of juicy strawberries and peppery arugula creates a flavor profile that’s both refreshing and satisfying, making each bite an enjoyable experience.
- Creamy Vinaigrette This homemade dressing adds a rich, creamy touch that perfectly complements the salad ingredients, turning a simple salad into something a bit more special.
- Quick Prep Time Ready in just 30 minutes, this salad is a breeze to whip up, making it an easy choice for busy days or last-minute meals.
- Smart Storage Keeping the salad and dressing separate helps maintain freshness, allowing you to enjoy this salad over a few days without it getting soggy.
Fresh Strawberry Arugula Salad Recipe
- Prep Time: 30 minutes
- Cool Time:
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing Strawberry Arugula Salad featuring a creamy vinaigrette, perfect for summer dining.
Ingredients
- 1 cup (150g) halved strawberries, fresh
- 1/2 cup (120ml) extra virgin olive oil, high quality
- 1/4 cup (60ml) balsamic vinegar, aged
- 2 Tbsp (30g) honey, local preferred
- 1 Tbsp (15ml) lemon juice, fresh
- Salt and pepper, to taste
- 4 cups (120g) baby spinach, vibrant
- 2 cups (60g) arugula, fresh
- 2 cups (300g) sliced strawberries, fresh
- 1 cup (120g) sliced English cucumber, without blemishes
- 1/2 cup (75g) thinly sliced red onion, small for milder flavor
- 1/2 cup (75g) crumbled feta cheese, high quality
- 1/4 cup (15g) roughly chopped Italian flat leaf parsley, bright green
- 1/4 cup (30g) sliced almonds, toasted
Instructions
- Mix Salad Ingredients: Start by tossing the arugula, strawberries, and any other veggies in a large bowl. You will want to see a beautiful mix of colors and textures. This step is all about creating that fresh look, and if you overmix, it can bruise the strawberries, so be gentle.
- Whisk Dressing Together: In a separate bowl, whisk together your dressing ingredients until smooth and creamy. You will know it is ready when it has a nice, velvety consistency that coats the back of a spoon. If it feels too thick, just add a splash of water to loosen it up — we want it just right!
- Dress Just Before Serving: When you are ready to eat, drizzle the dressing over the salad. It should glisten invitingly and smell bright and tangy. Dressing it too early can lead to sogginess, so wait until the last minute to keep everything crisp and fresh.
- Plate & Enjoy: Spoon the salad onto plates, giving it a lovely presentation. You will want to see those vibrant colors pop! If you are not careful here, you might end up with an overloaded plate, so keep it balanced for both taste and aesthetics.
Notes
- Storage Tips: Store the salad and dressing separately to maintain freshness. Dressing lasts a few days in the fridge.
- Expert Tips: If the dressing seems too thick, a splash of water or a drizzle of olive oil can help achieve your desired consistency.
- When preparing the salad, cutting all ingredients ahead of time and refrigerating them keeps everything crisp until you are ready to serve.
- If you notice the salad wilting quickly, try dressing it right before serving to maintain freshness and crunch.
- For a tangy dressing, sweetness can be adjusted by incorporating a bit more honey or additional fresh fruit.
- If you are concerned about sogginess, hold off on adding the dressing until just before enjoying the salad.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 389
- Sugar: 16.5g
- Sodium: 240mg
- Fat: 32.7g
- Saturated Fat: 6.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4.2g
- Protein: 6.2g
- Cholesterol: 17mg
Ingredient Notes
- Strawberries: Fresh strawberries are the star! Look for ones that are bright red and smell sweet. Swap in berries like raspberries if you’re feeling adventurous.
- Extra virgin olive oil: This adds richness and a smooth texture to the dressing. Go for a good quality bottle. If you’re out, avocado oil works great too!
- Balsamic vinegar: It brings a lovely tangy kick. Find a good, aged version for depth. Red wine vinegar can be a nice substitute if needed.
- Honey: Honey sweetens things up nicely! Opt for local honey for extra flavor. Maple syrup can also do the trick if you’re avoiding honey.
- Lemon juice: A dash of lemon juice brightens the whole dish. Fresh is best, but bottled can work in a pinch. Lime juice would be a tasty swap as well!
- Baby spinach: This adds a soft, mild flavor and great texture. Look for vibrant, crunchy leaves. Any mild greens like kale can step in if needed.
- Arugula: With its peppery bite, arugula really wakes up the salad! Pick fresh, tender leaves. If you don’t have it, a mix of spring greens can work too.
- English cucumber: Crisp and refreshing, they add a nice crunch. Choose ones without blemishes. A regular cucumber can be used if you’re in a hurry!
- Red onion: Thinly sliced red onion brings a sweet sharpness. Look for smaller ones, which are milder. If you want less bite, use green onions instead!
- Feta cheese: Crumbled feta gives creaminess and a salty kick. A good quality sheep’s milk feta is great, but goat cheese can also be a delicious alternative.
- Italian flat leaf parsley: This adds a fresh note to the salad. Make sure it’s bright green. Cilantro can be used for a different flavor twist if you’re brave!
- Sliced almonds: They bring a lovely crunch to each bite. Opt for toasted almonds for extra flavor. Walnuts can be a tasty substitute if you’re looking for variety!
Recipe Tips
- If the dressing seems too thick, a splash of water or a drizzle of olive oil can help achieve your desired consistency.
- When preparing the salad, cutting all ingredients ahead of time and refrigerating them keeps everything crisp until you’re ready to serve.
- If you notice the salad wilting quickly, try dressing it right before serving to maintain freshness and crunch.
- For a tangy dressing, sweetness can be adjusted by incorporating a bit more honey or additional fresh fruit.
- If you’re concerned about sogginess, hold off on adding the dressing until just before enjoying the salad.
Serving Suggestions
Serve this salad with grilled chicken for a filling meal. It pairs well alongside shrimp tacos for a light and refreshing side.
This salad can also accompany crusty bread for a simple lunch option. Consider incorporating it into wraps or bowls to add a fresh touch.
Drizzle with additional creamy vinaigrette to enhance each bite. A sprinkle of fresh herbs adds a nice finishing touch to the dish.
Recipe variations
- You can use mixed greens instead of baby spinach or arugula for a different texture and flavor.
- Add 1 teaspoon dried oregano or 1 tablespoon Dijon mustard to the vinaigrette for an extra flavor boost.
- Either blueberries or diced peaches can add a sweet twist to your salad in place of the strawberries.
- If you’re serving a larger group, double the amounts to serve 8, using 2 cups of halved strawberries and 8 cups of greens.
Save This Recipe!
How to Store?
To keep your strawberry arugula salad with creamy vinaigrette fresh, follow these storage tips:
Room Temperature: Store the salad components in separate airtight containers at room temperature for up to 1 hour. Dress just before serving.
Refrigeration: Place the dressing in an airtight container and refrigerate for up to 4 days. Store salad components separately to maintain freshness.
Freezing: For longer storage, freeze the dressing in a freezer bag for up to 3 months. Thaw it in the refrigerator overnight before using.
Other Recipes You’ll Love
- Mexican Street Corn Salad (Elote Salad)
- Cucumber Tzatziki Salad
- Tomato Burrata Salad
- Grilled Zucchini Corn Salad
If you enjoyed this Strawberry Arugula Salad with Creamy Vinaigrette or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
