This simple and delicious arugula salad is bright, peppery, and perfectly balanced. It combines fresh arugula with crunchy nuts, sweet dried and fresh fruit, juicy vegetables, and creamy cheese, all finished with a tangy balsamic vinaigrette. The result is a versatile side dish or light meal you can prepare in minutes.
Arugula provides a peppery base that works well with both sweet and savory additions. The salad below uses blueberries and dried cherries for sweetness, toasted pine nuts for crunch, halved cherry tomatoes for freshness, and crumbled goat cheese for creaminess. A few tablespoons of balsamic vinaigrette tie everything together, making this salad ideal for meal prep, picnics, or pairing with grilled protein.
What is arugula?
Arugula is a peppery leafy green often used in salads, sandwiches, and as a finishing green for cooked dishes. Its slightly bitter, spicy flavor is balanced nicely with sweet fruits, salty nuts, and mild, creamy cheeses. Because of its distinctive taste, arugula brings interest to simple salads without the need for heavy dressing.
Why cook with arugula?
- Arugula delivers a bold, spicy flavor that makes a salad interesting without a lot of extra ingredients.
- It grows and regrows quickly, making it an easy crop for home gardeners and a reliable fridge staple in season.
- Arugula is versatile: use it in pesto, omelets, pasta, sandwiches, or as the bed for roasted vegetables or proteins.
What You Need for this Arugula Salad Recipe
Fresh Arugula
Use fresh arugula as the base. If you don’t have arugula, massaged kale or a mix of spring greens and microgreens make good substitutes, but arugula’s peppery bite is part of what makes this salad special.
Nuts & Seeds
Crunch is essential in a salad. Nuts and seeds add texture and nutrition—fiber, protein, and healthy fats. This recipe calls for pine nuts, but you can substitute:
- Slivered almonds
- Sunflower seeds
- Sesame seeds
- Pistachios
- Walnuts
- Pecans
Cheese
A small amount of cheese adds a creamy, tangy element. This recipe uses goat cheese, but other good choices include:
- Crumbled feta
- Cotija
- Shaved Parmesan
- Small cubes of cheddar
Dried & Fresh Fruit
Combining dried and fresh fruit brings bright sweetness that balances arugula’s peppery notes. This salad features fresh blueberries and dried cherries, but seasonal swaps work great:
- Mixed berries
- Sliced apple
- Raisins
- Dried apricot
- Dried cherries
Vegetables
Adding more bite-sized vegetables improves every forkful. For this salad we use minced red onion and halved cherry tomatoes for color and freshness.
Easy Arugula Salad Dressing
A light vinaigrette is ideal for arugula. Balsamic vinaigrette gives a touch of sweetness and acidity that complements the greens and fruit. You can use any light vinaigrette you prefer—lemon, honey mustard, or a Greek-style dressing also pair well with this salad.
Top Tips for the Best Arugula Salad
- Choose fresh arugula: look for dark green leaves with a bright, peppery aroma.
- Dress lightly: arugula wilts quickly when overdressed. Start with a small amount of vinaigrette and add more to taste.
- Balance flavors and textures: aim for sweet, salty, creamy, and crunchy elements so every bite is satisfying.
FAQ
A classic arugula salad typically includes arugula, shaved Parmesan, a simple lemon vinaigrette, and occasionally toasted pine nuts for texture.
What pairs well with arugula?
Arugula pairs beautifully with sweet ingredients like fresh or dried fruit, light vinaigrettes, mild cheeses, and toasted nuts.
What should I serve with an arugula salad?
Grilled, baked, or pan-seared proteins work well alongside arugula salad—think lemon chicken, salmon, or a simply seasoned steak or tofu.
What Can You Do with Arugula Besides Salad?
Arugula is versatile and can enhance many dishes beyond salads. Here are a few favorite uses:
- Toss into pasta: Fold fresh arugula into warm pasta at the end of cooking for a peppery lift.
- Add to breakfast: Stir arugula into scrambled eggs, omelets, or breakfast sandwiches for extra flavor and nutrition.
- Make pesto or tabbouleh-style salads: Use arugula in place of or alongside herbs to make a bold pesto or to add peppery greens to grain salads.
Arugula Recipes
- Arugula Breakfast Sandwich (try pairing arugula with caramelized onions and a runny egg)
- Apple Burrata Salad (arugula, crisp apple, creamy burrata, and a light vinaigrette)
- BLT Pasta with arugula folded in at the finish for freshness
- Breakfast pizza with arugula added after baking for a fresh, peppery finish
The Best Arugula Salad Recipe
This arugula salad balances peppery greens, juicy blueberries, tangy goat cheese, and sweet cherries with a simple balsamic vinaigrette. It takes about 25 minutes from start to finish and serves four.
Ingredients
- 3 tablespoons balsamic vinaigrette
- 1/4 cup pine nuts, toasted
- 2.5 ounces fresh arugula
- 1/2 medium red onion, diced
- 1/2 cup fresh blueberries
- 12 oz cherry tomatoes, halved
- 1/3 cup dried cherries
- 1/3 cup goat cheese crumbles
Instructions
- Prepare your balsamic vinaigrette and set it aside. A homemade vinaigrette delivers the best flavor, but any light vinaigrette will work.
- In a small skillet over medium heat, toast the pine nuts for 4–5 minutes, stirring frequently, until golden brown. Watch them closely—pine nuts can burn quickly. Remove from heat and allow to cool.
- In a large bowl, combine arugula, diced red onion, blueberries, halved cherry tomatoes, dried cherries, goat cheese, and cooled pine nuts.
- Drizzle the balsamic vinaigrette over the salad one tablespoon at a time, tossing gently after each addition, until the salad is dressed to your liking. Serve immediately.
Tips & Notes
- If you make homemade balsamic vinaigrette, it will keep in the refrigerator for up to 7 days.
- If you need to store the salad, keep the dressing separate and dress just before serving to prevent wilting.
Nutrition (per serving, approximate)
Calories: 173 kcal; Carbohydrates: 21 g; Protein: 4 g; Fat: 9 g; Fiber: 3 g; Sugar: 14 g. Nutrition information is an estimate and should be used as a guideline only.