Quick, easy, and totally delicious, this Baby Arugula Salad is loaded with fresh berries, crunchy pecans, creamy feta, and an irresistible homemade dressing.
I don’t know what it is about baby arugula lately but I straight up crave it!
As a post-workout lunch, I whipped up this gorgeous green salad to go with a tuna salad sandwich and it totally hit the spot!
The grocery store has had the most sweet, ripe strawberries and blackberries lately and I just had to let them in on the fun.
Choose your favorite berries here! You can use all strawberries or add blueberries, raspberries or blackberries to the mix for a berry salad medley of epic proportions.
Baby Arugula Salad with Berries and Pecans
Let’s dive into the ingredients, shall we? Here’s what you’ll need to make this baller berry-kissed baby arugula salad:
Salad Ingredients
- fresh baby arugula
- fresh berries
- crumbled feta cheese
- chopped pecans
- sliced shallots
Need a swap for the feta cheese? I like the mild taste and salty creaminess of the feta but this salad would also be quite tasty with goat cheese, gorgonzola cheese, or even bleu cheese crumbles if you prefer! My faux-fried baked goat cheese balls would be marvelous on this baby arugula salad.
For the berries, choose your favorites! Strawberries are hands down my favorite fruit to add to fresh arugula and then toss in some blackberries, blueberries, raspberries — whatever you have on hand!
You can also add your favorite protein to this salad. It would be great with chicken, salmon, steak, or even a scoop of tuna salad on top!
Arugula Salad Dressing
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 tsp honey
- 1/2 tsp dijon mustard
- 1/8 tsp sea salt
- freshly ground black pepper to taste
This easy dressing can be whisked in a bowl or shaken well in a small lidded mason jar. I like to add the dressing to my salad bowl first then let the shallots sit in the dressing while I toast the pecans prep the remaining ingredients. Then add everything to the bowl and toss to coat.
For an alternative dressing option, you could try it with a little store bought or homemade balsamic dressing or get your citrus on with a simple Lemon Dressing.
How to Toast Pecans for Salads
- Preheat the oven to 350ºF.
- Spread pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 4-6 minutes. Check nuts at 4 min and watch from there. Set aside to cool.
- Seriously, that’s it!
Q: What can I use if I don’t have pecans?
You could also use sliced almonds, shelled pistachios, or even toasted walnuts. For a sweet treat, you can even use the candied walnuts from my quinoa salad. Delish!
Prefer to use seeds in place of nuts? You can do that too! Lightly salted sunflower seeds or pepitas would be delicious in this salad.
This vibrant vegetarian salad is ready in 20 minutes or less! As written it’s gloriously gluten-free, grain-free, and oh so flavorful.
Baby Arugula Salad with Berries and Pecans
As written the recipe yields 2 bowls of salad or 4 smaller side salad servings.
Make a little… or a lot! This scrumptious salad is flexible and flavorful. You can halve it to make a lunch-sized salad for one or double it to feed your crew!
Ready to get your salad on? Grab some baby arugula and meet me in the kitchen!
Baby Arugula Salad with Berries and Pecans
Ingredients
- 3-4 cups baby arugula approx. half a 5 oz package
- 6 ounces fresh berries (strawberries, blackberries, blueberries, and/or raspberries)
- ½-¾ cup roughly chopped pecans
- ¼-½ cup crumbled feta cheese
- 1 small shallot
HONEY DIJON DRESSING
- 2 TBSP extra virgin olive oil
- 1 TBSP red wine vinegar
- 1 tsp honey
- ½ tsp dijon mustard
- ⅛ tsp sea salt
- freshly ground black pepper to taste
Instructions
- Wash and dry arugula and berries.
- Thinly slice a small shallot or use just a portion of a larger shallot. Feel free to adjust the amount used to taste.
TOAST THE PECANS
- Preheat the oven to 350ºF.
- Spread chopped pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 4-6 minutes. Check at the 4-minute mark and keep an eye on them. Set aside to cool.
MAKE THE DRESSING
- In a large mixing bowl, whisk together salad ingredients until smooth and emulsified.
- Add sliced shallot to the dressing and mix well.
SALAD TIME!
- Once pecans have cooled, add to the salad bowl along with arugula, feta, and fresh berries.
- Gently toss to coat and add any additional salt, pepper, or extras to taste. Enjoy!
Notes
Nutrition
More Awesome Arugula Recipes to Try:
- Easy Arugula Pesto
- Lemon Arugula Salad NEW!
- Mediterranean Pasta Salad with Arugula and Feta
- Roasted Broccoli Chickpea Arugula Salad
- Easy Pea Pesto with Pistachio and Arugula
If you get a chance to try this mixed berry baby arugula salad, let me know!
Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
The dressing on this salad is incredible! Paired with the sharp arugula and berries, I can’t get enough!
Yay!!! Thanks Kristine!
One of my favorite salads! I could eat this year round but make it often during strawberry season.
Same! It’s so delish!