Baby Arugula Salad with Berries and Pecans

Quick, easy, and totally delicious, this Baby Arugula Salad is loaded with fresh berries, crunchy pecans, creamy feta, and an irresistible homemade dressing. Recipe yields 2 bowls of salad or 4 smaller side salad servings.

Course Salad

Cuisine American

Keyword Baby Arugula Salad, Berry Arugula Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 401kcal

Author Jenn Laughlin - Peas and Crayons

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

For the fruit in this mixed berry salad, feel free to use fresh apples, pears, strawberries, raspberries, blueberries, or even a combination of mixed berries.

Nutrition Facts below are estimated for a bowl of salad with dressing (using the 2 serving option) via an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition