I still remember the first time I tasted this salad on a sweltering summer afternoon—each bite of peppery arugula, sweet berries, and tangy goat cheese felt like sunshine on a plate.
This Strawberry Blueberry Arugula Salad is my go-to for effortless entertaining or a light, feel-good meal.
Why You’ll Love This Recipe
Sweet–peppery contrast — juicy berries balanced by peppery arugula
Creamy pops — crumbled goat cheese adds rich tang in every bite
Minimal effort — five ingredients; no tossing required
Visually stunning — vibrant reds, purples, and greens
Versatile side — pairs beautifully with grilled meats or stands alone as a main
What You’ll Need (Ingredient Highlights)
Baby arugula — delicate leaves with a peppery bite
Strawberries — hulled and sliced for sweet juiciness
Blueberries — whole for bursts of fresh flavor
Goat cheese — crumbled for creamy tang
Balsamic glaze — drizzled for a sweet-tart finish
Pro Tips Before You Start
Dry greens thoroughly — pat arugula leaves dry so glaze clings, not pools.
Use ripe berries — enhances natural sweetness and color.
Chill ingredients — keep berries and greens in the fridge until assembly.
Slice uniformly — even strawberry slices balance texture.
Glaze sparingly — start with 1 Tbsp, then add more to taste.
How to Make Strawberry Blueberry Arugula Salad
Step 1: Layer the Greens
In a large salad bowl, arrange 5 oz baby arugula in an even layer.
Step 2: Add the Berries & Cheese
Top the arugula with 8 oz sliced strawberries, 6 oz whole blueberries, and 4 oz crumbled goat cheese.
Step 3: Drizzle & Serve
Finish with 2 Tbsp (or to taste) balsamic glaze—do not toss.
Serve immediately, letting each guest enjoy the artful presentation.
Serving Suggestions
Accompany grilled chicken or salmon for a light entrée
Pair with crusty baguette slices or crostini
Serve alongside a chilled Sauvignon Blanc or sparkling rosé
Variations & Substitutions
Greens swap — use baby spinach or mixed spring greens
Cheese change — feta or blue cheese for a sharper tang
Nutty crunch — sprinkle toasted almonds or pecans on top
Citrus twist — add orange segments or a squeeze of fresh lemon
Storage & Leftovers
Serve fresh — best enjoyed immediately; leftovers may wilt.
Prep components — slice berries and crumble cheese ahead, then assemble just before serving.
FAQs
Can I toss this salad?
No—this salad is meant to be served untossed so each element stays distinct and neatly presented.
What if I don’t have balsamic glaze?
Use a simple balsamic vinaigrette: whisk 1 Tbsp balsamic vinegar with 2 Tbsp olive oil.
How do I keep the arugula crisp?
Store arugula in a sealed bag with a paper towel to absorb excess moisture before assembling.
Can I use frozen berries?
Fresh berries are best—frozen ones release too much water and lose texture.
Is goat cheese necessary?
You can substitute feta or blue cheese, but goat cheese gives the creamiest mouthfeel.
Can I add other fruits?
Yes—raspberries, blackberries, or sliced peaches make great additions.
Final Thoughts
This Strawberry Blueberry Arugula Salad turns five simple ingredients into a show-stopping side or light meal.
It’s a celebration of summer’s best flavors—sweet, tangy, and peppery—all on one plate.
Strawberry Blueberry Arugula Salad with Balsamic Glaze
Ingredients
- 5 oz baby arugula
- 8 oz strawberries hulled & sliced
- 6 oz blueberries
- 4 oz goat cheese crumbled
- 2 Tbsp balsamic glaze or to taste
Instructions
- Arrange arugula in a large bowl.
- Top with strawberries, blueberries, and goat cheese.
- Drizzle with balsamic glaze. Serve immediately—do not toss.
- See full steps with tips & photos → https://wimpysdiner.net/strawberry-blueberry-arugula-salad-sweet-peppery-side/
Notes
- Best served immediately to maintain texture and flavor.
- You can substitute feta or blue cheese if preferred.
- Add candied pecans or walnuts for crunch.
- A splash of lemon juice or olive oil can brighten the flavor even more.
