Strawberry Arugula Salad with Spicy Blueberry Vinaigrette is a bright, flavorful summer dish that balances sweet berries with a touch of heat. Light yet satisfying, this salad showcases fresh strawberries and blueberries tossed with peppery arugula and a homemade vinaigrette that adds a pleasant spicy-sweet note. It’s perfect as a light lunch, a colorful side for warm-weather dinners, or a standout dish for gatherings.
Strawberry Arugula Salad
With berries in season, this salad makes the most of ripe strawberries and blueberries. Rather than baking or blending them into smoothies, this recipe celebrates the fresh, natural flavor of the fruit. The spicy blueberry vinaigrette—made with hot honey and a pinch of cayenne—adds warmth that offsets the sweetness of the berries and complements arugula’s peppery bite.
This combination creates a layered, interesting salad: sweet and tangy fruit, crisp cucumber and pickled onions for acidity, crunchy walnuts, and creamy goat cheese. While the spice may not be for every palate, it provides a sophisticated contrast that many adults will appreciate. Serve it as a refreshing lunch, pair it with grilled or fried mains like crab cakes or huli huli chicken, or offer it at summer gatherings when you want something different from a basic green salad.
How to Make It
This recipe is quick and simple. You’ll need a blender or food processor for the vinaigrette and a large bowl or platter to assemble the salad.
Make the dressing:
- Add blueberries, apple cider vinegar, lemon juice, hot honey and cayenne to the bowl of a food processor or blender and puree until smooth.
- With the machine running, slowly stream in the olive oil until the dressing emulsifies and thickens slightly. Season to taste with kosher salt and pepper. Set aside.
Prepare the salad:
- In a large bowl, combine baby arugula, halved hulled strawberries, blueberries, chopped English cucumber and pickled red onions.
- Scatter chopped walnuts and crumbled goat cheese over the top.
- Drizzle the spicy blueberry vinaigrette over the salad just before serving and toss gently to coat.
Tips for the Best Strawberry Arugula Salad
- Use freshly squeezed lemon juice for a brighter, fresher vinaigrette.
- Choose a good-quality olive oil as the base of the dressing for a smooth finish—its flavor should support, not overpower, the berries.
- Dress the salad just before serving. If you toss it too early, arugula can wilt and the textures become less appealing.
- Quick-pickled red onions add a tangy pop—if you have time, make them at home for the best flavor.
- Leftover arugula can be repurposed into other seasonal salads when berries aren’t available.
Serve and Enjoy
This salad is an excellent light meal on its own or a colorful accompaniment to summer entrees. It’s an easy way to show off fresh berries and can be scaled up for gatherings. If you make the dressing ahead, store it in the fridge for up to three days in an airtight container; if it thickens, warm briefly and stir before using.
Strawberry Arugula Salad with Spicy Blueberry Vinaigrette
Equipment
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blender or food processor
Ingredients
For the Vinaigrette:
- 1 cup fresh blueberries
- 2 1/2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 2 1/2 tablespoons hot honey
- 1/2 teaspoon cayenne pepper
- 3/4 cup olive oil
- Kosher salt and pepper
For the Salad:
- 4 cups baby arugula
- 1 1/2 cups hulled strawberries, cut in half
- 1 cup fresh blueberries, washed and drained
- 1 cup chopped English cucumbers
- 1/4 cup pickled red onions
- 1/4 cup chopped walnuts
- 4 ounces crumbled goat cheese
Instructions
To make the dressing:
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Add the blueberries, apple cider vinegar, lemon juice, hot honey and cayenne to a food processor or blender. Blend until smooth.
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With the machine running, slowly stream in the olive oil until the dressing comes together. Season with salt and pepper to taste. Set aside.
To make the salad:
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Combine the arugula, strawberries, blueberries, cucumber and pickled red onions in a large bowl or on a platter.
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Top with chopped walnuts and crumbled goat cheese.
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Drizzle dressing over the salad and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.