Berry Arugula Salad with Goat Cheese

Years ago my family dubbed me the “salad queen” because I always brought a new, exciting salad with me to our family gatherings.  

I immediately embraced my new nickname because I truly do love salads. I eat them every day, and admittedly I do have a knack for creating new ones based on what I have in my fridge.

I’m guilty of overbuying fresh berries this time of year (they’re on sale!), so they do end up in my salads a lot.

My strawberry spinach salad and kale cherry salad recipes are great ways to incorporate them, but this Berry Arugula Salad with Goat Cheese is just brimming with berry goodness.

The peppery arugula and tangy goat cheese pairs so well with the combination of sweet, juicy berries, and the colors truly make this salad come alive.

The salad includes crunchy walnuts, chewy dried cranberries and a vibrant raspberry vinaigrette dressing that makes this one of the best summer salad recipes ever.

Take it from the salad queen. 🙂

Why you’ll love this recipe

• Berry, arugula and goat cheese salad is brimming with sweet, juicy berries and it’s tossed in a vibrant raspberry dressing.
• It’s a refreshing, flavorful summer salad that’s easy enough for busy weeknights and special enough for summer entertaining.
• It can be customized with your favorite combination of berries, dressing and more based on your personal preferences.

Recipe ingredients

• Arugula. I don’t recommend substituting the arugula with another type of lettuce as I feel that it was made for this salad. That said, if you absolutely cannot stand it, baby spinach, baby kale, or spring mix lettuce would the best substitutes.
• Berries. Strawberries, blackberries and blueberries make a lovely combination of flavors and colors in this salad. You can certainly use any combination of berries that you prefer.
• Goat cheese. The goat cheese adds creaminess and a tangy flavor that really complements the other ingredients. Feta cheese is the best substitute.
• Walnuts. The toasted walnuts adds a great crunchy texture and added nutrition. Sub with pecans, almonds or sunflower seeds if you have a nut allergy.
• Dried cranberries. Adds tart flavor and chewy texture. Omit entirely if you don’t have any on hand.
• Dressing. The raspberry vinaigrette dressing adds a burst of fresh raspberry flavor that just keeps the berry goodness going. It can be substituted with balsamic vinaigrette dressing, red wine vinaigrette or your favorite store bought dressing.

How to make arugula goat cheese salad

This arugula goat cheese salad is extremely easy to make. Simply toast the walnuts, prep the dressing and pop all of your ingredients in a serving bowl.

Once dressed, the salad is best enjoyed immediately.

Pro tip: Toast the walnuts and prep the dressing up to 1-2 days in advance to make prep go even more quickly.

See the recipe card for full instructions.

1. Toast the walnuts in a large skillet over medium heat for 8-10 minutes, stirring often, until golden brown and fragrant.
2. Place the arugula, berries, dried cranberries, goat cheese and walnuts in a large bowl.
3. Drizzle the raspberry dressing over the top and toss gently to coat.

Recipe FAQs

Serving suggestions

This summer arugula salad can be served a number of ways as listed below.

• Serve it as a side dish at your next cookout alongside grilled bbq chicken or grilled tomahawk steak.
• It’s great for busy weeknights topped with air fryer chicken breast or air fryer shrimp.

Recipe notes

• Pro tip: Toast the walnuts and prep the dressing up to 1-2 days in advance to make prep go even more quickly.
• This berry arugula salad is a great way to utilize fresh berries. Use any combination — there’s no wrong answer!
• The salad is best enjoyed the day that it’s made.

More salad recipes you’ll love

• Arugula fig salad
• Horiatiki
• Pear salad
• Spring mix salad recipe
• Strawberry fields salad