Summer Berry Arugula Salad is sweet, savory, and tossed in a fresh raspberry balsamic vinaigrette.  It’s a salad you’ll be excited to eat! {GF, Vegetarian}

bowl of summer arugula salad

**This post was originally published on May 20, 2014.  I’ve taken new photos, modified the recipe, but have left most of the wording of this post the same.

Long ago, my family dubbed me as the “salad queen”.  Whenever there was a family gathering, I was the designated salad person because I always had a new one that I’d conjured up or found somewhere.  It’s probably because way back when (we’re talking pre-marriage here),  I didn’t cook very well.  At all.

Salads were my comfort zone, because let’s face the facts, they’re hard to mess up unless you completely over-dress them.  I’ve learned a thing or two over the years and I can cook a lot better now, but my love for salads hasn’t changed.

I eat salads daily, and believe that they can liven up any meal.

Close up of summer arugula salad in a bowl

Especially when they look like this right?

Years ago I had a Mother’s Day gathering at my house, and for some reason the salad was an after thought for me.  I wasn’t sure what I was going to do, and at the last minute I started throwing this Summer Berry Arugula Salad together.

It was a hit, and I couldn’t stop thinking about it.  I made it again, and again, so I knew I was going to have to share it with you here. ๐Ÿ™‚

Overhead shot of bowl of summer arugula salad

What makes this salad so special (besides the fact that it’s easy on the eyes)?  It’s the sweet and savory flavors..that’s where it’s at for me!

The sweet juicy berries are the perfect contrast to the peppery arugula and creamy, tangy goat cheese.  The toasted pecan pieces give this salad a nice crunch factor, which is something every salad needs in my opinion!

If all of that isn’t enough, we haven’t even gotten to the dressing. ๐Ÿ™‚

Raspberry balsamic dressing drizzling over arugula salad

This salad is the reason why I developed a recipe for Fresh Raspberry Balsamic Vinaigrette.  Sure, you can buy store bought raspberry dressing and save some time, but they’re often loaded with sugar and preservatives.

Homemade salad dressings come together so quickly, and always take your salad to the next level.

This Summer Berry Arugula Salad is the perfect side for any of your summer barbecues, or make it a main dish with some grilled chicken.  This is a salad adults and kids alike will be excited to eat.

Take it from the salad queen. ๐Ÿ™‚

Close up of raspberry balsamic dressing drizzling over arugula salad

See all of my Salad Recipes for more inspiration!

Berry arugula salad with goat cheese in a bowl with a fork digging in.

Berry Arugula Salad with Goat Cheese

Berry Arugula Salad with Goat Cheese is packed with sweet and savory flavor! It's tossed in a bright raspberry dressing for one delicious summer salad!

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  • 1/2 cup walnut pieces
  • 5 ounces baby arugula
  • 1/2 cup blueberries
  • 1/2 cup blackberries halved
  • 1/2 cup strawberries halved or sliced
  • ยฝ cup crumbled goat cheese sub with feta cheese if desired
  • 1/3 cup dried cranberries
  • raspberry vinaigrette dressing or your favorite store bought


  • Toast the walnuts in a large skillet over medium heat, stirring often, for 8-10 minutes or until golden brown and fragrant. Remove from heat and set aside to cool.
    1/2 cup walnut pieces
  • Place the arugula, berries, goat cheese, dried cranberries and walnuts in a large bowl. Add the desired amount of dressing and toss gently to coat. Serve immediately and enjoy!
    5 ounces baby arugula, 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup strawberries, ยฝ cup crumbled goat cheese, 1/3 cup dried cranberries, raspberry vinaigrette dressing


  • 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 nutrition information for this arugula salad with goat cheese recipe does not include the dressing as it has been calculated in a separate post.
  • The salad is best enjoyed the day that it’s made.


Calories: 156kcal, Carbohydrates: 12g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 77mg, Potassium: 186mg, Fiber: 3g, Sugar: 8g, Vitamin A: 792IU, Vitamin C: 14mg, Calcium: 81mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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