Strawberry Arugula Salad

5 from 49 votes

This strawberry Spring Salad is made with arugula, strawberries, pecans and feta cheese and tossed in a fresh bright pink sweet vinaigrette!

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This Strawberry Arugula Salad is a vibrant fun salad to incorporate seasonal spring produce. It makes for a great side dish but can also be served as a meal with different proteins like grilled chicken tenders or grilled shrimp.

Strawberry Arugula Salad on a large platter with the dressing in a small bowl next to it

ingredients & substitutions

  • Strawberries: They should be the freshest possible and you can count on them for the perfect level of sweetness for not only the salad but also the dressing. If you prefer not to use strawberries, try blueberries or peaches.
  • Arugula: The arugula is also a power player in this dish with its spicy kick. You can switch it out though for any greens you’d like. Baby spinach would make a great addition.
  • Pecans: These add a lovely crunch and elegant flavor, but you can use any other nuts instead like walnuts or cashews. Try making your own candied walnuts for a sweet crunchy addition!
  • Basil: This adds an aromatic sweet flavor to complement the strawberries. Feel free to swap it for parsley or dill.
  • Dressing: Made with strawberries, olive oil, shallot, vinegar and dijon mustard, the dressing has a bright pink color and sweet flavor that adds a brightness to the salad.
Ingredients to make the salad recipe

Quick to assemble, the Strawberry Arugula Salad is unforgettably colorful and flavorful. It is easily going to become one of those salads you make and which everyone quickly asks for the recipe!

how to make the strawberry salad:

make the dressing

  • In a blender, food processor or small chopper, mix together the strawberries, olive oil, vinegar, shallot and dijon mustard.
  • Process until the dressing is smooth and creamy with no lumps.
2 image collage to show how to make the dressing in a blender

mix the salad

  • Place all the ingredients together in a large bowl.
  • Add the dressing right before serving.
  • Toss gently to combine.
3 image collage to show how to mix the salad

Tips for making the salad

  1. Make this salad vegan and dairy free. Swap the honey in the dressing for maple syrup and omit the feta, or use a plant based alternative.
  2. Wash and dry the arugula well. If you have one, use a salad spinner to remove excess water, or it can pool in the bottom of the bowl, otherwise, pat it gently with some kitchen towel.
  3. Dress the salad just before serving. The arugula can wilt if left to sit in the dressing for too long.
  4. Use fresh and ripe strawberries. Ripe strawberries will have more sweetness. Don’t use thawed frozen strawberries as they can become pretty soft and mushy.

Frequently Asked Questions

Can you make it ahead of time?

You can build the salad and make the dressing ahead of time. Cover the salad and keep refrigerated for 2 to 3 days, and the dressing will keep well for around 5 days. When ready to serve, simply add the dressing and toss.

Can you make it a full meal?

As it is, this strawberry arugula salad makes a great side dish, but it’s easy to turn into a fuller meal by tossing in some protein. Shredded chicken, grilled shrimp or salmon all make for excellent additions.

What do you serve it with?

This salad is perfect for picnics, cookouts or as a simple side for a weeknight meal. It’s particularly tasty with chicken and seafood dishes. Try it with:
Salmon Cakes
Oven Fried Chicken Tenders
Lemon Parsley Baked Cod
Grilled Lemon Chicken

Close up shot of the strawberry arugula salad with fork and spoon for serving

This simple and easy strawberry arugula salad is so light and refreshing. With just the right amount of sweetness, it’s the perfect dish for the summer.

For more salads with fruit:

If you’ve tried this healthy-ish feel good Strawberry Arugula Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Strawberry Arugula Salad

This strawberry Spring Salad is made with arugula, strawberries, pecans and feta cheese and tossed in a fresh bright pink sweet vinaigrette!
5 from 49 votes
Servings 6 servings
Course Salads
Calories 432
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



  • 1 pound strawberries tops removed
  • 5 ounces fresh arugula
  • ¾ cup pecans
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh basil

For the Dressing


  • Thinly slice all strawberries and reserve 3 large berries for the dressing.
  • Make the dressing. In the bowl of a food processor or a high speed blender, add reserved strawberries, oil, balsamic vinegar, Dijon, shallot, water and honey. Process until smooth and creamy, adding more water if necessary. Season with salt and pepper to taste.
  • On a large serving platter or in a large serving bowl, mix arugula, berries, pecans, basil, and feta. Drizzle with vinaigrette and serve immediately.


Storage: The salad can be stored without the dressing, covered in the fridge for a couple of days. The dressing will keep well for up to a week. Add the dressing just before serving.


Serving: 1g, Calories: 432kcal, Carbohydrates: 40g, Protein: 9g, Fat: 31g, Saturated Fat: 6g, Cholesterol: 11mg, Sodium: 173mg, Potassium: 843mg, Fiber: 14g, Sugar: 9g, Vitamin A: 964IU, Vitamin C: 49mg, Calcium: 313mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salads

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Recipe Rating


  1. This salad is phenomenal!! I made it for our Easter dinner today. The dressing was so divine–and such a gorgeous color–I almost wanted to drink it! I did substitute goat cheese for the feta, and used pistachios instead of pecans. Truly delicious–thanks SO much for the recipe!

  2. Made this salad for Father’s Day and is was a huge hit! Everyone wanted the recipe! Thank you, Yumna!

  3. Gorgeous, delicious, easy, & so versatile! I could not ask for anything more! Served w/grilled chicken breast 1st night & I can’t wait to have the remaining salad for lunch tomorrow. And I would put this dressing on practically anything! Thank you so much, Yumna! Phenomenal!!!

  4. Omg Yumna! Your arugula salad was the best salad I’ve had in a long time!
    I love making salads with fruit and nuts.

    I mixed arugula and spinach as the lettuce base and added all ingredients in your recipe. My family ate it all!

    Thank you so much for sharing and for your IG video! This salad will definitely be on repeat for the entire summer!