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Strawberry Arugula Salad with Fresh Strawberry Balsamic Vinaigrette (10 Minutes)

GF Gluten-Free V Vegetarian
Posted by Jess Larson on June 19th, 2026
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
Tangy-sweet and loaded with texture, this Simple Strawberry Arugula Salad tastes like peak summer! Toss baby arugula in a homemade strawberry balsamic vinaigrette, then layer on juicy berries, creamy goat cheese, and crunchy almonds. The peppery greens and zippy dressing balance the sweetness of peak-season fruit, so this salad stays perfectly balanced – it's fresh, bright, savory, and never cloying. The perfect side dish for grilling season!
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A fresh salad with arugula, sliced strawberries, crumbled goat cheese, candied almonds, and thinly sliced red onions on a white plate. Glasses with pickled onions and strawberry dressing are nearby.
Photography by Gayle McLeod
Prep: 15 mins
Cook: 0 min
Serves: 4-6

Strawberry Salad Done Right: Peppery, Punchy, and Just Sweet Enough

As a savory-leaning cook, I’m always hunting for ways to use fresh summer berries that aren’t dessert. When berries are in season, I want to treat them the same way I’d treat a perfect summer tomato: dress them lightly, pair them with complementary flavors, and let them shine.✨

My first stop? Salad, always. 🍓🥗 I’ve been making my Strawberry Chicken Salad for years – but with grilled chicken and hearty farro, it’s more like a standalone meal. What about the nights when you just need a simple side for dinner? Lately, this Strawberry Arugula Salad has been my go-to.

A fresh salad with sliced strawberries, arugula, almonds, red onions, and crumbled cheese, drizzled with pink dressing, served on a white plate with a fork on a red polka dot napkin. this Recipe for Later!
Bursting with peak-season strawberries and tossed together in just 10 minutes (homemade dressing included!), this is the perfect side salad for any summer meal.

This recipe is simple by design, but 2 things make it especially craveable:

First, strawberries are undeniably the star of the show, showing up in 2 ways: the juicy berries are scattered throughout the greens AND blended into a balsamic vinaigrette to reinforce the flavor (and add the most fabulous pop of color! 💕).

Second, and even more important, every other component builds on that strawberry-sweet foundation to create just the right balance of flavor. Peppery arugula (no mild spinach here!), punchy shallots, crunchy almonds, and tangy goat cheese all play off the berries instead of fighting them.

Every bite is sweet, savory, and everything in between. (Who needs shortcake when you can have all of that?! 😉)

Start with the Fresh Strawberry Balsamic Vinaigrette

Strawberries and balsamic vinegar are a classic combination, but here I reach for white balsamic specifically. It has a similar flavor profile as aged varieties, but comes with a lighter, less syrupy consistency and a pale color that doesn’t muddy the gorgeous pink of the berries.

A top-down view of a blender cup filled with fresh strawberries, whole garlic cloves, mustard, a shallot, salt, and pepper, with a hand pouring liquid from a glass into the cup. Other ingredients are arranged around it on a white surface.
Add hulled strawberries and the rest of the vinaigrette ingredients to a small blender. Blend until totally smooth and emulsified.
A bowl of pink, frothy salad dressing being stirred with a patterned spoon, surrounded by jars of oil and mustard, a small bowl of salt, and a striped napkin on a white wooden surface.
The dressing is naturally thick – I like to thin it out with a splash of water for a more drizzly consistency that doesn’t weigh down the delicate greens.

For such a simple dressing, the recipe development was quite the journey! 😅 Be sure to check out my Fresh Strawberry Balsamic Vinaigrette post for a full deep dive, including complete testing notes, ingredient swaps, and a few tips I picked up along the way!

Essentials for Next-Level Strawberry Salad

Salad Assembly

A bowl of fresh arugula surrounded by strawberries in a basket, crumbled cheese, pickled onions, candied nuts, a jar of dressing, pepper, and a red napkin on a light wooden table.
With the dressing ready to go, the salad comes together with 5 simple ingredients: baby arugula, fresh strawberries, thinly sliced shallot, crumbled goat cheese, and sliced almonds.

If you have a few extra minutes before dinner, there are 2 easy upgrades that take this salad to the next level (check the Recipe Notes for full how-tos!):

Quick pickled shallots: A short soak trades the shallots’ raw onion bite for a punchy, bright pop that cuts through the berries’ sweetness beautifully. Even a few minutes makes a difference, and the thinner you slice the shallots, the faster the pickle works.

Candied nuts: The caramelized sweetness is richer and deeper than fresh fruit on its own, which adds great complexity to a simple salad. Use your favorite store-bought candied nuts for a shortcut!

A bowl of fresh arugula leaves being drizzled with a creamy pink salad dressing from a spoon above.
Add the arugula to a large bowl, then season with a good pinch of salt and drizzle just a few spoonfuls of vinaigrette over top…
A plate of fresh arugula salad tossed with a creamy pink dressing sits on a rustic white wooden table. A small bowl of ground black pepper is visible in the corner.
…and gently toss to combine. To prevent wilting, aim for a very light coating of dressing – you can add more just before serving.

👩🏻‍🍳Arugula is especially delicate – it’ll wilt if you look at it the wrong way! Use the freshest greens you can find – they should look crisp and dry in the packaging. And feel free to toss the salad with your hands – much gentler than tongs!

A close-up of a fresh salad with arugula, sliced strawberries, crumbled goat cheese, red onion, and candied almonds on a white plate.
Rather than piling everything on top, layer the sliced strawberries, shallot, almonds, and goat cheese throughout the dressed greens. This prevents weighing down the greens and also ensures every bite comes with a little of each component.
A fresh salad with arugula, strawberries, almonds, goat cheese, and pickled onions in a white bowl. Surrounding the bowl are a small plate of feta, a bowl of pickled onions, utensils, and a jar of pink salad dressing.
Serve immediately with extra vinaigrette on the side! The delicate greens won’t hold up well to sitting around, so plan to dress and serve right when you’re ready to eat.

Serving Suggestions

On its own, this strawberry arugula salad is a peak-summer side, made for long evenings outside and a few too many strawberries on the counter. Serve it alongside anything from grilled salmon to burgers!

If you’d rather make it a complete dinner salad, it is also great topped with Grilled Lemon Chicken or Grilled Steak.

A fresh salad with strawberries, crumbled goat cheese, almonds, and greens is served on a white plate with a fork. A jar of pink dressing, a bowl of feta, and a red dotted napkin are nearby on a white wooden table.
This is the kind of salad you’ll want on the table at every summer dinner – picnics, patio nights, last-minute backyard BBQs, and more!
A white plate with a fresh salad of arugula, sliced strawberries, goat cheese, candied almonds, and red onions, drizzled with pink dressing. A fork rests on the plate, and a red napkin is beside it.
If summer had a side dish, I’m pretty sure this would be it. 🍓

I can’t wait for you to try this Strawberry Arugula Salad! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A bowl of fresh salad with arugula, sliced strawberries, crumbled cheese, candied almonds, and pickled red onions on a light background.

Strawberry Arugula Salad with Fresh Strawberry Balsamic Vinaigrette (10 Minutes)

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 4-6 1x
  • Category: Entree Salads & Bowls Recipes
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian, Gluten-Free
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Description

Tangy-sweet and loaded with texture, this Simple Strawberry Arugula Salad tastes like peak summer!

Toss baby arugula in a homemade strawberry balsamic vinaigrette, then layer on juicy berries, creamy goat cheese, and crunchy almonds. The peppery greens and zippy dressing balance the sweetness of peak-season fruit, so this salad stays perfectly balanced – it’s fresh, bright, and savory, but never cloying.

The perfect side dish for grilling season!

Ingredients

Scale
  • 5 ounces baby arugula
  • 8 ounces fresh strawberries, hulled & sliced (about 1 ½ heaping cups)
  • 1 shallot or ½ red onion, thinly sliced (quick-pickled if desired – see Recipe Notes)
  • ½ cup sliced almonds, toasted (caramelized if desired – see Recipe Notes)
  • 2 ounces goat cheese, crumbled
  • kosher salt and ground black pepper

for the fresh strawberry balsamic vinaigrette:

  • 8 ounces strawberries, hulled (about 1 ½ heaping cups)
  • ⅓ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar (see Recipe Notes)
  • ½ small shallot
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or substitute agave or pure maple syrup for vegan)
  • kosher salt and ground black pepper
  • 1–2 tablespoons water, to adjust consistency

Instructions

Method Overview:

Blend the strawberry balsamic vinaigrette until smooth and emulsified, adjusting the consistency with water as desired. Season the arugula with salt and black pepper, then gently toss with a few spoonfuls of vinaigrette. Top with sliced strawberries, shallot or red onion, toasted almonds, and goat cheese, layering the toppings throughout the greens for even coverage.

Step-by-Step Instructions:

  1. Blend the strawberry vinaigrette: Add all listed ingredients to a small blender. Season with ½ teaspoon kosher salt and a few twists of black pepper. Blend until the vinaigrette is smooth and emulsified. Add water as needed to adjust consistency – the vinaigrette can be slightly thick and creamy or more drizzly, depending on your preference. Adjust to taste – I like to add an extra pinch of salt or a splash of white balsamic to ensure the flavors pop. For more tips and testing notes, see Fresh Strawberry Balsamic Vinaigrette.A glass blender cup filled with strawberries, garlic, shallot, mustard, salt, pepper, and honey, with a hand pouring liquid into it. Other jars of mustard and honey are nearby on a white wooden surface. A hand holds a patterned spoon above a glass bowl filled with frothy pink smoothie, surrounded by jars of honey, mustard, and a blue-striped cloth on a white wooden surface.
  2. Salad assembly: Add the arugula to a large bowl. Season with a good pinch of kosher salt and a few twists of black pepper. Drizzle with several tablespoons of vinaigrette and gently toss to combine. Top with sliced strawberries, shallot or red onion, almonds, and goat cheese – I like layering the toppings throughout so they don’t weigh down the delicate baby arugula. Adjust seasoning to taste. Serve immediately with additional strawberry vinaigrette. Enjoy! A bowl of arugula salad with sliced strawberries, red onions, crumbled feta cheese, and candied pecans, set on a white table with a red napkin, utensils, and small plates nearby.

Equipment

Notes

Ingredient Notes:

  • Strawberries: As the star of both the salad and vinaigrette, this recipe works best with peak-season strawberries. Use the ripest berries you can find – smaller berries tend to be more flavorful than larger berries.
  • Pickled onions: Prepare the pickling liquid with ¼ cup vinegar, ¼ cup very hot tap water, 1 teaspoon sweetener of choice (such as honey or agave), and a good pinch of salt. Pour over the sliced onion or shallot. Set aside to pickle for at least 2 hours, though you can enjoy sooner if desired. Store leftovers in the refrigerator for up to 1 week.
  • Caramelized nuts add delicious sweet-salty crunch to this salad and are very easy to make! Melt 1 tablespoon butter in a small skillet over medium heat. Just as the butter begins to brown, stir in the almonds. Cook, stirring often, until lightly toasted. Add 2-3 tablespoons of brown sugar to the skillet, stirring to coat the nuts evenly. As soon as the sugar has dissolved, transfer the nuts to a sheet of parchment paper. Finish with a big sprinkle of sea salt and set aside to cool completely.
  • White balsamic vinegar has the sweet-tangy flavor of traditional balsamic, but with a lighter body, more delicate flavor, and pale color. I reach for it anytime I want balsamic flavor without the dark color or syrupy texture. Here, it adds classic balsamic flavor that works so well with strawberries, while preserving the vibrant color of the fresh berries. If you don’t have it, you can substitute regular balsamic – just note your vinaigrette will be darker in color.

Portions and Serving Suggestions:

  • Portions: This recipe yields a large salad, suitable for serving 4-6 as a side dish.
  • Serving suggestions: This strawberry salad is a great all-purpose summer side dish – we love serving it alongside grilled chicken and grilled steak. It’s also great with a quick add-in, like shredded rotisserie chicken or sliced chicken sausage, for an easy dinner.

Make-Ahead and Storage:

  • Make-ahead instructions: Prep the components ahead of time – blend the dressing, slice the berries, pickle the onions, and caramelize the nuts. Store in separate airtight containers in the refrigerator (nuts at room temperature). The berries are best used within 1-2 days, while the vinaigrette keeps for up to 1 week. Toss the salad just before serving.
  • Storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A plate of fresh salad with arugula, sliced strawberries, almonds, and crumbled cheese, drizzled with pink dressing, sits on a white table beside a fork, a red napkin, and bowls of strawberries and pink pickled onions.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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