This vibrant Strawberry Arugula Salad is a celebration of fresh flavors that dance on your palate. The peppery arugula creates the perfect backdrop for sweet berries, while fennel adds a subtle licorice note that elevates the entire dish. The homemade Meyer lemon vinaigrette brings everything together with a creamy, tangy finish that will make you forget you’re eating something so healthy. Ready in just 10 minutes, this salad proves that impressive, restaurant-quality dishes don’t require hours in the kitchen!
Why You’ll Love This Recipe
- Ridiculously Quick: From fridge to table in just 10 minutes—perfect for those evenings when cooking feels impossible but you still want something beautiful and nourishing.
- Nutrient Powerhouse: This isn’t just any salad—it’s packed with antioxidants from the berries, healthy fats from nuts and olive oil, and plenty of fiber to keep you satisfied.
- Stunning Presentation: The colors alone—deep greens, vibrant reds, purples, and oranges—create a dish that looks like it took hours to prepare. Your dinner guests will be impressed!
- Versatile Base: Works beautifully as a light lunch on its own, or as a side dish alongside grilled protein for a complete meal.
Ingredients You’ll Need
- Arugula: The peppery backbone of this salad that stands up beautifully to the sweet and tart elements. Fresh is absolutely key here.
- Fennel bulb: Provides a subtle anise flavor and satisfying crunch. Slice it paper-thin for the best texture experience.
- Orange: Adds juicy sweetness and a pop of color. The segments should be completely free of pith for the best flavor.
- Berries (strawberries, blueberries, raspberries): The stars of the show! They bring natural sweetness, beautiful color, and loads of antioxidants.
- Meyer lemon: Used both in the dressing and as thin slices in the salad itself. Meyer lemons are special because they’re sweeter and less acidic than regular lemons.
- Sliced almonds: Provide essential crunch and a dose of healthy fats and protein. Toast them lightly for enhanced flavor.
- Raw cashews: The secret to creating a creamy dressing without dairy. They need to be soaked beforehand to soften properly.
- Raw honey: Just a touch to balance the acidity in the dressing. You can adjust to taste depending on the sweetness of your berries.
- Olive oil: Use the best extra-virgin you have—you’ll taste the difference in this simple dressing.
- Poppy seeds: These tiny seeds add visual interest, subtle crunch, and a hint of nuttiness to the dressing.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Protein Additions
Transform this side salad into a complete meal by adding grilled chicken, salmon, or for vegetarians, some crumbled goat cheese or grilled halloumi.
Nut Substitutions
Not a fan of almonds? Try toasted pine nuts, walnuts, or pepitas instead. Each brings its own unique flavor profile to the dish.
Seasonal Adaptations
In autumn, swap the summer berries for sliced pears and dried cranberries. In winter, try blood oranges and pomegranate seeds for a festive touch.
Vegan Option
Replace the honey with maple syrup or agave nectar for a fully plant-based version that sacrifices nothing in flavor.
How to Make Strawberry Arugula Salad
Step 1: Prepare the Dressing
Combine the soaked cashews, Meyer lemon juice, honey, salt, and pepper in a blender. Puree until completely smooth and creamy, adding a teaspoon of water if needed to achieve the right consistency. Stir in the poppy seeds by hand and set aside while you assemble the salad.
Step 2: Assemble the Salad
In a large bowl, arrange the arugula as your base. Layer on the thinly sliced fennel, orange segments, sliced strawberries, blueberries, raspberries, and those delicate Meyer lemon slices. Scatter the sliced almonds across the top.
Step 3: Dress and Serve
Just before serving, drizzle the Meyer lemon vinaigrette over the salad. Gently toss to ensure every bite gets a touch of the dressing without crushing the delicate berries.
Pro Tips for Making the Recipe
- Soak cashews properly: For the creamiest dressing, soak cashews for at least 2 hours in cold water or 30 minutes in hot water. Drain thoroughly before blending.
- Mandoline magic: Use a mandoline to get paper-thin slices of fennel and Meyer lemon—it makes a world of difference in texture and presentation.
- Temperature matters: Serve this salad at room temperature rather than cold from the refrigerator; the flavors will be more pronounced.
- Dress at the last minute: To keep everything crisp and fresh, only add the dressing immediately before serving. Nobody likes soggy arugula!
- Berry selection: Choose berries that are firm but ripe. If strawberries are very large, quarter them instead of just slicing.
How to Serve
Perfect Pairings
This salad is spectacular alongside grilled fish, especially salmon or sea bass. The acidity cuts through the richness of the fish beautifully. For a vegetarian meal, pair with a creamy risotto for textural contrast.
Wine Suggestions
A crisp Sauvignon Blanc or Pinot Grigio complements the flavors perfectly. For something special, try a sparkling rosé—the berry notes will echo those in the salad.
Serving Vessel
Present this salad on a large, flat platter rather than a deep bowl to showcase all the beautiful colors and components. White or light-colored dishes make the vibrant ingredients pop visually.
Make Ahead and Storage
Preparing Components Ahead
You can make the dressing up to 3 days in advance and store it in the refrigerator. Bring to room temperature and shake well before using. You can also prep the fennel, orange segments, and sliced Meyer lemon a day ahead and store them separately in the refrigerator.
Storing Leftovers
Once dressed, this salad is best enjoyed immediately. If you must store leftovers, they’ll keep for about 24 hours in the refrigerator, though the arugula will soften considerably.
Refreshing Leftover Salad
If you have leftover dressed salad, consider transforming it: toss with warm pasta for a quick pasta salad, or blend with additional olive oil to create a unique sauce for grilled vegetables or bread.
FAQs
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Can I prepare this salad in advance for a party?
You can prep all components separately up to a day ahead and store them in airtight containers in the refrigerator. Assemble and dress the salad just before serving to maintain optimal freshness and texture. If you’re really pressed for time, you can assemble everything except the dressing a few hours ahead and keep covered in the refrigerator.
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I can’t find Meyer lemons. What can I substitute?
Regular lemons work well, but since they’re more acidic, you might want to increase the honey slightly to balance the tartness. Alternatively, a mix of regular lemon and a touch of orange juice can mimic the distinctive flavor of Meyer lemons quite nicely.
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Do I really need to soak the cashews for the dressing?
Yes! Soaking cashews is crucial for achieving that creamy texture without using dairy. If you’re really in a pinch, you can pour boiling water over them and let sit for 15 minutes, but longer soaking yields better results. The difference is noticeable in the final dressing’s smoothness.
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Can this recipe be made nut-free for allergies?
Absolutely! For the dressing, substitute soaked sunflower seeds for cashews. Instead of almonds in the salad, try sunflower seeds, pumpkin seeds, or crispy chickpeas for that essential crunch factor without any nuts.
Final Thoughts
This Strawberry Arugula Salad is more than just a side dish—it’s a testament to how simple, fresh ingredients can create something truly spectacular. The combination of peppery greens, sweet berries, and that creamy Meyer lemon dressing creates a perfect harmony that will delight your taste buds. I encourage you to make this recipe your own by experimenting with seasonal fruits and different nuts. Whether for a casual lunch or special dinner party, this salad is bound to become a staple in your recipe collection!
Print
Strawberry Arugula Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Arugula Salad made with a mix of fruits, nuts, and greens, topped with a zesty Meyer Lemon Vinaigrette for a perfect summer appetizer or light meal.
Ingredients
Salad Ingredients
- 4 cups arugula
- 1/2 fennel bulb, very thinly sliced
- 1 orange, peeled and segmented
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 Meyer lemon, seeded and very thinly sliced
- 1/4 cup sliced almonds
Meyer Lemon Vinaigrette
- 2 tbsp raw cashews, soaked
- 2 tbsp Meyer lemon, juiced
- 1 tsp raw honey
- 1/8 tsp sea salt, unrefined
- 1/8 tsp black pepper, ground
- 2 tbsp extra-virgin olive oil
- 1 tsp poppy seeds
Instructions
- Prepare the dressing: Combine the cashews, lemon juice, honey, salt, and pepper in a blender or food processor. Puree the mixture until smooth, adding a teaspoon of water if needed to achieve the desired consistency. Mix in the poppy seeds and set the dressing aside.
- Assemble the salad: In a large bowl, combine the arugula, fennel slices, orange segments, strawberries, blueberries, raspberries, Meyer lemon slices, and sliced almonds. Toss gently to mix the ingredients evenly.
- Serve the salad: When ready to serve, drizzle the Meyer Lemon Vinaigrette over the salad and toss lightly to coat. Serve immediately and enjoy!
Notes
- Soak the cashews in water for about an hour to make them easier to blend for a creamier dressing.
- You can substitute Meyer lemons with regular lemons if unavailable, though the flavor will differ slightly.
- Feel free to customize the salad with other berries or greens based on your preference.
- Make the dressing in advance and store it in an airtight container in the refrigerator for up to a week.
- Toast the sliced almonds for an added depth of flavor.
Nutrition
- Serving Size: 1 serving
