This Arugula Salad Dressing arrives together in minutes with a simple mix of rice vinegar, honey and olive oil. Sprinkled over spicy arugula and combined with fresh fruit, creamy cheese and toasted walnuts, it creates a refreshing salad.
Holly’s Recipe Highlights: Arugula Salad Dressing
Flavor: The dressing is light and bright with a hint of spiciness from the rice vinegar, balanced by the gentle sweetness of the honey and a smooth, honeyed finish from the olive oil.
Service Suggestions: This salad pairs well with grilled meats, roasted or broiled salmon, hearty sandwiches, or a savory quiche, adding a bright, fresh contrast to richer main dishes.
Forward: The dressing can easily be doubled or tripled and stored in the refrigerator, making it a great option to have on hand for future quick salads.
Total time: 10 minutes Portions: 6 Cooking method: Cooled
Ingredient notes
- Rice vinegar: Rice vinegar is mild and light, so it adds just the right touch of flavor without feeling spicy or overpowering. You can swap it out for apple cider vinegar or white wine vinegar if you like, but I think the rice vinegar keeps the dressing soft, smooth, and perfectly balanced.
- Honey: The honey adds just enough sweetness to balance the spicy vegetables and tart fruit. If you need a substitute, maple syrup works in a pinch, but honey gives the dressing a cleaner, more classic vinaigrette flavor.
- Arugula: Young arugula is the best option since its young leaves are softer and less pungent than those of mature arugula. That milder flavor allows the other ingredients to shine while giving the salad its signature touch.
- Berries: Strawberries, blackberries, blueberries or raspberries work in this salad. Use whatever is ripe and in season, or swap in peaches, pears, or cherries for a fresh touch.
- feta cheese: Feta is salty and crumbly, which balances the sweetness of the fruit. If you prefer something creamier and a little spicier, goat cheese is a great alternative.
- Walnuts: Toasting the nuts brings out their natural flavor and keeps them crunchy in the salad. If you want a sweeter touch, candied walnuts or pecans work well too.
How to dress an arugula salad
- Whisk together the vinegar and honey. Slowly add the oil and season.
- Add the arugula, feta cheese and red onion to a bowl.
- Toss with enough dressing to coat (full recipe below).
- Finish with the fruit and toasted nuts just before serving.
keep it fresh
Store leftover dressed salad in the refrigerator and use within 1 day. Unpeeled arugula, sliced onion, fruit, cheese, and nuts should be stored separately and combined just before serving.
Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks. Shake or shake before use.
Fresh and fruity favorites
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Salad
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Add arugula, feta cheese and red onion to a salad bowl. Add dressing and toss to combine.
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Garnish with fruits and nuts.
Fruit: If you don’t have berries (or they’re out of season), use pears or peaches.
Leftovers: Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.
Calories: 144 | Carbohydrates: 5gram | Protein: 2gram | Fat: 13gram | Saturated fats: 2gram | Cholesterol: 6mg | Sodium: 76mg | Potassium: 134mg | Fiber: 1gram | Sugar: 4gram | Vitamin A: 500UI | Vitamin C: 17.6mg | Calcium: 69mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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