Fresh Berry and Arugula Salad Recipe with Goat Cheese

I earned the nickname “salad queen” in my family years ago because I often brought a new, interesting salad to gatherings. I embraced it — I truly love salads and enjoy creating new combinations based on what’s in my fridge. In summer I tend to buy too many fresh berries when they’re on sale, and they naturally make their way into salads like this one.

The peppery bite of arugula pairs beautifully with tangy crumbled goat cheese and a mix of strawberries, blackberries and blueberries. Toasted walnuts add crunch, dried cranberries bring a chewy tartness, and a fresh raspberry vinaigrette lifts everything with bright acidity.

This salad is both simple and elegant: easy enough for weeknights and pretty enough for entertaining. It’s also highly customizable — swap or add berries, use a different cheese, or try pecans or almonds if you prefer.

Why you’ll love this recipe

• Brimming with sweet, juicy berries and bright raspberry dressing for intense summer flavor.
• Fast to prepare but elegant enough for guests.
• Flexible: swap berries, nuts or cheese to match what you have on hand.

Recipe ingredients

• Arugula. The peppery flavor of arugula is ideal for this salad. If you prefer, baby spinach, baby kale or a mixed spring greens blend will also work.
• Berries. Strawberries, blackberries and blueberries make a colorful, flavorful mix. Use any combination you like.
• Goat cheese. Crumbled goat cheese adds creamy tang; feta is a suitable substitute.
• Walnuts. Toasted walnuts give crunch and richness. Pecans, almonds or sunflower seeds are good alternatives for nut allergies.
• Dried cranberries. For tart chewiness; omit if you don’t have them.
• Dressing. A fresh raspberry vinaigrette complements the berries. A balsamic or red wine vinaigrette or a favorite store-bought dressing can be used instead.

How to make arugula goat cheese salad

This salad comes together quickly: toast the walnuts, prep the dressing, then combine the greens, berries, cheese and nuts in a bowl. Toss gently with dressing and serve immediately for best texture.

Pro tip: Toast the walnuts and make the dressing 1–2 days ahead to speed up assembly.

1. Toast 1/2 cup walnut pieces in a large skillet over medium heat for 8–10 minutes, stirring often, until golden and fragrant. Remove from heat and let cool.
2. In a large bowl, combine 5 ounces baby arugula, 1/2 cup blueberries, 1/2 cup blackberries (halved), 1/2 cup strawberries (halved or sliced), 1/3 cup dried cranberries and 1/2 cup crumbled goat cheese.
3. Add the cooled toasted walnuts and drizzle with raspberry vinaigrette (or your chosen dressing). Toss gently to coat and serve immediately.

Recipe FAQs

Serving suggestions

This salad is versatile. Serve it as a bright side at a cookout, or top it with grilled chicken or shrimp for a quick weeknight meal.

• As a side: pair with grilled chicken or steak for summer meals.
• As a main: add sliced grilled chicken breast or cooked shrimp for a satisfying entrée.

Recipe notes

• Pro tip: Toast the walnuts and prep dressing ahead for faster assembly.
• This is a great recipe for using fresh summer berries — mix and match any berries you like.
• The salad is best on the day it’s made; store leftover components separately to keep them fresh.