Name: Strawberry Arugula Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 3 Tablespoons olive oil; 2 Tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 tablespoon honey (or maple syrup); ½ teaspoon salt; ¼ teaspoon black pepper; 5 packed cups arugula (about 4-5 ounces or 120-140 grams ); 12 ounces strawberries (340 grams, sliced); 2 avocados (sliced); 1 small shallot (thinly sliced); ½ cup toasted pecans (roughly chopped); 8 ounces burrata cheese (1 ball / 226 grams, drained); A small handful of fresh mint leaves

By: Jill Mills Posted: Jun 9, 2026

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With peppery arugula, juicy strawberries, creamy burrata, and crunchy pecans all tossed with balsamic vinaigrette, this Strawberry Arugula Salad recipe truly packs so many flavors in every bite. It’s ready in 20 minutes with no cooking required, making it an ideal lunch or dinner for hot summer days.

Close up of strawberry arugula salad on a serving platter

We’re officially in salad season and I’m loving it. I am rotating through all of my favorite summer salads, from salmon salad to Greek pasta salad, and trying new ones along the way.

This strawberry arugula salad was inspired by my strawberry spinach salad. They’re both quick and easy to make and loaded with fresh strawberries, but there are a few key differences. The most obvious, of course, is that this one is made with arugula instead of spinach. I also used burrata instead of feta and topped it with a balsamic vinaigrette instead of the poppyseed dressing on the spinach salad.

The arugula adds an extra peppery bite, which works so nicely with the other flavors in this salad. Creamy avocado helps to balance it out, as does the creamy and mild burrata cheese, while fresh mint adds a cool and refreshing twist. Basically, this salad is like summer in a bowl and I cannot get enough!

Why We Can’t Get Enough of This Strawberry Arugula Salad

Tangy, peppery, and fresh. This salad has such an unexpected combination of flavors. Unlike some greens that have very mild flavor, arugula adds a peppery bite right from the start. Then you have the tangy-sweet balsamic vinaigrette and the tart-sweet fresh strawberries, plus the mild and creamy avocado and burrata cheese. Every bite gives you something a little different!
Ready in 20 minutes. It takes a whopping 20 minutes to assemble and prepare this salad, most of which is just slicing the veggies. It can truly be whipped up even on the busiest of weeknights.
Perfect for summer. I cannot express just how perfect this arugula and strawberry salad is for summer. But we’ll start with 3 of my favorite reasons. It’s light and refreshing but also filling, it’s loaded with fresh produce that’s in-season during the spring and summer, and it doesn’t require any cooking.
Entree or side dish. This salad makes a beautiful light lunch or dinner, maybe with a slice of crusty bread on the side. But it can also be served up as a starter or side dish to almost any protein. We love it with grilled meat on a hot summer day!

Overhead view of ingredients needed to make strawberry arugula salad

What You’ll Need

This salad is made with fresh produce, cheese, and a few simple vinaigrette ingredients. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

For the Balsamic Vinaigrette:

Olive oil – Use a quality EVOO for the best flavor.
Balsamic vinegar – Make sure to use plain balsamic vinegar and not balsamic glaze, which is already sweetened.
Dijon mustard – A bit of Dijon adds another layer of flavor but, more importantly, acts as an emulsifier for a smooth vinaigrette.
Honey – A bit of honey helps balance the tart and tangy vinegar and mustard. Maple syrup also works, but be sure to use real maple syrup and not pancake syrup.
Salt & pepper

For the Salad:

Arugula – Start with fresh, crisp arugula that’s not wilted or browning for the best salad. If you really don’t like arugula, then try this salad with spinach, kale, or mixed greens.
Strawberries – Fresh strawberries that are ripe and plump are the way to go here. I wouldn’t use frozen berries.
Avocado – Adds a bit of creaminess to the salad and the mild flavor helps balance the peppery arugula.
Shallot – I opted for a shallot over red onion for this salad since it has a lighter flavor that won’t overpower the other ingredients. However, red onion can be used if that’s what you have on hand, just be sure to slice it as thinly as possible.
Toasted pecans – For added crunch and flavor. Toasted almonds, walnuts, or pistachios also work well in place of the pecans.
Burrata cheese – Burrata is made from mozzarella and cream, and the light flavor and creamy texture work very well on this salad. If burrata is unavailable, soft goat cheese, feta, or fresh mozzarella are all great alternatives.
Mint – Fresh mint adds a refreshing final touch to this salad and really pulls all of the flavors together.

How To Make Strawberry Arugula Salad

This arugula and strawberry salad is so quick and easy to prepare. It makes a great option for a busy weeknight lunch or dinner. The printable instructions can be found in the recipe card at the end of the post.

Strawberries and avocado slices on top of a bed of arugula

Make the vinaigrette. Whisk all of the vinaigrette ingredients together in a small bowl. You can also add everything to a small mason jar and shake to combine.
Arrange the salad. Place the arugula on a large serving platter or salad bowl. Top with the other salad ingredients. Tear the burrata cheese into pieces and place them over the salad.
Add the dressing. Drizzle the salad with the balsamic vinaigrette just before serving. Alternatively, you can offer it on the side for each person to dress their own salad.

Easy Salad Variations

Like most salads, this strawberry arugula salad can be customized based on your preferences and the ingredients on hand. Here are a few ideas.

Toast the pecans. To toast the pecans, add them to a skillet over medium-low heat. Cook for 5 minutes, stirring occasionally, until lightly browned.
Only use the dressing needed. You may not need all of the dressing, depending on how lightly dressed you prefer your salads. Just keep the rest on the side or store it in the fridge for later use.
Add some seeds. Sunflower seeds or hemp seeds make a tasty addition to the this salad, in addition to or in place of the toasted nuts.
Customize the salad toppings. Feel free to customize the flavor of this strawberry arugula salad by adding thinly sliced radishes, jalapeno slices, basil in place of the mint, etc.
Add a protein. Grilled chicken slices would make a great addition to this salad to turn it into a heartier entree.
Make it vegan. For a vegan version of this salad, use maple syrup instead of honey and omit the cheese or replace it with vegan cheese.

A spoon drizzling balsamic vinaigrette over strawberry arugula salad

Ways To Serve It

Strawberry arugula salad can be served as a light lunch or summer dinner on its own. A slice of crusty French bread or some Olive Garden breadsticks can help make it a bit heartier.

It also makes a great side dish, especially in the summer with grilled protein. We love it with grilled chicken, oven baked salmon, and air fryer steak.

It also works as a savory option on a spring or summer brunch spread, maybe with some lemon blueberry bread or fresh blueberry pancakes.

Can I Make This Salad Ahead?

For the best results, definitely assemble this strawberry arugula salad just before serving. If you do need to prepare it ahead, keep the dressing separate and brush the avocado slices with lemon juice to prevent browning.

If you anticipate having leftovers, I would serve the dressing on the side and only add it to the servings being enjoyed immediately. Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.

Strawberry Arugula Salad