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Summer Berry Arugula Salad

Summer Berry Arugula Salad

4 servings
Preparation Time: 10 minutes
Cooking Time: 10 minutes

I came across this lovely recipe this past Summer of 2017 and is a GUEST RECIPE of Flavor the Moments.    

It is described as sweet, savoury and tossed in a fresh raspberry balsamic vinaigrette  and is a salad you’ll be excited to eat!   The contrast of flavours and textures with the creamy tangy goat’s cheese, toasted pecan and a raspberry dressing to die for!  A recipe I shall be doing time and time again - perfect as a starter!




For the Salad

1/2 cup blueberries
1/2 cup blackberries, halved
1/2 cup strawberries, sliced
½ cup (about 3 ounces) goat cheese, crumbled (may substitute with feta cheese)
½ cup pecan pieces, toasted*
Bag of Rocket, rinsed and drained

For the Fresh Raspberry Balsamic Vinaigrette
1 cup fresh raspberries
3 tablespoons extra virgin olive oil
 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper    



To make the dressing:

  1. Place all ingredients in a food processor and puree until smooth.   Add salt and pepper to taste.

  2. Strain the dressing through a mesh strainer to remove the seeds, if desired.

  3. Serve and enjoy!

To assemble the salad

  1. You can use pre-toasted pecans, or toast them on a rimmed baking sheet in the oven for 8-10 minutes or until fragrant.


  2. Prepare the Fresh Raspberry Balsamic Vinaigrette or use your favorite store bought dressing.


  3. Place the arugula, berries, goat cheese, and toasted pecans in a large bowl.    Add just enough dressing to coat and toss gently.

  4. Serve immediately and enjoy!

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