This arugula salad dressing comes together in minutes with a simple blend of rice vinegar, honey, and olive oil. Drizzled over peppery arugula and paired with fresh fruit, creamy cheese, and toasted nuts, it makes a refreshing salad that works alongside grilled meats, roasted salmon, hearty sandwiches, or a savory quiche.
Flavor Profile The dressing is light and bright with a tangy kick from rice vinegar, balanced by a gentle sweetness from honey and a smooth, mellow finish from olive oil.
Make Ahead The dressing can be doubled or tripled and stored in the refrigerator, making it easy to have on hand for quick future salads.
Total Time: 10 minutes | Servings: 6
Ingredient Notes
Rice Vinegar: Mild and light, rice vinegar adds tang without sharpness. Apple cider vinegar or white wine vinegar can be substituted, though rice vinegar keeps the dressing softer and more balanced.
Honey: Balances the peppery greens and tart fruit. Maple syrup works as a substitute, but honey gives the dressing a cleaner vinaigrette flavor.
Arugula: Baby arugula is the best choice — its tender leaves are milder than mature arugula, letting the other ingredients shine while still providing a signature bite.
Berries: Strawberries, blackberries, blueberries, or raspberries all work well. Use whatever is ripe and in season, or swap in peaches, pears, or cherries.
Feta: Salty and crumbly, feta balances the sweetness of the fruit. Goat cheese is a good alternative for a creamier, tangier result.
Walnuts: Toasting the nuts brings out their natural flavor and keeps them crisp. Candied nuts or pecans also work well for a sweeter touch.
How to Make It
- Whisk together the vinegar and honey.
- Slowly add the olive oil and season with salt and pepper.
- Add the arugula, feta, and red onion to a large bowl.
- Toss with just enough dressing to lightly coat the greens.
- Finish with the fruit and toasted nuts right before serving.
Tips:
- To reduce the bite of red onion, soak slices in ice water for 10 minutes and pat dry.
- Add dressing a little at a time so the arugula stays lightly coated, not weighed down.
- Wait to add berries until after tossing, so they stay whole.
Storage
Leftover dressed salad keeps in the fridge for up to 1 day. Undressed arugula, sliced onion, fruit, cheese, and nuts should be stored separately and combined just before serving. Leftover dressing keeps in an airtight container in the refrigerator for up to 2 weeks — shake or whisk before using.
Ingredients
Dressing:
- 2 tablespoons rice vinegar
- 1½ teaspoons honey
- ¼ cup light olive oil or vegetable oil
- Salt and pepper to taste
Salad:
- 6 to 8 cups baby arugula
- ¼ cup crumbled feta cheese or goat cheese
- ¼ cup thinly sliced red onion
- 2 cups fresh berries
- Toasted walnuts, to taste
Source: Arugula Salad with Berries, Feta, and a Honey-Rice Vinegar Dressing