This berry arugula salad is a perfect summer dish. Topped with honey-pistachio clusters and a goat cheese vinaigrette, it’s simple, flavorful, and festive.
Seasonal summer salads are finally here.
This red, white and berry arugula salad is a summer dream: four kinds of berries, a bright lemony goat cheese vinaigrette, and crunchy honeyed pistachio clusters. The peppery arugula contrasts beautifully with sweet berries, and the textures make every bite interesting.
It’s a great choice for a barbecue or holiday gathering — Memorial Day, the Fourth of July, or any summer weeknight when you want something fresh and impressive. The salad is festive, satisfying, and easy to put together.
I love salads like this. The combination of peppery greens and sweet berries is a classic I keep coming back to. Serve it as a starter or a side, or enjoy it as a light main. The berries often convince kids to try it, too.
There’s more to this salad than just berries.
The honey pistachio clusters add an irresistible crunch. Lightly toasted pistachios are glazed with honey and butter, then cooled and broken into clusters. They’re snack-worthy on their own but truly elevate the salad, adding texture and a toasty-sweet note.
Now the dressing: a goat cheese vinaigrette that balances creamy tang with a bright vinegar-and-lemon base. As the goat cheese warms into the vinaigrette it creates a silky, slightly creamy texture without becoming heavy. With red wine vinegar, lemon juice and a touch of lemon zest, the dressing complements the berries and greens perfectly.
The dressing is also lovely when sopped up with warm sourdough — if you want to serve bread alongside, it’s a delicious pairing.
Beautiful, bright, and perfect for the next few months — this salad belongs on your summer menu.
Add it to your rotation and enjoy seasonal berries while they’re ripe.
Berry Arugula Salad with Pistachio Clusters
Red, White and Berry Salad with Pistachio Clusters
Ingredients
- ½ tablespoon butter
- ½ cup roasted, salted pistachios
- 2 to 3 tablespoons honey
- 6 to 8 cups baby arugula
- kosher salt and pepper
- 1 cup sliced strawberries
- 1 cup blueberries
- ½ cup blackberries
- ½ cup red raspberries
- crumbled goat cheese, for topping
Goat Cheese Vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- kosher salt and pepper
- ½ cup olive oil
- 3 to 4 tablespoons crumbled goat cheese
Instructions
Salad
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Make the pistachio clusters first. Melt the butter in a skillet over medium heat. Add the pistachios and stir to coat. Add the honey and toss, then cook until the mixture simmers, about 2 to 3 minutes. Pour onto parchment and let cool, then break into clusters.
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Toss the arugula with a pinch of salt and pepper. Add the strawberries, blueberries, blackberries and raspberries and toss gently. Prepare the dressing.
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Coarsely chop the pistachio clusters and sprinkle over the salad. Add crumbled goat cheese to taste, drizzle with the vinaigrette, and serve immediately.
Goat Cheese Vinaigrette
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Whisk together the red wine vinegar, lemon juice, minced garlic, chives, honey, Dijon, salt and pepper. Slowly stream in the olive oil while whisking until emulsified. Stir in the crumbled goat cheese; whisk or shake until the dressing reaches your desired creaminess. Store in the refrigerator for 1 to 2 days.
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Crave-worthy.