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 creates a refreshing salad.
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Holly’s Recipe Highlights: Arugula Salad Dressing
Flavor: 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 the olive oil.
Serving Suggestions: This salad pairs beautifully with grilled meats, roasted or grilled salmon, hearty sandwiches, or a savory quiche, adding a fresh, bright contrast to richer main dishes.
Make Ahead: The dressing can easily be doubled or tripled and stored in the refrigerator, making it a great option to have on hand for quick future salads.
Total Time: 10 Mins Servings: 6 Cooking Method: Chilled
Ingredient Notes
- Rice Vinegar: Rice vinegar is mild and light, so it adds the right touch of tang without feeling sharp or overpowering. You can swap in apple cider vinegar or white wine vinegar if you like, but I find rice vinegar keeps the dressing soft, smooth, and perfectly balanced.
- Honey: Honey adds just enough sweetness to balance the peppery greens and tart fruit. If you need a substitute, maple syrup works in a pinch, but honey gives the dressing a cleaner, more classic vinaigrette flavor.
- Arugula: Baby arugula is the best choice since its tender leaves are milder and less peppery than mature arugula. That softer flavor lets the other ingredients shine while still giving the salad its signature bite
- Berries: Strawberries, blackberries, blueberries, or raspberries all work in this salad. Use whatever is ripe and in season, or swap in peaches, pears, or cherries for a fresh twist.
- Feta: Feta is salty and crumbly, which balances the sweetness of the fruit. If you prefer something creamier and a bit tangier, goat cheese is a great alternative.
- Walnuts: Toasting the nuts brings out their natural flavor and keeps them crisp in the salad. If you’d like a sweeter touch, candied nuts or pecans work well, too.
How To Dress an Arugula Salad
- Whisk together the vinegar and honey. Slowly add the oil, and season.
- Add the arugula, feta, and red onion to a bowl.
- Toss with just enough dressing to coat (full recipe below).
- Finish with the fruit and toasted nuts right before serving.
Keep it Fresh
Keep leftover dressed salad in the fridge and use it within 1 day. Undressed arugula, sliced onion, fruit, cheese, and nuts should be stored separately and combined just before serving.
Keep leftover dressing in an airtight container in the refrigerator for up to 2 weeks. Shake or whisk before using.
Fresh and Fruity Favorites
Did you enjoy this Arugula Salad Dressing Recipe? Leave a comment and rating below.
Ingredients
Salad 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 berries or other fruit such as peaches, cherries, strawberries, blackberries
- 2 tablespoons chopped toasted walnuts or pecans
Instructions
Dressing
- Mix rice vinegar and honey in a bowl.
- Slowly drizzle in olive oil while whisking until incorporated. Taste and season with salt & pepper.
Salad
- Add arugula, feta cheese, and red onion to a salad bowl. Add dressing and toss to combine.
- Garnish with fruit and nuts.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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I made this dressing for arugula with red grapes and clementine oranges, pecans, and feta crumbles. I forgot to slice a little red or green onion. Delicious!