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Nothing says spring quite like juicy strawberries, crisp fennel, and peppery arugula. I first made this strawberry arugula salad for my latest cookbook, and it’s been a favorite ever since. Honestly, the toppings are what made me fall in love with it—but everyone who tries it always asks about the Meyer Lemon Vinaigrette in top. It’s so simple and so good.
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Ingredients You’ll Need
I know a few of these ingredients might be new to you (they were for me once, too!), but that’s part of the fun—discovering how incredible new flavors can be. This salad is packed with good-for-you plants that make you feel amazing inside and out:
- Arugula: a leafy green with a little peppery bite (it’s in the same family as kale and broccoli).
- Fennel: crunchy and lightly sweet with a hint of licorice flavor.
- Orange + berries: full of vitamin C and antioxidants, and they add bright pops of flavor.
- Meyer lemon: slightly sweeter than regular lemons and totally addictive. I use them in my Ginger Lemon Honey Tea.
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I’d love for you to soup it up with me! For 5 days, I’ll send you veggie-packed soups that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
How to Make Strawberry Arugula Salad
- Combine all dressing ingredients (except for the poppy seeds!) in a blender or food processor. Blend until creamy. You may need to add a bit of water to help it blend well. Hand mix in the poppy seeds, then store in the fridge until ready to serve.
- Slice the fennel bulb, Meyer lemon, strawberries, almonds and orange, then toss with the arugula and berries.
- Once you’re ready to eat, shake up that homemade vinaigrette and pour over the salad.
I won’t judge if you lick the bowl on this one. It’s ridiculously good. I love Meyer lemons so much I started growing them in my yard and eating them like apples. If this is your first time trying one then I dare you not to immediately fall in love.
Ingredient Swaps
While Meyer lemons are definitely preferred, you can swap them out for regular lemons. Just know the dressing will be tart.
You can swap fennel for yellow onion as well as the berries for any berries you have on hand.
If you need this salad to be nut-free, then swap the almonds with hemp hearts or sunflower seeds, and swap the cashews in the lemon vinaigrette with the same.
Common Questions
You can prep most of it ahead! Slice the fennel, citrus, and berries up to a day in advance and store them separately in the fridge. Wait to toss everything with the arugula and dressing until just before serving to keep it crisp and fresh.
Meyer lemons are sweeter and less tart than regular lemons, but if you can’t find them, you can absolutely use regular lemons. Just know the flavor will be a bit more tangy—still delicious, just a little brighter.
Soaking helps make the dressing super creamy, but if you’re short on time, do a “flash soak.” Just pour boiling water over the cashews, cover the bowl for 10 minutes, then drain and blend.
Yes! Swap the sliced almonds for hemp hearts or sunflower seeds, and use the same seed swap in the vinaigrette instead of cashews. It will still taste rich and delicious.
Store the Meyer lemon vinaigrette in a jar with a tight-fitting lid in the fridge for up to 1 week. Give it a good shake before using again.
Absolutely. Use whatever berries you have on hand—strawberries, blueberries, blackberries, or raspberries all work beautifully.
Recipe Card
Strawberry Arugula Salad
Ingredients
- 4 cups arugula
- ½ fennel bulb very thinly sliced
- 1 orange peeled and segmented
- ½ cup strawberries sliced
- ½ cup blueberries
- ½ cup raspberries
- ½ Meyer lemon seeded and very thinly sliced
- ¼ cup sliced almonds
Meyer Lemon Vinaigrette
- 2 tbsp raw cashews soaked at least 20 minutes
- 2 tbsp Meyer lemon juiced
- 1 tsp raw honey
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
- 2 tbsp extra-virgin olive oil
- 1 tsp poppy seeds
Instructions
- Combine the cashews, lemon juice, honey, salt, pepper and olive oil in a blender or food processor and puree until smooth, adding a splash of water if needed. Stir in the poppy seeds and set aside.
- In a separate bowl, combine the arugula, fennel, orange, strawberries, blueberries, raspberries, lemon slices and almonds.
- Drizzle the dressing over the salad just before serving.
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Recipe Notes
- Prep Tip: Slice the fennel as thinly as you can; here’s how to cut fennel. For the creamiest dressing, soak the cashews in hot water for at least 20 minutes, then drain and rinse.
- Ingredient Swaps: Use any mix of berries you have on hand. Regular lemons work in place of Meyer lemons, though the salad and dressing will taste sharper.
- Nut-Free: Swap hemp hearts or sunflower seeds for the almonds in the salad and the cashews in the dressing.
- Storing: Store leftover dressing in a jar with a tight-fitting lid in the fridge for up to 1 week. The dressed salad is best eaten right away.
Nutrition
Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g | Sodium: 336 mg | Potassium: 952 mg | Sugar: 20 g | Vitamin A: 1213 IU | Vitamin C: 89 mg | Calcium: 253 mg | Iron: 4 mg
Salad was good, but loved the dressing!
Glad you liked it. We love it, too.
While this is not my new favorite salad, I do think I’ll save the dressing recipe though!
Everyone likes different flavors… for us this had a tad too much fruit for our preference, but if you enjoy fruit on your salad, you would probably love it!
Thanks for the feedback, Lesley. Glad you liked the dressing.
I preferred the more savory salads, but this one was a good way to get in your greens and berries.
Yes, berries are a great source of vitamin C, B6, K, potassium, and manganese.
Sweet & peppery, creamy and delightful! I love this salad. The dressing is just delicious and really takes it over the top for me.
We’re so glad you like it, Allison.
This recipe is so rawkin’ fresh! It is so easy to assemble, and versatile with substitutions. I realized I snacked on the raspberries earlier in the week and didn’t have for this recipe. It was still colorful and delicious!
Thanks for the feedback, Dawn! Keep rawkin’ it.