19 Refreshing Arugula Salad Recipes with Fruit Combinations

Looking for a light, vibrant salad that’s anything but boring? Arugula’s peppery bite pairs perfectly with sweet, juicy fruits—think strawberries, peaches, and beyond! Whether you need a quick lunch, a show-stopping side, or a refreshing summer dish, these 19 arugula salad recipes are packed with flavor and ready in minutes. Get ready to toss up something delicious—your taste buds will thank you!

Peach and Arugula Salad with Goat Cheese

This vibrant salad balances sweet peaches, peppery arugula, and creamy goat cheese for a refreshing bite that’s perfect for summer lunches or light dinners.

Ingredients:

• 5 oz baby arugula
• 2 ripe peaches, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until smooth.
2. Add the arugula to the bowl and toss gently to coat with the dressing.
3. Arrange the dressed arugula on a serving platter and top evenly with the sliced peaches, crumbled goat cheese, and toasted walnuts.

The juicy peaches and tangy goat cheese melt into the peppery greens, while the walnuts add a satisfying crunch—no cooking required!

Tip: For extra flavor, grill the peach slices for 1–2 minutes per side before adding them to the salad.

Strawberry Arugula Salad with Balsamic Glaze

This Strawberry Arugula Salad with Balsamic Glaze is a sweet, peppery, and tangy showstopper that comes together in minutes—perfect for summer gatherings or a quick lunch upgrade.

• 5 oz baby arugula
• 1 cup sliced fresh strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly cracked black pepper

1. In a large bowl, whisk together the olive oil, balsamic glaze, honey, salt, and black pepper until smooth.
2. Add the arugula to the bowl and toss gently to coat in the dressing.
3. Arrange the dressed arugula on a serving platter and top evenly with the strawberries, feta, and walnuts.
4. Drizzle lightly with additional balsamic glaze just before serving.

The juicy strawberries and creamy feta balance the peppery arugula beautifully, while the toasted walnuts add a satisfying crunch in every bite.

Tip: For extra depth, warm the balsamic glaze slightly before drizzling—it’ll cling to the ingredients better!

Watermelon Arugula Salad with Feta and Mint

This refreshing summer salad balances juicy sweetness, peppery greens, and creamy feta for a bite that’s as vibrant as it is simple.

Ingredients:

• 4 cups seedless watermelon, cubed (1-inch pieces)
• 3 cups baby arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss arugula with watermelon, feta, and mint.
2. Drizzle with olive oil and lime juice, then sprinkle with sea salt and black pepper. Toss lightly to combine—just enough to coat without crushing the watermelon.
3. Serve immediately, or chill for 10 minutes to let flavors meld (any longer and the arugula wilts).

The contrast of cool watermelon against salty feta and spicy greens makes this salad a standout at picnics or alongside grilled meats.

Tip: For extra crunch, add 1/4 cup toasted pepitas right before serving.

Pear and Arugula Salad with Candied Walnuts

This elegant yet effortless salad balances sweet, peppery, and crunchy in every bite—perfect for a light lunch or a standout side.

Ingredients:

• 5 oz baby arugula
• 1 large ripe pear, thinly sliced
• 1/2 cup walnuts
• 2 tbsp granulated sugar
• 1/4 cup crumbled blue cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Candy the walnuts: Heat a small skillet over medium. Add walnuts and 2 tbsp sugar, stirring constantly for 3–4 minutes until sugar melts and coats nuts. Transfer to parchment paper to cool.
2. Make the dressing: Whisk together olive oil, apple cider vinegar, honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl.
3. Assemble: In a large bowl, toss arugula with half the dressing. Top with pear slices, candied walnuts, and blue cheese. Drizzle remaining dressing over just before serving.

The magic here? The warm candied walnuts crisp up as they cool, adding a caramelized crunch that plays off the juicy pears and tangy cheese.

Tip: For peak ripeness, choose pears that yield slightly when pressed near the stem.

Blueberry Arugula Salad with Lemon Vinaigrette

This bright, peppery salad is a summer stunner—bursting with juicy blueberries and tossed in a zesty lemon dressing that balances the arugula’s bite.

Ingredients:

• 5 oz baby arugula
• 1 cup fresh blueberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. Add arugula and gently toss to coat in the dressing.
3. Scatter blueberries, feta, and toasted almonds over the top. Serve immediately.

The crunch of almonds and creamy feta turn this simple salad into a textural dream—perfect for pairing with grilled chicken or enjoying solo on a hot day.

Tip: Toast the almonds in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant and golden.

Apple Arugula Salad with Honey Mustard Dressing

This crisp, sweet-and-peppery salad is a breeze to toss together, with a tangy-sweet dressing that ties everything together.

Ingredients:

• 5 oz baby arugula
• 1 large honeycrisp apple, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
2. Add arugula and toss gently to coat with the dressing.
3. Top with apple slices, goat cheese, and toasted walnuts. Serve immediately.

The contrast of crunchy apples, creamy goat cheese, and that punchy honey-mustard dressing makes this salad anything but ordinary.

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan often.

Pomegranate Arugula Salad with Citrus Dressing

Bright, peppery, and just a little sweet, this salad is a refreshing side or light meal that comes together in minutes.

Ingredients:

• 5 oz baby arugula
• 1/2 cup pomegranate arils
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper until smooth.
2. Add arugula to the bowl and toss gently to coat evenly with the dressing.
3. Scatter pomegranate arils, feta cheese, and toasted walnuts over the top.
4. Serve immediately, tossing lightly just before eating to distribute toppings.

The crunch of walnuts and pop of pomegranate seeds make every bite exciting, while the citrus dressing keeps it light and zesty.

Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, for deeper flavor.

Grapefruit Arugula Salad with Avocado

Bright, peppery, and creamy all at once, this salad is a refreshing bite that’s as pretty as it is tasty.

Ingredients:

• 5 oz baby arugula
• 1 large grapefruit, peeled and segmented (juice reserved)
• 1 ripe avocado, sliced
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese (optional)
• 2 tbsp toasted sliced almonds

Instructions:

1. In a large bowl, whisk together the reserved grapefruit juice, olive oil, honey, kosher salt, and black pepper.
2. Add the arugula, grapefruit segments, avocado, and red onion to the bowl. Gently toss to coat everything in the dressing.
3. Divide the salad among plates and top with crumbled feta (if using) and toasted almonds.

The contrast of sweet grapefruit, creamy avocado, and peppery arugula makes every bite exciting—plus, that citrusy dressing ties it all together.

Tip: To segment grapefruit easily, slice off the top and bottom, then use a sharp knife to remove the peel and pith before cutting between the membranes.

Kiwi Arugula Salad with Lime Dressing

Bright, tangy, and just a little peppery, this kiwi arugula salad is a refreshing side that pairs perfectly with grilled chicken or fish.

Ingredients:

• 5 oz baby arugula
• 2 ripe kiwis, peeled and sliced into thin half-moons
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until smooth.
2. Add the arugula to the bowl and toss gently to coat with the dressing.
3. Arrange the dressed arugula on a serving platter, then top evenly with the sliced kiwis, feta cheese, and toasted walnuts.

The juicy sweetness of kiwi balances the peppery arugula beautifully, while the lime dressing ties it all together with a zesty kick.

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.

Orange Arugula Salad with Almonds

Bright, peppery, and packed with crunch, this citrusy salad is a refreshing side that pairs perfectly with grilled chicken or fish.

Ingredients:

• 5 oz baby arugula
• 2 large navel oranges, peeled and sliced into rounds
• 1/3 cup sliced almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a dry skillet over medium heat, toast the sliced almonds for 3–4 minutes, stirring often, until golden and fragrant. Remove from heat.
2. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and black pepper until smooth.
3. In a large bowl, toss the arugula with half the dressing until lightly coated. Arrange the orange slices on top, then drizzle with the remaining dressing.
4. Scatter the toasted almonds over the salad and serve immediately.

The juicy oranges and peppery arugula balance each other beautifully, while the almonds add a buttery crunch that ties it all together.

Tip: For extra flair, sprinkle with a pinch of flaky sea salt just before serving.

Blackberry Arugula Salad with Goat Cheese

This vibrant salad balances peppery arugula, juicy blackberries, and creamy goat cheese for a refreshing bite that’s perfect for summer lunches or light dinners.

Ingredients:

• 5 oz baby arugula
• 1 cup fresh blackberries
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. Add 5 oz baby arugula to the bowl and toss gently to coat the leaves evenly.
3. Scatter 1 cup blackberries, 1/4 cup goat cheese, and 1/4 cup toasted walnuts over the salad.
4. Serve immediately, letting the sweet-tart dressing mingle with the peppery greens and creamy cheese.

The crunch of walnuts and burst of blackberries make every forkful exciting—no boring salads here!

Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Raspberry Arugula Salad with Poppy Seed Dressing

This vibrant salad balances peppery arugula with sweet raspberries and a tangy-sweet poppy seed dressing—perfect for a light lunch or a standout side.

Ingredients:

• 5 oz (about 5 cups) fresh arugula
• 1 cup fresh raspberries
• 1/4 cup sliced almonds, toasted
• 2 oz crumbled goat cheese
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp poppy seeds
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp poppy seeds, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. In a large salad bowl, combine arugula, raspberries, and sliced almonds. Drizzle with the dressing and toss gently to coat.
3. Sprinkle crumbled goat cheese over the top just before serving.

The juicy raspberries soften slightly against the crisp arugula, while the toasted almonds add a buttery crunch that ties it all together.

Tip: For extra depth, toast the almonds in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant.

Mango Arugula Salad with Coconut Lime Dressing

This vibrant salad balances peppery arugula with sweet mango and a creamy coconut lime dressing—perfect for brightening up any meal.

Ingredients:

• 5 oz (about 5 cups) baby arugula
• 1 large ripe mango, peeled and thinly sliced
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted salted pepitas (pumpkin seeds)
• 1/3 cup full-fat coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp lime zest
• 1/4 tsp fine sea salt

Instructions:

1. Toast the coconut: In a dry skillet over medium-low heat, toast the shredded coconut for 2–3 minutes, stirring often, until lightly golden. Transfer to a plate to cool.
2. Make the dressing: Whisk together the coconut milk, lime juice, honey, lime zest, and salt in a small bowl until smooth.
3. Assemble: In a large bowl, toss the arugula with half the dressing. Top with mango slices, toasted coconut, cilantro, and pepitas. Drizzle with remaining dressing.

The creamy-tangy dressing clings perfectly to the peppery greens, while the toasted coconut adds a nutty crunch. Tip: For extra texture, chill the dressing for 10 minutes before tossing—it’ll thicken slightly!

Cherry Arugula Salad with Basil Vinaigrette

This vibrant salad balances peppery arugula, sweet cherries, and a bright basil dressing for a refreshing bite that’s perfect for summer gatherings.

Ingredients:

• 5 oz baby arugula
• 1 cup fresh cherries, pitted and halved
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted sliced almonds
• 1/4 cup fresh basil leaves, packed
• 3 tbsp extra-virgin olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a blender, combine basil, olive oil, white balsamic vinegar, honey, salt, and black pepper. Blend until smooth, about 30 seconds.
2. In a large bowl, toss arugula with half the dressing until lightly coated.
3. Add cherries, goat cheese, and almonds to the bowl. Drizzle with remaining dressing and gently toss to combine.
4. Serve immediately, ensuring each plate gets a mix of greens, fruit, and crunch.

The juicy cherries and creamy goat cheese melt into the peppery arugula, while the basil vinaigrette ties everything together with a garden-fresh punch.

Tip: For extra depth, let the dressed arugula sit for 5 minutes before adding toppings—it softens the greens just enough.

Apricot Arugula Salad with Pistachios

This bright, crunchy salad balances peppery arugula with sweet apricots and buttery pistachios—perfect for a light lunch or a vibrant side dish.

Ingredients:

• 5 oz baby arugula
• 1/2 cup dried apricots, thinly sliced
• 1/4 cup shelled pistachios, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 oz shaved Parmesan cheese (optional)

Instructions:

1. In a large bowl, toss arugula, apricots, and pistachios gently.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until smooth.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Top with shaved Parmesan (if using) and serve immediately.

The contrast of juicy apricots against the peppery greens and crunchy nuts makes every bite exciting. Tip: Toast the pistachios in a dry skillet for 2–3 minutes to deepen their flavor!

Plum Arugula Salad with Mint and Honey

This vibrant salad balances sweet plums, peppery arugula, and fresh mint with a light honey dressing—perfect for a quick lunch or a refreshing side.

Ingredients:

• 4 cups baby arugula
• 2 ripe plums, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add arugula, plums, and mint to the bowl. Gently toss to coat everything in the dressing.
3. Divide salad onto plates and sprinkle with feta cheese (if using). Serve immediately.

The juicy plums soften just slightly against the crisp arugula, while the honey dressing ties all the bright flavors together. (Tip: For extra crunch, add toasted almonds or walnuts!)

Fig Arugula Salad with Balsamic Reduction

This elegant yet effortless salad balances sweet figs, peppery arugula, and a tangy balsamic glaze for a dish that feels fancy without the fuss.

Ingredients:

• 5 oz baby arugula
• 6 fresh figs, quartered
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup balsamic vinegar (for reduction)

Instructions:

1. Make the balsamic reduction: Simmer 1/3 cup balsamic vinegar in a small saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Let cool slightly.
2. Assemble the salad: In a large bowl, toss arugula with 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Add toppings: Gently fold in figs, then sprinkle with goat cheese and walnuts. Drizzle with the balsamic reduction just before serving.

The magic here is in the contrast: juicy figs soften slightly against the crisp arugula, while the reduction adds a glossy, caramelized depth.

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan often.

Persimmon Arugula Salad with Pomegranate Seeds

This vibrant salad balances sweet persimmons, peppery arugula, and juicy pomegranate seeds for a refreshing bite that feels both elegant and effortless.

Ingredients:

• 5 oz baby arugula
• 2 ripe Fuyu persimmons, thinly sliced
• 1/3 cup pomegranate seeds
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until smooth.
2. Add the arugula to the bowl and gently toss to coat with the dressing.
3. Arrange the dressed arugula on a platter and top evenly with sliced persimmons, pomegranate seeds, goat cheese, and walnuts.

The crunch of walnuts and pop of pomegranate seeds turn every forkful into a little celebration of textures.

Tip: For the best flavor, let the dressed arugula sit for 5 minutes before assembling—it softens the peppery bite just enough.

Melon Arugula Salad with Prosciutto

Sweet melon, peppery arugula, and salty prosciutto come together in this refreshing summer salad that’s as easy as it is impressive.

Ingredients:

• 4 cups baby arugula
• 2 cups cubed ripe cantaloupe or honeydew melon (1-inch pieces)
• 3 oz thinly sliced prosciutto, torn into bite-sized pieces
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, whisk together the 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
2. Add the arugula and gently toss to coat with the dressing.
3. Arrange the dressed arugula on a platter, then top evenly with the melon, prosciutto, and 1/4 cup feta cheese.
4. Serve immediately, drizzling any remaining dressing from the bowl over the top.

The contrast of juicy melon against the crisp arugula and rich prosciutto makes every bite a perfect balance of sweet, salty, and fresh.

Tip: For extra crunch, sprinkle with toasted pine nuts or pepitas right before serving.

Conclusion

With so many vibrant arugula and fruit pairings, there’s a refreshing salad here for every taste and occasion! Whether you’re craving something sweet, tangy, or savory, these recipes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Loved this roundup? Share the inspiration on Pinterest for fellow salad lovers to enjoy!