Arugula Salad Dressing (Just 3 Ingredients!)

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.

bowl of Easy Arugula Salad Dressing with plated salad

Holly’s Recipe Highlights: Argula 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.

overhead of Arugula Salad on a white plate with dressing on the side

Mellow the Onion: To reduce the bite of the red onions, soak slices in ice water for 10 minutes and pat dry.
Slowly Add the Dressing: Add the dressing a little at a time so the arugula stays lightly coated, not weighed down.
Add Berries at the End: Wait to add berries until after tossing, so they stay whole.

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Salad

Add arugula, feta cheese, and red onion to a salad bowl. Add dressing and toss to combine.
Garnish with fruit and nuts.

Dressing: Dressing can be doubled (or tripled) and will keep weeks in the fridge for other salads.
Fruit: If you don’t have berries (or they’re out of season), use pears or peaches in place.
Leftovers: Keep leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

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