Strawberry, Blue Cheese & Arugula Salad with Sherry Vinaigrette

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This strawberry blue cheese salad is fresh, vibrant, and beautifully balanced — sweet strawberries, creamy blue cheese, and peppery arugula tossed with a tangy homemade sherry vinaigrette.

It feels a bit special yet comes together in minutes, making it ideal for quick lunches, family dinners, or holiday tables.

If you prefer a more classic take, try the Strawberry Spinach Salad, or keep this version bold and flavorful for a change of pace.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

Perfect sweet + savory balance: Juicy strawberries, tangy blue cheese, and peppery arugula make every bite interesting.
Fresh and seasonal: This salad shines in spring and summer when berries are at their best.
Easy to serve: Great as a side, or add protein to make it a satisfying main dish.
Simple to customize: Swap greens, cheese, or add-ins to suit your preferences.

✨ BEFORE YOU BEGIN

✨ Use ripe strawberries: Fresh, sweet berries are essential — underripe fruit won’t give the same flavor.

✨ Arugula adds contrast: The peppery bite balances the sweetness; spinach or mixed greens work well too.

✨ Don’t overdress: Start with a light amount of vinaigrette and toss; you can always add more.

✨ Balance is key: Sweet strawberries, salty blue cheese, and a tangy dressing are what make this salad sing.

STRAWBERRY SALAD INGREDIENTS

Arugula: Baby arugula provides peppery flavor, but romaine, baby spinach, or mixed greens are good alternatives.

Strawberries: Use fresh ripe berries. If out of season, substitute apple, blueberries, blackberries, raspberries, or peaches.

Blue cheese: Creamy and tangy, blue cheese gives this salad its signature bite. For a milder option, use feta or goat cheese.

CUSTOMIZE THIS STRAWBERRY SALAD

Make it a meal: Add grilled chicken, steak, or shrimp to turn the salad into a filling main course.

Add crunch: Walnuts, pecans, pistachios, sliced almonds, or sunflower seeds all work well. Toast nuts first for extra flavor; candied pecans add a sweet-salty finish.

Add red onion: Thinly sliced red onion brings a sharp, savory contrast to the berries.

Add avocado: Creamy avocado pairs beautifully with arugula and blue cheese and makes the salad more satisfying.

STORING + FREEZING + MAKE AHEAD

How Long Can You Keep This In The Fridge?

Store in an airtight container in the refrigerator for up to five days. For the freshest greens, keep the dressing separate until ready to serve.

Can You Freeze This?

No — frozen greens and fresh strawberries lose their texture and won’t reheat well.

Make-Ahead Tips:

You can assemble the components 6–8 hours ahead. Any longer and the arugula will begin to wilt. For the best texture, add the blue cheese right before serving.

MORE FRESH SALAD RECIPES YOU’LL LOVE

If you enjoyed this strawberry blue cheese salad, try one of these fresh, flavor-packed salads next:

1905 Salad — crisp and tangy with a bold vinaigrette and classic ingredients.

Peach Salad — sweet and juicy, perfect for summer with a light dressing.

Portillo’s Chopped Salad — hearty and loaded with texture for a more substantial bite.

Mediterranean Salad — bright and crisp, packed with fresh vegetables, herbs, and Mediterranean flavor.

Southwest Salad — colorful and bold with Tex‑Mex flavors and satisfying crunch.

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Strawberry Salad

With baby arugula, crumbled blue cheese, halved fresh strawberries, and a homemade sherry vinaigrette, this salad is light and delicious.

Prep Time
10 mins

Total Time
10 mins

Servings:
4 people

Author:
Kathleen

Ingredients

Salad Ingredients:

1 (10 ounces) bag baby arugula leaves
2 cups fresh strawberries sliced in half
2 ounces blue cheese sliced or crumbled
1/3 cup sherry vinaigrette
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

Sherry Vinaigrette

1 small shallot minced
2 tablespoons honey
3 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 cup canola oil
1 teaspoon coarse salt
1/2 teaspoon black pepper

Instructions

Salad:

In a large bowl combine the arugula (10 ounces), strawberries (2 cups), salt (1/2 teaspoon), pepper (1/4 teaspoon), and sherry vinaigrette (1/3 cup). Toss gently to coat. Fold in the blue cheese (2 ounces) and serve.

Vinaigrette:

In a jar with a tight-fitting lid, add all vinaigrette ingredients and shake vigorously until combined. Store leftovers in the fridge for 3–5 days.

Notes

Vinaigrette: A balsamic-based vinaigrette mellows the berries. For a fruitier dressing, try a strawberry vinaigrette or a poppy seed dressing (olive oil, vinegar, sugar, mayo, and poppy seeds).
Balsamic: If using balsamic, choose balsamic vinegar rather than balsamic glaze — the glaze is more concentrated and can overpower the dressing.
Fruit Substitutions: When strawberries aren’t in season, try chopped apple, orange segments, blueberries, raspberries, or drained frozen berries.
Blue Cheese: If you’re unsure about blue cheese, ask your grocer for a milder variety or substitute feta or goat cheese.

Nutrition

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Fans Also Made:

Grape Salad
Nectarine Salad
Strawberry Cheesecake Salad
Strawberry Pretzel Salad

Source: The Lemonade Cookbook