Baby Arugula Salad with Berries & Gorgonzola

Meat-Free Mains, Recipes, Sides, Starters, Summer

Ripe berries add a punch of juicy sweetness to the assertive flavors of arugula and gorgonzola cheese. Throw simple steak and marinated onions on the grill to serve alongside the salad, and this simple summer meal comes together in minutes.


Baby Arugula Salad with Berries & Gorgonzola


3 Tbs. extra-virgin olive oil

2 Tbs. balsamic vinegar

Salt and freshly ground pepper

6 cups baby arugula

1/2 lb. firm blue cheese, crumbled

1 cup fresh raspberries, blackberries or blueberries


In a small bowl, whisk together the oil, vinegar and salt and pepper to taste.


Place the arugula in a bowl. Add the cheese and toss to combine. Drizzle with the dressing and toss to coat evenly. Divide among serving plates, top with the berries and serve right away. Serves 4 to 6.


Tip: Make this salad into a main course by adding Grilled Marinated Red Onions (below) and thinly sliced grilled steak.


 Grilled Marinated Red Onions


6 large red onions, cut into slices 3/4 inch thick

4 Tbs. olive oil

1 1/2 Tbs. balsamic vinegar

1 tsp. chopped fresh thyme

Salt and freshly ground pepper


Prepare a gas or charcoal grill for direct grilling over high heat or use a stovetop grill pan. Oil a grill rack.


Brush each onion slice on both sides with 1 tablespoon olive oil.


In a bowl, whisk together the remaining 3 tablespoons olive oil, vinegar, thyme and salt and pepper to taste to make a dressing.


Grill the onions until golden on the first side, 5 to 6 minutes. Turn and continue to grill until tender and golden on the second side, 5 to 6 minutes more.


Transfer to a platter and drizzle with the vinaigrette. Serve right away. Serves 4.

2 comments about “Baby Arugula Salad with Berries & Gorgonzola

  1. Today's Recipe: Baby Arugula Salad with Berries & Gorgonzola | ClubEvoo

  2. Ingredient Spotlight: Raspberries | Williams-Sonoma Taste

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