Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette

Sliced almonds add a nutty crunch to this bright summer salad.


Makes four servings
Prep time: 20 minutes

Ingredients For the Salad

  • 1/4 cup sliced almonds
  • 4 cups tightly packed baby arugula
  • 1 cup thinly sliced fennel bulb
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 tbs. chopped fresh basil or mint
  • 3 tbs. crumbled feta cheese


  • Place a small skillet over low heat. Add almonds and toast, stirring often, until slightly golden and nutty smelling, about two minutes. Remove from heat and set aside.
  • Put the arugula, fennel, berries, and mint or basil in a large bowl, and toss gently to combine.
  • Drizzle about 6 tablespoons of the vinaigrette over salad and toss again. Divide into bowls, scatter feta and toasted almonds on top, and serve.

For the Lemony Balsamic Vinaigrette 

  • 2 tbs. balsamic vinegar
  • 2 tbs. freshly squeezed lemon juice
  • 1/2 tsp. grated lemon zest
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/4 cup extra-virgin olive oil


  • Combine all ingredients and whisk until thoroughly blended.

Tip: Store leftover dressing in a glass jar in the refrigerator for up to one week.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak, Food Stylist: Paul Jackman

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