Arugula and Berry Salad

Karen Kelly

cover of the KIWI Fall 2022 issue


Makes 4 servings

4 cups arugula

½ cup sliced strawberries

½ cup blackberries

½ cup marcona almonds

¼ cup olive oil

1 Tablespoon balsamic vinegar

1 Tablespoon maple syrup

2 cloves of garlic, chopped

Salt and pepper

Eating in-season produce not only benefits your taste buds but is also better for your health, the environment, and your wallet. Strawberries and blackberries are two antioxidant-powerhouses of spring produce–add them to this bright salad alongside peppery arugula and crunchy marcona almonds.


1. Add all salad ingredients to a large bowl.

2. In a separate small bowl, whisk all dressing ingredients together or alternatively, put them in a jar and shake well. Add salt and pepper to taste.

3. Dress salad and serve immediately.

Per Serving:

Calories: 214

Carbohydrates: 10.9 g

Fat: 18.8 g

Protein: 3.5 g

Fiber: 3.2 g

Active Time:

10 minutes

Total Time:

10 minutes