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Arugula and Blackberry Salad with Plum Vinaigrette

A fresh, peppery and sweet summer salad.

Course Salad
Cuisine American
Keyword salad dressing, Side salad, summer salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 328 kcal
Author Lisa Marie Todd


  • cups  fresh baby arugula
  • cup  fresh blackberries
  • 3   fresh plums  (2 diced and 1 cut into ¼” slices)
  • ½  teaspoon  Lemon zest
  • tablespoon  Shallot minced
  • teaspoon  honey
  • ¼  cup  White balsamic vinegar
  • teaspoon  Salt
  • ½  teaspoon  freshly ground black pepper
  • ½  cup  olive oil
  • ¼  cup  hazelnuts toasted and chopped
  • ¼  cup  goat cheese crumbled


  1. Preheat oven to 350 degrees. Place hazelnuts on a small sheet pan and toast for about 3 - 4 minutes. These nuts toast quickly, so keep an eye on them. Remove from oven and let cool.
  2. In a blender, add diced plums, lemon zest, shallots, honey, white balsamic vinegar, salt and pepper. Blend until combined.
  3. With the blender on it’s lowest speed, slowly stream in the olive oil. Pour into container and set aside.
  4. Take the cooled toasted hazelnuts and roughly chop them. Set aside.
  5. In a large bowl, add arugula. Lightly dress the arugula with the plum vinaigrette. Place desired amount of arugula on plates. Top with blackberries, plum slices, toasted nuts and crumbled goat cheese. Serve immediately.