This will be your new go-to summer salad! Fresh arugula, ribbon carrots (I feel like this instantly elevates the salad, haha), creamy goat cheese crumbles, pumpkin seeds for a little added crunch, refreshing bell peppers, and plump cherry tomatoes. The dressing is a simple combination of mousto balsamic vinegar, olive oil and a dash of salt. This colourful salad is really so simple but so good!  It’s on repeat at my house during the spring and summer months.

What Is Mousto Balsamic Vinegar?

Mousto balsamic vinegar is naturally sweetened with grape must or grape molasses, also known as petimezi in Greek.  It’s a natural and healthy sweetener and balances out the acidity of balsamic vinegar.  While you can use any balsamic vinegar, if you’re curious to give mousto balsamic vinegar a try, you can find it at Whole Foods.

Recipe Tips

• Don’t mix the dressing with the salad until you’re ready to eat the salad.  Otherwise, it will get soggy.
• Feel free to adjust the quantity of dressing based on how you like it.  A good rule of thumb is 2 tablespoons olive oil to 1 tablespoon balsamic vinegar.  You could also mix in dijon mustard to the dressing.
• The quantity of ingredients is a guideline. If you love cherry tomatoes or want extra cheese, then, of course, add as much as you like!

Easy Add-Ins!

• You can combine arugula with spring mix
• Add quinoa or oven-roasted chickpeas
• Add prawns, chicken, salmon or tofu for extra protein!

How To Make Arugula Salad With Balsamic Dressing: Step By Step

Step 1: Prepare the ingredients.  Wash and dry the arugula thoroughly. Peel the carrots and use a vegetable peeler to create ribbon-like strips.  Lightly toast the pumpkin seeds in a dry pan over medium heat until they become fragrant and lightly toasted.  This step is optional but adds some extra flavour!  Set aside to cool before adding them to the salad.  Slice the cherry tomatoes in half.  Chop the bell pepper.

Step 2: Make the dressing. In a small bowl, whisk together the mousto balsamic vinegar, extra virgin olive oil, and a pinch of salt.

Step 3: Assemble the salad. In a large bowl, combine the arugula, sliced cherry tomatoes, chopped bell pepper, ribbon carrots, pumpkin seeds, and crumbled goat cheese.  Pour the dressing over the salad and toss gently until everything is well coated in the dressing.  Serve immediately.  If making this salad ahead of time, combine all of the ingredients together (except do not pour over the dressing). Cover the salad with saran or plastic wrap and place in the fridge.  I wouldn’t recommend storing it overnight in the fridge, but a few hours will be ok!  When ready to serve, pour the dressing over the salad.

Looking For More Salad Ideas? Try These!

• Grilled Halloumi Salad 
• Classic Greek Salad
• Quick Greek Marouli Salad