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arugula salad with ribbon carrots, cherry tomatoes, crumbled goat cheese, and bell peppers
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Simple Arugula Salad With Balsamic Dressing

Enjoy the balance of peppery arugula paired with juicy cherry tomatoes, creamy goat cheese, sweet bell peppers, ribbon carrots, pumpkin seeds, and mousto balsamic dressing. This easy-to-follow salad is ideal for both casual gatherings and elegant dinners!
Prep Time10 minutes
Cook Time5 minutes
Course: salads and soups, vegetarian
Cuisine: Greek
Keyword: arugula salad with balsamic vinegar, arugula salads, healthy side dishes
Servings: 4 people
Calories: 191kcal
Author: Ria Mavrikos

Equipment

  • 1 Vegetable peeler
  • 1 salad spinner optional

Ingredients

  • 1 package arugula 5 oz or 142 grams
  • 10-12 cherry tomatoes sliced in half
  • 2 carrots peeled
  • 2 bell peppers red, yellow or orange
  • 1 package goat cheese 113 grams
  • 2 tablespoons pumpkin seeds

Salad Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons mousto balsamic vinegar
  • pinch of salt

Instructions

  • Prepare the vegetables: Wash and dry the arugula thoroughly. Peel the skin off the carrots, and then 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 the pumpkin seeds aside to cool before adding them to the salad. Slice the cherry tomatoes in half. Chop the bell peppers.
  • Make the dressing: In a small bowl, whisk together the mousto balsamic vinegar, extra virgin olive oil, and a pinch of salt.
  • Assemble the salad: In a large bowl, combine the arugula, sliced cherry tomatoes, chopped bell peppers, ribbon carrots, pumpkin seeds, and crumbled goat cheese. Pour the dressing over the salad and toss gently until everything is well coated. Serve immediately.

Notes

  • 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 it 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. 
  • I like using red, orange or yellow bell peppers because they are sweeter than green peppers. 

Nutrition

Calories: 191kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 32mg | Potassium: 366mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7175IU | Vitamin C: 88mg | Calcium: 24mg | Iron: 1mg