Mixed Berry Arugula Salad

Mixed Berry Arugula Salad

Mixed Berry Arugula Salad Recipe


  • 1 container Arugula
  • 1 - 6oz container Shire’s Plain Cream Cheese
  • 4 sprigs fresh thyme, parsley, and mint- picked and chopped
  • 1 container blueberries
  • 1 cup strawberries, sliced in fourths
  • 1 cup raspberries, washed and placed in the freezer
  • ½ loaf of sourdough, cubed and toasted
  • 1 cup blackberries
  • 1/2 cup white balsamic vinegar
  • Smoked salt (optional)
  • Pink peppercorns, crushed (optional)


  • In a small saucepan, add 1/2 cup Balsamic vinegar to a saucepan with ¾ of the blueberries.
  • Simmer for 15 minutes or until it breaks down and you cannot smell the strong smell of vinegar. Mix with a fork until smooth.
  • Lay a flat piece of plastic wrap on the counter. Add the herbs spread out on the plastic wrap.
  • Add six spoonfuls of cheese to the herbs. Roll into small balls and set aside.
  • Add arugula, the remainder of the blueberries, frozen raspberries, blackberries, herbed cheese balls, and toasted sourdough cubes in a salad bowl. Top with blueberry balsamic, pink peppercorns, and smoked salt.
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