This delicious arugula salad with burrata recipe is coated in a honey-spiked dressing made with olive oil, Dijon mustard, and apple cider vinegar. Diced strawberries, pistachios, and chopped mint contribute additional flavor to balance the peppery arugula and creamy burrata cheese. This vegetarian side or main dish is a real winner!
Arugula can be a polarizing vegetable, since it has a peppery bite that’s not for everyone. In fact, it’s sometimes used more like an herb in cooking due to its strong flavor.
Hear me out, though, arugula has a LOT to offer when you tame down its bite with the right ingredients. This recipe for arugula salad with burrata demonstrates just that. Creamy burrata, strawberries, crunchy pistachios, fresh mint, and a sweet, mustardy dressing are truly the perfect companions for arugula!
This delicious salad is great for the spring and summer and comes together very quickly. I highly recommend serving it on the side of just about any protein, whether that’s veggie or beef burgers (maybe my Veggie Chicken Burgers!), grilled chicken, or fish. You can also eat is a main dish if you’re in the mood for a light meal on a hot day!
Ingredients and Substitutions
- Baby arugula: Obviously arugula is a main ingredient in this recipe, but it would taste delicious with baby spinach or butter lettuce if that’s what you have!
- Strawberries: I really like the flavor strawberries add, but you can substitute other berries or even cherries, melon, or peaches.
- Burrata cheese: Look for balls of burrata stored in water. Most stores will sell 2 to 4 balls, about 2 ounces each, per container. I use 4 balls in the recipe. If you can’t find burrata, mozzarella balls would also work, but burrata is really the best cheese to use here!
- Fresh mint: You can omit this if you don’t have it or substitute fresh basil.
- Shelled pistachios: Raw or dry roasted shelled pistachios (unsalted or lightly salted), also known as pistachio kernels, work best in arugula salad with burrata. Slivered almonds, pumpkin seeds (pepitas), pine nuts, or sunflower seeds would be great substitutes.
- Extra virgin olive oil: My favorite brand is Partanna. I buy large tins of it and refill an opaque oil dispenser that I keep in my kitchen.
- Apple cider vinegar: Substitute red wine vinegar or even lemon juice if needed.
- Dijon mustard: Feel free to swap in a grainy mustard instead.
- Honey: You can use maple or agave syrup if that’s what you have.
The full recipe card for arugula salad with burrata is at the end of the post. Here’s a preview of the steps with photos to guide you.
Slice the strawberries and chop the mint. Gather the rest of the ingredients at this time. If you need to wash the baby arugula for the salad, be sure to pat it dry or spin it in a salad spinner to remove excess moisture.
In a measuring cup or small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon.
In a large mixing bowl, combine the baby arugula, strawberries, mint, and pistachio kernels. Pour the dressing over the salad and toss well until everything is coated.
Transfer the salad to serving plates. Top with balls or burrata, either sliced in half or kept whole. Garnish with mint leaves, a drizzle of olive oil, and flaky sea salt if desired.
Arugula salad with burrata is best enjoyed right away. If you want to save some time and prep a few things in advance, you can slice the strawberries and prepare the dressing ahead of time. Keep them in airtight containers in the refrigerator until you are ready to assemble the salad. If you do have leftovers, you can keep them in the fridge for a day or two, but the arugula may get soggy.
If you are wondering how to serve burrata cheese, I usually slice the balls in half and sometimes even scoop out a little of the center and spread it around the salad. However, some people prefer to keep the balls whole and then slice into the cheese when eating the salad. You can’t go wrong however you do it! Enjoy both the skin and creamy inside.
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Arugula Salad with Burrata
- 5 ounces baby arugula - about 6 to 7 cups
- 2 cups sliced strawberries
- ½ cup pistachio kernels - raw or dry roasted
- ¼ cup chopped fresh mint - plus more for garnish
- ⅓ cup extra virgin olive oil - plus more for drizzling
- ¼ cup apple cider vinegar
- 1 tablespoon honey - can sub maple syrup
- 2 teaspoons Dijon mustard
- 4 2-ounce balls burrata cheese
- Flaky sea salt - optional, for garnish
- In a large mixing bowl, combine the baby arugula, sliced strawberries, chopped mint, and pistachio kernels.
- In a separate measuring cup or bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard.
- Pour the dressing over the salad. Toss well to coat the ingredients in the dressing.
- Transfer the salad to serving plates (4 for a side, 2 for a main).
- Top each salad with a ball of burrata. You can either slice the burrata in half or keep it whole. Sprinkle the cheese with flaky sea salt if desired.
- Garnish each salad with mint leaves and a drizzle of olive oil if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To serve as a side, assemble 4 salads with 1 burrata ball each. To serve as a main dish, assemble 2 salads with 2 balls each and/or add a protein, such as chicken, beans, or fish.
- This dish is best enjoyed right away. You can slice the strawberries and make the dressing in advance if you want to cut back on prep time, but don’t toss the salad until you are close to serving it.
- To make nut-free, use pumpkin seeds or sunflower seeds in place of the pistachios.
Enjoy! – Lizzie