Arugula Salad with Plum & Feta

Name: Arugula Salad with Plum & Feta
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 cup arugula (packed, washed and dried); 2 pcs plum (medium, ripe but firm, pitted and thinly sliced); 0.25 cup feta cheese (crumbled); 0.25 pcs red onion (small, very thinly sliced); 2 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 tbsp walnut (toasted, roughly chopped)

RATING

0.0/5

TASTE SCORE

8/10

Peppery arugula tossed with juicy, sweet-tart plum slices, creamy feta crumbles, and a simple lemon vinaigrette. This salad comes together in 15 minutes and hits every note — crisp, soft, tangy, and savory in every forkful.

PREP

10m

COOK

SERVES

1 CUP

141 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the plum and onion.
1.Halve and pit the plums, then slice into thin wedges.
2.Slice the red onion into paper-thin half-moons.
mix
Make the lemon-honey vinaigrette.
1.In a small bowl, whisk olive oil, lemon juice, and honey until well combined.
2.Add a pinch of salt and a pinch of black pepper, then whisk again.
mix
Toss the salad.
Place arugula in a large serving bowl. Drizzle half the vinaigrette over the greens and toss gently to coat. Taste and add more dressing if needed.
assemble
Add plums, feta, onion, and walnuts.
Scatter the sliced plums, crumbled feta, red onion, and toasted walnuts over the dressed arugula. Finish with a crack of black pepper on top.
serve
Serve immediately.
Serve the salad right after assembling so the arugula stays crisp and the feta doesn't melt into the leaves.
TIPDon't dress the salad more than 5 minutes before serving — arugula wilts quickly.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe but firm plums so they hold their shape when sliced and tossed.
2
Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant to deepen their nutty flavor.
3
Slice the red onion paper-thin — a mandoline helps — to keep it from overpowering the salad.
4
Dress the arugula just before serving; arugula wilts quickly once coated in vinaigrette.
5
Let the feta come to room temperature for 10 minutes before crumbling for creamier texture.
6
Make the vinaigrette up to a day ahead and shake well before using.

RECIPE VARIATIONS

Adapt it for your goals.

Nut Free

Nut-Free

Replace walnuts with toasted pepitas (pumpkin seeds) or sunflower seeds for the same crunchy texture without nuts.

Vegan

Omit the feta cheese and substitute with a vegan feta or a few tablespoons of nutritional yeast for a savory, cheesy note.

High Protein

High-Protein

Add 4 oz grilled chicken or chickpeas on top to turn the salad into a satisfying main course.

Summer Berry Swap

Replace plums with fresh sliced nectarines, peaches, or a mix of berries for a seasonal twist.

Low Oil

Low-Oil

Reduce olive oil to 1 tablespoon and replace the missing moisture with a splash of apple cider vinegar or orange juice for a lighter dressing.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Vitamin K

Arugula is an excellent source of vitamin K, which supports bone health and blood clotting.

✓

Good Source of Healthy Fats

Walnuts provide omega-3 fatty acids that support heart and brain health.

✓

Low in Calories

This salad is naturally low in calories, making it a light and satisfying choice for a starter or side.

✓

Probiotic Potential

Feta cheese contains live cultures that can support gut health when included in moderation.

QUESTIONS?

Frequently asked questions

You can prep the plums, onion, and vinaigrette up to a day ahead, but only dress and assemble the salad right before serving to keep the arugula crisp.