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Goat cheese salad with arugula
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5 from 1 vote

House Salad

This is our go-to house salad recipe, which we serve almost weekly! It features baby arugula, fresh raspberries, creamy goat cheese, marcona almonds, and a sprinkle of fresh dill. Toss with rich, sweet balsamic vinegar then serve with any lunch or dinner entrée!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: arugula salad, goat cheese salad, marcona almonds
Servings: 2 servings
Calories: 204kcal
Author: Ari Laing


  • 3 cups baby arugula
  • ½ cup raspberries
  • ¼ cup goat cheese
  • ¼ cup marcona almonds
  • 1 tsp fresh dill finely chopped
  • ¼ tsp Kosher salt
  • pinch of freshly ground black pepper
  • Balsamic vinegar


  • Plate the greens. Divide arugula between two plates.
  • Add toppings. Scatter the raspberries, goat cheese, and marcona almonds on top. Season each plate with ⅛ tsp Kosher salt and a pinch of black pepper.
  • Dress the salad. Drizzle each salad with 1-2 Tbsp rich balsamic vinegar. Toss or serve as is.


  • If making ahead of time, do not dress salad until just before serving. 
  • Arugula: can replace with baby spinach or spring greens, but they won't have that delicious spicy flavor!
  • Fruit: quartered strawberries, blueberries, blackberries, or ripe peaches are also great! 
  • Marcona almonds: can replace with walnuts, almonds, or pecans.
  • Goat cheese: can replace with feta, blue cheese, or gorgonzola dolce.


Sodium: 410mg | Calcium: 137mg | Vitamin C: 12mg | Vitamin A: 1020IU | Sugar: 5g | Fiber: 4g | Potassium: 285mg | Cholesterol: 13mg | Calories: 204kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 15g | Protein: 10g | Carbohydrates: 10g | Iron: 2mg
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