Go Back
+ servings
A salad bowl loaded with a spring arugula salad.
Print Recipe
No ratings yet

Spring Arugula Salad

A vibrant spring salad made on a bed of arugula. This salad is brought together by a creamy and tangy SunButter Sunflower Butter Dressing.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 8 people
Calories: 177kcal


  • 8 cups arugula
  • 2 golden beets cooked, peeled, and chopped
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 avocado chopped
  • 1 cup cucumber sliced
  • 1 orange bell pepper sliced
  • 1 cup red onion sliced thinly

SunButter Dressing


  • Add all the dressing ingredients into a jar or a blender (a blender results in a creamier dressing), and shake or process until a light textured, creamy dressing is formed. Set aside for serving.
  • Layer the arugula with the berries, avocado, peppers, beets, and onions. Serve with the SunButter dressing, or drizzle and toss the salad before serving.



Calories: 177kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 419mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1034IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 2mg