Looking for a fresh, flavorful salad that actually feels like a meal? This arugula and spinach salad with strawberries, bacon, grilled Halloumi, and Champagne vinaigrette checks all the boxes. It’s the perfect blend of sweet, salty, crunchy, and creamy — all tossed (or artfully layered) into a bowl of greens that aren’t just filler. Whether you’re serving it as a summer lunch, a light dinner, or a show-off side dish, this easy spinach salad brings the flavor and the feeling. Because sometimes, making a salad isn’t just about eating vegetables — it’s about showing up for yourself (with bacon).
This salad came together like most good things do — by accident, and with a hungry stare into the fridge. There was leftover bacon, half a block of Halloumi, some strawberries on their last good day, and the usual pile of spinach waiting to be rescued. Toss in some arugula for bite, walnuts for crunch, and boom — it actually worked. It’s not some delicate, sad desk salad. It’s bold, a little salty, a little sweet, and doesn’t leave you wishing you’d just ordered takeout. No chef skills required — just a pan, a bowl, and a minute to throw something together that tastes amazing and fresh.
This salad is the perfect sidekick to my Beef and Spinach Lasagna — light enough to balance all that cheesy, saucy goodness, but still bold enough to hold its own. The fresh greens and punchy vinaigrette cut right through the richness, so you can go back for seconds without hesitation.
Ingredients
Here’s what you need to make this salad happen — nothing fancy, just good stuff that plays well together. Think fresh baby spinach and peppery arugula as your green base, with sweet strawberries, smoky bacon, salty grilled Halloumi, and a little crunch from glazed walnuts. Oh, and don’t forget that zingy Champagne vinaigrette to tie it all together. Ready? Let’s get chopping.
If you want to switch things up, try a honey mustard dressing for a creamy, tangy kick with a hint of sweetness that pairs amazingly with the salty Halloumi. Or go for a lemon tahini dressing — nutty, bright, and smooth — if you’re craving something a little richer but still fresh. Both are easy to whip up and bring a whole new vibe to this salad
- 6 cups fresh baby spinach – washed and dried
- 2 cups arugula – adds a peppery bite
- 1 cup sliced strawberries – fresh and sweet
- ½ cup cooked bacon, chopped – for salty crunch and flavor
- ½ cup grilled Halloumi cheese – sliced or cubed for creamy, savory texture
- ¼ cup glazed walnuts – for sweetness and crunch. Check out our glazed walnuts recipe
- 1 cup Champagne vinaigrette dressing – tangy and light
See recipe card for quantities.
What is Halloumi Cheese?
Halloumi cheese comes from Cyprus, where it’s been a kitchen staple for centuries. Made from sheep’s and goat’s milk, it’s prized for grilling without melting into a gooey mess. With its salty, tangy flavor and unique texture, Halloumi adds a savory, adventurous punch to your salad — like a quick trip to the Mediterranean without leaving your kitchen.
Give the Halloumi cheese a try. The cheese is salty, squeaky, and grill-friendly in all the right ways. It holds its shape when heated, developing a golden, crispy crust while staying soft and creamy inside. That savory, slightly tangy flavor cuts through the sweetness of the strawberries and the peppery bite of the arugula, giving this salad a satisfying, meaty texture without any actual meat (well, aside from the bacon). If you haven’t tried grilling Halloumi yet, this salad is the perfect excuse to jump in. It’s like cheese, but with a little extra attitude.
Does arugula taste good?
Arugula is the salad’s secret weapon — spicy, peppery, and a little wild. It adds a bright, zesty kick that wakes up the milder baby spinach and balances the sweetness of the strawberries. This leafy green brings serious attitude without stealing the show. Plus, it’s loaded with nutrients, so you’re basically eating a superhero disguised as salad.
Instructions
Alright, here’s where the magic happens — just a few simple steps to take those ingredients from fridge to fork. Slice, grill, chop, toss — rinse and repeat if you want. No need to measure everything perfectly here; this salad is all about feel and fun, not strict rules. It’s real and easy, so don’t stress the details. Follow along, but make it yours.
- Slice the Halloumi cheese: About ½-inch thick — thick enough to hold its shape
1b. Chop, cook and cool the bacon.
- Grill the cheese. Nonstick pan, medium heat, no oil. Halloumi’s got its own thing going on. Grill until golden and a little crispy on both sides. Try not to eat it all while “taste-testing.
- Add the greens and dressing: Toss 6 cups baby spinach and 2 cups arugula into a big bowl. Drizzle with Champagne vinaigrette.
- Sprinkle in the chopped bacon: Instant flavor bomb. Your salad just got louder — in a good way.
- Lay on the grilled Halloumi: It’s the meaty, salty anchor of this leafy situation.
- Top with sliced strawberries: Sweet meets savory. Summer meets salt. Opposites attract and it works.
- Finish with glazed walnuts: Because you’re fancy (but not too fancy) and you deserve a little crunch.
- Serve Chilled: You can toss it all together for that messy, gorgeous harmony — or leave it layered and let people build their own perfect bite. Either way, you made something fresh, a little fancy. Enjoy!
Substitutions
Not a fan of Halloumi or missing glazed walnuts? No problem! This arugula and spinach salad recipe is flexible and forgiving — perfect for swapping ingredients based on what you have on hand or your taste preferences. Whether you want to switch up the cheese, nuts, or bacon, these easy substitutions keep the salad delicious and satisfying without sacrificing flavor or texture.
- No Halloumi cheese? No problem. Swap in grilled mozzarella, feta, or even a firm white cheese for that salty, melty goodness you’re craving.
- No glazed walnuts? No worries. Try toasted pecans, roasted almonds, or even crunchy pumpkin seeds for that sweet, crunchy kick.
- No bacon? No sweat. Swap in crispy pancetta, smoked turkey bacon, or even roasted chickpeas for that same smoky crunch without missing a beat.
- Strawberries out of season? Try fresh blueberries or thinly sliced apples offer a juicy, sweet alternative that complements the greens perfectly.
Variations
One of the best things about this salad? It’s a total shape-shifter. Once you’ve got the basics down — greens, something creamy, something crunchy, something sweet — you can mix it up a dozen different ways depending on what’s in your fridge or what mood you’re in. Want something more Mediterranean? Done. Feeling fall flavors? Easy. These two variations prove that a great salad isn’t about rules — it’s about playing with flavor and having a little fun along the way.
- Mediterranean Style
Swap the strawberries for cherry tomatoes, the bacon for Kalamata olives, and the glazed walnuts for toasted pine nuts. Keep the Halloumi, of course — it’s the star here. Add a sprinkle of oregano and a drizzle of olive oil and red wine vinegar for a bold, briny twist. It’s like a Greek salad’s cooler cousin who just got back from vacation. - Fall Harvest Vibes
Replace strawberries with thinly sliced pears, and swap glazed walnuts for candied pecans. Crumble in blue cheese instead of Halloumi and use a maple-Dijon vinaigrette to bring it all together. It’s cozy, sweet, a little tangy — perfect for when sweater weather meets salad season.
Equipment
You don’t need a chef’s kitchen or a drawer full of gadgets to make this salad. Just grab a cutting board, a sharp knife, and a nonstick or cast-iron skillet for grilling that glorious Halloumi. You’ll also want a glass mixing bowl (affiliate link) for tossing the greens (bigger than you think — trust me), and maybe a pair of tongs or clean hands to get in there and mix things up. That’s it. No blender, no food processor, no stress.
If you are in need of a new chef's knife (affiliate link), check this one that is crafted by Shun. It is a true masterpiece
Storage
This salad is at its best right after you make it, when everything’s fresh and the Halloumi is still a little warm. That said, if you’ve got leftovers, store them in an airtight container in the fridge for up to a day. Just know the greens might wilt a bit and the cheese will firm up — not a dealbreaker, but not the same magic as Day One. If you’re planning ahead, keep the dressing, bacon, and toppings separate and assemble just before serving to keep everything crisp and happy.
Top Tip
If you can, grill the Halloumi last — right before serving. That warm, golden crust next to cool greens and juicy strawberries? Total game-changer. It takes the salad from “pretty good” to “whoa, what is this?” in five minutes flat. Of course, if you’re bringing it to a potluck or a backyard BBQ, that might not be practical. But if you’re eating at home or making it for yourself? Do it.
FAQ
Sort of. You can prep everything in advance — wash the greens, slice the strawberries, cook the bacon, grill the Halloumi — but don’t toss it all together or add the dressing until just before serving. Nobody wants soggy spinach. Keep everything in separate containers and assemble when you're ready to impress.
No big deal. You can sub in balsamic vinaigrette, lemon juice and olive oil, or even honey mustard. Just aim for something with a little tang to balance the sweet and salty stuff happening in the bowl. Your fridge probably already has what you need.
Yes! That weird squeaky texture when you bite into it? Totally normal and kind of charming. It’s part of Halloumi’s personality. Grill it up, and the edges get crispy while the inside stays firm and chewy — squeak and all.
Yep, that peppery bite is exactly what arugula is known for. It’s bold, a little spicy, and totally intentional — not a sign your greens have gone rogue. If it’s too intense for you, just use a smaller amount or mix it with more spinach to mellow it out. Think of it as the hot sauce of the salad world: a little goes a long way, but it brings the heat in the best way.
Related
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Print
Arugula and Spinach Salad
- Total Time: 20 minutes
- Yield: 2 1x
Description
A fresh, no-fuss arugula and spinach salad loaded with juicy strawberries, smoky bacon, grilled Halloumi, and crunchy glazed walnuts. Toss it with a zingy Champagne vinaigrette and you’ve got a salad that’s anything but boring. Easy to make, impossible to resist, and perfect for when you want something fresh with a little extra punch.
Ingredients
6 cups baby spinach
2 cups arugula
1 cup strawberries, hulled and sliced
½ cup cooked chopped bacon
½ cup Halloumi cheese, sliced or cubed
¼ cup glazed walnuts
1 cup Champagne vinaigrette dressing
Instructions
- Slice your Halloumi into thick-ish pieces — not paper-thin, but not steak-sized either.
- Heat a skillet over medium heat and cook the bacon until crispy. Once done, chop it into bite-sized pieces and set aside. Carefully pour the bacon fat into a small bowl and save it for grilling the Halloumi later.
- Using the saved bacon fat, heat your skillet again and grill the Halloumi slices until golden and crispy on both sides but still soft inside. This adds an extra smoky, savory kick. Set the cheese aside to rest.
- Grab a big bowl and toss together the baby spinach, arugula, and your favorite Champagne vinaigrette. Don’t stress exact amounts — go with what feels right.
- Sprinkle in the chopped bacon, then gently layer on your grilled Halloumi.
- Add juicy strawberry slices and finish with a handful of glazed walnuts for that perfect crunch.
- Toss it all together if you want, or leave it layered so everyone can build their own bites — either way, enjoy!
Notes
Using the reserved bacon fat to grill the Halloumi amps up the flavor and makes this salad next-level.
Don’t be shy with the dressing — a little extra zing ties everything together and keeps every bite lively.
Keep those greens crisp, toss everything right before serving — salad sogginess is the enemy.
This recipe can produce 2 large salads as an entree of 4-5 small side salads.
- Prep Time: 10
- Cook Time: 10
- Category: SALADS
- Cuisine: Greek
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