This arugula chopped salad is a copycat of the Wildflower and Gladly restaurant favorite made with arugula, red peppers, corn, feta, cranberries, and pumpkin seeds in a creamy basil dressing.

Arugula chopped salad in a bowl with corn, red pepper, cranberries, sunflower seeds and feta.

This post may contain affiliate links. Read disclosure policy.

Café-Worthy Chopped Salad with Creamy Basil Dressing

If you’ve ever had the arugula chopped salad at the Wildflower Bakery in Arizona, you know how craveable it is. The first time I ordered it, I was hooked and knew I had to recreate a version at home. There are so many fresh flavors and textures in every bite!

This copycat salad is packed with peppery arugula, red peppers, corn, feta, dried cranberries, and pumpkin seeds, tossed in a creamy basil dressing.

Why I Love This Recipe

  • Packed with flavor and texture: This arugula chopped salad combines creamy feta, crunchy pumpkin seeds, and sweet cranberries in every bite.
  • Easy to customize at home: For a restaurant-style chopped salad like the one at Citizen Public House or The Gladly, add some couscous or smoked salmon.

Ingredients Notes

Arugula, corn, diced red pepper, dried cranberries, pumpkin seeds, creamy basil dressing and feta cheese on a counter.

Find the full printable recipe with specific measurements below.

  • Arugula: A fresh, peppery base. You can substitute spring mix, baby kale, romaine or your favorite salad blend.
  • Red bell pepper: Diced for crisp texture and color.
  • Corn: Freeze-dried corn adds crunch and is available at Whole Foods or Sprouts, if you can’t find it use fresh off the cob or thawed frozen corn.
  • Feta cheese: Crumbled for creamy, tangy flavor.
  • Dried cranberries: A sweet and chewy contrast in the Wildflower chopped salad.
  • Pumpkin seeds: Toasted pepitas for a salty crunch. Sunflower seeds make a great substitute.
  • Creamy basil dressing: A flavorful homemade blend of basil, olive oil, mayo, red wine vinegar, honey (or sugar), and salt.

How to Make Arugula Chopped Salad

Start by making the dressing. In a blender, combine the fresh basil, olive oil, mayonnaise, honey, red wine vinegar, and salt. Blend until smooth and creamy.

Chopped arugula salad ingredients in a bowl.

In a large salad bowl, toss the arugula with the dressing until evenly coated. Arrange the cranberries, chopped red bell pepper, pumpkin seeds, corn, and crumbled feta over the top. Serve immediately and enjoy!

Tossing the ingredients for arugula chopped salad together in a large bowl.

Recipe Tips

  • Make ahead: Prep the salad ahead of time, but wait to toss with the dressing and add pumpkin seeds until just before serving.
  • Chop evenly: Small, uniform pieces ensure every bite of this Wildflower copycat salad has a mix of flavors and textures.
  • Add-ins: For a heartier salad, mix in couscous, quinoa, smoked salmon, or grilled chicken.
  • Taste and adjust: Always taste the dressing before serving and adjust with a bit more vinegar, honey, or salt to balance the flavors.
Chopped arugula salad tossed in a white salad bowl.

More salad recipes to try include mandarin orange salad, Olive Garden salad recipe and the Jennifer Aniston salad.

More Salad Recipes

See all
See all
Arugula chopped salad with creamy basil dressing in a large salad bowl.

Chopped Salad with Creamy Basil Dressing

4.67 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
This arugula chopped salad is a copycat of the Wildflower and Gladly restaurant favorite made with arugula, red peppers, corn, feta, cranberries, and pumpkin seeds in a creamy basil dressing.
Print Pin This! Rate

Video

Ingredients 

Salad

  • 8-10 cups arugula
  • ½ cup dried cranberries
  • 1 red pepper , diced
  • ¼ cup pumpkin seeds , toasted
  • ¾ cup freeze dried or fresh corn kernels
  • ½ cup feta cheese , or more if desired

Dressing

  • 1 cup fresh basil
  • ⅓ cup olive oil
  • ⅓ cup mayonnaise
  • 1-2 Tablespoons honey , or sugar
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon salt

Instructions

  • Make dressing: In a blender, add 1 cup fresh basil, 1/3 cup olive oil, 1/3 cup mayonnaise, 1 Tablespoon honey, 2 Tablespoons red wine vinegar and 1 teaspoon salt. blend well
  • Toss Salad: In a large salad bowl, toss together 6-8 cups arugula and the dressing.
  • Add toppings: Line the 1/2 cup dried cranberries, chopped red bell pepper, 1/4 cup toasted pumpkin seeds, 3/4 cup freeze dried corn and 1.4 cup feta on top of the salad. Serve immediately.

Last step: Please leave a comment and rating after you make the recipe.

Notes

The Original Chopped Salad from The Gladly also adds couscous and smoked salmon, which you can add to make a meal. You could also add grilled chicken for a delicious dinner option.
If serving as a meal, this probably will serve 4 people, as a side dish 6 people.
 

Nutrition

Calories: 293kcal, Carbohydrates: 17g, Protein: 3g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 11mg, Sodium: 549mg, Potassium: 216mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1377IU, Vitamin C: 31mg, Calcium: 76mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.