Rinse the arugula under cold running water to remove dirt, then spin dry in a salad spinner.

Slice strawberries, blueberries, and raspberries, then thinly slice half a red onion and soak in icy water for 10 minutes.

Toast the choice of nuts in a dry skillet over medium heat for 5-7 minutes until golden.

Whisk together honey, balsamic vinegar, and olive oil in a small bowl until well combined.

In a large mixing bowl, combine arugula, sliced berries, onions, and toasted nuts. Add crumbled cheese if using and gently toss.

Drizzle dressing over the salad just before serving, mixing gently to coat.

Serve immediately in a bowl or on individual plates.