I’ve got a lovely Blueberry Arugula Salad with Feta and Candied Walnuts recipe to share, and it’s perfect for those hot summer days! The combination of sweet blueberries, salty feta, and crunchy walnuts is really refreshing. Plus, it looks beautiful on the plate!
This dish addresses busy weeknights, wilted greens, and repetitive lunches by delivering a fast, fresh option with blueberries and arugula.
Sometimes, I find it tricky to create a salad that feels satisfying while still being light. This salad does the trick! The mix of flavors keeps things interesting without being overwhelming. It’s great for a busy lunch or a quick dinner side.
This recipe is quick to whip up, taking only about 15 minutes from start to finish. You can gather your fresh, seasonal ingredients, and in no time, you’ll have a tasty dish ready to enjoy. It’s perfect when you want something delicious but don’t have a lot of time to spend in the kitchen.
If you love trying new salads, give this one a shot. And if you need a little something sweet on the side, check out Cucumber Salad in a Jar!
Table of contents
Why You Will Love This Recipe
- Exciting Flavor Profile This salad hits all the right notes with its sweet blueberries, salty feta, and crunchy walnuts, giving you a bite that’s refreshing and satisfying.
- Fresh Ingredients Using seasonal produce makes this salad vibrant and full of life. You’ll feel good knowing you’re enjoying fresh arugula and juicy blueberries.
- Quick to Whip Up With just 15 minutes of prep and cook time, this salad is great for those busy days when you want something healthy without fuss.
- Storage Friendly You can store leftovers in the fridge for a couple of days, but trust me, it’s best enjoyed right away while everything is fresh and crunchy.
Refreshing Blueberry Arugula Salad
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4 to 6 as a side 1x
- Category: Salad
- Method: Tossing
- Diet: Vegetarian
Description
A refreshing summer salad featuring arugula, feta, and blueberries, perfect for a light side dish.
Ingredients
- 1 cup (120 g) pecans
- 2 T (30 g) brown sugar
- 2 tsp (10 ml) water
- Pinch of Kosher salt
- 5 oz (140 g) baby arugula
- 9 oz (255 g) blueberries
- 1 cup (150 g) crumbled feta cheese
- 1/3 cup (80 ml) olive oil
- 1/3 cup (80 ml) white balsamic vinegar
- 1 lemon, juiced (about 2 tablespoons of juice)
- 1 T (15 ml) honey
- 3/4 tsp (5 g) Kosher salt
- Fresh ground pepper to taste
Instructions
- Make the Vinaigrette: Start by whisking together the olive oil, white balsamic vinegar, honey, Kosher salt, and fresh ground pepper in a medium sized bowl. Mix until the ingredients emulsify into a cohesive dressing. Be cautious not to overdo it with the vinegar to maintain a balanced flavor.
- Toast the Walnuts: Place the pecans in a nonstick skillet over medium heat. Stir occasionally for a few minutes until they are golden and fragrant. This step intensifies their flavor and adds crunch, so watch them closely to avoid burning.
- Assemble the Salad: In a large serving bowl, toss together the baby arugula, blueberries, crumbled feta cheese, and the toasted pecans. Enjoy the vibrant colors blending together which creates a lively mix. Keeping the salad un-dressed until serving helps maintain the freshness of the greens.
- Dress Right Before Serving: Just before you are ready to serve the salad, gently drizzle the vinaigrette over the salad and give it a light toss to combine. The aroma of the dressing will complement the salad beautifully. Timing is crucial, as dressing the salad too early may cause the greens to wilt.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days, but the salad is best enjoyed fresh.
- Expert Tips: For an extra flavor kick, toast the pecans in a nonstick pan. If using walnuts instead, follow the same toasting instructions. Fresh lemon juice, about two tablespoons, brightens the dish; avoid using bottled lemon juice. If the vinaigrette turns out too tangy, balance it with a little more honey or olive oil.
- Reheating Instructions: This salad is not meant to be reheated; serve it chilled or at room temperature for the best experience.
- Serving Suggestions: Serve alongside grilled chicken for a complete meal or enjoy with a crisp white wine for a refreshing pairing. Adding some crusty bread on the side makes for a satisfying light lunch.
- Recipe Variations: Replace pecans with toasted almonds or add some grilled chicken for extra protein. Incorporating avocado can add creaminess to the salad.
- Ingredient Notes: Look for vibrant, crisp baby arugula leaves to really bring the salad to life. Fresh blueberries are preferred for optimal flavor, but frozen can work if necessary. For the vinaigrette, a high-quality extra virgin olive oil improves the taste drastically. If you cannot find white balsamic vinegar, substitute it with apple cider vinegar and balance it with a hint of honey.
Nutrition
- Calories: n/a
- Sugar: n/a
- Sodium: n/a
- Fat: n/a
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: n/a
- Fiber: n/a
- Protein: n/a
- Cholesterol: n/a
Ingredient Notes
- Pecans: I love toasting these in a pan for an extra punch of flavor. If you can’t find pecans, walnuts work just as well!
- Brown sugar: This adds a nice touch of sweetness to the candied nuts. You could swap it with coconut sugar if you’re feeling adventurous!
- Water: Just a small amount helps to melt the brown sugar and creates that sticky glaze for the nuts. You could use a splash of bourbon for a twist!
- Baby arugula: This gives a peppery bite and a fresh green vibe. Look for vibrant, crisp leaves to really bring the salad to life!
- Blueberries: They bring a fantastic burst of sweetness and color. Fresh is best, but frozen works if you can’t find any right now.
- Feta cheese: Crumbled feta adds a tangy creaminess that pairs perfectly with the sweetness of the blueberries. You can swap it with goat cheese if you prefer!
- Olive oil: This helps to dress the salad beautifully. I recommend a good quality extra virgin for a rich flavor. Don’t skimp on this one!
- White balsamic vinegar: It gives a sweet tang to the vinaigrette. If you can’t find it, apple cider vinegar is a great alternative with a bit of honey to balance it out.
- Lemon juice: Freshly squeezed juice brightens everything up. It also helps to tie the flavors together, don’t use bottled stuff here!
- Honey: Just a touch adds a nice sweetness to the dressing. If you’re looking for a vegan option, agave syrup can work in a pinch.
- Fresh ground pepper: A sprinkle of this at the end gives a little kick. Feel free to adjust the amount to match your spice preference!
Recipe Tips
- If the vinaigrette tastes too tangy, a little extra honey or olive oil can smooth it out nicely.
- When serving, dress the salad moments before so it stays crisp and fresh throughout your meal.
- If your candied walnuts stick together, spread them on wax paper to cool, separating them easily.
- For a zesty kick, fresh lemon juice is recommended; about two tablespoons should make a difference.
- If you have leftovers, consider incorporating them into a wrap for a quick and tasty lunch the next day.
Serving Suggestions
Serve this blueberry arugula salad with grilled chicken for a complete meal. A crisp white wine pairs nicely, creating a refreshing combo.
Add crusty bread on the side to make a light lunch option. This salad can also complement other dishes like quinoa bowls or roasted veggies.
Consider drizzling a balsamic glaze over the salad for added flavor. A sprinkle of fresh herbs can also enhance the dish further.
Recipe variations
- You can use toasted almonds in place of pecans for a nutty twist that complements the salad nicely.
- Add 2 teaspoons of Dijon mustard to the dressing for an extra layer of flavor that pairs well with the blueberries.
- Either grilled chicken or chickpeas can be added for a boost of protein to make this salad more filling.
- If you want a larger serving, double the recipe using 2 cups of pecans, 10 ounces of arugula, and 18 ounces of blueberries.
Save This Recipe!
How to Store?
To keep your blueberry arugula salad with feta and candied walnuts fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. Use within this time for best quality.
Freezing: Freeze components separately in freezer bags for up to 3 months. Thaw in the refrigerator overnight before mixing.
Vertical Layering: Layer the salad in a jar with ingredients separated. This keeps everything fresh for up to 2 days in the fridge.
Other Recipes You’ll Love
- Whipped Feta Dip with Roasted Cherry Tomatoes
- Red Lobster Stuffed Mushrooms
- Crab Stuffed Portobello Mushrooms
- Sausage Balls with Red Lobster Biscuits
If you enjoyed this Blueberry Arugula Salad with Feta and Candied Walnuts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
