Description

This blueberry arugula herb salad is a fresh and vibrant dish filled with peppery greens, sweet blueberries, crisp cucumber, and fragrant herbs. Tangy quick-pickled onions, creamy goat cheese, crunchy candied pecans, and a bright honey mustard lemon dressing make every bite refreshing and flavorful.

Ingredients

1 small red onion, halved and thinly sliced

3 tablespoons cider vinegar

2 teaspoons sugar

1/8 teaspoon salt

1/2 cup extra virgin olive oil

2 1/2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon grainy Dijon mustard

2 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

5 ounces baby arugula

2 1/2 cups fresh herb leaves

1/2 small head radicchio, torn into bite-size pieces (optional)

1/2 medium seedless cucumber, sliced

1 cup fresh blueberries

1/4 cup candied pecans

1/4 cup crumbled goat cheese (optional)

Edible flowers for garnish (optional)

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Instructions

To make the quick-pickled onions, combine the sliced red onion, cider vinegar, sugar, and salt in a glass jar. Shake well and let sit at room temperature for at least 30 minutes, shaking occasionally. Drain before serving.
For the dressing, combine the olive oil, honey, apple cider vinegar, Dijon mustard, lemon juice, kosher salt, and black pepper in a jar. Shake until smooth and fully blended.
In a large serving bowl, combine the baby arugula, fresh herb leaves, radicchio if using, and sliced cucumber.
Top the salad with fresh blueberries, candied pecans, crumbled goat cheese, and edible flowers if desired.
Serve the honey mustard lemon dressing on the side or drizzle lightly over the salad before serving.

Notes

Fresh basil, mint, parsley, dill, and cilantro work beautifully in this salad.

Swap blueberries with strawberries, raspberries, or blackberries depending on the season.

Add grilled chicken or salmon to turn the salad into a light main course.

Keep the dressing separate until serving to maintain crisp greens.

The dressing can be refrigerated for up to 5 days.

Quick-pickled onions can be made ahead and stored for up to 3 days.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 9 g
Sodium: 180 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 5 mg