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Yield: Serves 4 (serving size: about 1 1/2 cups salad)
This fresh blueberry salad is perfect for a backyard cookout or poolside party. Baby spinach, peppery arugula, sour-sweet blueberries, crunchy pecans, briny feta, and a tangy lemon-balsamic vinaigrette match up in this vibrant summer side dish. Pair it with grilled chicken, pork chops, or fish—or serve it up with a smorgasbord of classic summer sides like potato salad, homemade coleslaw, and pasta salad.
The blueberries are the stars here, after all, so select the best ones you can find. Look for ripe berries that have a dark blue color and a juicy “pop” when eaten. If you can’t find fresh berries, you can substitute frozen ones in a pinch. Simply thaw the blueberries under room temperature water, then pat dry with paper towels (learn more here).
Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups spinach and arugula salad mix
- 1 cup fresh blueberries (about 1/2 pint)
- 1/3 cup chopped toasted pecans
- 1/3 cup crumbled feta cheese
Nutritional Information
- Calories 190
- Fat 15g
- Satfat 3g
- Unsatfat 11.8g
- Protein 4g
- Carbohydrate 10g
- Fiber 3g
- Sugars 5g
- Added sugars 0g
- Calcium 8% DV
- Potassium 2% DV
- Calories 190
- Fat 15g
- Satfat 3g
- Unsatfat 11.8g
- Protein 4g
- Carbohydrate 10g
- Fiber 3g
- Sugars 5g
- Added sugars 0g
- Calcium 8% DV
- Potassium 2% DV
How to Make It
In a large bowl, whisk together lemon juice, balsamic, olive oil, salt, and pepper. Add spinach and arugula mix, blueberries, pecans, and feta cheese, tossing gently to combine.
Chef’s Notes
Toast the pecans in a 400°F oven until slightly browned and aromatic, about 5 to 7 minutes.
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