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Horizontal overhead photo of a white serving bowl of Blueberry Arugula Herb Salad on a wood table.

Blueberry Arugula Herb Salad

This beautiful Blueberry Arugula Herb Salad is super healthy and probably the freshest, most delicious salad that you'll ever have the pleasure of meeting... or eating! It's perfect for a crowd, great for parties, potlucks and picnics!
Course Salad
Cuisine American
Keyword Blueberry Arugula Herb Salad, Blueberry Salad, Herb Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Calories 125 kcal
Author Chris Scheuer

Ingredients

For the quick pickled red onions:

  • 1 small red onion halved and sliced into thin slivers
  • 3 tablespoons cider vinegar
  • 2 teaspoons sugar
  • teaspoon salt

For the Honey Mustard Lemon Dressing:

  • ½ cup extra virgin olive oil
  • tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy Dijon mustard
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper

For the salad:

  • 5 ounces baby arugula
  • cups fresh herb leaves
  • ½ small head radicchio torn in bite-size pieces (optional)
  • ½ medium seedless cucumber usually plastic-wrapped
  • 1 cup fresh blueberries
  • ¼ cup Easy Candied Pecans or to taste
  • ¼ cup crumbled goat cheese optional
  • pansies or other edible flowers for garnish optional

Instructions

For the quick pickled red onions:

  1. Combine all ingredients in a medium-size glass jar and shake well. Let the jar sit at room temperature, giving the jar a shake every now and then, for at least 30 minutes. The onions can also be made 24 hours in advance and refrigerated. The longer they sit in the vinegar solution, the more vibrant the color becomes. Drain the onion slivers well before adding to the salad.

For the Honey Mustard Lemon Dressing:

  1. Combine all ingredients in a medium-size glass jar and shake, shake, shake! That’s it. Dressing can be kept at room temperature for several hours then refrigerate for longer storage. Shake again before serving.

For the salad:

  1. Combine all ingredients except for the blueberries, candied pecans, goat cheese and pansies (if using) in a large bowl and gently toss. Top with blueberries, candied pecans, goat cheese and pansies (if using). Serve the dressing on the side.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutritional information does include the goat cheese, but not the Candied Pecans. See that post for its nutrition.

Nutrition Facts
Blueberry Arugula Herb Salad
Amount Per Serving
Calories 125 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 143mg6%
Potassium 93mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 345IU7%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.