Blueberry Arugula Salad with Balsamic Dressing

Blueberry Arugula Salad is a tasty summer salad to enjoy when fresh blueberries are in peak season. It’s made with baby arugula, crunchy cucumbers, blueberries, homemade maple-candied pecans, crumbled goat cheese, fresh mint, and tossed in balsamic vinaigrette dressing.

I’m a big fan of fruit in my salad, like this strawberry arugula salad and kale apple salad. It provides a nice balance between the bitter greens and sweetness from the fruit.

This recipe is an easy summer salad that would go well with any weeknight dinner, or it can be served as a BBQ side dish. You can customize it based on what you have in your fridge. For example, use blackberries instead of blueberries or use feta instead of crumbled goat cheese.

Blueberry arugula salad ingredients

Arugula: Arugula has a strong, peppery taste. It provides a nice contrast in flavor with the fresh blueberries. I use baby arugula for this salad. 

TIP: Arugula is a delicate green that can go bad quickly. It’s important to buy it only a few days before you plan to use it.

Blueberries: Fresh blueberries are the star of this arugula salad. Look for blueberries that are firm, plump, and a deep purplish-blue color. Avoid using blueberries that have wrinkled skin.

Cucumber: I use 1 or 2 Persian cucumbers (mini cucumbers) for this salad. You’ll need 1 cup of diced cucumbers.

Maple-candied pecans: Candied pecans are easy to make on the stovetop with no added sugar. They add a sweet and buttery crunch to this salad.

Goat cheese: Soft goat cheese has a tangy and tart taste. It’s creamy and rich, which adds a nice flavor contrast to the peppery arugula.

If you don’t like goat cheese, you can use crumbled feta, shaved parmesan, or mini bocconcini.

Fresh mint: This adds a cool and refreshing element to the salad. If you don’t like mint, you can leave it out or substitute with chopped parsley.

Balsamic vinaigrette dressing: The tangy flavor of the balsamic vinaigrette complements the natural sweetness and tartness of the blueberries. My homemade salad dressing includes balsamic vinegar, Dijon mustard, extra virgin olive oil, honey, and minced garlic.

How to make blueberry arugula salad with balsamic dressing

Make the maple-candied pecans. Add the pecans and maple syrup to a medium skillet over medium heat.

Stir continuously until the nuts are well coated and there is no more liquid left in the skillet (approximately 5 minutes).

Immediately remove from the heat and spread the nuts evenly on parchment paper. Let cool completely. Store in an airtight container at room temperature for up to 1 week.

Make the balsamic vinaigrette. In a jar with a fitted lid, add the balsamic vinegar, Dijon mustard, honey, minced garlic (if using), and extra virgin olive oil.

Seal the jar and shake until the dressing is well combined. Don’t have a jar? Whisk everything in a small bowl.

Assemble the salad and enjoy! In a large bowl, add the baby arugula and drizzle half of the prepared dressing on top. Toss together until evenly coated.

Add the fresh blueberries, cucumber, maple-candied pecans, crumbled goat cheese and fresh mint. Drizzle the rest of the dressing over everything and serve. (You may not need to use all of the dressing).

Is arugula healthier than lettuce?

Yes, arugula is usually healthier than lettuce. It has more vitamins and minerals, such as calcium, magnesium, and iron. It’s also rich in vitamin C and antioxidants.

Make-ahead instructions

This arugula salad tastes best when fresh. It will start to wilt after a couple of hours once the dressing has been added.

Leftovers? If you think there will be leftovers, keep the salad and dressing separate. It will keep up to 24 hours ahead of time in the fridge.

Make ahead of time suggestion. If you want to make this salad ahead of time, you can make the maple-candied pecans up to 1 week in advance.

Store the candied pecans in an airtight container at room temperature until ready to use.

The balsamic dressing can be made up to 3 days in advance. Store in the fridge in an airtight container.

Extra virgin olive oil can solidify when stored in the fridge. Let the dressing come to room temperature before using.

Wait until you’re ready to eat to chop the cucumber and mint as they can wilt and get slimy if prepared in advance.  

More easy side salad recipes to try:

• Strawberry arugula salad
• Arugula with lemon vinaigrette
• Garden salad
• Simple green lettuce salad
• Kale salad with apples and walnuts
• Cowboy caviar (easy bean salad)
• Strawberry cucumber salad

Please let me know how you like this arugula salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this salad as much as I do.

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