Description
This vibrant Blueberry Arugula Herb Salad combines peppery arugula, fresh herbs, and sweet blueberries with tangy quick pickled red onions and a zesty honey mustard lemon dressing. Topped with crunchy candied pecans, creamy goat cheese, and optional edible flowers, it makes for a colorful and refreshing salad perfect for spring and summer gatherings.
Ingredients
Quick Pickled Red Onions
- 1 small red onion, halved and sliced into thin slivers
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- ⅛ teaspoon salt
Honey Mustard Lemon Dressing
- ½ cup extra virgin olive oil
- 2½ 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
Salad
- 5 ounces baby arugula
- 2½ cups fresh herb leaves (such as parsley, basil, and mint)
- ½ small head radicchio, torn into bite-size pieces (optional)
- ½ medium seedless cucumber, sliced
- 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
- Prepare Quick Pickled Red Onions: Combine the red onion slivers, cider vinegar, sugar, and salt in a medium-sized glass jar. Shake well to mix and let sit at room temperature for at least 30 minutes, shaking occasionally. For best color and flavor, the onions can be made 24 hours ahead and refrigerated. Before using, drain the onions thoroughly.
- Make the Honey Mustard Lemon Dressing: In a medium-sized glass jar, add the extra virgin olive oil, honey, apple cider vinegar, grainy Dijon mustard, fresh lemon juice, kosher salt, and ground black pepper. Seal and shake vigorously until fully emulsified. The dressing can be kept at room temperature for a few hours, or refrigerated for longer storage. Shake again before serving.
- Assemble the Salad: In a large bowl, combine baby arugula, fresh herb leaves, radicchio (if using), and sliced cucumber. Gently toss to mix the greens evenly. Add the quick pickled red onions, ensuring they are well drained. Just before serving, top the salad with fresh blueberries, candied pecans, crumbled goat cheese, and edible flowers if desired. Serve the salad with the honey mustard lemon dressing on the side so guests can dress to taste.
Notes
- Quick pickled red onions can be prepared a day in advance for enhanced flavor and vivid color.
- The salad can be customized by adding or substituting different fresh herbs like cilantro or dill.
- For a nut-free version, omit the candied pecans or substitute with seeds like pumpkin or sunflower.
- Serving the dressing on the side keeps the salad fresh and prevents wilting if not served immediately.
- Optional goat cheese adds a creamy texture but can be omitted to keep the salad vegetarian.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American