Elizabeth Laseter
Time
5 Mins
Time
5 Mins
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).   

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 fragrant, about 5 to 7 minutes.

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