I’m excited to share my Blueberry Arugula Salad with a honey lemon dressing that hides a clever ingredient everyone keeps asking about.

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I never thought a salad could make me stop mid-bite and actually grin, but this Blueberry Arugula Salad did it. Bright, tangy notes sneak up on you, and the contrast of peppery baby arugula with bursts of fresh blueberries keeps you guessing with every forkful.

I keep calling it my guilty not-guilty pleasure because the Honey Lemon finish somehow lifts the whole thing without being too obvious, like it’s hiding a secret. It feels simple but there’s a little trick that makes people ask for the recipe again and again, which I kinda love.

Ingredients

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Baby arugula: peppery greens, low calorie, rich in vitamin K, brightens salads.
Blueberries: sweet tart berries high in fiber and antioxidants, great for color.
Feta cheese: salty creamy tang provides protein and calcium, crumbles easily.
Sliced almonds: toasty crunch add healthy fats and a bit of protein.
Avocado: optional buttery texture full of monounsaturated fats makes it richer.
Lemon juice: bright acidic punch vitamin C balances honey sweetness and oil.
Honey: natural sweetener, adds floral sweetness and body use just a little.
Olive oil: smooth mouthfeel heart healthy monounsaturated fats ties dressing together.

Ingredient Quantities

5 to 6 ounces baby arugula (about 5 cups loosely packed), give or take

1 pint fresh blueberries, about 2 cups

4 ounces crumbled feta cheese (about 1 cup)

1/4 cup sliced almonds, toasted

1 small shallot

1 ripe avocado, optional

3 tablespoons fresh lemon juice

2 tablespoons honey

1/3 cup extra virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh mint or basil, optional

How to Make this

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1. Toast the 1/4 cup sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3 to 4 minutes, stirring so they dont burn; transfer to a plate to cool.

2. Thinly slice the small shallot and put it in a small bowl with a splash of the 3 tablespoons fresh lemon juice or cold water for 5 minutes to mellow the bite, then drain.

3. Make the dressing: whisk together 3 tablespoons lemon juice, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Slowly whisk in 1/3 cup extra virgin olive oil until slightly emulsified. Stir in 2 tablespoons chopped fresh mint or basil if using. Taste and adjust honey, salt or lemon as needed.

4. Rinse and dry 5 to 6 ounces baby arugula (about 5 cups loosely packed) in a salad spinner or pat dry, you want it mostly dry so the dressing sticks.

5. In a large bowl combine the arugula and 1 pint fresh blueberries (about 2 cups).

6. Toss the arugula and blueberries with most of the dressing, reserve a little to finish the salad. Dont overdress, you can always add more.

7. Add 4 ounces crumbled feta cheese (about 1 cup), the toasted almonds, the drained sliced shallot, and 1 ripe avocado sliced or cubed if using. Gently toss so the avocado doesnt get smashed.

8. Drizzle any remaining dressing over the top, give it one last gentle toss, then season with extra kosher salt or freshly ground black pepper if needed.

9. Plate the salad, sprinkle extra chopped mint or basil if you like, and serve immediately. Tip: this salad wilts if dressed too long so keep the dressing separate if you need to make it ahead.

Equipment Needed

1. Medium dry skillet for toasting the almonds
2. Small bowls, one to soak the shallot and one for the dressing, you can reuse if needed
3. Whisk or a fork to emulsify the dressing
4. Measuring cups and spoons (including 1/3 cup and tablespoons)
5. Salad spinner or clean kitchen towels to dry the arugula
6. Large salad bowl for tossing everything gently
7. Cutting board and a sharp chef knife for the shallot and avocado
8. Salad servers or tongs plus a plate to cool the toasted almonds and to serve

FAQ

Q: Can I make this salad ahead of time?

Yes but do it in parts. Make the dressing up to 5 days ahead and keep it sealed in the fridge. Toasted almonds and crumbled feta can be prepped a day ahead. Wash and dry arugula only right before you plan to eat it, because it wilts if dressed too early. Keep avocado and dressing separate, then toss everything at the last minute.

Q: How do I stop the avocado from turning brown?

Lightly toss avocado with a little lemon juice as soon as you cut it, or add the slices just before serving. Leaving the pit in the unused half also helps a bit, but lemon is the fastest trick.

Q: Can I swap the feta, almonds or honey for other things?

Totally. Use goat cheese or shaved parmesan instead of feta. Swap almonds for toasted walnuts or pecans for a different texture. For a vegan option use maple syrup in place of honey, and a dairy free cheese or extra avocado for creaminess.

Q: What is the easiest way to toast the sliced almonds?

Use a dry skillet over medium heat, shake the pan or stir often until they smell nutty and turn light golden, about 3 to 5 minutes. Or spread them on a baking sheet and bake at 350°F for 5 to 7 minutes, watching closely so they do not burn.

Q: How long will the dressing keep and how much should I use?

The honey lemon dressing keeps in a sealed jar in the fridge for up to 5 days. Start with about half the dressing for the salad, toss gently and add more to taste. You want just enough to coat the leaves not drown them.

Q: How many people does this serve and can it be a main dish?

With 5 cups of arugula and a pint of blueberries this is about 4 side salad servings or 2 generous main course portions if you add protein like grilled chicken or chickpeas. It fills out nicely if you add a grain or protein.

Blueberry Arugula Salad With Honey Lemon Dressing Recipe Substitutions and Variations

Baby arugula: baby spinach (milder and sturdy), mixed spring greens (more color and texture), watercress (still peppery), butter lettuce (super soft)
Fresh blueberries: strawberries (halved), raspberries, sliced peaches or nectarines in summer, dried cranberries for year round sweetness
Crumbled feta: goat cheese (creamier and tangy), ricotta salata or cotija (crumbly and salty), shaved Parmesan for a nuttier punch
Honey (dressing): maple syrup (earthier), agave nectar (neutral sweetness), simple syrup or a little brown sugar dissolved in lemon juice if you need a pantry swap

Pro Tips

– Toast the almonds low and slow and dont walk away. Even a few seconds too long turns them bitter. Once theyre golden move them off the pan so the residual heat doesnt keep cooking them.

– Make the dressing ahead and taste as you go. Start with less honey and salt than you think you need, let it sit 10 to 15 minutes so the flavors calm down, then adjust. If it separates, shake it in a jar instead of trying to whisk it back to death.

– Keep the avocado and shallots last-minute additions. Slice the avocado just before serving and gently fold it in so it doesn’t get mushed, and drain any soaked shallot well so it doesnt water down the salad.

– If you need to prep early, store everything separately. Dry the arugula completely then keep it in the fridge in a paper towel lined container, nuts in an airtight jar, dressing in its own bottle. Dress at the table or right before serving so the leaves stay crisp.

Blueberry Arugula Salad With Honey Lemon Dressing Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m excited to share my Blueberry Arugula Salad with a honey lemon dressing that hides a clever ingredient everyone keeps asking about.

Servings

servings

Calories

445

kcal

Equipment: 1. Medium dry skillet for toasting the almonds
2. Small bowls, one to soak the shallot and one for the dressing, you can reuse if needed
3. Whisk or a fork to emulsify the dressing
4. Measuring cups and spoons (including 1/3 cup and tablespoons)
5. Salad spinner or clean kitchen towels to dry the arugula
6. Large salad bowl for tossing everything gently
7. Cutting board and a sharp chef knife for the shallot and avocado
8. Salad servers or tongs plus a plate to cool the toasted almonds and to serve

Ingredients

5 to 6 ounces baby arugula (about 5 cups loosely packed), give or take
1 pint fresh blueberries, about 2 cups
4 ounces crumbled feta cheese (about 1 cup)
1/4 cup sliced almonds, toasted
1 small shallot
1 ripe avocado, optional
3 tablespoons fresh lemon juice
2 tablespoons honey
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint or basil, optional

Directions

Toast the 1/4 cup sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3 to 4 minutes, stirring so they dont burn; transfer to a plate to cool.
Thinly slice the small shallot and put it in a small bowl with a splash of the 3 tablespoons fresh lemon juice or cold water for 5 minutes to mellow the bite, then drain.
Make the dressing: whisk together 3 tablespoons lemon juice, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Slowly whisk in 1/3 cup extra virgin olive oil until slightly emulsified. Stir in 2 tablespoons chopped fresh mint or basil if using. Taste and adjust honey, salt or lemon as needed.
Rinse and dry 5 to 6 ounces baby arugula (about 5 cups loosely packed) in a salad spinner or pat dry, you want it mostly dry so the dressing sticks.
In a large bowl combine the arugula and 1 pint fresh blueberries (about 2 cups).
Toss the arugula and blueberries with most of the dressing, reserve a little to finish the salad. Dont overdress, you can always add more.
Add 4 ounces crumbled feta cheese (about 1 cup), the toasted almonds, the drained sliced shallot, and 1 ripe avocado sliced or cubed if using. Gently toss so the avocado doesnt get smashed.
Drizzle any remaining dressing over the top, give it one last gentle toss, then season with extra kosher salt or freshly ground black pepper if needed.
Plate the salad, sprinkle extra chopped mint or basil if you like, and serve immediately. Tip: this salad wilts if dressed too long so keep the dressing separate if you need to make it ahead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.