Blueberry Walnut Salad with Honey Lemon Vinaigrette

This mouthwatering blueberry walnut salad with a honey lemon vinaigrette is light, refreshing and a definite crowd-pleaser! Plus, it’s packed full of omega 3’s and antioxidants, which are great for the heart! The perfect simple salad recipe for those warmer months! (Gluten-free & vegetarian)

As the weather slowly starts to get warmer, it’s hard not to crave those light and refreshing salads.

I love this arugula salad with blueberries because it not only tastes AMAZING, but it has less than 10 ingredients, so it literally takes less than 10 minutes to prepare.

So simple, yet still so delicious.

Each mouthful is filled with peppery arugula, juicy blueberries, crunchy walnuts and creamy feta all mixed with a sweet and zesty honey lemon vinaigrette. Delicious, right?

For other arugula salad recipes, be sure to check out this Arugula Nectarine Salad.

 Why Make this Recipe

• Healthy: This blueberry walnut salad is packed full of nutrients including antioxidants, healthy fats, vitamin K and potassium! It’s a great addition to your weekly menu!
• Easy to adapt: You can easily turn this salad into a full meal by adding protein like chicken, salmon or roasted chickpeas.
• Quick and easy: This is such a great last minute side that’s takes minutes to make with just a handful of simple wholesome ingredients. It’s also a great option to make ahead of time, perfect for those summer cookouts!

Ingredient Notes

• Arugula: I love using arugula as a base for a salad. It has a slight peppery taste that works so well with the blueberries. You can also use baby spinach or other greens as a base.
• Blueberries: Rich in vitamin C, blueberries add a burst of sweetness to this salad. You can also use other berries like strawberries and raspberries.
• Feta: I love the creamy and tangy flavour that this Greek cheese adds to this salad. Goat cheese would also work well.
• Walnuts: Walnuts add a great texture and can be substituted for pecans or sliced or slivered almonds.

• Lemon Dressing: The dressing is made with olive oil, balsamic vinegar, lemon juice, honey and a little salt and pepper. It’s great to use on lots of different salads too!

Step by Step Instructions

• Combine salad ingredients in large bowl.

• Prepare dressing by combining all ingredients in a jar with a lid; shake vigorously to combine.

• Toss salad with desired amount of dressing (I only used half).

• Serve immediately.

Recipe Tips

• The dressing makes more than you’ll probably need. I only used about half of the dressing for this salad, but you can also use it on other salads throughout the week.
• I recommend putting the dressing on the salad just before serving to prevent the salad from going soggy. It can sit on the salad for a few hours, but it tastes best when fresh.
• I recommend preparing the dressing in a mason jar with a lid. It makes it super easy to shake it all up just before using. You can even make a double batch of the dressing to keep for all of your favourite salads throughout the week!
• If you want to add some extra protein to this salad, try adding some grilled chicken breast or salmon.

Recipe FAQs

How to store

You can store the salad covered tightly in the fridge for up to five days without the dressing. The dressing will keep well for a couple of weeks in a sealed bottle or jar. I often make extra dressing to use throughout the week.

Can you make this salad ahead of time?

Yes, although it’s best if you add the dressing just before serving so that arugula doesn’t wilt.

Recipe Variations

You can easily adapt this blueberry salad to suit your tastes.

• Switch up the fruit – Swap the blueberries for raspberries or strawberries, or add all three for a refreshing pop of colour!
• Use different nuts – Sub in pecans, sliced or slivered almonds for the walnuts.
• Make it dairy-free – Don’t add the feta.
• Make it vegan – Omit the cheese and swap out the honey for maple syrup.

Serving suggestions

This salad is a great fresh side dish to serve with all of your favourite mains.

Try it with:

• Grilled chicken (marinated in one of these healthy chicken marinades)
• Dijon salmon
• Lemon garlic chicken kabobs
• Zucchini turkey burgers
• Almond Coconut Chicken Tenders
• Zucchini lasagna

More similar recipes

• Kale Avocado Salad with Blueberries and Feta
• Roasted Beet & Carrot Kale Salad
• Sweet Potato Kale Bowl with Creamy Roasted Garlic Dressing
• Blueberry Mandarin Broccoli Salad
• No-Mayo Broccoli Apple Salad
• Spring Mix Salad

Did you make this recipe? Scroll down to leave a rating and review!

Course Main Course, Salad

Blueberry Walnut Salad with Honey Lemon Vinaigrette

By: Elysia

Servings 6 servings

This blueberry walnut salad with a mouthwatering honey lemon vinaigrette is light, refreshing and a definite crowd-pleaser! Plus, it's packed full of omega 3's and antioxidants, which are great for the heart! The perfect simple salad recipe for those warmer months! (Gluten-free & vegetarian)

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Prep Time 10 mins

Total Time 10 mins

Ingredients

  

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For the Salad:

• 6 cups arugula
• 1 cup fresh blueberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp honey
• ¼ tsp each salt and pepper

Instructions

• Combine salad ingredients in large bowl.
• Prepare dressing by combining all ingredients in a jar with a lid; shake vigorously to combine.
• Toss salad with desired amount of dressing (I only used half) and serve immediately.

Notes

• The dressing makes more than you'll probably need. I only used about half of the dressing for this salad, but you can also use it on other salads throughout the week.
• I recommend putting the dressing on the salad just before serving to prevent the salad from going soggy. It can sit on the salad for a few hours, but it tastes best when fresh.  
• I recommend preparing the dressing in a major jar with a lid. It makes it super easy to shake it all up just before using. You can even make a double batch of the dressing to keep for all of your favourite salads throughout the week!
• If you want to add some extra protein to this salad, try adding some grilled chicken breast or salmon.
• The nutritional information is based on using all of the dressing. If you choose to use less dressing, the nutrient values will vary.

Nutrition

Calories: 179kcalCarbohydrates: 9gProtein: 3gFat: 15gSaturated Fat: 3gCholesterol: 11mgSodium: 244mgPotassium: 133mgFiber: 1gSugar: 7gVitamin A: 542IUVitamin C: 6mgCalcium: 102mgIron: 1mg

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This recipe was originally posted in February 2017 and was updated April 2021 to include better tips and photos.

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