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Top flat-lay view of summer blueberry salad with blueberries, feta, and toasted pecans in a white bowl with wooden utensils.
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5 from 2 votes

Blueberry Summer Salad

This nutrient-packed summer salad is bursting with fresh flavors and comes together in under 15 minutes, making it perfect for cooling off after a day of berry picking.
Prep Time10 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: blueberry salad, summer salad
Servings: 2
Calories: 358kcal

Ingredients

  • 4 cups spring mix with baby spinach and arugula
  • 1 cup fresh blueberries about 1/2 pint
  • 1/3 cup pecans chopped and toasted
  • 1/3 cup feta crumbled
  • 1/4 cup Blueberry Vinaigrette

Instructions

  • Toast the pecans in a 400°F oven until lightly browned and fragrant, about 5 to 7 minutes.
  • In a large bowl, add spinach and arugula mix, blueberries, pecans and feta cheese. Drizzle with Blueberry Vinaigrette and toss gently to combine.

Notes

Reader Note: If you don't have time to make the Blueberry Vinaigrette or it's simply too much blueberry for your taste, you can make a simple balsamic vinaigrette following the recipe below:
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Nutrition

Calories: 358kcal | Carbohydrates: 24g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 312mg | Potassium: 302mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1072IU | Vitamin C: 28mg | Calcium: 154mg | Iron: 1mg