Blueberry Arugula Herb Salad with Honey Mustard Lemon Dressing Recipe
A refreshing and vibrant Blueberry Arugula Herb Salad featuring quick pickled red onions, fresh herbs, juicy blueberries, and a tangy honey mustard lemon dressing. This salad is perfect for a light and healthy meal or a stunning side dish, garnished with candied pecans and optional goat cheese and edible flowers for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Quick Pickled Red Onions
- 1 small red onion, halved and thinly sliced into 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 freshly ground black pepper
Salad
- 5 ounces baby arugula
- 2½ cups fresh herb leaves (such as parsley, basil, mint)
- ½ small head radicchio, torn into bite-size pieces (optional)
- ½ medium seedless cucumber, peeled and 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: In a medium glass jar, combine the sliced red onion, cider vinegar, sugar, and salt. Shake well to mix. Let it sit at room temperature for at least 30 minutes, shaking occasionally. For deeper color and flavor, refrigerate for up to 24 hours. Drain onions well before adding to the salad.
- Make Honey Mustard Lemon Dressing: In a medium glass jar, add the extra virgin olive oil, honey, apple cider vinegar, grainy Dijon mustard, fresh lemon juice, kosher salt, and black pepper. Secure the lid and shake vigorously until well combined. Keep at room temperature if using soon or refrigerate for longer storage. Shake before serving.
- Assemble the Salad: In a large bowl, gently combine the baby arugula, fresh herb leaves, radicchio (if using), and sliced cucumber. Toss lightly to mix. Top the salad with the drained pickled red onions, fresh blueberries, candied pecans, and crumbled goat cheese if desired. Garnish with edible flowers if using.
- Serve: Serve the salad immediately with the honey mustard lemon dressing on the side so guests can dress their salad to taste.
Notes
- For extra flavor, allow the pickled onions to marinate overnight in the refrigerator.
- Candied pecans add a delightful crunch and sweetness but can be omitted for a nut-free version.
- Use fresh, ripe blueberries for the best flavor and texture.
- If goat cheese or edible flowers are not available, the salad is still delicious without them.
- Salad dressing can be refrigerated up to 3 days; shake well before using.
