Lemon Blueberry Salad with Feta and Pecan Dressing Recipe
A refreshing and vibrant Lemon Blueberry Salad combining fresh baby spinach and arugula with sweet blueberries, tangy feta cheese, and crunchy toasted pecans, all tossed in a creamy lemon yogurt dressing with a hint of honey and poppy seeds. Perfect for a light, healthy meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 7 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta cheese
- 1 cup chopped toasted pecans
Dressing Ingredients
- 3 1/2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/3 cup olive oil
- 1/3 cup whole plain Greek yogurt
- 3 Tbsp honey
- 2 tsp poppy seeds
- 1/4 tsp salt
Instructions
- Prepare the dressing: Whisk together fresh lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt in a bowl until well combined. Place the dressing in the freezer for 15 minutes to chill quickly, allowing flavors to meld.
- Assemble the salad: In a large salad bowl, layer the baby spinach, baby arugula, fresh blueberries, crumbled feta cheese, and chopped toasted pecans evenly.
- Toss and serve: Remove the dressing from the freezer and whisk once more to combine. Drizzle the dressing over the salad either all at once or over individual servings. Serve immediately for optimal freshness and flavor.
Notes
- Freezing the dressing for 15 minutes chills it quickly without diluting the flavor.
- To toast pecans, dry roast them in a pan over medium heat for 5-7 minutes until fragrant.
- This salad is best served fresh to maintain the crispness of the greens and juiciness of the blueberries.
- For a vegan version, substitute feta with a plant-based cheese and honey with maple syrup.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
