Sun-kissed Lemon Blueberry Salad – made with crisp baby arugula and spinach, sweet juicy blueberries, tangy creamy feta, toasted crunchy pecans, and a balanced sweet and tart lemon poppy seed dressing. It may likely become your new go-to summer salad!
This is truly such a super simple salad that packs in so much flavor! It’s a breeze to throw together and can easily be turned into a main entree by adding some chopped rotisserie chicken or grilled chicken to make it more hearty.
You’ll love the lemon, poppy seed, and blueberry combo here. It may not be the first thing you’d think to add to salad, maybe perhaps more along the lines of a baked treat, but it works exceptionally well for a salad too.
Its sweet, tart, fruity, nutty, cheesy flavor fusion is completely crave-able, and it’s bursting with fresh, nutritious goodness in every bite.
It’s a different salad for a change, that’s set to satisfy every tastebud and I’d say will likely even brighten your day!
Lemon Blueberry Salad Recipe Ingredients
- Baby spinach and baby arugula: This is a great flavor combo to use both types of greens but if you only have one or the other (10 oz total) that will do just fine.
- Fresh blueberries: The salad will only be as good as the blueberries, use the best, sweet, in season berries.
- Feta cheese: You can use pre-crumbled feta or freshly crumbled.
- Toasted pecans: I like to buy pre-toasted and chopped pecans to save time.
- Lemons: You’ll use both the zest and juice of the lemon for plenty of fresh lemony flavor throughout.
- Olive oil: I don’t recommend extra virgin olive oil here just because its strength would overpower the other flavors, I use standard refined olive oil.
- Plain Greek yogurt: I like to use this as a healthier alternative to mayonnaise. It adds some creaminess and extra flavor to the dressing.
- Honey: A sweetener like honey balances the tartness of the dressing while also helping emulsify the dressing.
- Poppy seeds: These add light flavor and crunch. As a side tip I recommend storing poppy seeds in the fridge. I’ve had too many batches go rancid to quickly at room temperature once opened.
- Salt: This will highlight the other flavors and balance the sweetness.
How to Make the Creamy Lemon Poppy Seed Dressing
In a mixing bowl whisk together lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds and salt until well blended.
Flash chill the dressing in the freezer for 15 minutes.
How to Make a Blueberry Salad
- In a large salad bowl layer together spinach, arugula, blueberries, feta and pecans.
- Whisk the dressing once more then drizzle over the salad and serve.
Helpful Tips
- Serve shortly after adding the dressing as the greens will begin to wilt.
- Use only fresh lemon for the best flavor not bottled juice and dried zest.
- Layer toppings over salad and don’t toss or only toss a few times because those tiny toppings tend to make their way to the bottom when being tossed.
- Another option is to divide all salad ingredients evenly onto individual serving plates then dress each serving, rather than assembling in one big salad bowl.
- For more fillers try adding diced red onion if you want a bite the salad, or diced avocado for more rich creaminess.
Possible Substitutes
- Greens: Try the salad with baby kale in place of arugula or spinach.
- Fruit: Diced strawberries or whole raspberries would be a tasty alternative to blueberries to switch things up sometimes.
- Nuts: Toasted walnuts or sliced almonds are another great option.
- Cheese: Goat cheese would be a great substitute for feta in this salad, especially if you want it a little more tangy.
- Citrus: In a pinch limes will do in place of lemon for the dressing.
More Fruity Green Salad Recipes to Try
Lemon Blueberry Salad
A bright and fruity green salad made with crisp baby arugula and spinach, sweet juicy blueberries, tangy creamy feta, toasted crunchy pecans, and a balanced sweet and tart lemon poppy seed dressing. It may likely become your new go-to summer salad!
Servings: 7
Salad
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
Lemon poppy seed dressing
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For the dressing: Whisk all dressing ingredients together and freeze for just 15 minutes to chill it quickly.
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For the salad: In a large salad bowl layer together spinach, arugula, blueberries, feta and pecans.
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Whisk salad dressing once more then drizzle over salad (or drizzle over individual servings) and serve right away.
- Optional additions for salad: you can also include 1 diced avocado and/or 1/3 cup thinly sliced red onion.
- This dressing actually doesn’t keep very well longer than the day it’s made unfortunately, it tends to separate. I recommend keeping in the fridge and serving it the day it’s prepared.
Nutrition Facts
Lemon Blueberry Salad
Amount Per Serving
Calories 329
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 20mg7%
Sodium 354mg15%
Potassium 330mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 13g14%
Protein 7g14%
Vitamin A 2502IU50%
Vitamin C 17mg21%
Calcium 196mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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