Description
This Lemon Blueberry Salad is a fresh, vibrant combination of baby spinach, peppery arugula, juicy blueberries, creamy feta, and toasted pecans tossed with a creamy homemade lemon poppy seed dressing. It’s perfect as a light lunch or a refreshing side dish for spring and summer meals.
Ingredients
5 oz baby spinach
5 oz baby arugula
2 cups fresh blueberries
1 cup crumbled feta
1 cup chopped toasted pecans
3 1/2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/3 cup olive oil
1/3 cup whole plain Greek yogurt
3 tablespoons honey
2 teaspoons poppy seeds
1/4 teaspoon salt
Instructions
- Whisk together the lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt until the dressing is smooth and creamy.
- Place the dressing in the freezer for about 15 minutes to chill quickly.
- In a large serving bowl, combine the baby spinach, baby arugula, fresh blueberries, crumbled feta, and toasted pecans.
- Whisk the chilled dressing again, then drizzle it over the salad or serve it on the side.
- Serve immediately while the greens are crisp and fresh.
Notes
Substitute goat cheese for feta for a creamier flavor.
Add grilled chicken for a heartier main-course salad.
Replace pecans with toasted walnuts or sliced almonds if desired.
Mix in sliced strawberries or raspberries for extra sweetness.
Use maple syrup instead of honey for a different flavor profile.
Store the dressing separately in the refrigerator for up to 4 days and assemble the salad just before serving.
Fresh blueberries are recommended over frozen for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 13 g
- Sodium: 310 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
