This Summer Arugula, Feta, and Blueberry Salad is a bright, balanced mix of flavors: juicy blueberries, salty feta, peppery arugula, and crunchy candied pecans, all finished with a light lemon-balsamic vinaigrette.
Meet My New Favorite Salad – Arugula, Feta, And Blueberry
Recently I joined a Foodie Book Club that combines two of my favorite things: books and food. Each month we read a book with a culinary theme and prepare dishes inspired by it. At our last meeting someone brought an arugula, feta, and blueberry salad that instantly stole the show.
It was the kind of salad that makes you rethink greens: the contrast of sweet, salty, bitter, and tangy flavors was simply perfect. I returned to the market the next morning, bought the ingredients, and adapted the salad to my tastes. The result is now my go-to summer side.
Summer Arugula, Blueberry, And Feta Salad – Let’s Talk Ingredients
The core components are simple: arugula, blueberries, and crumbled feta, with candied pecans for texture and sweetness. Each ingredient contributes a distinct element that keeps the salad lively and satisfying.
Arugula provides a peppery, slightly bitter base that pairs beautifully with salty feta and sweet berries. If you can’t find or don’t like arugula, use a mix of baby kale or spring mix and add a few leaves of radicchio, endive, or fresh basil to bring some bite.
Choose the plumpest blueberries you can find; they burst with juice and complement the cheese. If blueberries aren’t available, sliced strawberries work, but blueberries deliver the best balance here.
Feta’s briny tang is ideal against the sweet fruit and bitter greens. If you prefer a milder option, chevre is a good substitute—creamy and tangy, though less sharp than feta.
Candied pecans add crunch and caramelized sweetness. While store-bought candied pecans are fine, making them at home takes just minutes and costs less. You can substitute walnuts if you prefer.
Summer Arugula, Feta, And Blueberry Salad – Making The Dressing
To keep the salad bright, I use a simple vinaigrette of olive oil, fresh lemon juice, white balsamic vinegar, and a touch of honey, seasoned with salt and pepper. The dressing enhances the ingredients without overwhelming them.
White balsamic adds a mild, slightly sweet acidity and keeps the vinaigrette pale so it doesn’t discolor the feta; if you don’t have it, apple cider or rice vinegar will work—add a little extra honey to balance the acidity. Fresh lemon juice is preferable to bottled for the brightest flavor.
Whisk the vinaigrette ingredients together, taste, and adjust salt and pepper to your preference. It comes together in moments and makes the salad sing.
This arugula, feta, and blueberry salad is a new favorite for good reason: it’s fast to assemble, full of contrast, and perfect for summer gatherings. Give it a try—you’ll likely be reaching for it all season.
Try my other salad recipes here!
Summer Arugula, Feta, and Blueberry Salad
Author: Marie Bostwick
Yield: Serves 4 to 6 as a side 1x
Ingredients
Scale
For the salad:
- 1 cup pecans (can sub walnuts)
- 2 T brown sugar
- 2 tsp water
- Pinch of Kosher salt
- 5 oz baby arugula
- 9 oz blueberries
- 1 cup crumbled feta cheese
For the vinaigrette:
- ¼ cup olive oil
- ½ cup white balsamic vinegar (can sub apple cider or rice vinegar, with extra honey to taste)
- ½ lemon, juiced (about 2 tablespoons of juice)
- 1 T honey
- ¼ tsp Kosher salt
- Fresh ground pepper
Instructions
- Mix the brown sugar, water, and a pinch of salt in a small bowl; set aside.
- In a nonstick pan over medium heat, toast the pecans, stirring constantly, for 2–3 minutes until lightly browned and fragrant. Remove the pan from the heat and immediately pour the brown sugar mixture over the warm nuts, stirring to coat. Transfer the candied nuts to waxed paper or a plate to cool.
- While the nuts cool, make the vinaigrette: whisk together olive oil, white balsamic vinegar, lemon juice, and honey in a medium bowl. Season with salt and freshly ground pepper, taste, and adjust as needed.
- Roughly chop the cooled candied pecans. In a large bowl, combine arugula, blueberries, crumbled feta, and candied pecans. Toss with the vinaigrette to taste and serve immediately.