Name: Blueberry Pecan Arugula Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Gluten-Free
Ingredients: 1 package arugula; 1 pint blueberries; 1/3 cup pecans, chopped; 3 TBSP extra virgin olive oil; 1.5 TBSP maple syrup; 1 TBSP yellow mustard; 5 TBSP Mad Magic Blueberry Kombucha

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Light summer salad with arugula, blueberries, and toasted pecans. Toss with a zippy blueberry vinaigrette made with blueberry kombucha.

It’s thunder-storming as I write this post and I’m counting the seconds between the lighting and thunder.

One mississippi, two mississippi, three mississppi.

Earlier today it was bright and sunny, and I used the abundance of blueberries in my fridge to make a salad.

Summer thunderstorms in Virginia come and go about as quickly as this sweet and satisfying summer salad.

This Blueberry Pecan Arugula Salad with Blueberry Vinaigrette is simple, light, and refreshing.

It’s perfect to mix up for summer when the weather is warm!

Add Bluebs To Your Salad

To be honest, I’m not a big fruit in my salad kind of a girl.

But my friend made me an arugula heirloom tomato salad the other day with arugula and the BEST vinaigrette.

I immediately had him write down the recipe so I could share it with you.

With the dressing nailed down, I also decided to make some salad swaps.

Then I decided to swap in blueberries for heirloom tomatoes and pecans for pine nuts.

What You Need to Make Blueberry Pecan Arugula Salad

To make this Blueberry Pecan Arugula salad, you need:

arugula
blueberries
pecans

Just like the title suggests!

The peppery flavor of arugula compliments the sweetness of the berries and tartness of the dressing.

If you don’t have blueberries on hand, try this salad with your favorite berry of choice.

I recommend finely chopping your pecans before toasting for the best flavor.

You can also add the pecans to the salad raw, but toasting them really enhances the taste!

How to Make Blueberry Vinaigrette

To make Blueberry Vinaigrette, you need:

extra virgin olive oil
pure maple syrup
yellow mustard
Blueberry Kombucha

That’s it!

There’s no blending or fancy kitchen equipment required here; you simply whisk everything together with a fork.

I recommend slightly warming the olive oil, maple syrup, and mustard before finally adding in the kombucha for the best emulsification.

Mad Magic Blueberry Kombucha

I used Mad Magic Blueberry Kombucha to create the sweet and sour flavors in this salad.

Believe me, I was skeptical about adding kombucha to my dressing, too.

But the acidity of the kombucha is actually the perfect substitute for vinegar in this recipe!

The blueberry kombucha also gives the dressing a beautiful golden hue that looks gorgeous with fresh blueberries.

Whisk up the dressing by hand and add more kombucha for tartness or maple syrup for sweetness.

How to Make Blueberry Pecan Arugula Salad

This is a salad that you can whip up in under 10 minutes in one bowl.

Throw the arugula in a large mixing bowl and add in the fresh blueberries and toasted pecans.

Pour the dressing evenly over the salad and toss gently to combine.

Easy elegance.

Serve immediately!

How to Serve Blueberry Pecan Arugula Salad

Make this Blueberry Pecan Arugula Salad with Blueberry Vinaigrette as a sweet summer side salad.

It’s light and easy; the perfect light lunch or sidekick.

It also looks gorgeous plated, making it a prime contending dish for summer entertainment.

You could also turn it into a main dish by adding in your favorite veggie protein.

I think it would also be great with a bit of herbed nut cheese or avocado, if you’re craving more healthy fats.

The dressing will continue to break down the greens the longer it sits, so I recommend enjoying the salad as close to creation as possible.

Enjoy!

More Summer Salads

I Want to Hear From You

If you make this Blueberry Pecan Arugula Salad recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren