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Blueberry Pecan Arugula Salad

  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegan


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



  • 1 package arugula
  • 1 pint blueberries
  • 1/3 cup pecans, chopped



  1. Add the chopped pecans to a small saucepan and heat over medium-low for 8-10 minutes to toast. Shake the skillet frequently to evenly toast the nuts.
  2. Add the arugula to a large mixing bowl and top with the blueberries and toasted pecans.
  3. To make the dressing, add the olive oil, maple syrup, and yellow mustard to a small bowl and whisk until well combined. Microwave for 10-15 seconds, then add in the kombucha and stir again to combine.
  4. Pour the dressing contents over the salad and toss the combine.
  5. Serve immediately. Store leftover salad in the refrigerator and use within 1-2 days.

  • Category: Salad
  • Method: Hand-mix
  • Cuisine: Gluten-Free, Vegan