A vibrant and refreshing salad that perfectly balances the peppery bite of arugula with the sweet burst of mixed berries, all drizzled with a tangy, homemade blueberry vinaigrette. It's a delightful dance of flavors and textures, perfect as a light lunch, a sophisticated side, or a vibrant start to any meal.

Follow The Directions

01

Step

1 mins

Prepare the Blueberry Vinaigrette: In a blender, combine frozen blueberries, frozen raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper. (1 minute)

02

Step

10 mins

Blend until smooth. With the blender still running, slowly drizzle in the olive oil until the vinaigrette is emulsified and creamy. (10-15 seconds)

03

Step

1 mins

Make the Salad Dressing: In a large bowl, whisk together lemon juice, honey, salt, and pepper until combined. Slowly drizzle in olive oil while whisking rapidly until smooth. (2 minutes)

04

Step

1 mins

Assemble the Salad: Add arugula, fresh blueberries, strawberries, blackberries, raspberries, walnuts, and dried cranberries to the bowl with the dressing. (2 minutes)

05

Step

Toss gently to coat all ingredients evenly. (1 minute)

06

Step

Serve: Divide the salad among four serving bowls. Drizzle each with the desired amount of blueberry vinaigrette. Serve immediately and enjoy the fresh flavors. (2 minutes)

For an even more intense blueberry flavor, consider using blueberry-infused balsamic vinegar.
Toast the walnuts lightly in a dry pan for a nuttier flavor and enhanced crunch.
If you don't have fresh berries on hand, frozen berries (thawed) can be used in the salad itself.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to whisk it again before using.
Feel free to add grilled chicken or goat cheese for a more substantial salad.

Adrian Robel

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