This Summer Arugula, Feta, and Blueberry Salad balances sweet, salty, bitter, and crunchy textures: juicy blueberries, tangy crumbled feta, peppery arugula, and candied pecans finished with a light lemon vinaigrette.
Meet My New Favorite Salad – Arugula, Feta, And Blueberry
I recently joined a Foodie Book Club that pairs food-themed reads with recipes inspired by those books. We’re relaxed about it—if a dish from the book doesn’t appeal, members are welcome to bring their own creations. The club combines two things I love most: good books and great food, plus the chance to spend time with fellow food lovers.
At the last meeting, a member brought an arugula, feta, and blueberry salad that immediately stole my heart. The combination of sweet berries, salty cheese, bitter greens, and crunchy pecans was irresistible. I went to the market the next day and recreated my own version, and it quickly became a favorite.
Summer Arugula, Blueberry, And Feta Salad – Let’s Talk Ingredients
The core ingredients are simple: arugula, blueberries, crumbled feta, and candied pecans. Each component plays a clear role. Arugula brings a pleasant peppery bitterness that contrasts the sweet berries and the salty feta. The candied pecans add crunch and a touch of caramelized sweetness.
Arugula is my top choice here. If you can’t find or don’t care for arugula, try a mix of baby kale or spring mix, and consider adding a few leaves of endive, basil, or dandelion greens to retain some bite. For berries, choose the largest, plumpest blueberries you can find; sliced strawberries could work in a pinch, but blueberries are the ideal match.
Feta’s salty tang complements the sweet and bitter elements. If you prefer a milder cheese, chevre is a reasonable substitute though it will change the flavor profile. Candied pecans are simple to make at home with pecans, brown sugar, and a little water; they’re quick to prepare and more economical than pre-bagged candied nuts. Walnuts are an acceptable swap if you’d rather.
Summer Arugula, Feta, And Blueberry Salad – Making The Dressing
Because the salad already offers a lot of flavor contrast, I keep the dressing light and bright. The vinaigrette is a simple blend of olive oil, fresh lemon juice, white balsamic vinegar, and honey, seasoned with salt and pepper. It enhances the ingredients without overwhelming them.
White balsamic is my preference for its mild sweetness and light color, but if it’s unavailable you can substitute apple cider or rice vinegar and add a touch more honey to balance acidity. I don’t recommend dark balsamic here because its color can stain the cheese. Use freshly squeezed lemon juice when possible for best flavor.
To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and honey together, then season with kosher salt and fresh ground pepper. Taste and adjust to your preference.
This salad is easy to assemble, bright and fresh, and perfect for summer gatherings or a simple weeknight side. Give it a try—you might find it becomes one of your go-to salads too.
Try my other salad recipes here!
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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 brown sugar, water, and a pinch of salt in a small bowl and set aside.
- Heat pecans in a nonstick pan over medium heat, stirring constantly, for 2–3 minutes until they smell toasty and begin to brown. Remove the pan from heat and immediately add the brown sugar mixture, stirring to coat the warm nuts. Transfer the candied nuts to waxed paper or a plate to cool.
- While the nuts cool, whisk the olive oil, white balsamic vinegar, lemon juice, and honey in a medium bowl. Season with kosher salt and fresh ground pepper, then taste and adjust as needed.
- Roughly chop the cooled candied pecans. In a large bowl, combine arugula, crumbled feta, blueberries, and the candied pecans. Drizzle with vinaigrette and toss gently to combine. Serve immediately.