Summer Blueberry Salad With Toasted Pecans and Feta

 

This fresh blueberry salad is perfect for a backyard cookout or poolside party. Baby spinach, peppery arugula, sour-sweet blueberries, crunchy pecans, briny feta, and a tangy lemon-balsamic vinaigrette match up in this vibrant summer side dish. Pair it with grilled chicken, pork chops, or fish—or serve it up with a smorgasbord of classic summer sides like potato salad, homemade coleslaw, and pasta salad.  

The blueberries are the stars here, after all, so select the best ones you can find. Look for ripe berries that have a dark blue color and a juicy “pop” when eaten. If you can’t find fresh berries, you can substitute frozen ones in a pinch. Simply thaw the blueberries under room temperature water, then pat dry with paper towels (learn more here).   

Ingredients

• 1 tablespoon fresh lemon juice 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons extra-virgin olive oil 
• 1/8 teaspoon kosher salt 
• 1/8 teaspoon freshly ground black pepper 
• 4 cups spinach and arugula salad mix 
• 1 cup fresh blueberries (about 1/2 pint) 
• 1/3 cup chopped toasted pecans 
• 1/3 cup crumbled feta cheese

How to Make It

In a large bowl, whisk together lemon juice, balsamic, olive oil, salt, and pepper. Add spinach and arugula mix, blueberries, pecans, and feta cheese, tossing gently to combine.

Chef's Notes

Toast the pecans in a 400°F oven until slightly browned and fragrant, about 5 to 7 minutes.