Berry and Arugula Salad with Homemade Blueberry Vinaigrette

A fresh arugula salad, brimming with peppery greens, mixed summer berries, walnuts, and cranberries, is paired with a homemade vinaigrette featuring blueberries and raspberries.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 518 Calories

Ingredients

• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 2 teaspoons honey
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Himalayan pink salt
• 8 cups arugula
• Himalayan pink salt and freshly ground black pepper to taste
• 0.25 cup balsamic vinegar
• 0.5 cup extra-virgin olive oil
• 0.5 cup fresh blueberries
• 0.25 cup dried cranberries
• 0.5 cup frozen raspberries
• 0.5 cup frozen blueberries
• 0.25 cup fresh blackberries
• 0.25 cup fresh raspberries
• 0.5 cup fresh strawberries, sliced
• 0.25 cup walnuts, chopped

Recipe Instructions

Step 1

Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.

Step 2

Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.

Step 3

Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.

Step 4

Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.

Step 5

Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.