Berry and Arugula Salad with Homemade Blueberry Vinaigrette

A fresh berry and arugula salad recipe, brimming with peppery greens, walnuts, and cranberries, is paired with a homemade bright blueberry vinaigrette.

• 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 ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.

Step 2

Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.

Step 3

Divide salad among four serving bowls; drizzle with vinaigrette.