Best Blueberry Arugula Salad With Honey Lemon Dressing Recipes

Berry and Arugula Salad with Homemade Blueberry Vinaigrette image

Provided by Tierra_Beloved

Time 30m

Yield 4

Number Of Ingredients 19

½ cup frozen blueberries
½ cup frozen raspberries
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon fresh lemon juice
Himalayan pink salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 cups arugula
½ cup fresh blueberries
½ cup fresh strawberries, sliced
¼ cup fresh blackberries
¼ cup fresh raspberries
¼ cup walnuts, chopped
¼ cup dried cranberries

Steps:

Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
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.
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.
Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg

Lemon Blueberry Salad Dressing image

Provided by EvilJekyll

Time 10m

Yield 10

Number Of Ingredients 5

Steps:

Blend olive oil, vinegar, blueberries, and lemon juice together in a blender until smooth. Add sesame seeds and stir to combine.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Fat 11 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 0.3 mg, Sugar 0.5 g

Blueberry Arugula Salad with Honey-Lemon Dressing image

Number Of Ingredients 11

1 1/2 tablespoons Lemon Juice (or 1/2 medium lemon juiced)
1 clove Garlic
2 dashes Sea Salt
3 tablespoons Honey
1/4 cup Extra Virgin Olive Oil
2 dashes Freshly ground pepper
1/2 cup Sliced Almonds
1 teaspoon butter
5 ounces Arugula
1 1/2 cups Blueberries
3 ounces Goat Cheese

Steps:

Cook Almonds
Preheat oven to 350 degrees
Place 1 tablespoon of honey, butter, and 1/2 teaspoon of olive oil in a medium oven safe pan.
Heat pan on the stovetop until butter is melted, stirring to combine
Add almonds and salt and stir to coat.
Spread almonds in an even layer and bake for approx 8 minutes or until golden brown.
Stir after the first 5 minutes.
Once golden spread almonds out on parchment paper to cool completely.
Store in an airtight container until ready to use.
Prepare Dressing
Combine lemon juice, garlic, and salt in a small bowl.
Let stand for 5 minutes to mellow garlic if desired.
Add 2 tablespoons of honey and stir well.
Add 1/4 cup of EVO in a slow drizzle whisking all the time.
Add more honey and olive oil if too tart or add more lemon juice if too bland. Add pepper to taste.
Assemble Salad
Place arugula in a bowl with 2 tablespoons of dressing. Toss to combine
Scatter blueberries, goat cheese and almonds on the top. Serve immediately with extra dress to be passed.