Description
This refreshing Lemon Blueberry Salad combines baby spinach and arugula with juicy fresh blueberries, tangy crumbled feta, and crunchy toasted pecans, all tossed in a zesty lemon poppy seed dressing made with Greek yogurt and honey. Perfect as a light lunch or side dish, this salad offers a delightful balance of sweet, tart, creamy, and nutty flavors.
Ingredients
Units
Scale
Salad
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
Lemon Poppy Seed Dressing
- 3 1/2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/3 cup olive oil
- 1/3 cup whole plain Greek yogurt
- 3 Tbsp honey
- 2 tsp poppy seeds
- 1/4 tsp salt
Instructions
- Make the Dressing: Whisk together fresh lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt until smooth. Place the dressing in the freezer for 15 minutes to chill quickly and help the flavors meld.
- Assemble the Salad: In a large salad bowl, layer baby spinach and arugula evenly, then add fresh blueberries, crumbled feta, and toasted chopped pecans on top.
- Dress and Serve: Whisk the dressing again briefly to recombine, then drizzle it over the salad or over individual servings. Toss lightly if desired and serve immediately for the freshest taste.
Notes
- Optional additions to the salad include 1 diced avocado and/or 1/3 cup thinly sliced red onion for extra creaminess and bite.
- The dressing is best consumed the day it is made as it tends to separate if stored longer. Keep refrigerated if not serving immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
