The Best Blueberry Salad with Delicious Sweet Lemon Dressing
Transform your boring salad with this keto-friendly deliciously fruity and refreshing blueberry arugula salad with sweet lemon dressing
There’s something about blueberries and lemon.
They just go together!
One of my favorite breakfasts is blueberry lemon overnight oats.
So why not combine the flavors in other ways?
Like in a salad…
Wait until you give this a try!
This recipe for a blueberry salad with sweet lemon vinaigrette is so delicious and refreshing.
Bursting with juicy blueberries and a zesty sweet lemon vinaigrette, this salad is packed with flavor and nutrition.
It’s perfect for a light lunch or as a side dish for an outdoor barbecue.
Or try topping it with grilled chicken, or shrimp to make it an entree salad.
Any way you make it, I know it’s sure to become a favorite.
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What You’ll Need to Make This Blueberry Salad
Baby Arugula: Baby arugula is lightly peppery and is the perfect green for the base of salads that include fruit.
Blueberries: Packed with antioxidants and fiber, blueberries are naturally sweet, juicy, and delicious! Also, did you know berries last longer if you store them like this?
Toasted slice almonds: Sliced almonds are a nutritious way to add some crunch to this salad. Toasting them amps up their flavor.
Crumbled goat cheese: Goat cheese adds creaminess and richness to every bite, plus a little zing.
Lemon zest: The tartness of lemons blends perfectly with sweet, juicy blueberries. It actually enhances their sweetness.
How to Toast Sliced Almonds
Toasting almonds really gives them so much more flavor!
And it makes them a little crunchier too.
It’s so easy to toast them.
Put a piece of parchment paper on a baking sheet and spread the sliced almonds in a single layer.
I like using my toaster oven since it’s such a small batch.
Plus you don’t have to preheat it. If you don’t have a toaster oven, then preheat your oven to 450 degrees F.
Pop the sliced almonds in the oven until they begin to brown.
It’ll take about 10 minutes.
Stir them about halfway through.
Once the almonds are lightly browned, pull them out of the oven and set them aside.
You can do this in advance if you want.
Store them in an airtight container once they’re cooled.
Tips for Assembling a Blueberry Salad
Place the baby arugula into a large salad bowl.
Add 2 cups of the blueberries, and toss them through the arugula.
Add the crumbled goat cheese and toasted almonds on top.
Then add the remaining cup of blueberries on top.
Add the zest from one lemon on top.
If you really like the flavor of lemon, go ahead and use two lemons!
I recommend using a zester like this one to get longer strips of the zest.
But if you don’t have one, you can still zest a lemon with a fine grater.
Be sure to only get the yellow part of the skin.
Stop as soon as you reach the white part because it’s bitter.
What Dressing Goes Best with a Blueberry Salad?
Salads with fruit taste amazing with a sweet dressing.
My favorite is a Sweet Lemon Vinaigrette.
It would also be delicious with this Classic Sweet Salad Dressing.
Another option that’s very light is to drizzle the salad with a Sicilian Lemon White Balsamic Vinegar.
Salad Variations
- Try using raspberries, strawberries, or blackberries. Or maybe a combination of all of them!
- Instead of sliced almonds, try toasted walnuts or pecans.
- Add shaved brussels sprouts to the greens for more nutrition.
- Use microgreens, baby spinach, or mixed greens in place of the baby arugula.
- Use blue cheese or feta cheese instead of goat cheese.
- Top with homemade croutons.
- Add grilled or parboiled asparagus.
- Add finely shaved red onions.
How to Make an Entree Salad
This salad is delicious on its own, but if you want to serve it as an entree, it’s amazing that way too!
I love it topped with grilled chicken.
Or shredded rotisserie chicken.
It would be amazing with these lemon pepper grilled shrimp too.
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us!
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Printable Recipe
Blueberry Salad with Sweet Lemon Dressing
This blueberry salad with sweet lemon vinaigrette is a delicious and refreshing summer salad that is sure to become a favorite! Bursting with juicy blueberries and a zesty lemon vinaigrette, this salad is packed with flavor and nutrition.
Ingredients
- 10 oz. baby arugula
- 3 cups fresh blueberries
- 4 oz. goat cheese crumbles
- 1 cup sliced almonds, toasted
- lemon zest, optional
- 1 recipe Sweet Lemon Vinaigrette Dressing
Instructions
Toast Almonds
- Preheat oven to 375 degrees F.
- Place sliced almonds on a baking sheet lined with parchment paper.
- Bake for approximately 10 minutes, until lightly toasted and browned, stirring halfway through.
- Remove from the oven and set aside.
Assemble Salad
- In a large serving bowl, add baby arugula.
- Add 2 cups of blueberries and toss.
- Top with crumbled goat cheese and toasted sliced almonds.
- Add the remaining blueberries on top of the salad.
- Sprinkle with lemon zest.
- Serve with Sweet Lemon Vinaigrette on the side.
Notes
Top with grilled chicken or grilled shrimp to make an entree salad.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 286Total Fat 24gSaturated Fat 4gTrans Fat .2gUnsaturated Fat 18gCholesterol 12mgSodium 170mgCarbohydrates 13gNet Carbohydrates 9.4gFiber 3gSugar 6.6gProtein 6g
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using My Fitness Pal Pro. All sugar alcohols are subtracted from the final carb count. Please refer to our complete Nutritional Disclosure for more details.
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