Description
A refreshing and vibrant Lemon Blueberry Salad featuring baby spinach, arugula, fresh blueberries, crumbled feta, and toasted pecans, all tossed with a tangy and creamy lemon poppy seed dressing. Perfect for a light lunch or side dish that combines sweet, tart, and savory flavors.
Ingredients
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 and well combined. Place the dressing in the freezer for 15 minutes to chill quickly.
- Prepare the salad: In a large salad bowl, layer the baby spinach, baby arugula, fresh blueberries, crumbled feta cheese, and chopped toasted pecans evenly.
- Dress the salad: Whisk the dressing once more to recombine the ingredients, then drizzle it over the assembled salad or over individual servings. Serve immediately for best freshness and flavor.
Notes
- Optional additions for the salad include 1 diced avocado and/or 1/3 cup thinly sliced red onion to add more texture and flavor.
- This lemon poppy seed dressing does not keep well for more than a day as it tends to separate; store it in the fridge and use it on the same day it's made for optimal taste and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
