Description
A fresh and vibrant Lemon Blueberry Salad combining baby spinach, arugula, juicy blueberries, tangy feta, and toasted pecans, all tossed in a zesty lemon poppy seed dressing that is creamy, sweet, and perfectly balanced for a delightful summer salad.
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
- Prepare Dressing: In a bowl, 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.
- Assemble Salad: In a large salad bowl, layer baby spinach, baby arugula, fresh blueberries, crumbled feta, and chopped toasted pecans evenly.
- Serve: Whisk the chilled dressing once again before drizzling it evenly over the salad or over individual servings. Serve immediately for best freshness and flavor.
Notes
- Optional additions: Add 1 diced avocado and/or 1/3 cup thinly sliced red onion for extra texture and flavor.
- This dressing does not keep well beyond a day as it tends to separate; keep refrigerated and use the day it’s made.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant for added crunch.
