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Blueberry Pecan Arugula Salad Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A fresh and vibrant Blueberry Pecan Arugula Salad featuring peppery arugula, sweet blueberries, and toasted pecans, tossed in a tangy kombucha-infused dressing. This quick and easy salad is perfect for a light lunch or a refreshing side dish.

Ingredients

Salad

  • 1 package arugula (about 5 oz)
  • 1 pint fresh blueberries
  • 1/3 cup pecans, chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons maple syrup
  • 1 tablespoon yellow mustard
  • 5 tablespoons Mad Magic Blueberry Kombucha

Instructions

  1. Toast Pecans: Add the chopped pecans to a small saucepan and heat over medium-low heat for 8-10 minutes, shaking the pan frequently to ensure even toasting without burning. Remove from heat once aromatic and lightly browned.
  2. Prepare Salad Base: Place the arugula into a large mixing bowl. Add the fresh blueberries and the toasted pecans on top of the greens.
  3. Make Dressing: In a small bowl, whisk together the extra virgin olive oil, maple syrup, and yellow mustard until well combined. Microwave the mixture for 10-15 seconds to slightly warm it, then stir in the blueberry kombucha until the dressing is thoroughly blended.
  4. Toss Salad: Pour the prepared dressing over the salad ingredients. Toss gently and thoroughly to coat the arugula, blueberries, and pecans evenly with the dressing.
  5. Serve and Store: Serve the salad immediately for best texture and flavor. Leftovers should be refrigerated and consumed within 1-2 days for freshness.

Notes

  • Toast pecans carefully to avoid burning; stir often and keep heat moderate.
  • For a nut-free version, omit pecans or substitute with toasted seeds like pumpkin or sunflower.
  • The blueberry kombucha lends a tangy flavor; if unavailable, substitute with a mild fruit vinegar diluted with a little water.
  • Serve immediately as arugula can wilt quickly when dressed.
  • Store any leftovers in an airtight container in the refrigerator and consume within two days.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-pecan-arugula-salad-recipe/