Fresh Blueberry Arugula Salad with Sweet Honey-Lemon Glaze

Spring and summer are perfect seasons for fresh, vibrant salads, and this Fresh Blueberry Arugula Salad with Sweet Honey-Lemon Glaze is an absolute must-try. It combines the peppery bite of arugula with the sweet juiciness of blueberries, the tangy creaminess of goat cheese, and the crunch of sweet roasted almonds, all brought together with a delightful honey-lemon dressing. Whether you’re looking for a light lunch, a side dish for dinner, or something to impress at a potluck, this salad has it all.


For the Honey-Lemon Dressing:

  • 1 ½ tablespoons lemon juice (from ½ of a medium-size lemon)
  • 1 small clove garlic, minced
  • ⅛ teaspoon sea salt
  • 2 tablespoons honey
  • ¼ cup extra virgin olive oil
  • Freshly ground black pepper

For the Sweet Roasted Almonds:

  • ½ cup sliced almonds
  • 1 tablespoon honey
  • 1 teaspoon melted butter
  • ½ teaspoon extra virgin olive oil
  • ⅛ teaspoon sea salt

For the Salad:

  • 5 ounces baby arugula
  • 1 ½ cups fresh blueberries
  • 2-3 ounces goat cheese
  • ½ cup sweet roasted almonds


Prepare the Almonds:

  1. Preheat your oven to 350°F (175°C).
  2. Combine the ingredients: In a small pan, mix together ½ cup sliced almonds, 1 tablespoon honey, 1 teaspoon melted butter, ½ teaspoon extra virgin olive oil, and ⅛ teaspoon sea salt. Stir until the almonds are well-coated.
  3. Bake: Spread the almond mixture evenly on a baking sheet lined with parchment paper. Bake for 8 minutes, stirring halfway through to ensure even toasting. Once done, remove from the oven and let cool.

Make the Dressing:

  1. Combine the base ingredients: In a small bowl, mix 1 ½ tablespoons lemon juice, 1 minced small clove of garlic, and ⅛ teaspoon sea salt. Let it sit for 5 minutes to mellow the garlic.
  2. Add honey: Stir in 2 tablespoons of honey.
  3. Whisk in olive oil: Gradually whisk in ¼ cup extra virgin olive oil until the dressing is well emulsified.
  4. Adjust flavors: Taste the dressing and adjust with more honey or lemon juice as needed. Season with freshly ground black pepper.

Assemble the Salad:

  1. Dress the arugula: In a large salad bowl, toss the 5 ounces of baby arugula with 2 tablespoons of the honey-lemon dressing.
  2. Add the toppings: Top the arugula with 1 ½ cups fresh blueberries, 2-3 ounces crumbled goat cheese, and ½ cup of the sweet roasted almonds.
  3. Serve: Serve the salad immediately, with extra dressing on the side.

Nutrition Information

  • Prep Time: 15 minutes
  • Cooking Time: 8 minutes
  • Total Time: 23 minutes
  • Servings: 8
  • Calories: 224 kcal per serving

This salad is not only a feast for the eyes but also a burst of flavors and textures in every bite. The fresh blueberries add a burst of sweetness, while the roasted almonds bring a satisfying crunch. The creamy goat cheese perfectly complements the peppery arugula, all tied together with the honey-lemon dressing. It’s light, refreshing, and packed with nutrients – a perfect addition to any meal.

Enjoy this delightful salad on a sunny day, and savor the symphony of flavors and the joy of fresh, wholesome ingredients.

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