Description
A refreshing Lemon Blueberry Salad featuring baby spinach, arugula, fresh blueberries, crumbled feta, and toasted pecans, all tossed in a tangy lemon poppy seed dressing with a creamy Greek yogurt base. Perfect for a light, healthy meal or side dish.
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 all dressing ingredients together thoroughly 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, and chopped toasted pecans evenly.
- Dress and serve: Whisk the chilled dressing once more to recombine any separated ingredients, then drizzle it evenly over the salad or over individual servings. Serve immediately to enjoy optimal freshness.
Notes
- Optional additions include 1 diced avocado and/or 1/3 cup thinly sliced red onion to add extra texture and flavor.
- The dressing does not keep well beyond the day it is made as it tends to separate; it's best to store it in the refrigerator and consume within the same day.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
