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Blueberry, Arugula, and Toasted Walnut Salad is drizzled with a balsamic orange dressing and is the winner in the most refreshing summer salad category!

Blueberry, Arugula, and Toasted Walnut Salad


  • Author: Kitschen Cat

Ingredients

Scale
  • 5 oz bag arugula
  • 1 cup chopped walnuts (affiliate)
  • 1 cup blueberries
  • 1 tablespoon honey (affiliate)

Vinaigrette


Instructions

  1. Add chopped walnuts to a small skillet over medium high heat and drizzle with 1 tablespoon of honey.
  2. Stir walnuts until honey has liquified and coated all of the walnuts, and they are starting to sizzle and brown. This will take about 5 minutes.
  3. Whisk all ingredients for vinaigrette together and set aside.
  4. In a large bowl, assemble salad by adding arugula, toasted walnuts, and blueberries, and tossing with the vinaigrette.
  5. Serve immediately!

Notes

I don’t recommend making this salad too far in advance as the arugula will start to wilt when combined with the vinaigrette.