This quick and easy Blackberry Arugula Salad recipe features juicy blackberries, toasty pecans, creamy feta cheese and a zippy honey dijon vinaigrette spiked with shallots. Delicious!
It’s that wonderful time of year where I channel my inner Oprah and doll out scrumptious salad recipes for all.
You get a salad and YOU get a salad…
Everybody’s getting salads!
Get excited. I have a knack for making rabbit food fun and delicious!
Recently I’ve been on an arugula kick and have been testing different ingredient combos and dressing pairings to really step up this peppery salad green. Not only is it a delicious base for all your salad mix-ins, arugula is vibrant, flavorful, and just plain pretty!
Today’s arugula creation features juicy blackberries, toasty pecans, creamy feta cheese and a zippy honey dijon vinaigrette spiked with shallots. LOVE IT!
Though I used blackberries to get my fruit fix, feel free to use fresh strawberries, raspberries, blueberries, or even a combination of mixed berries.
I’m pretty sure sliced apples or pears would be absolutely amazing here as well. Arugula pairs so well with fresh fruit. Have fun with it!
Here’s what I tossed in my salad:
Arugula Salad Ingredients
- fresh baby arugula
- blackberries
- shallot
- freshly toasted pecans
- crumbled feta cheese
- honey dijon dressing (recipe below)
Need a swap for the feta cheese? I like the mild taste of the feta but this salad would also be quite tasty with goat cheese, gorgonzola cheese, or even bleu cheese crumbles if you prefer! I’m also fairly certain my baked goat cheese balls would be marvelous on this salad!
Honey Dijon Vinaigrette
This speedy salad dressing is so full of flavor! If you wind up falling in love like I did, feel free to prep a little extra for a week’s worth of salad creations. Simply store it in the fridge in an airtight container for up to 4 days. Shake well (or whisk vigorously) before serving to re-emulsify.
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 tsp honey
- 1/2 tsp dijon mustard
- 1/8 tsp sea salt
- freshly ground black pepper to taste
This easy dressing can be whisked in a bowl or shaken well in a small lidded mason jar. I like to add the dressing to my salad bowl first then let the shallots sit in the dressing while I toast the pecans prep the remaining ingredients. Then add everything to the bowl and toss to coat. Easy peasy!
For an alternative dressing option, you could try it with a little store bought or homemade balsamic dressing.
Q: What can I use in place of pecans?
No pecans? No problem! Though it’s my favorite nut to use for this salad, you can also use sliced almonds, shelled pistachios, or even toasted walnuts. For a sweet treat, you can even use the candied walnuts from my quinoa salad. Yum!
Prefer to use seeds in place of nuts? You can do that too! Lightly salted sunflower seeds or pepitas would be delicious in this salad.
Blackberry Arugula Salad
This recipe can easily be adjusted to make a single salad for one or a larger salad to share with a crowd.
As written this salad is vegetarian, gluten-free, and grain-free.
Blackberry Arugula Salad
Ingredients
- 3-4 cups baby arugula (approx. half a 5 oz package)
- 6 ounces fresh blackberries
- ½-¾ cup roughly chopped pecans
- ¼-½ cup crumbled feta cheese
- small shallot or half a larger shallot
HONEY DIJON DRESSING
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 tsp honey
- ½ tsp dijon mustard
- ⅛ tsp sea salt
- freshly ground black pepper to taste
Instructions
- Wash and dry arugula and berries.
- Thinly slice a small shallot or use just a portion of a larger shallot. Feel free to adjust the amount used to taste.
TOAST THE PECANS
- Preheat the oven to 350ºF.
- Spread pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 4-6 minutes. Set aside to cool.
MAKE THE DRESSING
- In a large mixing bowl, whisk together salad ingredients until smooth and emulsified.
- Add sliced shallot to the dressing and mix well.
SALAD TIME!
- Once pecans have cooled, add to the salad bowl along with arugula, feta, and blackberries.
- Gently toss to coat and add any additional salt, pepper, or extras to taste. Enjoy!
Notes
Nutrition
When it comes to feta cheese, buying feta packed in brine is a total game changer! Seriously! Since trying it last year I haven’t been able to go back to any other type of feta. It’s so creamy and stays fresher longer than pre-crumbled feta.
More Awesome Arugula Recipes
- Mediterranean Pasta Salad with Arugula and Feta
- Roasted Broccoli Chickpea Arugula Salad (READER FAVORITE)
- Easy Pea Pesto with Pistachio and Arugula
- Lemon Ricotta Flatbread with Garlicky Pea Puree
If you get a chance to try this blackberry arugula salad recipe, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
