Blueberry Summer Salad with Toasted Pecans & Feta

Jim Robinson

By Jim Robinson

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5 from 3 votes

This nutrient-packed Blueberry Summer Salad is bursting with fresh flavors and comes together in under 15 minutes, making it perfect for cooling off after a day of berry picking.

Top flat-lay view of summer blueberry salad with blueberries, feta, and toasted pecans in a white bowl with wooden utensils.

Every summer I look forward to picking blueberries with the kids. We inevitably bring home more berries than I know what to do with, so I’m always on the hunt for easy summer blueberry recipes to make.

Case in point, this blueberry summer salad.

This refreshing dish is perfect for a sun-soaked day, combining the lively flavors of fresh blueberries, crisp greens, crunchy pecans, and creamy feta cheese.

Tossed in our incredibly easy Blueberry Vinaigrette, this salad is a feast of colors, textures, and tastes. It’s a bright combination of savory and sweet elements, much like our popular Blueberry Caprese Salad.

So if you’re looking to put those in-season berries to good use, try making this blueberry summer salad with toasted pecans and feta. 

Vertical flat-lay view of summer blueberry salad with blueberries, feta, and toasted pecans in a white bowl with wooden utensils.

Why You’ll Love This Recipe

This salad is more than just a pretty dish. Here are a few reasons why this salad deserves a spot in your meal plan:

  • Superfood Galore: This salad is a powerhouse of nutrients. Aside from the blueberries (which are incredibly healthy on their own), this recipe provides healthy amounts of greens and heart-healthy nuts. 
  • Quick and Easy: You can whip up this salad in just 15 minutes, making it perfect when you experience a post-berry-picking crash. 
  • Customizable: Feel free to play around with the ingredients. You can swap mixed greens for arugula, feta for blue cheese, and so on. This salad can easily adapt to what you have in your fridge.
  • Versatile: This blueberry salad can be a light main course or a side dish. It pairs wonderfully with grilled meats and vegetables.

How to Make Blueberry Summer Salad:

Preparing this salad involves two simple steps: making the Blueberry Vinaigrette and assembling the salad. Let’s take a closer look at the ingredients you’ll need:

Key Ingredients:

Spring mix (baby spinach and arugula) in a white bowl with ingredients for a Summer Blueberry Salad.
  • Greens. We use a mixture of spinach and arugula but feel free to use any greens you can find.
  • Blueberries. Use fresh, in-season blueberries for the tastiest results. Bonus points if you pick them yourself.
  • Pecans. In moderation, pecans can add protein, healthy fats, and fiber to your diet (1). They also bring a satisfying crunch to this salad.
  • Feta. Feta is lower in fat than many other cheeses, making it the perfect light addition to this salad for extra flavor and creaminess (2).

Step-by-Step Instructions:

1. Make the salad dressing: Find how to do that here.

Pouring Blueberry Vinaigrette into a glass container.

2. Toast the Pecans. Until lightly browned and fragrant. 

Chopped pecans on a baking sheet with parchment paper with ingredients for a Summer Blueberry Salad.

3. Assemble the salad: Place all the ingredients in a large bowl.

Spring mix (baby spinach and arugula) with blueberries, feta, and toasted pecans in a white bowl.

4. Dress & Toss: Drizzle the dressing over the salad and gently toss.

Vertical view of woman's hand pouring blueberry vinaigrette on top of a summer blueberry salad in a white bowl.

Recipe Tips, Variations, and Substitutions

  • Change up the berries. You can replace blueberries with raspberries or strawberries for a different flavor profile.
  • Skip or swap the cheese. For a vegan option, skip the cheese. Otherwise, you can try using blue cheese, burrata, crumbled goat cheese, or shaved parmesan.
  • Substitute different nuts. Replace pecans with sliced roasted almonds, walnuts, or even cashews. For those with nut allergies, sunflower seeds make a great alternative.
  • Add protein. Toss in a cup of cooked quinoa or some sliced grilled chicken breast for a more filling salad. Avocado is always a welcome addition too.
  • Toss in raw garlic. Wanna add some extra bite to this blueberry salad recipe? Crush a clove of raw garlic and throw it in with the mixed greens.

Storage Recommendations

You can prepare the salad and dressing the day before. Store them separately, and drizzle the dressing just before serving.

Frequently Asked Questions

What can I pair with this blueberry summer salad?

The lightness of this salad pairs beautifully with a heavier main course, like these Slow-Cooker Ribs or this Roasted Bourbon Citrus Ham. Or you can serve it with something lighter like this Red Beet Barley Risotto or Greek Chicken and Rice Bowl for a refreshing summer meal.

When are blueberries in season?

Blueberries are typically in season during the summer months, from late May to early September (here in the mid-Atlantic US, June and July are the best months. However, the exact timing can vary depending on the region, climate, and blueberry variety. Check your local blueberry farm to determine the peak season in your area.

Close-up view of summer blueberry salad with blueberries, feta, and toasted pecans.

Try These Other Blueberry Recipes

Top flat-lay view of summer blueberry salad with blueberries, feta, and toasted pecans in a white bowl with wooden utensils.
Print Recipe
5 from 3 votes

Blueberry Summer Salad

This nutrient-packed summer salad is bursting with fresh flavors and comes together in under 15 minutes, making it perfect for cooling off after a day of berry picking.
Prep Time10 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: blueberry salad, summer salad
Servings: 2
Calories: 358kcal

Ingredients

  • 4 cups spring mix with baby spinach and arugula
  • 1 cup fresh blueberries about 1/2 pint
  • 1/3 cup pecans chopped and toasted
  • 1/3 cup feta crumbled
  • 1/4 cup Blueberry Vinaigrette

Instructions

  • Toast the pecans in a 400°F oven until lightly browned and fragrant, about 5 to 7 minutes.
  • In a large bowl, add spinach and arugula mix, blueberries, pecans and feta cheese. Drizzle with Blueberry Vinaigrette and toss gently to combine.

Notes

Reader Note: If you don’t have time to make the Blueberry Vinaigrette or it’s simply too much blueberry for your taste, you can make a simple balsamic vinaigrette following the recipe below:
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Nutrition

Calories: 358kcal | Carbohydrates: 24g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 312mg | Potassium: 302mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1072IU | Vitamin C: 28mg | Calcium: 154mg | Iron: 1mg

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