This blueberry arugula salad with crunchy almonds and smoky cheese is full of flavor and texture. The yogurt dill dressing adds a tangy lemony pop.
We’ve been on a salad-for-dinner kick lately. Most likely because, oddly enough, the lettuce in my garden is loving this crazy weather. And, this blueberry arugula salad with yogurt and dill dressing has been on repeat. Plus, the blueberries at the farmers’ market have been irresistibly beautiful and delicious. I cannot resist buying a pint every week until they are gone.
Ingredients for Blueberry Arugula Salad
- arugula
- scallions
- fresh blueberries
- diced smoked Gruyere cheese
- chopped roasted almonds
- plain Icelandic or Greek yogurt
- white balsamic vinegar
- lemon juice
- extra virgin olive oil
- dried dill
- garlic powder
- Salt
Substitutions
As with most of my recipes, you can easily swap blueberries for your favorite type of berry. You can always change up the nut and cheese choices too. For the cheese, I suggest still choosing something that is smoked.
If you can’t find white balsamic vinegar you could substitute apple cider or rice vinegar. I don’t recommend using regular balsamic vinegar. The flavor can work but the dark color just makes the color of the salad unappealing (in my opinion).
Serve this salad with some grilled chicken or fish and you have the perfect summer meal.
Blueberry Arugula Salad with Yogurt Dill Dressing
Ingredients
- 4 cups chopped arugula
- 2 tablespoons sliced scallions
- 1/2 cup fresh blueberries
- 2 tablespoons diced smoked Gruyere cheese
- 2 tablespoons chopped roasted almonds
- 2 tablespoons plain Icelandic or Greek yogurt
- 2 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
- In a large bowl toss together the arugula, scallions, blueberries, and almonds.
- In a small bowl whisk together the yogurt, white balsamic vinegar, lemon juice, olive oil, dried dill, garlic powder, and salt.
- When ready to eat, drizzle dressing on the salad, toss and serve.
Photos by Renato Ghio
You Might Also Enjoy
Spicy Blueberry, Corn, Avocado Salsa