Blueberry Salad
Updated Jan 30, 2026
An easy blueberry salad recipe featuring arugula, quinoa, blueberries, red onion, and walnuts tossed in a homemade vinaigrette.
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blueberry salads are soo good in the summer!
I make this blueberry salad recipe every summer, once blueberries are at their sweetest peak. It’s fresh, filling enough to eat as a meal. I like to use peppery arugula, cooked quinoa, blueberries, and walnuts for crunch, and I think it works really well, especially with a tangy Dijon vinaigrette. I always add the avocado right before serving so it doesn’t get sad. This blueberry salad recipe is one I come back to all season long; it’s so good, and it doesn’t feel like I’m forcing myself to eat “a salad” just because it’s hot out.
Happy Cooking!
– Yumna
Blueberry Salad Ingredients
- Baby arugula: I like it in this salad for its peppery flavor, but you can use any salad green you like.
- Quinoa: Read my tips on how to cook quinoa. Any color you have is great. If you don’t have quinoa, farro, or fine bulgur wheat is a good substitution.
- Blueberries: Use fresh, ripe blueberries with a solid dark blue color. They should feel firm but give a little when you squeeze them, not be squishy or wrinkled.
- Avocado: Look for ripe avocados that give a little when you squeeze them. Be sure to read my tips on how to slice an avocado.
- Red onion: I use red onion here because it’s milder than yellow or white. Here’s a turotial on how to slice an onion.
- Walnuts: Almonds, pecans, and hazelnuts are good substitutes.
- For the dressing: You’ll need olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. If you want to make this vegan you can use maple syrup instead of honey.
How to Make Blueberry Salad
Blueberry Salad Recipe
Ingredients
- 4 cups baby arugula
- 1 ½ cup cooked quinoa
- 1 cup blueberries
- ½ red onion sliced
- ½ cup walnuts
- 1 avocado sliced
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- To make the dressing, place all the ingredients in a small bowl (or in a large salad bowl) and whisk until smooth and consistent. Taste and add salt or vinegar, if needed.
- Place the arugula in a large salad bowl. Top with the cooked quinoa, blueberries, red onion, and walnuts. Drizzle the salad dressing on top. Toss gently to combine and coat the arugula with the dressing.
- Add the sliced avocados on top and serve immediately.
Notes
- My Top Tip: Whisk the dressing directly in the salad bowl. Then, add the ingredients on top and gently toss to combine. One less dish to clean!
- Storage: Store any leftovers in an airtight container for 2–3 days. I recommend serving leftovers with fresh avocado, since it will brown in the fridge.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Use crispy quinoa: Spread the cooked quinoa flat on a baking sheet and crisp it up in the oven first for a crunchier texture.
- Toast the walnuts: Use toasted walnuts for more flavor. Or, for an even sweeter crunch, make candied walnuts.
- Adjust the arugula and quinoa amounts to taste. For a blueberry quinoa avocado bowl, use more quinoa and less arugula.
Recipe Tips
- Dry the arugula with a salad spinner. This gets rid of any excess moisture that can pool in the bottom of the bowl. If you don’t have a spinner, you can pat it dry with paper towel.
- Whisk the dressing directly in the salad bowl. Then, add the ingredients on top and gently toss to combine. One less dish to clean!
- Don’t add the avocado until you’re ready to serve. Avocados tend to brown quickly once you cut into them, so slice it and add it when you’re ready to eat it.
Serving Ideas
- Dinner mains: Grilled Lemon Chicken, Honey Lemon Salmon, Grilled Cod
- Lunch mains: Cucumber Sandwiches, Grilled Chicken Broccoli Wraps, Avocado White Bean Sandwich
- Sides: Cucumber Sushi, Air Fryer Hard Boiled Eggs, Zucchini Fritters
Comments
I would make the quinoa ahead and cool it. Not amazing with hot quinoa.
Thank you for the suggestion!