Berry and Arugula Salad with Homemade Blueberry Vinaigrette
Ingredients
- ½ cup frozen blueberries
- ½ cup frozen raspberries
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- Himalayan pink salt and freshly ground black pepper to taste
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Himalayan pink salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 8 cups arugula
- ½ cup fresh blueberries
- ½ cup fresh strawberries, sliced
- ¼ cup fresh blackberries
- ¼ cup fresh raspberries
- ¼ cup walnuts, chopped
- ¼ cup dried cranberries
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Instructions
- Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
- Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
- Divide salad among four serving bowls; drizzle with vinaigrette.
Source
Original recipe: View Original