This Arugula, Blueberry and Feta Salad with Toasted Nuts is vibrantly sweet and peppery! All the ingredients of the arugula, blueberries, feta cheese, dried fruit and nuts, are all brought together by a tangy balsamic dressing.

Picture this beautiful salad as edible art at gatherings. It’s a feat for the senses, a melody of flavors and a celebration of beauty that nature provides. It makes a lovely starter before a main course.

Where is Arugula from?

Arugula, also known as rocket, is believed to have originated in the Mediterranean region, specifically in areas such as the Mediterranean basin and parts of Asia. Its use as a leafy green in salads dates back centuries and has historical ties to various Mediterranean cuisines.

The ancient Romans and Egyptians valued arugula for both its culinary and medicinal properties. Its distinctive peppery and slightly bitter flavor made it a popular ingredient in salads, lending a unique taste and texture to dishes. Arugula was often incorporated into various dishes and consumed for its potential health benefits.

Over time, arugula’s popularity spread beyond its place of origin. It has become a staple in many cuisines worldwide, including Italian, Mediterranean, and Middle Eastern cooking. Its versatility allows it to be used in salads, sandwiches, pasta dishes, and even as a pizza topping.

In modern times, arugula is cherished for its fresh, bold flavor and its contribution to a diverse range of dishes. Its journey from the Mediterranean region to global kitchens is a testament to the enduring appeal of its unique taste and its ability to elevate culinary creations with its distinct personality.

What to pair with Arugula, Blueberry, and Feta Salad?

Here are some delightful and satisfying options that can be paired with the Arugula, Blueberry, and Feta Salad:

Vegan Lentil Chili: A hearty and protein-rich lentil chili loaded with vegetables, aromatic herbs, and spices. Serve it with a side of crusty bread to soak up the flavorful broth.

Vegan Lentil Burgers: A wonderful vegan entrée that pairs beautifully with the Arugula, Blueberry, and Feta Salad. The earthy flavors of lentils in the burger complement the freshness of the salad.

Vegan Chickpea Curry: A flavorful curry made with chickpeas and a medley of spices. Pair it with basmati rice or naan bread for a satisfying meal.

Vegan Ratatouille: A colorful medley of roasted eggplant, zucchini, bell peppers, and tomatoes, flavored with herbs. Serve it over quinoa or couscous.

Sweet Potato White Bean Burger: These provide a delightful blend of creaminess from the sweet potatoes and protein from the beans. The burgers offer a slightly sweeter note that contrasts nicely with the peppery arugula and juicy blueberries in the salad.

Vegan Lentil Shepherd’s Pie: A comforting and hearty dish featuring a layer of seasoned lentils and vegetables topped with creamy mashed potatoes.

Vegan Spinach and Mushroom Pizza: A spinach and mushroom pizza is a flavorful and satisfying option that pairs well with the Arugula, Blueberry, and Feta Salad. The umami-rich mushrooms and vibrant spinach on the pizza create a wonderful balance of tastes.

Vegan Eggplant Parmesan: Breaded and baked eggplant slices layered with marinara sauce and dairy-free cheese. Serve with a side of whole grain pasta or a salad.

These vegan entrée options offer a range of flavors, textures, and cuisines that can perfectly complement the freshness and uniqueness of the Arugula, Blueberry, and Feta Salad. Whether you’re in the mood for comfort food, international flavors, or creative plant-based dishes, there’s an option to suit your preferences.

More Delicious Salads

Prep Time:10

Cook Time:5

Total Time:15

Ingredients

For the salad:

4 cups baby arugula
1 cup fresh blueberries
½ cup chopped toasted nuts and seeds (choose one or more of walnuts, pecans, almonds, pistachios, sunflower seeds)
¼ cup red onion, thinly sliced
¼ cup dried cranberries or raisins

For the dressing:

¼ cup olive oil
⅛ cup balsamic vinegar (or 2 tablespoons coconut vinegar)
2 ½ tablespoons maple syrup
salt and pepper to taste

Instructions

In a dry skillet over medium heat, toast the chopped walnuts or pecans for a few minutes until they become fragrant and lightly golden. Keep a close eye on them to prevent burning. Remove from heat and let them cool before using. Make sure to let them cool before adding them to the salad to prevent wilting the arugula.
In a large salad bowl, combine the baby arugula, fresh blueberries, toasted chopped nuts, red onion slices, and dried cranberries.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup or agave nectar, salt, and pepper until well emulsified.
Drizzle the dressing over the salad and toss gently to coat the ingredients with the dressing.
Divide the salad into individual serving plates or bowls. Optionally, you can sprinkle extra fresh blueberries on top for an added burst of flavor and color.

Servings: 4