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Spinach and arugula salad topped with blueberries, blue cheese, and pecans in a gray bowl.
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Spinach and Arugula Salad with Blueberries and Pecans

Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Side salads or 2 main course salads
Calories 265kcal

Ingredients

Salad ingredients

  • 2 large handfuls Fresh baby spinach see note
  • 2 large handfuls Fresh arugula see note
  • 2 oz. Blue cheese about 1/2 cup crumbled
  • 1/2 cup Blueberries
  • 1/2 cup Candied pecans

Dressing ingredients

  • 1/4 cup Extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Garlic powder
  • 1 tablespoon Balsamic vinegar

Instructions

  • Crumble blue cheese while cold and let the crumbles come to room temperature for the best flavor.
    2 oz. Blue cheese
  • Combine spinach and arugula in a large bowl. Add olive oil, kosher salt, and garlic powder and toss to combine. Add balsamic vinegar and toss again.
    2 large handfuls Fresh baby spinach, 2 large handfuls Fresh arugula, 1/4 cup Extra virgin olive oil, 1/2 teaspoon Kosher salt, 1/4 teaspoon Garlic powder, 1 tablespoon Balsamic vinegar
  • Divide greens into 4-6 side salad bowls or 2 main course salad bowls. Top evenly with blueberries, candied pecans, and blue cheese crumbles. Top with chicken, if desired. (see note)
    1/2 cup Blueberries , 1/2 cup Candied pecans, 2 oz. Blue cheese
  • Serve immediately and enjoy!

Notes

Salads are pretty flexible. I used about 5-6 oz. of greens total, which was a couple large handfuls each of spinach and arugula. You may adjust the ratio to your own personal taste. Baby arugula will be milder and less bitter than mature arugula.
Additions and substitutions
  • Add balsamic marinated chicken to turn this salad into a main course for a light lunch or simple dinner!
  • Swap the basic dressing for creamy honey balsamic vinaigrette for a more complex flavor or if your greens are extra bitter.
  • Goat cheese or feta cheese crumbles may be substituted if you don't like blue cheese.
  • Make your own cinnamon pecans (recipe included in this sweet potato casserole post) or use praline pecans, candied walnuts, or plain toasted pecans.

Nutrition

Calories: 265kcal | Carbohydrates: 11g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 525mg | Potassium: 178mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1762IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 1mg