Arugula Salad with Blueberry Dressing

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Arugula Salad with Blueberry Dressing
This simple salad is very refreshing and looks very pretty. The pink color of the dressing makes it a perfect salad for a Valentine’s Day dinner. If you are not vegan, I think adding some shaved Parmesan cheese on top goes very well with this salad.

For Dressing:
1/2 cup fresh or frozen blueberries
4 Tbsp extra virgin olive oil
3 Tbsp apple cider vinegar or white balsamic vinegar
2 Tbsp lemon juice
1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup
1/8 tsp salt

For Salad:
5 oz arugula
4 mushrooms, sliced
4 leaves radicchio, torn
1/4 cup blueberries (if there are leftover)
Parmesan cheese, shaved (optional for non-vegans)


  1. In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
  2. In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any).
  3. Serve with the dressing.

Servings: 4