Blueberry Arugula Herb Salad with Honey Mustard Lemon Dressing

This gorgeous Blueberry Arugula Herb Salad is incredibly healthy and probably the freshest, most delicious salad you’ll ever get to know… or enjoy eating! It’s perfect for serving a crowd, making it a hit at parties, potlucks, and picnics!

This past weekend was such a joy when our niece and nephew, Hilary and Steve, came to visit us in the beautiful North Carolina mountains. Both are talented cooks, and we recently learned they’re interested in starting a food blog. It was a special chance to hang out, share some photography tips, and walk them through the wild ride of food blogging. On Saturday, Steve whipped up a stunning herb salad during a photoshoot lesson with Scott. We enjoyed his creation for dinner that night, but with lots of fresh herbs and produce left over, I ended up creating this Blueberry Arugula Herb Salad. It’s inspired by Steve’s salad but with my own twist!

I like to have a signature, “go-to” salad for each season, and I’ve already decided this Blueberry Arugula Herb Salad is going to be my Spring/Summer 2021 favorite. It makes plenty for a crowd, which means it’s perfect for family get-togethers, picnics, potlucks, and those fun parties we missed so much last year!

If you don’t have a big group to feed, no problem at all. This recipe scales down easily for just a few people. Plus, it makes wonderful leftovers! We shot photos of this salad early in the day, tossed the ingredients in the fridge without the dressing, and then enjoyed it fresh for dinner. It was awesome!

What Makes It So Special

This salad bursts with bright, fresh flavors and an exciting mix of textures: peppery arugula, a vibrant mix of fresh herbs, sweet juicy blueberries, crisp seedless cucumber slices, tangy quick-pickled red onions, and crunchy candied pecans. The Honey Mustard Lemon dressing is sweet and tangy, easy to whip up, and can be made ahead too. Whether you’re feeding a crowd or a smaller group, this salad scales beautifully. Plus, it’s a stunner on the table (edible flowers are a lovely optional touch) and perfect for making parts in advance so hosting feels easy and breezy.

If you’re thinking about trying this Blueberry Arugula Herb Salad, let me tell you: it’s well worth the effort. It’s the type of salad you’ll want to make again and again because it checks all the boxes—bright, fresh tastes, simple to prepare, eye-catching colors, and so adaptable. Here’s why it might become one of your top favorites:

Tasty texture and flavor combos: the peppery bite of arugula, fresh herbs’ fragrant notes, sweet and juicy blueberries, crisp cucumbers, zesty quick-pickled onions, and crunchy candied pecans all come together for a tasty, lively bite every time.
Great for any gathering: this salad is easy to double or triple to feed a crowd or scale down for a cozy dinner, which means it’s perfect for potlucks, picnics, or parties.
Make-ahead magic: you can prepare pickled onions up to 24 hours ahead, the dressing keeps well for a week in the fridge, and candied pecans store at room temp for up to two weeks—making last-minute assembly quick and stress-free.
Versatile dressing: the simple Honey Mustard Lemon dressing works beautifully on this salad and is so good that you’ll want to double the recipe to use on other greens or drizzle over grilled meats like chicken, shrimp, or pork.
Pretty as a picture: bright blueberries, mixed herbs, and optional edible flowers or torn radicchio make this salad pop on the table—perfect when you want that little wow factor.
Easy to personalize: swap in whatever herbs you have, leave out the goat cheese or serve it on the side, and add protein when you want it to be a main dish.
Leftovers you’ll actually want: keep the greens and toppings undressed and chilled, then dress right before serving. Dressed leftovers taste best the same day, but the undressed mix holds up well for your next meal.

In short, this salad is as practical as it is pretty—packed with fresh spring and summer flavors, easy to customize, and perfect for sharing with loved ones (and if you want another seasonal stunner, try our Blueberry Pistachio Spring Salad). Grab a few simple ingredients, and you’ll see why it’s already our seasonal favorite!

Ingredient List and Herb Mix

Arugula (baby or mixed peppery greens)
Fresh blueberries
Seedless cucumbers (European or hothouse), thinly sliced
About 2½ cups fresh herbs — I like basil, cilantro, dill, mint, Italian parsley, tarragon; but use whatever herbs you love or have on hand
Quick-pickled red onions (made with red onion, vinegar, water, and a touch of sugar)
Easy candied pecans for crunch
Optional: torn radicchio for color and bite
Optional: edible viola or pansy flowers for garnish
Optional: crumbled goat cheese served on the side
Honey Mustard Lemon Dressing: olive oil, apple cider vinegar, honey, whole-grain Dijon mustard, a splash of fresh lemon juice, salt, and pepper

Assembly and Dressing Instructions

Slice red onion thinly.
Place sliced red onion in a jar with vinegar, water, and a little sugar; shake and let sit 30–45 minutes (or up to 24 hours) to quick-pickle.
Make easy candied pecans and let cool.
Combine olive oil, apple cider vinegar, honey, whole-grain Dijon mustard, a squeeze of lemon juice, salt, and pepper in a mason jar and shake vigorously to make the Honey Mustard Lemon dressing.
Run a fork along the sides of the cucumber to create ridges (optional).
Thinly slice seedless cucumbers.
Rinse and dry arugula and herbs.
Pick and roughly chop or tear about 2½ cups mixed fresh herbs.
Tear radicchio into bite-sized pieces, if using.
Gently combine arugula, chopped herbs, sliced cucumbers, fresh blueberries, and quick-pickled red onions in a large bowl.
Add candied pecans and gently toss to combine.
Crumble goat cheese on the side or sprinkle over the salad, if using.
Drizzle Honey Mustard Lemon dressing over the salad and toss just before serving.
Garnish with edible flowers, if desired.

Pro Tips and Shortcuts

Don’t skip the quick-pickle step for the red onions—if you’re new to it, this quick fridge pickling method covers the basics. It takes a bit of planning since they need about 30–45 minutes to change from plain sliced onions to a gorgeous magenta color. It looks fancy but is so simple—just slice onions and place them in a jar with vinegar, water, and a little sugar. Shake it well and let the vinegar work its magic!
You can make the pickled onions up to 24 hours ahead. The longer they sit, the deeper their color and flavor become.
Like I said, use any herbs you have or love—don’t hesitate to get creative with your herb mix. A full herb garden? Perfect! Just some basil? That works great too!
The dressing may make more than this salad needs, but it’s fantastic on almost any greens and lovely drizzled over grilled chicken, shrimp, or pork. For another idea, see how an herb-forward dressing ties together this Broccoli Chicken Quinoa Bowl with Herb Dressing.
You can make the Honey Mustard Lemon Dressing ahead and store it in the fridge. If it looks cloudy or thick when you take it out, don’t worry—olive oil simply firms when cold. Let it come to room temperature for 10–15 minutes and give it a good shake before serving.
This salad is wonderful with goat cheese crumbled on top, but since not everyone likes it, I usually serve the cheese and dressing on the side so guests can add what they want.
Look for seedless cucumbers—they’re sometimes called European or hothouse cucumbers and usually come wrapped in plastic. They have fewer seeds and a nice crisp texture perfect for this salad.
For a pretty presentation, run a fork along the sides of your cucumber before slicing—it makes lovely flower-like ridges.
I added a small handful of torn radicchio here for color and a slight bite. It’s a bit bitter but pairs well with the other flavors. If you can’t find it, no worries—just leave it out.
If you’re adding edible flowers, feel free to swap pansies for something else like chive blossoms, nasturtiums, marigolds, or squash blossoms—whatever you have available and enjoy!

Flavor Swaps and Add-Ins

This salad calls for about 2½ cups of fresh herbs. I went with basil, cilantro, dill, mint, Italian parsley, and tarragon because I had leftovers from Steve’s salad, but you can truly use any mix you prefer. Feel free to pick just one herb or combine a few—whatever suits your taste or what’s fresh in your garden.

This salad is an absolute dream in summer when fresh herbs are overflowing. I’m lucky to have a Veg Trug, which gives me a perfect sunny spot for growing herbs even here in the mountains where sunlight can be scarce.

Herbs grow abundantly in this trug, nestled in the brightest spot in our yard. Plus, there’s a cold frame to keep herbs thriving during colder months.

Another simple option for keeping fresh herbs handy is a sunny window inside your home. I keep a basil plant year-round in my dining room window. I pick up a fresh basil plant at the store, plant it in a cute pot, and keep it well watered. Scott fertilizes it every couple of weeks, which really helps it grow like crazy. The small tender leaves are perfect for salads like this Blueberry Arugula Herb Salad or garnishes.

The delicate purple pansies—also called violas or Johnny-jump-ups—in this salad are completely optional but add such a pretty touch. And guess what? They’re edible! In North Carolina, pansies can be planted in the fall and bloom well through winter and spring. They’re fun to use as a garnish on cakes, desserts, appetizers, even cookies—try topping these Easy White Chocolate Blueberry Cupcakes with a few blooms.

If you haven’t tried our Easy Candied Pecans yet, you’re in for such a treat. They’re incredibly tasty and—true to their name—super easy to make. Just in case you’re skeptical, we even made a video to show you just how simple they are:

These candied pecans add the perfect sweet crunch and a gourmet touch to the Blueberry Arugula Herb Salad. Plus, they’re wonderful for snacking, gifting (we even include a cute free label), and serving as cocktail bites.

Looking for a fun switch-up in your salad rotation? Grab some fresh blueberries, peppery arugula, herbs, cucumbers, and all the fixings you’re missing. Put together this Blueberry Arugula Herb Salad soon—you might just find your new favorite go-to salad! Or try a Mango Cucumber Salad with Blueberries and Avocado for a juicy, creamy twist.

Make-Ahead and Storage Advice

For the best results, store your salad components separately. Keep greens, herbs, cucumbers, and blueberries undressed in the fridge, then add the dressing just before serving to keep everything crisp. The Honey Mustard Lemon dressing can be made ahead and stored in the fridge for about a week. The olive oil might look cloudy or firm when cold—that’s totally normal. Just leave it out for 10–15 minutes, give it a good shake, and it’s as good as new. Quick-pickled onions can be made up to a day in advance and get tastier and more colorful the longer they sit. Candied pecans stay fresh in an airtight container at room temperature up to two weeks or even longer if refrigerated. If your salad is already dressed, enjoy leftovers the same day. Undressed leftovers kept chilled can be savored within 24 hours without losing their crunch. For make-ahead lunches, hearty options like our Roasted Beet Sweet Potato Avocado Salad are especially meal-prep friendly when you store components separately and toss just before eating.

Answers to Common Questions

Can I use fewer or different herbs? Absolutely. The recipe suggests 2½ cups mixed fresh herbs, but you can pick one, a few, or any herbs you love or have on hand. For another blueberry-forward take with a different herb profile, try our Blueberry Peach Feta Salad.
Can this be made for fewer people? Definitely! This recipe scales easily. Just halve the ingredients if you want a smaller portion.
What type of cucumbers should I use? Seedless, European (hothouse) cucumbers are best—they’re the long, plastic-wrapped kind with fewer seeds and a crisp texture, like the ones in our Fresh Cucumber Caprese Salad.
How long do the pickled onions take? The quick-pickle process takes 30 to 45 minutes to develop flavor and color, but you can also prepare them up to 24 hours ahead for more punch.
Can I make the dressing ahead? Yes. It keeps well in the fridge for about a week. If it firms up, just let it warm up before shaking and using.
Can I use frozen blueberries? Fresh berries are best for texture and looks, but if you use frozen, thaw and drain well to avoid extra moisture.
Can I add protein? Yes! Grilled chicken, shrimp, or salmon would be lovely additions. Just add protein when ready to serve to keep greens crisp.
How long do leftovers keep? Dressed salad tastes best the day it’s made. If you keep components separate and refrigerated, you can enjoy it well within 24 hours with good texture.