Blueberry and Arugula Salad with a Lemon Ginger Vinaigrette

Blueberry and Arugula Salad with a Lemon Ginger Vinaigrette

Published on Thursday, July 21, 2022 by Lisa Green

Paired with the nutrient-packed blueberry, this is a super nutrient-dense power salad!

I love the flavor that comes from combining blueberries and arugula. Arugula has a peppery, almost bitter taste and goes great with blueberries and goat cheese. Arugula is packed full of nutrients, but I was not aware of how much calcium, potassium, and vitamin A this green has! This tiny leaf is far from tiny in providing our bodies with the nutrients we need. 

If arugula is not your cup of tea, spinach can easily be substituted. Blueberries and spinach pair really well together too! If you are not a blueberry fan, any berry can be substituted. The dressing can also be omitted, or the ingredients can be tailored to your liking. I am a huge fan of the ginger taste, myself. This salad tastes great with just a drizzle of honey on top. What makes this salad such an overall nutritious powerhouse is that it is rich in potassium, iron, and calcium, and really packs a punch of Vitamin C for your immune health.

To make this recipe Low-FODMAP, omit the honey from the recipe. The rest of the ingredients are considered to be low in FODMAPs. If lemon juice is a trigger for your GERD or acid reflux, consider using the zest of the lemon instead. This is a well-known, tolerated alternative to lemon juice.

A couple of notes for the recipe: With this salad, we are going to start by toasting the almonds. Toasting the almonds brings out more of their aroma and flavor. If almonds are not to your liking, any nut can be substituted. The almonds will start releasing their oils and fill your kitchen with a beautiful scent! But, these will burn fast so keep an eye on them. Also, if you’d like- add grilled chicken or shrimp to the salad for some extra protein to make it a meal!

[[ recipeID=recipe-9l5quzsnk, title=Blueberry and Arugula Salad with a Lemon Ginger Vinaigrette ]]

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Blueberry and Arugula Salad with a Lemon Ginger Vinaigrette

Servings: 2


  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins




  • 1 cup blueberries
  • 4 cups arugula
  • ¼ cup chèvre, or goat cheese
  • ½ cup blanched slivered almonds (toasted)
  • 1 lemon
  • 1-2 tablespoons Rice wine vinegar
  • Honey to taste
  • ½-1 tablespoon fresh ginger
  • 1-2 tablespoons olive oil


  1. With a dry saute pan on medium heat, place the ½ cup almonds in the pan.
  2. Toast the almonds until they turn a light chestnut color. They will take approximately 5 minutes. Once they are toasted, set aside. 
  3. Next the dressing. Cut the lemon in half and squeeze the juice into a small mixing bowl.
  4. Using a micro plane or a cheese grater, grate the ginger right into the lemon juice.
  5. Add the rice wine vinegar, honey, olive oil, and salt and pepper. Mix and taste, to see if the dressing needs anything else. 
  6. Time to build the salad. In another mixing bowl put the arugula, blueberries, and almonds.
  7. Add a little bit of dressing at a time, keep adding until the leaves are coated but not drenched.
  8. Plate the mixed salad on plates and then add the chèvre right on top.
  9. Enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 2

Amount Per Serving
Calories 303
% Daily Value*
Total Fat 14.6g 22%
Saturated Fat 2.4g 12%
Trans Fat 0g
Sodium 170.3mg 7%
Total Carbohydrate 17.9g 5%
Dietary Fiber 5.2g 20%
Sugars 9.4g
Protein 7.3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level: 1

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)