Adding fruit to salad is a MUST in the summer. I’m always trying to cram as many summer ingredients as I can into my meals lately, especially as the end of summer gets closer. My fridge is packed with all the berries, greens, melon, heirloom tomatoes, peaches, and avocados of course.
Eating seasonally is so much fun and this salad is a perfect example of that. Instead of just tossing fresh blueberries in the salad, I roasted them in the oven with a little balsamic and honey. They burst and get super sweet, as well as develop this richness that is to die for. No boring salads around here!
See! They release their juices and it almost acts as a dressing to the salad. I also added a simple lemon shallot vinaigrette to this for brightness. So fresh.
The quinoa adds a little staying power, but you could add grilled chicken or fish to make it more of a meal. The toasted almonds add crunch (always a necessity in my life), and the parm adds, well, cheesiness. Because that’s always a must too.
Also, basil! I always have it on hand in the summer especially. It pairs beautifully with the blueberries and peppery arugula.
During my big grocery shop for the week (it always ends up being more..), if I just buy greens, a couple toppings like peppers and cucumbers, and some type of protein, without a real plan, I get SO bored. I’ve made this mistake many a time in an effort to save money and refrain from buying tooooo much produce to the point where it’s hard to consume before it goes bad.
This salad completely fixes that dilemma. I’d recommend always having a plan for a fun salad or two for the week, and you can keep all the ingredients separate so you can assemble and toss when you’re ready for it. It helps soooo much. I promise you’ll love this!
Balsamic Roasted Blueberry Arugula Salad
- 1 c. water
- 1/2 c. quinoa
- 1 c. blueberries
- 2 tsp. balsamic vinegar
- 1 tsp. honey
- pinch of salt
- 6 c. arugula
- 1/4 c. toasted almonds
- 1 c. sliced cucumber
- 1/4 c. grated parmesan cheese
- 1/4 c. chopped fresh basil
- For the DRESSING:
- juice of 1 lemon
- 2 T. olive oil
- 1 T. finely chopped shallot
- 1/4 tsp. salt
- 1/4 tsp. pepper
Preheat oven to 400℉. Add water to a saucepan or small pot and bring to a boil. Add quinoa, stir, cover, and reduce to low heat. Cook for 15-20 minutes until quinoa is tender and all liquid is absorbed. Let cool.
Line a baking sheet with parchment. Add blueberries to baking sheet and drizzle with balsamic and honey. Add a pinch of salt and toss to coat. Roast for 7-8 minutes until they release their juices and start to burst a little. Let cool slightly.
- To make the dressing, whisk together the lemon, olive oil, shallot, salt, and pepper until combined.
- To assemble the salad, add the blueberries to the arugula, then the quinoa, cucumbers, and almonds and toss. Add dressing, toss again, and finish with the grated parm and chopped basil. Toss once more and serve!