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Balsamic Roasted Blueberry Arugula Salad

Cuisine Main, Salad, Side
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -4
Author Molly (Spices in My DNA)


  • 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


  1. 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.

  2. 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.

  3. To make the dressing, whisk together the lemon, olive oil, shallot, salt, and pepper until combined.
  4. 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!