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Arugula and Quinoa Salad with Feta, Blueberries, and Pecans

Servings 4 Servings



  • 6 cups arugula
  • 2 cups blueberries
  • 1 cup cooked white quinoa
  • 3/4 cup coarsely chopped pecans (Crushing them with your hands to achieve the coarsely-chopped texture will do!)
  • 1/2 cup crumbled feta
  • 10 large basil leaves, shredded


  • 1/2 cup + 2 tbs. olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbs. apple cider vinegar
  • 1 tbs. honey
  • 1/2 tsp. salt
  • 1/4 tsp. ground coriander
  • 1/4 tsp. garlic powder
  • Freshly ground pepper (A couple turns of the pepper mill)


  1. In a large mixing bowl, toss together the arugula, blueberries, cooked quinoa, pecans, feta, and basil leaves.
  2. To a mason jar or other similar such container with a lid, add the dressing ingredients and shake vigorously.
  3. Mix the desired amount of dressing in with the salad. And you're done! You have a beautifully fresh, healthful meal to enjoy.