Blueberries, mandarin oranges and arugula topped with cardamom-spiced pecans and creamy goat cheese make a perfect summer salad.
Inspired by fresh Texas blueberries, this Blueberry‑Orange Salad combines juicy berries and bright citrus with peppery greens, crunchy spiced pecans and tangy goat cheese. It’s light, colorful and ideal for warm afternoons when you want a simple, flavorful salad that highlights seasonal fruit.
Homemade blueberry vinaigrette
Making a blueberry vinaigrette with fresh berries is quick and rewarding. The dressing blends blueberries with olive oil, balsamic vinegar and a touch of orange juice for brightness. It’s far more vibrant than many store-bought options and comes together in a blender in seconds. The dressing adds a fruity, slightly tangy coating that pairs beautifully with arugula and goat cheese.
Salad toppings
To add texture and depth I use toasted pecans lightly spiced with cardamom and a little sugar. The pecans bring a sweet crunch that balances the juicy blueberries and soft goat cheese. If you prefer another nut, walnuts or almonds work well. Crumbled goat cheese adds creaminess and a subtle tang that blends with the vinaigrette to create a silky finish on the greens.
This Blueberry‑Orange Salad is a refreshing choice for summer lunches, light dinners, potlucks or as a colorful side for grilled meals. It highlights seasonal fruit and simple techniques—toast the nuts, puree the dressing, toss and serve.
📖 Recipe
Blueberry-Orange Salad with Spiced Pecans
Ingredients
Toasted Pecans
- 1 egg white
- 2 tablespoons sugar
- 1/2 teaspoon ground cardamom
- 1/2 cup pecans, chopped
Salad Dressing
- 1/2 cup fresh blueberries
- 1/8 cup olive oil
- 1/8 cup balsamic vinegar
- 1 teaspoon sugar
- 2 tablespoons orange juice
Salad
- 6 ounces arugula/spinach blend
- 1 small can mandarin oranges, drained
- 1/4 cup goat cheese crumbles
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil and lightly grease. In a bowl, whisk the egg white with sugar and cardamom until combined. Add the chopped pecans and toss to coat. Spread the pecans on the prepared sheet and bake 10–15 minutes, stirring occasionally, until toasted and fragrant. Break into smaller pieces once cooled.
- Make the dressing by combining 1/2 cup blueberries, olive oil, balsamic vinegar, sugar and orange juice in a blender. Puree until smooth and refrigerate until ready to serve.
- In a large bowl, toss the arugula/spinach blend with fresh blueberries and drained mandarin oranges. Sprinkle with goat cheese and the toasted cardamom pecans. Drizzle with the blueberry vinaigrette and toss gently to coat. Serve immediately.
Notes
Nutrition facts shown are an estimate for one quarter of the salad with approximately 1 tablespoon dressing and 1 tablespoon pecans.
Substitutions: swap pecans for walnuts or almonds if preferred. For a dairy-free version, omit goat cheese or substitute a plant-based cheese.
Nutrition
Enjoy. Y’all come back soon!
– Alaine
Recipes you may also enjoy:
- Broccoli Salad with Cranberries
- Ricotta Cheesecake Fruit Dip
- Mexican Grilled Street Corn Salad
This post was originally published in June 2014 and updated with additional text in May 2020.