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Arugula and Blueberry Salad

Arugula and Blueberry Salad

Arugula and Blueberry Salad is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 13 %


4 cups

baby arugula
1/4 teaspoon

black pepper
1 cup

1/4 teaspoon

kosher salt
1 tablespoon

olive oil
2 - 1/2 teaspoons

sherry vinegar
1/4 cup

unsalted pistachios


  1. Combine blueberries and vinegar in a small bowl; let stand 2 minutes.

  2. Heat a small skillet over medium heat.

  3. Add oil to pan; swirl to coat.

  4. Add pistachios to pan; cook 2 minutes, stirring occasionally.

  5. Place arugula in a medium bowl.

  6. Add blueberry mixture, pistachio mixture, salt, and pepper to arugula; toss to coat.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.