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Overhead shot of Easy Apricot Blueberry Salad on wooden table, surrounded by linen napkin, bowl of blueberries, woman's hand pouring lemon dressing and arugula.
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Easy Apricot Blueberry Salad (vegan & gluten-free)

This Easy Apricot Blueberry Salad is the perfect combination of sweet and savoury. This summer dish is delicious as a side dish or even as a main.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 2 people
Author: Elizabeth Emery

Ingredients

Dressing

  • 1 small clove garlic, crushed
  • ½ teaspoon Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • sea salt & black pepper to taste

Salad

  • ½ cup walnut halves or pieces
  • 1 very tightly packed cup mixed spinach and arugula (rocket)
  • cup fresh blueberries
  • 4 small apricots
  • cup your favourite mild vegan cheese

Instructions

  • Add all dressing ingredients to a mason jar with a lid and shake vigorously for 20
    seconds to combine. Set aside.
  • Toast the walnuts in a small frying pan on a medium low heat for about 5-10 minutes stirring regularly, until they turn golden. Remove from the heat.
  • Divide the spinach and arugula leaves between two salad plates or bowls. Scatter the blueberries over them.
  • Remove the stones from the apricots and quarter them. Scatter them over the leaves and blueberries, followed finally by the walnut pieces. If using vegan cheese, you’re welcome to crumble it on top of the salad here.
  • If you’re feeling particularly adventurous and want to make the salad fancier, you can cut the apricots in half and sear them in a hot, lightly oiled skillet or frying pan for 1-2 minutes on each side. This is completely optional.
  • Finally, drizzle the dressing over the salad (be sparing with it – a little goes a long way and you will likely have some leftover), and enjoy!