Blueberry salad is one of my favorite mid-summer meals, especially when fresh blueberries are at their peak and the summer days are long and hot. This simple yet refreshing salad is a nice change of pace from the my standard simple green garden salad that I eat nearly every day for lunch.
It combines juicy blueberries, crispy cucumbers, tender greens, and sweet candied almonds for a light meal that feels a little special but takes very little effort. Toss everything together with a homemade blueberry vinaigrette dressing, and you’ve got the perfect summertime salad.
This recipe makes about 4 servings, making it perfect for two. Enjoy a refreshing salad for lunch or dinner and your have enough leftover for a quick meal the next day.

Not to mention that this salad is easy to adapt based on what type of greens that you have on hand. But one thing is for sure don’t miss out on making the homemade blueberry dressing. You will want to use that on everything!
Why Blueberry Salad is a Go-To for Summer
When it’s hot outside and nobody feels like turning on the oven, a fresh blueberry salad is the kind of no-cook meal that tastes delicious. The natural sweetness of blueberries plays well with savory and salty ingredients like parmesan cheese and toasted almonds.
Crisp cucumbers add a nice cool and refreshing crunch, and the blueberry vinaigrette brings it all together with a tangy, fruity finish.
What I love most is how easy this is to make ahead for a quick meal or even meal prep. The vinaigrette can be stored in the fridge, and the ingredients can be prepped ahead of time. Just toss everything together when you’re ready to eat.
What Kind of Greens Work Best?
The base of this blueberry salad can be adjusted based on what you have in your refrigerator. I usually use a mix of spring greens, but baby spinach is a great choice too.
If you want a bit more texture, try mixing in arugula, which has a slight peppery bite. Butter lettuce or red leaf lettuce would also work well and hold up nicely with the juicy blueberries and creamy dressing.
No matter what kind of greens you use, make sure they’re dry and chilled before tossing the salad. Wet greens won’t hold the dressing well, and they tend to wilt faster in the heat.

How to Toast and Candy Almonds Without Burning Them
The crunchy, sweet almonds are what take this blueberry salad up a notch. To make them, I place sliced almonds in a nonstick skillet over medium heat and stir in sugar.
As the sugar starts to melt, I stir constantly to coat the almonds evenly. This usually takes about 6 to 8 minutes, and I keep a close eye on the pan the whole time. The sugar can go from melted to burnt in a matter of seconds, so don’t walk away!
Once the almonds are glossy and golden, I transfer them to a piece of parchment paper to cool. If any pieces stick together, I break them up with my hands once they’re completely cool. These candied almonds add just the right amount of crunch and sweetness to balance the tartness of the blueberries and the tangy vinaigrette.
If you want to skip the sugar, you can just toast the almonds dry in a skillet or oven until lightly golden. But I think the candied version makes the salad even more delicious.
Blueberry Vinaigrette: A Fresh Homemade Dressing
This blueberry vinaigrette dressing couldn’t be easier to make, and it tastes so much better than anything from a bottle. I start by blending a 6-ounce container of fresh blueberries in a food processor or blender until smooth.
Then I add grated lemon rind and a little lemon juice for brightness. You can use either red wine vinegar, apple cider vinegar, or balsamic vinegar – each gives a slightly different flavor. I usually go with red wine vinegar for a classic vinaigrette taste.

Olive oil gives the dressing body, while a few teaspoons of sugar balance the acidity. I recommend starting with 2 teaspoons of sugar and tasting before adding more. Finish it off with a sprinkle of salt and pepper, and blend again until it’s all combined.
This recipe makes more vinaigrette than you’ll need for the salad, which is great because it stores well in the fridge. Just keep it in a sealed jar and give it a good shake before using it again. I’ve used the leftovers on other salads or even drizzled it over Baked Cod.
Blueberry Salad Recipe with Blueberry Vinaigrette
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
Ingredients for the Salad:
- ⅔ cup sliced almonds
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach, or other greens of your choice
- Salt and pepper, to taste
- 4 baby cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1 cup fresh blueberries
- ¼ cup finely grated parmesan cheese
INSTRUCTIONS
- Candy the Almonds: Place sliced almonds in a nonstick skillet over medium heat. Add the sugar and stir often as it melts and coats the almonds. This takes about 6 to 8 minutes but watch carefully to prevent burning. Once the almonds are golden and glossy, transfer to parchment paper to cool. Break apart any clumps once cooled.
- Prepare the Salad Base: In a large bowl, toss your greens with a pinch of salt and pepper.
- Add the Toppings: Layer the cucumbers, green onions, blueberries, and parmesan over the greens.
- Top with Almonds: Just before serving, sprinkle the cooled candied almonds over the top.
- Serve with Blueberry Vinaigrette: Drizzle dressing over the salad or serve it on the side.

Blueberry Vinaigrette Dressing
Makes about 1 cup – use half for the salad and refrigerate the rest.
INGREDIENTS
- 1 (6-ounce) container fresh blueberries
- ½ tablespoon grated lemon zest
- 1 teaspoon lemon juice
- ⅓ cup red wine vinegar, apple cider vinegar, or balsamic vinegar
- ¼ cup olive oil
- 2 to 3 teaspoons sugar, to taste
- Salt and pepper, to taste
INSTRUCTIONS:
- Place the blueberries in a food processor or blender and blend until smooth.
- Add in the lemon zest, lemon juice, vinegar of your choice, olive oil, sugar, salt, and pepper.
- Blend again until the dressing is fully combined and smooth.
- Store any leftovers in a sealed jar in the fridge for up to 3 days.
Serving and Storing Tips
This blueberry salad is best served right after assembling – especially once the almonds are added. If you want to prep ahead, keep the ingredients separate and toss them together right before serving. The vinaigrette can be made up in advance and stored in the fridge.
If you have leftovers, they’ll still be good the next day, though the almonds might soften slightly and the greens may wilt if already dressed. For that reason, I usually keep the dressing and almonds separate unless I know it will all be eaten right away.

Customize Your Blueberry Salad with Ad-Ins
One of the best things about this salad is how easy it is to customize:
- Cheese Options: Instead of parmesan, try crumbled feta or goat cheese for a creamier, tangier flavor.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas to turn it into a full meal.
- Fruit Swaps: If you’re out of blueberries, blackberries or sliced strawberries work just as well and pair nicely with the vinaigrette.
- Nut Alternatives: Candied pecans or walnuts are great options if you don’t have almonds.
No matter how you make it, this blueberry salad is a great way to enjoy fresh summer produce without heating up your kitchen. It’s bright, flavorful, and refreshing – just what a hot day calls for.
Enjoy! Mary
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Summer Blueberry Salad Recipe
A refreshing summer salad made with spring greens, fresh blueberries, cucumbers, and sweet toasted almonds - all tossed with a simple homemade blueberry vinaigrette. Great for picnics, lunches, or a light dinner.
Ingredients
- ⅔ cup sliced almonds
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach, or other greens of your choice
- Salt and pepper, to taste
- 4 baby cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1 cup fresh blueberries
- ¼ cup finely grated parmesan cheese
- ½ cup homemade blueberry vinaigrette salad dressing
Instructions
- Candy the Almonds: Place sliced almonds in a nonstick skillet over medium heat. Add the sugar and stir often as it melts and coats the almonds. This takes about 6 to 8 minutes — watch carefully to prevent burning. Once the almonds are golden and glossy, transfer to parchment paper to cool. Break apart any clumps once cooled.
- Prepare the Salad Base: In a large bowl, toss your greens with a pinch of salt and pepper.
- Add the Toppings: Layer the cucumbers, green onions, blueberries, and parmesan over the greens.
- Top with Almonds: Just before serving, sprinkle the cooled candied almonds over the top.
- Serve with Blueberry Vinaigrette: Drizzle dressing over the salad or serve it on the side.
Notes
Homemade Blueberry Vinaigrette Dressing Recipe
Ingredients:
Instructions:
- Place the blueberries in a food processor or blender and blend until smooth.
- Add in the lemon zest, lemon juice, vinegar of your choice, olive oil, sugar, salt, and pepper.
- Blend again until the dressing is fully combined and smooth.
- Store any leftovers in a sealed jar in the fridge for up to 3 days.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 298Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 7mgSodium 374mgCarbohydrates 33gFiber 8gSugar 19gProtein 10g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used. *Dressing nutrition facts not calculated in the total count.