Blueberry Salads to Kick Your Summer Off With a Bang

Try one or all of these blueberry salads to welcome summer properly!

Summer has “unofficially” begun after Memorial Day weekend, and that means the beginning of lighter fare. Summer heat equals sweltering kitchens where we don’t even dare to turn the oven on. Salads have become a summer favorite because they are light and cool, and the require little heat. Blueberries naturally pair well with an array of salads, and we’ve found some lovely blueberry salads that will help you to start your summer off right!

A Trio of Blueberry Salads

Blueberry salads can be paired with so many other flavors—grilled meats, cheeses, and additional fruit, just to name a few—that there is a salad for every occasion and every palate.

Grilled Peach and Blueberry Salad

Grilling brings depth of flavor to the peaches and onions in the colorful summer salad, and the blueberries add notes of both tangy and sweet.


  • 2 teaspoons red wine vinegar
  • 1 teaspoon mustard
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • 3 tablespoon olive oil
  • 3 medium peaches, cut into ½-inch wedges
  • 1 medium red onion cut into ½-thick slices
  • 6 slices Prosciutto di Parma
  • 2 teaspoons brown sugar
  • ½ teaspoon coarsely ground black pepper
  • 2 cups baby arugula or watercress sprigs
  • 1 cup fresh blueberries


  1. In a small bowl combine vinegar, mustard, honey, salt and 2 tablespoons of the olive oil until well combined and creamy.  Set aside.
  2. Pre-heat oven to 350°F.
  3. Brush peach wedges and onion slices with the remaining tablespoon oil.
  4. On a grill pan or your outdoor grill, over medium heat, grill peaches and onion slices turning as necessary, until  grill marks form, about 2 – 3 minutes on each side.
  5. On a parchment lined rimmed backing sheet, lay prosciutto slices out.  Sprinkle with sugar and pepper.  Bake 3 to 5 minutes, just until prosciutto begins to crisp up.  Set aside to cool.
  6. Place greens on a serving platter. Top with peaches, onions blueberries and crumble prosciutto on top.    Drizzle with dressing.  Chop salad before serving, if desired.

Number of servings (yield): 4

Blueberry, Watermelon and Walnut Salad

This produce-filled salad featuring blueberries, watermelon and yellow bell peppers gets an extra kick from chicken breast (cooked however you want) and walnuts.


  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups seedless watermelon, cubed
  • 1 cup fresh blueberries
  • 1 cup California walnuts, chopped
  • 1 yellow bell pepper, cut in bite-size pieces
  • 6 cups mixed baby greens
  • 4 skinless, boneless chicken breast halves (about 6 oz. each), grilled or sautéed until cooked through (see note, below)


  1. Preheat oven to 350°F and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
  2. To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
  3. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat.
  4. In a large bowl, toss greens with remaining vinaigrette.
  5. Divide greens among 4 plates; top with fruit and walnut mixture.
  6. Slice each chicken breast diagonally and serve with the salad.

Blueberry Waldorf Salad

The blueberry spin on this classic tangy, apple-filled salad may just soon be your favorite version.


  • 16 ounces orange juice
  • 2 cups, divided fresh blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • 1 cup canola oil
  • 2 large (about 14 ounces) Granny Smith apples
  • 1 cup pecan halves, toasted
  • 2 cups celery, sliced
  • 8 ounces (about 6 cups) baby spinach


  1. In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to ¼ cup and syrupy
  2. Cool slightly
  3. In a blender container, combine reduced juice, half of the blueberries, the honey, lemon juice, sugar, mustard and salt
  4. Blend until smooth
  5. With the blender running, gradually drizzle in oil until a thick dressing forms
  6. Cover and refrigerate until service
  7. (Makes about 2 cups)
  8. Core and quarter apples
  9. Slice quarters crosswise
  10. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries
  11. Cover tightly and refrigerate until needed
  12. At service: Blend dressing to loosen
  13. Arrange spinach leaves on cold salad plates
  14. Top with blueberry-apple mixture, dividing evenly
  15. Drizzle with dressing

Number of servings (yield): 6

All recipes and photos courtesy of the U.S. Highbush Blueberry Council.

Find more blueberry salads and delicious summer fare featuring blueberries on the recipes pages or the Blueberries from Florida Pinterest! recipe boards