Salmon arugula salad with blueberry pomegranate vinaigrette

This vinaigrette perfectly complements a piece of flaky salmon over arugula greens
Bowl of salad greens, cooked salmon, onion and fresh berries
4 servings / 10 min 

Prep 10 min / Cook 0 min



  • 1/4 cup (60 mL) blueberry pomegranate juice 
  • 2 tsp (10 mL) granulated sugar (or can use pourable sugar substitute) 
  • 2 tsp (10 mL) grated lemon or lime zest 
  • 2 tbsp (25 mL) lemon or lime juice 
  • 2 tbsp (25 mL) white balsamic vinegar 
  • 2 tbsp (25 mL) canola oil 
  • 1/4 tsp (1 mL) pepper flakes 


  • 8 cups arugula (about 6 oz/170 g)
  • 1/2 cup (125 mL) thinly sliced red onions (2 oz / 60 g)
  • 1 cup (250 mL) blueberries
  • 4 oz (125 g) salmon, flaked
  • 2 tbsp (25 mL) slivered almonds or pecans, toasted
  • Coarsely ground black pepper
  1. In small jar, combine pomegranate juice, sugar, lemon or lime zest, lemon or lime juice, vinegar, canola oil and pepper flakes. Secure tightly with lid and shake vigorously until well blended.
  2.  Arrange equal amounts of arugula, onions and berries on each of four dinner plates. Shake jar vigorously and spoon equal amounts of salad dressing (3 tbsp/45 mL each) over each plate. Sprinkle evenly with salmon, nuts and top with black pepper. Serve immediately for peak flavours and texture. 

Tip: Salad dressing may be made up to a week in advance, but the intensity of the pepper flakes will increase slightly.

Nutritional info per serving

(2 1/2 cups (625 mL) salad and 3 tbsp (45 mL) dressing