Salmon arugula salad with blueberry pomegranate vinaigrette

This vinaigrette perfectly complements a piece of flaky salmon over arugula greens
Bowls of arugula topped with cooked salmon, onion and blueberries
4 servings / 10 min

Prep 10 min / Cook 0 min



  • 1/3 cup (75 mL) blueberry pomegranate juice 
  • 2 tbsp (30 mL)pourable sugar substitute 
  • 2 tsp (10 mL) grated lemon or lime zest 
  • 2 tbsp (30 mL) lemon or lime juice 
  • 2 tbsp (30 mL) white balsamic vinegar 
  • 2 tbsp (30 mL) canola oil 
  • 1/4 tsp (1 mL) pepper flakes 


  • 8 cups (2 L) 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 (30 mL) slivered almonds or pecans, toasted
  • coarsely ground black pepper
  1. In small jar, combine pomegranate juice, sugar substitute, 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 (1 of 4)
  • Calories 130
  • Protein 8 g 
  • Total Fat 7.5 g 
    Saturated Fat 0.5 g
    Cholesterol 15 mg
  • Carbohydrates 11 g
    Fibre 3 g
    Sugars 6 g
    Added sugars 3 g 
  • Sodium 40 mg
  • Potassium 320 mg 

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