Photo: Romulo Yanes; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/2 cups)

Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.

How to Make It

Combine blueberries and vinegar in a small bowl; let stand 2 minutes. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add pistachios to pan; cook 2 minutes, stirring occasionally. Place arugula in a medium bowl. Add blueberry mixture, pistachio mixture, salt, and pepper to arugula; toss to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Simple and tasty salad!

Laura1681
August 31, 2015
I made this salad tonight to accompany our Sunday salmon dinner.  It was fantastic!  The blueberries countered the peppery arugula nicely and the toasted pistachios provided a good pop to the salad.  It was easy to make and tasty!