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U.S. Highbush Blueberry Council

Blueberry, Apricot and Sweet Onion Salad

Blueberry, Apricot and Sweet Onion Salad

Adapted from a recipe by Chef Carole Peck, Good News Café, Woodbury, CT

Salad Ingredients

  • ½ cup (about 2 ounces) sliced sweet red or white onion, rinsed
  • ¾ teaspoon kosher or sea salt
  • 8 pitted fresh or dried apricot halves
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons (recipe follows) blueberry vinegar
  • 1 cup fresh or frozen blueberries
  • 2 cups (packed) arugula

Blueberry Vinegar Ingredients

  • 1 cup fresh or frozen blueberries
  • ½ cup sugar
  • 2 cups white wine vinegar

Salad Instructions

  1. In a bowl, combine onion and salt
  2. Let stand at least 2 hours (can be prepped and refrigerated up to 3 days)
  3. Preheat broiler or grill
  4. If using dried apricots, place in a bowl and cover with boiling water
  5. Let stand for 5 minutes
  6. Drain
  7. Arrange apricot halves on a broiler pan, skin side up
  8. Brush with 1 tablespoon of the olive oil
  9. Broil until skins begin to brown, about 3 minutes
  10. Cool
  11. Cut in ¼-inch slices
  12. Set aside
  13. To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the Blueberry Vinegar
  14. Rinse salted onion
  15. Drain
  16. In a bowl, toss arugula with half of the blueberry dressing
  17. Arrange on four serving plates
  18. In the same bowl, combine blueberries and onion
  19. Toss with the remaining dressing
  20. Arrange on serving plates, dividing equally
  21. Garnish with apricot strips

Number of servings (yield): 4

Blueberry Vinegar Instructions

  1. In a blender container, combine  blueberries, sugar and white wine vinegar
  2. Blend until puréed
  3. Strain
  4. Refrigerate until ready to use

Number of servings (yield): About 1 cup

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