Summer Salad with Blueberry, Corn, and Arugula

This Summer Salad with Blueberry, Corn, and Arugula is the perfect late summer salad packed with sweet summer fruit, fresh corn, and a delicious lemon vinaigrette.

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This delicious late summer salad is one of the best ways to use up all that yummy summer produce. It's packed with blueberries and corn over a bed of peppery arugula with some fresh stone fruit to add another layer of flavor. 

I couldn't be happier that nectarines, peaches, and plums are starting to pop up at the market. They are one of my favorites and the perfect way to make an amazing summer salad. They add just the right sweetness and added to a salad with blueberries, summer corn, peppery arugula, and red onions - it's hard to beat.

Since the salad itself has so much flavor, I like to stick to a basic dressing with olive oil, lemon juice, white wine vinegar, and a touch of honey. You could leave the honey out for a lower sugar version, but I like how it complements the fruit. Add some grilled chicken or salmon to make it a complete meal.

Key Ingredients and Easy Swaps

While this recipe uses some specific fruits and greens, you can easily swap in whatever you have on hand or looks good at the market.

  • Blueberries: The sweet and tangy pop of blueberries tastes amazing in this recipe but you could also use fresh raspberries, strawberries, blackberries, or a combination of fresh berries. If you can't find fresh, I would swap in dried fruit. Frozen fruit will be too soggy in a salad.
  • Corn: If you can find fresh corn, you can slice it raw right into the salad. Trust me - it doesn't need to be cooked. If fresh corn isn't an option, use defrosted frozen corn or canned corn. If you want to add a smoky flavor, try adding grilled corn.
  • Nectarines: Use any stone fruit you like in this salad - nectarines, peaches, plums, and apricots are all great choices. If you can't find stone fruit, you could swap in a sliced apple or pear.
  • Arugula: The subtle peppery flavor in arugula is a great option to pair with the sweetness of the fruit in this salad. Almost any green would work though including baby spinach, spring mix, butter lettuce, or Romaine lettuce.
  • Red Onion: In contrast to the sweetness in the fruit, red onion works great in this salad. Green onions or shallots could be used as well.
  • Vinaigrette: To keep things light and focus on the ingredients, the vinaigrette is a simple combination of lemon juice, olive oil, white wine vinegar, and honey. You could swap in any vinegar you like and use maple syrup in place of honey.

Recipes Ideas and Tips

  • Turn this into an entree by adding protein to the salad. Grilled or rotisserie chicken is an easy option. You could also add tuna, shrimp, tofu cubes, or chickpeas.
  • If you love cheese, consider crumbling some feta or goat cheese right on top of the salad.
  • Add some crunch with chopped walnuts, pecans, or almonds. Pine nuts and pepitas are also a nice addition. 
  • Turn this into a tasty sandwich by rolling it up in a tortilla or low-carb wrap with some deli turkey or chicken.

Can this summer salad be made in advance?

For best results, this salad should be made right before serving. If you want to prep in advance, prep the veggies, fruit, and dressing. Cut the corn from the cob. Rinse and dry the blueberries. Slice the red onion. Then assemble the salad right before eating.

This salad doesn't last in the fridge once the dressing has been added. The arugula wilts and the blueberries tend to get mushy. 

Frequently Asked Questions

Here are some of the questions reader have about this recipe.

Could I make this salad with a different dressing?

Absolutely! This salad works great with this Honey Dijon Dressing, Raspberry Vinaigrette, and Green Goddess Dressing. If you want to use a store-bought dressing, consider a balsamic vinaigrette, poppy seed dressing, or Italian dressing.

What is the best protein to add to a summer salad?

Almost any protein will work with this salad. Favorites include grilled chicken, salmon, shrimp, and canned tuna. You could also use a vegetarian protein like tofu, tempeh, or vegetarian chicken products.

Can I turn this into a pasta salad?

This summer salad is so delicious with some added pasta, quinoa, or rice. Just make sure to double or triple the dressing so that you have enough dressing to flavor the pasta. Any pasta works including chickpea or whole wheat pasta.

More Delicious Salad Recipes

The Recipe
Summer salad with blueberries, corn, arugula, and nectarines in a bowl.

Summer Salad with Blueberry, Corn, and Arugula

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  • 1 cup blueberries
  • 1 nectarine, sliced thin
  • 1 ear corn, cut off the cob (cooked or raw)
  • 1/2 red onion, sliced thin
  • 6 cups arugula
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. white wine vinegar
  • 1 tbsp. honey
  • 1/2 tsp. oregano
  • 1/2 tsp. pepper
  • 1/2 tsp. salt

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Whisk together the lemon juice, olive oil, white wine vinegar, oregano, pepper, and salt.


Toss together all the ingredients with the dressing. Season with salt and pepper if needed.

Nutritional Facts
Serving Size: 2.5 cups
Amount Per Serving
Calories 119
Calories from Fat 39
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 309mg
Total Carbohydrate 21g
Dietary Fiber 3g
Sugars 14g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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