Berry and Arugula Salad with Homemade Blueberry Vinaigrette

Ingredients

• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries
• 1/4 cup balsamic vinegar
• tablespoon shoney
• tablespoon fresh lemon juice
• Himalayan pink salt and freshly ground black pepper to taste
• 1/2 cup extra-virgin olive oil
• tablespoon sfresh lemon juice
• teaspoon shoney
• teaspoon Himalayan pink salt
• teaspoon freshly ground black pepper
• tablespoon sextra-virgin olive oil
• cup sarugula
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries, slice d
• 1/4 cup fresh blackberries
• 1/4 cup fresh raspberries
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries

Instructions

1. Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
2. Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
3. Divide salad among four serving bowls; drizzle with vinaigrette.