1. Preheat the oven to 350ºF. Place parchment paper on a baking sheet.
2. Prep the pecans: Toss the pecans in the butter, maple syrup, cinnamon, and salt. Dump onto the parchment paper then bake in the preheated oven for 9-12 minutes until fragrant and slightly browned. Remove from oven and let them cool.
3. Make the dressing by combining all ingredients together.
4. Toss the dressing with the arugula.
5. Put half of the arugula into a large serving bowl. Top with half of the blueberries, crumbled feta, and candied pecans. Add the remaining arugula on top then the remaining toppings.

*Adjust the blueberries to preference. I used larger blueberries and found 1 pint to be a good amount (still little on the heavier side but I like it that way!). However, if the blueberries you have are on the smaller side, then they will go further – so you may want to decrease to 1/2-2/3 pint unless you like a ton of blueberries in the salad.

**If you like a lot of dressing, then you can add more.