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blueberry pistachio spring salad recipe - Blueberry Pistachio Spring Salad served in a white bowl overhead view
Chloe

Blueberry Pistachio Spring Salad

blueberry pistachio spring salad recipe made easy at home. A vibrant, crunchy, and refreshing salad that bursts with sweet blueberries, salty feta, and nutty
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

Salad Base
  • 5 oz mixed spring greens or baby spinach about 5 loosely packed cups
  • 1 English cucumber thinly sliced or diced
  • 1 cup fresh blueberries washed and dried
  • 1/2 cup shelled pistachios roughly chopped
  • 1/2 cup crumbled feta cheese or goat cheese
Lemon-Honey Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tbsp honey or maple syrup for vegan
  • 1 tsp Dijon mustard
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper freshly ground
Optional Additions
  • 1/4 cup thinly sliced red onion soaked in cold water for 5 minutes to mellow
  • 1 avocado sliced or diced
  • 2 tbsp fresh mint or basil chopped

Method
 

  1. In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and smooth.
  2. In a large salad bowl, combine the spring greens, sliced cucumber, blueberries, and chopped pistachios. If using any optional additions like red onion or herbs, add them now.
  3. Drizzle about half of the dressing over the salad ingredients. Using salad tongs or two large spoons, gently toss the salad until everything is lightly coated. Add more dressing to taste, but avoid overdressing.
  4. Sprinkle the crumbled feta cheese over the top of the tossed salad. Give one final very gentle toss to distribute the cheese, or simply leave it on top for presentation.