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–+ servings
Blueberry Pistachio Spring Salad

Blueberry Pistachio Spring Salad for a Vibrant, Fresh Meal

Enjoy a nutritious Blueberry Pistachio Spring Salad packed with vibrant flavors and crunchy textures. Perfect for any spring gathering!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 6 cups Mixed Salad Greens Use seasonal greens like arugula or spinach.
For the Sweetness
  • 1 cup Fresh Blueberries Use fresh blueberries for the best flavor, frozen will alter texture.
  • 1 tablespoon Honey Maple syrup can provide similar sweetness for a vegan option.
For the Crunch
  • 1/2 cup Shelled Pistachios Toasting enhances their flavor; can substitute with almonds or walnuts.
For the Creaminess
  • 1/2 cup Crumbled Feta Cheese Goat cheese or ricotta can be used for a different flavor.
For the Flavor Boost
  • 1/4 medium Red Onion Use shallots for a subtler flavor or omit if sensitive to onions.
  • 1/4 cup Extra Virgin Olive Oil Use high-quality oil for the best taste.
  • 2 tablespoons Balsamic Vinegar Other vinegars like red wine or apple cider vinegar can work as well.
  • 1 teaspoon Dijon Mustard Can be omitted if sensitive to mustard or use yellow mustard for milder flavor.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Salad Spinner
  • mixing bowl
  • knife
  • Cutting Board
  • whisk
  • Skillet

Method
 

Step-by-Step Instructions
  1. Start by washing the mixed salad greens under cold, running water for about 1–2 minutes. Use a salad spinner to dry thoroughly and transfer into a large bowl.
  2. Gently rinse the fresh blueberries under cool water for about 30 seconds. Place them on a clean kitchen towel or paper towels to dry completely.
  3. Roughly chop the shelled pistachios on a cutting board. Toast them in a dry skillet over medium heat for 3–5 minutes until fragrant, then sprinkle over the mixed greens.
  4. Sprinkle the crumbled feta cheese over the salad mix.
  5. Thinly slice the red onion to about ¼-inch thickness and add to the salad.
  6. In a small mixing bowl, combine olive oil, honey, balsamic vinegar, Dijon mustard, and a pinch of salt and black pepper. Whisk until well combined.
  7. Drizzle the dressing over the salad mix and toss gently for about 1 minute until everything is coated.
  8. Taste the salad and adjust seasoning as needed. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 24 hours. Keep dressing separate until serving for best results.

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