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–+ servings
Blueberry Pistachio Spring Salad

Delightful Blueberry Pistachio Spring Salad for Fresh Flavor

Enjoy the harmonious blend of fresh blueberries, crunchy pistachios, and creamy feta in this Blueberry Pistachio Spring Salad, perfect for spring.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 5 ounces fresh spring greens can use arugula or baby spinach as alternatives
  • 6 ounces butter lettuce can be swapped with any soft leafy salad green
For the Salad
  • 1 cup candied pistachios or plain unsalted pistachios for less sweetness
  • 1 medium red onion substitute with green onions or shallots if preferred
  • 1 medium watermelon radish regular radish or cucumbers can be used for a milder taste
  • 1 medium avocado can be omitted for a lower-fat version
  • 1 cup blueberries fresh or frozen works beautifully
  • 1/2 cup pomegranate arils diced strawberries can be used for a sweeter twist
  • 4 ounces feta cheese replace with goat cheese or omit for a vegan option
For the Dressing
  • 1/2 cup creamy pomegranate dressing store-bought options are also available

Equipment

  • Medium skillet
  • large bowl
  • parchment paper

Method
 

Preparation Steps
  1. In a medium skillet over medium heat, combine 2 tablespoons of honey and 2 tablespoons of sugar, stirring until fully dissolved and bubbling, about 2-3 minutes.
  2. Add 1 cup of pistachios, ensuring they are well coated. Toast the pistachios for 1-2 minutes, stirring continuously until fragrant and lightly golden.
  3. Carefully transfer the toasted pistachios onto a sheet of parchment paper, spreading them out to cool completely.
  4. In a large bowl, combine 5 ounces of fresh spring greens with 6 ounces of butter lettuce, gently tossing them together.
  5. Top the greens with thinly sliced red onion, watermelon radish, and diced avocado.
  6. Add a generous handful of blueberries and sprinkle pomegranate arils over the top.
  7. Fold in the cooled candied pistachios and crumbled feta cheese.
  8. Drizzle the home-made creamy pomegranate dressing over the entire salad and adjust the amount to your taste.
  9. Serve the salad immediately, either as a main dish or as a vibrant side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store any leftover salad in an airtight container in the refrigerator and consume within 1-2 days. Keep the dressing separate if preparing in advance for best quality.

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