Blueberry Pistachio Spring Salad
A bright spring salad with mixed greens, fresh blueberries, roasted pistachios, feta, and a lemon-honey vinaigrette. Ready in 15 minutes.
Ingredients
Salad
- 6 cups mixed spring greens baby spinach, arugula, butter lettuce
- 1 ½ cups fresh blueberries washed and dried
- ½ cup shelled pistachios roasted and lightly chopped
- ⅓ cup crumbled feta or goat cheese
- 1 small cucumber thinly sliced
- ¼ small red onion thinly sliced (optional)
- Edible flowers or microgreens for garnish, optional
Dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest optional
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt and black pepper to taste
Optional Add-ins
- Grilled chicken shrimp, or canned white beans for extra protein
- Avocado slices
Instructions
- Wash and dry the greens and blueberries thoroughly. Thinly slice the cucumber and red onion (if using). Roughly chop the roasted pistachios.
- In a small jar or bowl, combine lemon juice, lemon zest (if using), honey, and Dijon mustard. Whisk vigorously while slowly adding the olive oil until emulsified. Season with salt and pepper.
- In a large bowl, add mixed greens, blueberries, cucumber, and red onion. Drizzle about two-thirds of the dressing over the salad and toss gently to coat.
- Top the salad with chopped pistachios and crumbled feta. Add remaining dressing to taste. Garnish with edible flowers or microgreens if desired and serve immediately.
Notes
- Toast pistachios briefly in a dry skillet for 2–3 minutes to enhance flavor.
- Store dressing separately and add nuts just before serving to preserve crunch.
- Swap lemon for orange in the dressing for a sweeter variation.
- Turn into a main by adding grilled chicken, shrimp, or cooked grains like quinoa.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 3gSodium: 220mgSugar: 12g
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