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Blueberry Pistachio Spring Salad

A vibrant and nutritious salad that combines sweet blueberries, crunchy pistachios, creamy cheese, and a zesty dressing, perfect for spring.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 470
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups mixed spring greens (arugula + baby spinach + butter lettuce)
  • 1.5 cups fresh blueberries, washed and chilled
  • 0.5 cup shelled pistachios, toasted and roughly chopped
  • 0.5 small red onion, thinly sliced
  • 1 medium avocado, diced (optional)
  • 0.5 cup crumbled feta or goat cheese (for vegan option, use plant-based feta)
  • 2 tbsp chopped fresh mint or basil (optional) Aromatic lift
Dressing Ingredients
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp white balsamic vinegar or champagne vinegar
  • 1 tbsp honey or maple syrup (maple for vegan)
  • 1 whole Juice and zest of 1 lemon (or lime for a tangier twist)
  • 0.5 tsp Dijon mustard
  • Salt and cracked black pepper to taste

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spread shelled pistachios on a baking sheet and toast for 6–8 minutes until aromatic and lightly golden. Watch closely; nuts can go from perfect to bitter fast.
  2. While nuts toast, thinly slice the red onion, chop herbs, dice avocado (if using), and rinse blueberries. Dry berries gently to avoid diluting the dressing.
  3. In a small bowl or mason jar, combine lemon zest and juice, vinegar, Dijon mustard, honey/maple syrup, salt, and pepper. Whisk in olive oil until emulsified.
Assembly
  1. Place mixed greens in a large bowl. Add blueberries, sliced red onion, avocado, and half of the toasted pistachios. Drizzle 2–3 tablespoons of dressing and gently toss.
  2. Sprinkle crumbled feta and the remaining pistachios on top. Garnish with fresh mint or basil. Serve immediately.

Notes

Use pre-washed spring mix and pre-crumbled cheese to save time. Dress just before serving to prevent sogginess. Store leftover dressing in the fridge for up to 5 days.