Blueberry Pistachio Spring Salad (Printable)
Fresh spring greens tossed with sweet blueberries, crumbled feta, and crunchy pistachios in bright lemon-honey dressing.
# What You’ll Need:
→ Salad Base
01 - 4 oz fresh spring mix or baby spinach
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, roughly chopped
04 - 3.5 oz feta cheese, crumbled
05 - 1/2 small red onion, thinly sliced
06 - 1 small cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn
→ Lemon-Honey Vinaigrette
08 - 3 tbsp extra-virgin olive oil
09 - 1.5 tbsp fresh lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified.
02 - In a large salad bowl, combine spring mix, blueberries, cucumber, red onion, mint, and feta cheese.
03 - Drizzle the vinaigrette over the salad and gently toss until everything is evenly coated.
04 - Top with chopped pistachios just before serving to retain their crunch. Serve immediately.
# Expert Advice:
01 -
- The combination of sweet blueberries with salty feta creates that perfect flavor balance everyone craves
- You can throw this together in under 15 minutes but it looks like something from a restaurant
02 -
- This salad is best served immediately after tossing since the mint and greens can wilt if dressed too far in advance
- Keep the pistachios separate until the very last minute to maintain their signature crunch
03 -
- Dry your greens thoroughly after washing, preferably in a salad spinner, because water on the leaves will prevent the dressing from coating properly
- Taste a blueberry before adding them to the salad and adjust the honey in the dressing if theyre particularly tart