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Blueberry Pistachio Spring Salad

Blueberry Pistachio Spring Salad

This Blueberry Pistachio Spring Salad is a celebration of the season, featuring a vibrant mix of colors, textures, and flavors. The sweetness of blueberries pops against the salty, creamy feta, and the crunch of pistachios adds a satisfying texture. It's a simple, refreshing salad tied together with an easy honey-balsamic dressing, perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups mixed salad greens
  • 1 cup fresh blueberries
  • 1/2 cup shelled pistachios
  • 1/4 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • small bowl or jar
  • Large salad bowl
  • Salad spinner

Method
 

Instructions
  1. Prepare the Honey-Balsamic Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Set it aside to let the flavors marry.
  2. Prepare the Salad Ingredients: Gently wash and thoroughly dry your mixed greens. This is a key step to ensure the dressing clings to the leaves and the salad isn’t watery. Thinly slice the red onion.
  3. Assemble the Salad: In a large salad bowl, add the mixed greens, fresh blueberries, half of the shelled pistachios, crumbled feta cheese, and the sliced red onion.
  4. Dress and Toss: Drizzle about half of the dressing over the salad. Gently toss everything together until the ingredients are lightly coated. Be careful not to overmix. You can always add more dressing if needed, but you can’t take it away!
  5. Garnish and Serve: Top the salad with the remaining pistachios and a little extra feta if you like. Serve immediately to enjoy the best textures and flavors.

Notes

For the best salad, ensure your greens are completely dry; a salad spinner is recommended. Toasting the pistachios in a dry skillet for 3-5 minutes enhances their flavor. If the red onion is too sharp, soak the slices in cold water for 10 minutes. The dressing can be made up to a week ahead and stored in the fridge. Feel free to substitute feta with goat cheese, pistachios with walnuts or pecans, and blueberries with strawberries or raspberries.