Description
Blueberry Pistachio Spring Salad is a fresh and vibrant salad made with mixed greens, juicy blueberries, feta cheese, and candied pistachios, finished with a creamy pomegranate dressing. It is sweet, savory, crunchy, and perfect as a light meal or elegant side dish.
Ingredients
- 5 oz spring mix greens
- 6 oz butter lettuce, chopped
- 1 cup candied pistachios
- 1/2 red onion, thinly sliced
- 1 watermelon radish, thinly sliced
- 1–2 avocados, sliced
- 1 cup fresh blueberries
- 1/3 cup pomegranate arils
- 2 oz feta cheese, crumbled
- Black pepper, to taste
- For candied pistachios: 1 cup pistachios, 2 tbsp honey, 2 tbsp sugar
- For dressing: 1/3 cup pomegranate juice, 3 tbsp olive oil, 1 tbsp vinegar, 2 tbsp yogurt or mayo, 1 tsp honey, salt, pepper
Instructions
- Prepare candied pistachios by melting honey and sugar in a pan, adding pistachios, and coating until caramelized. Cool on parchment.
- Blend dressing ingredients until smooth and creamy. Chill.
- Wash and prepare all salad greens and vegetables.
- Arrange spring mix and butter lettuce in a large bowl or platter.
- Add blueberries, pomegranate arils, radish, onion, avocado, feta, and candied pistachios.
- Drizzle dressing over salad just before serving.
- Finish with black pepper and serve immediately.
Notes
- Best served fresh and undressed until serving time.
- Frozen blueberries are not recommended as they release excess moisture.
- Avocado should be added last to prevent browning.
- Make components ahead for easy meal prep.
- Dressing and pistachios can be stored separately for several days.
- Recipe sourced from uploaded document. :contentReference[oaicite:0]{index=0}
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg
