Blueberry Pistachio Spring Salad for a Fresh Flavor Boost

Enjoy a refreshing Blueberry Pistachio Spring Salad, packed with antioxidants and healthy fats for a guilt-free indulgence.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Uncategorized

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

4 cups Mixed Salad Greens Use a variety like baby spinach or arugula.
2 cups Fresh Blueberries Use ripe, in-season blueberries.
1 cup Shelled Pistachios Feel free to swap with toasted almonds or walnuts.
1/2 cup Feta Cheese Goat cheese can be used as an alternative.
1/4 cup Red Onion Thinly sliced.

For the Dressing

1/4 cup Extra Virgin Olive Oil High-quality oil recommended.
2 tablespoons Honey Adjust to taste based on sweetness preference.
2 tablespoons Balsamic Vinegar Red wine vinegar can substitute.
1 teaspoon Dijon Mustard Acts as an emulsifier.
1/2 teaspoon Salt To enhance flavor.
1/4 teaspoon Black Pepper To enhance flavor.

Equipment

large bowl
Small bowl
Sharp knife
Salad spinner
whisk
salad tongs

Method

Step-by-Step Instructions

Wash the mixed salad greens in cold water and pat them dry.
Rinse the fresh blueberries under cold water and remove stems.
Chop the shelled pistachios roughly and sprinkle on top.
Crumble feta cheese and scatter it evenly over the salad.
Thinly slice the red onion and add to the bowl.
Whisk together the dressing ingredients until emulsified.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill for a short time before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Store leftover salad components separately from the dressing to maintain freshness.

Tried this recipe?

Let us know how it was!