Blueberry Pistachio Spring Salad (Printable)
Fresh spring mix of blueberries, pistachios, and crisp greens with tangy feta and bright honey lemon dressing
# What You'll Need:
→ Greens
01 - 5 oz baby spinach
02 - 2 oz arugula
→ Fruits
03 - 1 cup fresh blueberries
04 - 1 small apple, thinly sliced
→ Vegetables
05 - 1 small cucumber, thinly sliced
06 - 3 radishes, thinly sliced
→ Nuts & Cheese
07 - ½ cup shelled pistachios, coarsely chopped
08 - 2 oz feta cheese, crumbled
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp fresh lemon juice
11 - 1½ tsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Step-by-step:
01 - Combine baby spinach and arugula in a large salad bowl, creating an even foundation for the salad.
02 - Scatter blueberries, apple slices, cucumber, and radishes over the greens. Toss gently to distribute ingredients evenly.
03 - Sprinkle chopped pistachios and crumbled feta cheese across the salad surface for texture contrast.
04 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
05 - Drizzle the dressing over the salad just before serving. Toss lightly to coat all ingredients without damaging delicate greens. Serve immediately.
# Expert Advice:
01 -
- The blueberries burst in your mouth while the pistachios add this incredible buttery crunch that keeps every bite interesting
- It looks stunning on the table but requires zero cooking skills
02 -
- I learned the hard way that adding dressing too far in advance makes everything wilt and sad, so wait until literally right before serving
- The trick to keeping this salad crisp is making sure all your produce is completely dry before tossing
03 -
- Taste a blueberry before you start, if they are not sweet enough add another half teaspoon of honey to the dressing
- Toast the pistachios in a dry pan for 2 minutes first if you want to deepen their flavor