Go Back
–+ servings
Blueberry Pistachio Spring Salad

Blueberry Pistachio Spring Salad: A Refreshing Delight

A vibrant Blueberry Pistachio Spring Salad combining sweet blueberries, crunchy pistachios, and creamy feta, perfect for fresh spring meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Salad Greens Opt for a variety to add different flavors and nutrients.
  • 2 cups Fresh Blueberries Choose sweet, ripe berries.
  • 1 cup Shelled Pistachios Chopped for garnish.
  • 1 cup Crumbled Feta Cheese Can substitute with goat cheese.
  • 1/4 cup Red Onion Thinly sliced.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Select high-quality oil.
  • 2 tablespoons Honey Adjust based on preference.
  • 2 tablespoons Balsamic Vinegar Provides tangy flavor.
  • 1 teaspoon Dijon Mustard Essential for emulsifying.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1/4 teaspoon Black Pepper Freshly ground preferred.

Equipment

  • Salad spinner
  • Large salad bowl
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash mixed salad greens under cold running water. Use a salad spinner or pat dry with a kitchen towel, then transfer to a large bowl.
  2. Rinse the fresh blueberries under cold water, pat dry with a paper towel, and set aside.
  3. Chop the shelled pistachios into smaller pieces and sprinkle over the salad greens.
  4. Crumble feta cheese over the salad, then add thinly sliced red onion.
  5. In a small bowl, whisk together olive oil, honey, balsamic vinegar, Dijon mustard, salt, and black pepper until emulsified.
  6. Drizzle the dressing over the salad and gently toss using salad tongs.
  7. Serve immediately or refrigerate briefly before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For storage, keep leftover salad in an airtight container in the fridge for up to 2 days. Store dressing separately to maintain freshness.

Tried this recipe?

Let us know how it was!