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Blueberry Pistachio Spring Salad

A vibrant salad combining sweet blueberries, crunchy pistachios, and creamy feta, perfect for celebrating spring.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups mixed salad greens Any mix of salad greens will work.
  • 1 cup fresh blueberries Can substitute with thawed frozen blueberries.
  • 1/2 cup shelled pistachios Chopped for added crunch.
  • 1/4 cup crumbled feta cheese Can substitute with avocado for a vegan option.
  • 1/4 cup red onion, thinly sliced Adjust quantity to taste.
Dressing
  • 1/4 cup extra virgin olive oil For a fresh dressing base.
  • 2 tablespoons honey Maple syrup can be used as an alternative.
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Wash the mixed salad greens under cold water to remove any dirt, then pat them dry.
  2. Rinse the blueberries gently in cold water and set them aside to drain.
  3. Chop the pistachios into smaller pieces and sprinkle them over the salad greens.
  4. Crumble the feta cheese and distribute it evenly on top of the greens.
  5. Peel and slice the red onion into thin rings and toss them into the mix.
Dressing
  1. In a small bowl, combine olive oil, honey, balsamic vinegar, Dijon mustard, salt, and black pepper. Whisk until smooth.
Assembly
  1. Pour the dressing over the salad, then toss gently to coat everything.
  2. Taste and adjust seasoning if needed, then serve immediately or chill for later.

Notes

Store leftover salad in the fridge in an airtight container for up to 1-2 days. For best flavors, avoid dressing it until ready to serve.