Blueberry Pistachio Spring Salad (Printable)
Refreshing mix of blueberries, pistachios, and spring greens with lemon-honey dressing.
# What You’ll Need:
→ Salad Components
01 - 5 oz spring mix greens
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, lightly toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/2 English cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn
→ Lemon-Honey Vinaigrette
08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - 1/8 tsp black pepper
# How to Prepare:
01 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified and smooth.
02 - Place spring mix greens in a large salad bowl. Add fresh blueberries, toasted pistachios, thinly sliced red onion, crumbled feta cheese, sliced English cucumber, and torn fresh mint leaves.
03 - Drizzle the lemon-honey vinaigrette evenly over the salad. Using salad tongs or large spoons, toss gently to coat all ingredients without bruising the greens or crushing the blueberries.
04 - Divide salad among serving plates and serve immediately while pistachios retain their crunch and greens remain crisp.
# Expert Advice:
01 -
- The way sweet blueberries dance with salty feta creates that perfect bite you'll want to repeat over and over
- Ready in fifteen minutes flat but tastes like something from a fancy farm to table restaurant
02 -
- Don't dress the salad until you're ready to serve, or those delicate greens will start to wilt and lose their lovely crunch
- Room temperature blueberries have more flavor than cold ones from the fridge, so let them sit out for 15 minutes before assembling
03 -
- If your blueberries are tart, add an extra half teaspoon of honey to the vinaigrette
- Toast pistachios in a single layer over medium heat, shaking the pan frequently until fragrant