Blueberry Pistachio Spring Salad (Printable)
Sweet blueberries and crunchy pistachios meet fresh spring greens in a zesty lemon-honey vinaigrette for a vibrant, refreshing dish perfect for any season.
# What You'll Need:
→ Salad Components
01 - 4 oz fresh spring mix or baby spinach
02 - 1 cup fresh blueberries
03 - ½ cup shelled pistachios, roughly chopped
04 - 3.5 oz feta cheese, crumbled
05 - ½ small red onion, thinly sliced
06 - 1 small cucumber, thinly sliced
07 - ¼ cup fresh mint leaves, torn
→ Lemon-Honey Vinaigrette
08 - 3 tbsp extra-virgin olive oil
09 - 1½ tbsp fresh lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - ¼ tsp sea salt
13 - Freshly ground black pepper, to taste
# How-to Steps:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified and smooth.
02 - In a large salad bowl, combine spring mix, blueberries, cucumber, red onion, mint, and feta cheese.
03 - Drizzle the vinaigrette over the salad and gently toss until everything is evenly coated.
04 - Top with chopped pistachios just before serving to retain their crunch.
05 - Serve immediately and enjoy.
# Expert Pointers:
01 -
- The sweet blueberries and salty feta create this addictive flavor dance that keeps people coming back for seconds
- It comes together in fifteen minutes flat but looks like you put serious thought into dinner
02 -
- That moment when you think more dressing is better is usually wrong, start with less and add more as needed
- The pistachios go soggy fast once dressed, so they really must be added last minute
03 -
- Tear mint leaves by hand rather than chopping to release more aromatic oils
- Pat your vegetables dry after washing so the dressing actually sticks to everything