Blueberry Pistachio Spring Salad (Print View)

Sweet blueberries and crunchy pistachios meet fresh spring greens in a zesty lemon-honey vinaigrette for a vibrant, refreshing dish.

# What You'll Need:

→ Salad Base

01 - 4 oz fresh spring mix or baby spinach
02 - 1 cup fresh blueberries
03 - 1/2 small red onion, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 1/4 cup fresh mint leaves, torn

→ Toppings

06 - 1/2 cup shelled pistachios, roughly chopped
07 - 3.5 oz feta cheese, crumbled

→ Lemon-Honey Vinaigrette

08 - 3 tbsp extra-virgin olive oil
09 - 1.5 tbsp fresh lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - Freshly ground black pepper, to taste

# How to Make:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified.
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 Suggestions:

01 -
  • It comes together in 15 minutes but looks like something from a fancy restaurant
  • The sweet and salty combo keeps everyone coming back for seconds
02 -
  • Don't dress the salad more than 15 minutes before serving or the greens will wilt
  • The pistachios lose their crunch overnight, so only add what you'll eat immediately
03 -
  • Tear the mint leaves by hand instead of cutting them, it prevents bruising and releases more flavor
  • Use a small jar with a lid to shake the vinaigrette instead of whisking, it's faster and emulsifies better

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