Blueberry Pistachio Spring Salad (Printable)
Fresh greens meet sweet blueberries and crunchy pistachios in this vibrant spring bowl with tangy feta.
# What You Need:
→ Greens
01 - 5 oz baby spinach
02 - 2 oz arugula
→ Fruits
03 - 1 cup fresh blueberries
04 - 1 small apple, thinly sliced
→ Vegetables
05 - 1 small cucumber, thinly sliced
06 - 3 radishes, thinly sliced
→ Nuts & Cheese
07 - ½ cup shelled pistachios, coarsely chopped
08 - 2 oz feta cheese, crumbled
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp fresh lemon juice
11 - 1½ tsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine baby spinach and arugula in a large salad bowl, creating an even bed of mixed greens.
02 - Scatter blueberries, apple slices, cucumber, and radishes over the greens. Toss gently to distribute evenly.
03 - Sprinkle chopped pistachios and crumbled feta cheese across the salad surface for texture contrast.
04 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
05 - Drizzle the dressing over the salad just before serving. Toss lightly to coat all ingredients without bruising the greens. Serve immediately.
# Expert Tips:
01 -
- The combination of sweet blueberries and salty feta creates that perfect flavor contrast everyone talks about but rarely achieves
- It comes together in fifteen minutes but looks like something from a fancy café menu
02 -
- Never dress this salad more than ten minutes before serving or the greens will start to collapse under the weight of the oil
- The key is slicing the apples and cucumbers as thin as possible, they should almost be translucent
03 -
- Dry your greens thoroughly after washing, water on the leaves prevents the dressing from clinging properly
- Taste a blueberry before adding them, if they are not sweet enough add a pinch more honey to the dressing