Bright Blueberry Pistachio Spring Salad for Fresh Flavor Bliss

This Blueberry Pistachio Spring Salad is a vibrant medley of flavors, featuring fresh blueberries and crunchy pistachios, perfect for any occasion.

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Prep Time 15

Chilling Time 15

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

5 cups Mixed Salad Greens
2 cups Fresh Blueberries Opt for ripe, in-season blueberries
1 cup Shelled Pistachios Can substitute with toasted almonds
1 cup Feta Cheese Can swap with goat cheese
1 small Red Onion Use a milder variety

For the Dressing

1/4 cup Extra Virgin Olive Oil Opt for high-quality
2 tablespoons Honey Maple syrup for vegan option
2 tablespoons Balsamic Vinegar Can substitute with apple cider vinegar
1 teaspoon Dijon Mustard Yellow mustard can work
to taste Salt & Black Pepper Adjust to taste

Equipment

salad spinner
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Begin by washing and drying the mixed salad greens thoroughly.
Gently rinse the fresh blueberries under cool running water, set aside to dry.
Roughly chop the shelled pistachios into smaller pieces and add to the salad bowl.
Crumble the feta cheese into small pieces and sprinkle it over the salad.
Peel and thinly slice the red onion, adding to the salad bowl.
In a separate bowl, whisk together the dressing ingredients until emulsified.
Pour the dressing over the salad ingredients and toss gently.
Serve the salad immediately or refrigerate briefly before serving.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 180mgPotassium: 300mgFiber: 4gSugar: 12gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 6mg

Notes

Fresh ingredients make all the difference. Toss gently to avoid breaking blueberries.

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