Description
This Blueberry Pistachio Spring Salad layers fresh juicy blueberries, toasted pistachios, and crumbled feta over crisp mixed greens, finished with a balsamic honey dressing that ties every ingredient together beautifully. It takes 15 minutes from start to finish and looks like a dish from a spring brunch restaurant.
Ingredients
FOR THE SALAD
5 cups mixed salad greens or baby spinach
1 cup fresh blueberries
1/2 cup shelled pistachios, lightly toasted
1/2 cup crumbled feta cheese
1/4 cup red onion, very thinly sliced
FOR THE BALSAMIC HONEY DRESSING
3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt to taste
Instructions
1. Place shelled pistachios in a dry skillet over medium heat. Stir constantly for 3 to 4 minutes until fragrant and one shade deeper in color. Spread on a plate and let cool completely before using.
2. Combine olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt in a small bowl or mason jar. Whisk until smooth and emulsified or seal the jar and shake for 20 seconds. Taste and adjust honey or balsamic.
3. If the red onion seems sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.
4. Spread the mixed greens across a large salad bowl. Scatter the fresh blueberries, crumbled feta, soaked red onion, and cooled toasted pistachios over the top.
5. Drizzle the balsamic honey dressing over the salad right before serving and toss gently with tongs. Serve immediately while the pistachios are still crunchy.
Notes
Use only fresh blueberries — frozen blueberries release too much liquid and make the salad soggy.
Let toasted pistachios cool completely before adding — hot nuts wilt delicate greens immediately.
Add 1/2 teaspoon of fresh lemon juice to the finished dressing right before tossing to brighten every flavor in the bowl.
Make the dressing up to 4 days ahead and store in a sealed jar in the refrigerator.
Gluten-free as written. Nut-free swap: replace pistachios with toasted pumpkin seeds.
Vegan swap: omit feta and replace honey in the dressing with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: American