Go Back
–+ servings
A large white bowl of Blueberry Pistachio Spring Salad with feta, candied nuts, and a drizzle of hot honey pomegranate vinaigrette.

Blueberry Pistachio Spring Salad

Rebecca Blumer
A vibrant spring salad featuring sweet blueberries, salty feta, creamy avocado, and crunchy candied pistachios, all tossed in a zesty hot honey pomegranate vinaigrette.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Salad, Side Dish
Cuisine American, Mediterranean
Servings 6 servings
Calories 410 kcal

Equipment

  • Large salad bowl
  • Salad spinner
  • Whisk or Jar
  • Salad tongs

Ingredients
 

  • 5 ounces spring mix salad greens
  • 6 ounces chopped butter lettuce
  • candied pistachios to taste
  • 1/2 medium red onion, sliced thin
  • 1 watermelon radish, thinly sliced
  • 1 to 2 small avocados, sliced
  • 1 cup blueberries
  • 1/3 cup pomegranate arils
  • 2 ounces crumbled feta cheese
  • creamy pomegranate dressing to taste

Instructions
 

Build the Green Base

  • In a large salad bowl or on a platter, combine the spring mix and chopped butter lettuce. Gently toss with your hands or salad tongs to mix the greens without crushing them.

Add the Color and Crunch

  • Artfully scatter the candied pistachios, sliced red onion, watermelon radish, avocado slices, blueberries, pomegranate arils, and crumbled feta over the bed of greens. Aim for an even distribution so every bite has a mix of toppings.

Dress and Finish

  • Just before serving, drizzle the creamy pomegranate dressing over the salad. Start with a light amount and add more if needed, tossing gently to coat.
  • Finish with a sprinkle of freshly ground black pepper for a subtle savory kick, if desired. Serve immediately.

Notes

Pro Tip: For the best results, use a salad spinner to ensure your greens are completely dry. This helps the dressing cling to the leaves for maximum flavor.
Ingredient Swaps: Feel free to substitute goat cheese for feta, candied pecans for pistachios, or baby spinach for the butter lettuce.
Make-Ahead & Storage: You can prepare all components ahead of time, but store them separately in airtight containers in the refrigerator. Assemble and dress the salad just before serving to prevent wilting. Dressed salad is best enjoyed immediately.
Serving Suggestion: Turn this salad into a main course by adding grilled chicken, salmon, or chickpeas.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 410kcalCarbohydrates: 25gProtein: 8gFat: 30gSaturated Fat: 7gCholesterol: 25mgSodium: 350mgPotassium: 400mgFiber: 8gSugar: 15gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 2mg
Keyword Blueberry Pistachio Salad, Easter Salad, Spring Salad
Tried this recipe?Let us know how it was!