Blueberry Pistachio Spring Salad (Printable)
Vibrant spring mix with blueberries, pistachios, feta, and mint in lemon-honey dressing.
# What You'll Need:
→ Salad Components
01 - 5 oz spring mix greens
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, lightly toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/2 English cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn
→ Lemon-Honey Vinaigrette
08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - 1/8 tsp black pepper
# How-To Steps:
01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
02 - Place spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint in a large salad bowl.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly without bruising the greens.
04 - Plate the salad immediately and serve while the greens are crisp and the pistachios retain their crunch.
# Expert Tips:
01 -
- The way sweet blueberries play against salty feta will make you wonder why every salad does not taste like sunshine
- You get that satisfying crunch from toasted pistachios without turning on your oven or stove
- The dressing comes together in thirty seconds flat but tastes like something from a fancy restaurant
02 -
- The dressing can be made up to three days ahead and kept in a sealed jar at room temperature
- Wait until the last possible minute to dress this salad, otherwise those delicate greens will start to wilt and weep
- If you are making this for a crowd, layer everything except the dressing in your serving bowl and toss right before everyone sits down
03 -
- Dry your greens thoroughly after washing, water on the leaves will prevent the dressing from clinging properly
- Let the dressed salad sit for just two minutes before serving to let the flavors start mingling