Blueberry Pistachio Spring Salad (Printable)

Sweet blueberries and crunchy pistachios over fresh spring greens with zesty lemon-honey vinaigrette.

# What You'll Need:

→ Salad Components

01 - 4 oz fresh spring mix or baby spinach
02 - 1 cup fresh blueberries
03 - ½ cup shelled pistachios, roughly chopped
04 - 3.5 oz feta cheese, crumbled
05 - ½ small red onion, thinly sliced
06 - 1 small cucumber, thinly sliced
07 - ¼ cup fresh mint leaves, torn

→ Lemon-Honey Vinaigrette

08 - 3 tbsp extra-virgin olive oil
09 - 1½ tbsp fresh lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - ¼ tsp sea salt
13 - Freshly ground black pepper, to taste

# How to Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified.
02 - In a large salad bowl, combine spring mix, blueberries, cucumber, red onion, mint, and feta cheese.
03 - Drizzle the vinaigrette over the salad and gently toss until everything is evenly coated.
04 - Top with chopped pistachios just before serving to retain their crunch.
05 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • The honey lemon dressing strikes that perfect balance between bright and sweet that makes you want to lick the bowl
  • It comes together in fifteen minutes but looks like something from a restaurant menu
02 -
  • Never dress this salad more than fifteen minutes before serving or the greens will wilt and lose that fresh spring texture
  • The pistachios absolutely must go on last because they turn soft and chewy once they touch the vinaigrette
03 -
  • Invest in a good salad spinner because wet greens will make even the most carefully dressed salad taste watered down
  • Room temperature blueberries have more flavor than cold ones straight from the refrigerator

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