Blueberry Pistachio Spring Salad (Printable)
Juicy blueberries and toasted pistachios over fresh spring greens with tangy lemon-honey dressing
# What You 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
# 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 cheese, and mint leaves in a large salad bowl.
03 - Drizzle the vinaigrette evenly over the salad. Gently toss to coat all ingredients without crushing the delicate greens and berries.
04 - Portion the salad onto plates and serve immediately while the pistachios remain crunchy and the greens are crisp.
# Expert Advice:
01 -
- The sweet blueberries and salty feta create that perfect flavor contrast that makes your tastebuds do a little happy dance
- It comes together in literally fifteen minutes but looks like something from a fancy restaurant menu
02 -
- The salad wilts quickly once dressed, so always add the vinaigrette right before serving rather than making it ahead
- Room temperature blueberries have more flavor than cold ones from the fridge, so let them sit out for about twenty minutes before assembling
03 -
- Taste your blueberries before adding them to the salad, and adjust the honey in the dressing if they are particularly tart
- A vegetable spinner is absolutely worth the cabinet space for getting greens completely dry without crushing them