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–+ servings
Blueberry Pistachio Spring Salad

Blueberry Pistachio Spring Salad for a Refreshing Seasonal Treat

Enjoy a vibrant Blueberry Pistachio Spring Salad, marrying juicy blueberries with crunchy pistachios and creamy feta.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Mixed Salad Greens Soft-textured base
  • 2 cups Fresh Blueberries Sweet and ripe
  • 1 cup Shelled Pistachios Roughly chopped
  • 1 cup Crumbled Feta Cheese Creamy contrast
  • 1/4 cup Red Onion Thinly sliced
For the Dressing
  • 1/3 cup Extra Virgin Olive Oil Rich base
  • 2 tablespoons Honey Adjust for sweetness
  • 2 tablespoons Balsamic Vinegar Infuses tangy depth
  • 1 teaspoon Dijon Mustard Emulsifies dressing
  • 1/2 teaspoon Salt Enhances flavor
  • 1/4 teaspoon Black Pepper Adjust to taste

Equipment

  • Mixing Bowl
  • Knife
  • Cutting board
  • whisk
  • Fine mesh strainer
  • tongs

Method
 

Step‑By‑Step Instructions
  1. Wash the mixed salad greens under cold water, pat dry, and place in a bowl.
  2. Rinse the fresh blueberries under cold water and drain.
  3. Roughly chop the shelled pistachios and transfer them to the bowl.
  4. Crumble the feta cheese over the salad.
  5. Thinly slice the red onion and sprinkle it on top.
  6. In a small bowl, whisk together olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Serve immediately or chill in the fridge before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Keep salad undressed until ready to serve to maintain freshness. Store leftovers in an airtight container for up to 2 days.

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