Blueberry Pistachio Spring Salad Recipe (Fresh & Crunchy)
A vibrant spring salad combining tart blueberries, earthy pistachios, and tangy feta with a honey-balsamic dressing for a refreshing, antioxidant-packed dish. Crisp greens, juicy berries, and toasted nuts create bold textures, while the dressing balances sweetness and acidity.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: quick
- Method: Tossing
- Cuisine: Seasonal/Mediterranean
- Diet: Vegetarian
Ingredients
2 cups mixed salad greens
1 cup fresh blueberries
1/2 cup shelled pistachios
1/4 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Rinse mixed greens and pat dry with a clean towel. Place in a large bowl.
Add fresh blueberries, shelled pistachios, crumbled feta, and thinly sliced red onion to the bowl.
In a small bowl, whisk olive oil first to emulsify. Gradually add honey, then balsamic vinegar, Dijon mustard, salt, and pepper.
Pour dressing over salad and toss with tongs for even coating. Reserve 2 tablespoons of dressing for leftovers.
Adjust seasoning if needed. Serve at room temperature or chill in the fridge for 10-15 minutes before serving.
Notes
Use white-fleshed blueberries for extra sweetness.
Substitute pistachios with walnuts or hazelnuts if unavailable.
Add grilled chicken or chickpeas for extra protein.
For vegan option: omit feta and replace honey with maple syrup.
Store refrigerated in an airtight container for dressing and unadorned greens separately.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg