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–+ servings
Blueberry Pistachio Spring Salad

Delicious Blueberry Pistachio Spring Salad for Fresh Flavors

This Blueberry Pistachio Spring Salad combines fresh blueberries, crunchy pistachios, and creamy avocado, all drizzled with a tangy pomegranate dressing.
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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 Greens
  • 4 cups spring mix salad greens A mild and crisp base for your salad. Substitution: Baby spinach or mixed baby lettuces.
  • 2 cups butter lettuce Adds a delicate texture and sweetness. Can be replaced with more spring mix if unavailable.
For the Main Ingredients
  • 1 cup blueberries Juicy and sweet, use fresh, ripe blueberries for the best flavor.
  • 1/2 cup pistachios Provides crunch and a nutty aroma. Substitution: Toasted almonds or walnuts; for sweetness, consider candied pecans.
  • 1/2 cup pomegranate arils Sweet-tart and visually appealing. Substitution: Dried cranberries or cherries when out of season.
  • 1 medium avocado Offers creaminess and healthy fats. Toss with lemon juice if not serving immediately.
  • 1 medium watermelon radish Gives a peppery bite and vibrant color. Substitution: Regular radish if unavailable.
  • 1/4 cup red onion Balances the flavors with sharpness. Reduce quantity for a milder taste.
  • 1/2 cup feta cheese Provides tanginess. Substitution: Vegan feta for a dairy-free alternative.
For the Dressing
  • 1/4 cup creamy pomegranate dressing Ties the salad together with sweet and tangy notes. Prepare in advance for convenience.
  • to taste freshly ground black pepper Perfect for enhancing the overall flavor.

Equipment

  • salad spinner
  • mixing bowl
  • large wooden spoon
  • spatula
  • salad tongs

Method
 

Preparation
  1. Begin by washing and drying the spring mix salad greens and butter lettuce. Set aside. Meanwhile, thinly slice the watermelon radish and red onion, and chop the avocado into bite-sized pieces.
  2. In a large mixing bowl, combine the freshly dried spring mix and butter lettuce. Gently toss the greens together.
  3. Gently fold in the blueberries, pistachios, pomegranate arils, and sliced radishes to the bowl of greens.
  4. Add the diced avocado and crumbled feta cheese and gently toss everything together until evenly distributed.
  5. Just before serving, drizzle the creamy pomegranate dressing over the salad. Toss gently to combine.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 180mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

Dress the salad just before serving to prevent sogginess. Use fresh, ripe ingredients for the best flavor.

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