Blueberry Pistachio Spring Salad (Printable version)
Fresh spring greens with sweet blueberries, crunchy pistachios, and tangy feta in zesty lemon-honey dressing.
# 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
# Directions:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until fully emulsified and smooth.
02 - In a large salad bowl, combine spring mix, blueberries, cucumber, red onion, mint, and crumbled feta cheese.
03 - Drizzle the prepared vinaigrette over the salad and gently toss until all ingredients are evenly coated.
04 - Top with chopped pistachios immediately before serving to maintain their crisp texture.
05 - Serve immediately while fresh and crisp.
# Expert Tips:
01 -
- The honey-lemon dressing makes everything taste like sunshine, no matter the season
- You can throw it together last minute when guests are already walking through the door
02 -
- I learned the hard way that pistachios get soggy quickly, so they really must be added last minute
- Overdressing this salad ruins the delicate balance between sweet and savory, so start with less vinaigrette
03 -
- Let the vinaigrette sit for at least 15 minutes so the flavors meld together
- Room temperature blueberries have more flavor than cold ones from the fridge