Description
This Blueberry and Pistachio Spring Salad is a fresh, vibrant dish packed with sweet blueberries, creamy avocado, crunchy pistachios, and tangy feta. Tossed with crisp greens and finished with a creamy pomegranate dressing, it’s the perfect quick and healthy salad for lunch, brunch, or a light dinner.
Ingredients
Scale
- 5 ounces spring mix salad greens
- 6 ounces butter lettuce, chopped
- 1/2 medium red onion, thinly sliced
- 1 watermelon radish, thinly sliced
- 1–2 small avocados, sliced
- 1 cup fresh blueberries
- 1/3 cup pomegranate arils
- 2 ounces crumbled feta cheese
- 1/3 cup candied pistachios
- Creamy pomegranate dressing (to taste)
- Freshly ground black pepper (optional)
Instructions
- In a large bowl, toss together the spring mix and chopped butter lettuce.
- Arrange the greens on a serving platter or divide evenly among bowls.
- Top with sliced red onion, watermelon radish, avocado, blueberries, and pomegranate arils.
- Sprinkle candied pistachios and crumbled feta cheese over the salad.
- Drizzle with creamy pomegranate dressing just before serving.
- Finish with freshly ground black pepper if desired, and serve immediately.
Notes
For best texture, add dressing right before serving to keep greens crisp.
Thinly slice the red onion to avoid overpowering the salad.
You can substitute candied pistachios with pecans or walnuts.
Store-bought pomegranate dressing works great if you’re short on time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 174 kcal
- Sugar: 8 g
- Sodium: 194 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 13 mg