Blueberry Pistachio Spring Salad (Print)
Fresh spring mix with blueberries, toasted pistachios, and tangy feta in a light lemon-honey dressing.
# What You Need:
→ Salad Components
01 - 5 oz spring mix greens
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, lightly toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/2 English cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn
→ Lemon-Honey Vinaigrette
08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - 1/8 tsp black pepper
# How to Make:
01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Place spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint in a large salad bowl.
03 - Drizzle the vinaigrette over the salad and toss gently until evenly coated.
04 - Plate the salad immediately and enjoy while fresh.
# Expert Advice:
01 -
- This salad transforms ordinary greens into something restaurant worthy with almost zero effort
- The combination of sweet blueberries and tangy feta creates that perfect flavor balance everyone craves
02 -
- The dressing can be made up to three days ahead and kept in a sealed jar
- Do not add the dressing until you are ready to serve or the greens will wilt
03 -
- Room temperature blueberries have more flavor than cold ones from the fridge
- A splash of champagne vinegar instead of lemon makes the dressing taste even more special