Go Back

Blueberry Pistachio Spring Salad

A vibrant, fresh, and healthy spring salad featuring crisp greens, juicy blueberries, crunchy pistachios, cucumber, and tangy feta cheese tossed in a light homemade lemon-honey vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups Mixed spring greens spinach and arugula mix preferred
  • 1.5 cups Fresh blueberries washed and dried completely
  • 0.5 cup Shelled pistachios roasted and lightly salted
  • 1 medium Cucumber thinly sliced
  • 0.5 cup Feta cheese crumbled
Lemon-Honey Vinaigrette
  • 0.25 cup Extra virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Honey
  • 1 teaspoon Dijon mustard
  • 1 pinch Salt and black pepper to taste

Equipment

  • Large salad bowl
  • Mason Jar or Whisk
  • Salad Spinner

Method
 

  1. Wash the mixed greens and dry them thoroughly using a salad spinner. Place the dry greens into a large serving bowl.
  2. Top the greens evenly with the sliced cucumber, fresh blueberries, and shelled pistachios.
  3. Gently crumble the feta cheese over the top of the salad ingredients.
  4. In a small mason jar or bowl, combine the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. Shake or whisk vigorously until completely emulsified.
  5. Right before serving, drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately.

Notes

Make Ahead: You can prep all the vegetables and make the dressing up to 2 days in advance. Store components separately in the fridge and combine just before serving.