Blueberry Pistachio Salad
A bright and crunchy salad featuring blueberries, pistachios, and feta, perfect for a fresh and satisfying weeknight meal.
Ingredients
Salad Base
- 2 cups mixed salad greens Ensure they are dry for best texture.
- 1 cup fresh blueberries Choose firm, plump berries.
- 1/2 cup shelled pistachios Toast lightly for extra aroma.
- 1/4 cup crumbled feta cheese Feel free to use goat cheese as an alternative.
- 1/4 cup red onion, thinly sliced Soak in cold water for 5 minutes to tame sharpness.
Dressing
- 1/4 cup extra virgin olive oil Helps emulsify the dressing.
- 2 tablespoons honey Adds sweetness to the dressing.
- 1 tablespoon balsamic vinegar Balances the flavors with sweetness.
- 1 teaspoon Dijon mustard Assists in emulsifying the dressing.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Wash and dry the mixed greens thoroughly so the dressing sticks.
- Thinly slice the red onion and soak in cold water for 5 minutes to tame sharpness.
- Rinse blueberries and pat them dry to prevent watering down the salad.
Making the Dressing
- Whisk together the extra virgin olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper until the dressing is uniform and slightly thickened.
- Taste and adjust seasoning as needed.
Tossing & Serving
- In a large bowl, lightly toss the mixed greens with half of the dressing.
- Add blueberries, pistachios, red onion, and crumbled feta, then toss gently to combine.
- Serve immediately with a little flair.
Notes
For best texture, ensure dry greens, toast pistachios for added crunch, and use half the dressing initially to avoid limp leaves. Store dressing separately for up to 5 days and combine just before serving.