Blueberry Pistachio Spring Salad
This vibrant Blueberry Pistachio Spring Salad combines tender greens, juicy blueberries, crunchy nuts, and creamy dressing for a refreshing side or main dish.
Ingredients
Salad Base
- 5 ounces spring mix salad greens Choose fresh, brightly colored mix.
- 6 ounces chopped butter lettuce Can substitute with romaine for firmer texture.
Fruits and Vegetables
- 1/2 medium red onion, sliced thin Should smell sharp without being overpowering.
- 1 piece watermelon radish, thinly sliced Adds color and crunch.
- 1 to 2 pieces small avocados, sliced Should be smooth and slightly soft.
- 1 cup blueberries Use fresh, firm berries.
- 1/3 cup pomegranate arils Adds tart crunch.
Toppings
- 2 ounces crumbled feta cheese For a salty contrast.
- candied pecans or pistachios Add toasted sweetness.
Dressing
- creamy pomegranate dressing Use high-quality or homemade.
Instructions
Preparation
- Rinse the spring mix and butter lettuce under cold water and spin or pat dry.
- Tear larger leaves into bite-sized pieces and place in a bowl or platter.
Slice and Arrange
- Add sliced red onion and watermelon radish over the greens.
- Scatter the candied nuts for added crunch.
Add Fruits and Creamy Components
- Place avocado slices, blueberries, and pomegranate arils over the salad.
- Sprinkle crumbled feta on top.
Dress and Serve
- Drizzle creamy pomegranate dressing just before serving.
- Optionally finish with black pepper and serve immediately.
Notes
Store leftovers uncovered for a short time, or transfer undressed salad to an airtight container.