Blueberry Pistachio Spring Salad (Printable)

Sweet blueberries and crunchy pistachios meet fresh spring greens in a zesty lemon-honey vinaigrette.

# What You’ll Need:

01 - 4 oz fresh spring mix or baby spinach

02 - 1 cup fresh blueberries

03 - ½ cup shelled pistachios, roughly chopped

04 - 3.5 oz feta cheese, crumbled

05 - ½ small red onion, thinly sliced

06 - 1 small cucumber, thinly sliced

07 - ¼ cup fresh mint leaves, torn

08 - 3 tbsp extra-virgin olive oil

09 - 1½ tbsp fresh lemon juice

10 - 1 tbsp honey

11 - 1 tsp Dijon mustard

12 - ¼ tsp sea salt

13 - Freshly ground black pepper, to taste

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until fully emulsified and smooth.

02 - In a large salad bowl, add spring mix, blueberries, cucumber, red onion, mint, and crumbled feta cheese.

03 - Drizzle the prepared vinaigrette over the salad mixture and toss gently until all ingredients are evenly coated.

04 - Top with chopped pistachios immediately before serving to preserve their texture. Serve at once for optimal freshness.

01 -

The sweet blueberries and tangy feta create this perfect balance that makes every bite interesting
It travels beautifully for potlucks and picnics because the greens stay crisp and the flavors actually get better

02 -

I once made the mistake of tossing the pistachios in too early and they lost their crunch completely, so always add them last
The dressing can be made a day ahead and actually tastes better after the flavors have had time to meld together

03 -

Let the dressed salad sit for just 5 minutes before serving to let the flavors start mingling together
Toast the pistachios in a dry pan for 2 minutes to unlock even more nutty flavor