Blueberry Pistachio Spring Salad (Printable)
Fresh blueberries and pistachios over crisp greens with honey lemon dressing
# What You'll Need:
→ Greens
01 - 5 oz baby spinach
02 - 2 oz arugula
→ Fruits
03 - 1 cup fresh blueberries
04 - 1 small apple, thinly sliced
→ Vegetables
05 - 1 small cucumber, thinly sliced
06 - 3 radishes, thinly sliced
→ Nuts & Cheese
07 - ½ cup shelled pistachios, coarsely chopped
08 - 2 oz feta cheese, crumbled
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp fresh lemon juice
11 - 1½ tsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine baby spinach and arugula in a large salad bowl, creating a mixed green foundation.
02 - Scatter blueberries, apple slices, cucumber, and radishes over the greens. Toss gently to distribute evenly.
03 - Sprinkle chopped pistachios and crumbled feta cheese across the salad surface for texture contrast.
04 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
05 - Drizzle the dressing over the salad immediately before serving. Toss lightly to coat all ingredients without damaging the greens, then serve fresh.
# Expert Advice:
01 -
- The sweetness of blueberries against peppery arugula creates this perfect flavor balance
- It comes together in literally fifteen minutes but looks like something from a restaurant
- You can prep everything ahead and just dress it right before serving
02 -
- Dress this salad right before serving or the greens will get sad and wilted
- The dressing makes enough for two salads so save the rest in a jar in the fridge
- Toast your pistachios in advance if you want to save time
03 -
- Use a vegetable peeler to shave thin ribbons of cucumber instead of slicing
- Let the dressed salad sit for two minutes before serving so the flavors meld