Description
A refreshing and vibrant Blueberry Pistachio Spring Salad featuring mixed greens, fresh blueberries, crunchy pistachios, and crumbled feta, all tossed in a sweet and tangy honey balsamic vinaigrette. Perfect for a light lunch or a bright side dish during spring and summer.
Ingredients
Scale
Salad
- 2 cups mixed salad greens
- 1 cup fresh blueberries
- 1/2 cup shelled pistachios
- 1/4 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Greens: Begin by washing the mixed salad greens thoroughly under cold water to remove any dirt or debris. Pat the greens dry with a clean towel or use a salad spinner. Transfer the dried greens to a large salad bowl.
- Clean the Blueberries: Gently rinse the fresh blueberries under cold water and remove any stems or leaves. Drain well or pat dry with a paper towel and set aside.
- Chop Pistachios: Roughly chop the shelled pistachios into smaller pieces to add texture and sprinkle evenly over the salad greens.
- Add Feta Cheese: Crumble the feta cheese into small pieces and spread it evenly on top of the greens and nuts.
- Slice the Onion: Peel and slice the red onion into thin rings or half-rings according to your preference. Add these thinly sliced onions to the salad.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, honey, balsamic vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Toss the Salad: Pour the dressing evenly over the salad. Using tongs or salad servers, gently toss to ensure all ingredients are lightly coated with the dressing.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired to balance the flavors.
- Serve: Serve the salad immediately to enjoy the freshest flavors or refrigerate briefly if you prefer your salad chilled.
Notes
- For best results, use fresh, high-quality salad greens and blueberries to maximize flavor and texture.
- If you prefer a nut-free version, omit the pistachios or substitute with sunflower seeds.
- This salad is best eaten fresh but can be stored in the refrigerator for up to one day; toss again before serving.
- Feel free to swap the feta cheese with goat cheese or omit it for a dairy-free option.
- Adjust the sweetness of the dressing by adding more or less honey according to your preference.
