Blueberry Pistachio Spring Salad
A colorful and refreshing spring salad featuring blueberries, pistachios, and a creamy pomegranate dressing, perfect for any gathering or family dinner.
Ingredients
Salad Base
- 5 ounces spring mix salad greens Pre-washed spring mix can save prep time.
- 6 ounces chopped butter lettuce Spinach can be used as a substitute.
- 1/2 medium red onion (sliced thin) Can be pre-sliced for convenience.
- 1 small watermelon radish (thinly sliced) Use a regular radish if unavailable.
- 1 to 2 small avocados (sliced) Ensure they're ripe for best flavor.
- 1 cup blueberries Use fresh blueberries for best taste.
- 1/3 cup pomegranate arils Can substitute with dried cranberries.
- 2 ounces crumbled feta cheese Goat cheese can also be used.
Toppings
- candied pecans For added crunch and sweetness.
Dressing
- creamy pomegranate dressing Essential for making the salad flavorful.
Instructions
Preparation
- Wash and dry the salad greens.
- Slice the red onion and watermelon radish thinly.
- Prepare the avocados by slicing them just before assembly.
Assembly
- Toss the salad greens together in a large bowl.
- Arrange the mixed greens on a platter or divide among bowls for serving.
- Top with candied pecans, red onion, radish, avocado slices, blueberries, pomegranate arils, and feta cheese.
- Drizzle with desired amount of creamy pomegranate dressing right before serving.
- Optional: Add freshly ground black pepper to taste.
Notes
Store leftover components separately for best freshness. Keep dressed greens in an airtight container for up to 24 hours. Dressing keeps in the fridge for up to one week. This salad is versatile; adjust ingredients based on what's available in your fridge.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 3gSodium: 250mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!