I recently made this Blueberry Pistachio Spring Salad Recipe, and wow—it was love at first bite! I’ve always enjoyed fresh, colorful salads, but this one took things to a whole new level. The combination of juicy blueberries, crunchy pistachios, and creamy feta was like spring on a plate.

I couldn’t resist experimenting with the dressing, and the pomegranate vinaigrette added the perfect tangy-sweet finish. Sharing this recipe with friends has made me realize how simple ingredients can create something extraordinary.

Ingredients for Blueberry Pistachio Spring Salad Recipe

Here’s what I use to make this salad pop with flavor and texture. Every ingredient matters, so I’ll share a tip for each!

5 ounces spring mix salad greens – I prefer fresh, crisp leaves; avoid frozen as they become watery.
6 ounces chopped butter lettuce – Adds a soft, creamy texture that pairs well with berries.
1 cup candied pistachios – Toasted lightly for crunch; you can use unsweetened nuts if you prefer less sugar.
1/2 medium red onion, thinly sliced – Soaking in ice water reduces sharpness.
1 watermelon radish, thinly sliced – Brings a beautiful pink color and slightly peppery taste.
1–2 small avocados, sliced – Adds creaminess and healthy fats; ripe but firm is best.
1 cup fresh blueberries – Juicy sweetness with floral notes; choose plump berries.
1/3 cup pomegranate arils – Adds a tart crunch and vibrant color.
2 ounces crumbled feta cheese – Freshly crumbled for the best flavor; vegan alternatives work too.
1/4 cup creamy pomegranate vinaigrette – Homemade or store-bought; I like it tangy-sweet.
Freshly ground black pepper – Optional, but it adds a subtle kick.

Note: Several servings

Variations

I love customizing this salad depending on dietary needs or flavor preferences:

Dairy-free: Replace feta with a vegan cheese or omit entirely.
Sugar-free: Use unsweetened pistachios or lightly toast plain nuts.
Protein boost: Add grilled chicken, shrimp, or tofu for a main course.
Flavor twist: Sprinkle with fresh mint or basil for an extra herbal note.
Crunch alternative: Swap pistachios for almonds, walnuts, or pecans.

Cooking Time

Making this salad is quick and effortless:

Prep Time: 20 minutes
Cooking Time: 0–5 minutes (for candied nuts if making from scratch)
Total Time: 20–25 minutes

Equipment You Need

A few simple tools will make this salad easy to assemble:

Large salad bowl – For tossing and mixing all the greens.
Knife and cutting board – Essential for slicing radish, avocado, and onion.
Small skillet – To toast and candy pistachios if making from scratch.
Measuring cups and spoons – For accurate portions of nuts, cheese, and dressing.
Salad serving platter – Optional but perfect for a beautiful presentation.

How to Make Blueberry Pistachio Spring Salad Recipe

Making this salad is simple if you follow each step carefully.

Step 1: Prepare the Greens

I start by rinsing and drying the spring mix and butter lettuce thoroughly. Combine them in a large bowl, ensuring the leaves remain crisp and fluffy. This base sets the stage for all the toppings.

Step 2: Slice and Prep Toppings

While the greens are resting, I thinly slice the red onion and watermelon radish. I also cut the avocado into creamy slices and rinse the blueberries and pomegranate arils. Prepping these ingredients beforehand makes assembly smooth and quick.

Step 3: Candy the Pistachios (Optional)

If I’m making candied pistachios, I heat a skillet with 2 tablespoons honey and 2 tablespoons sugar. Once melted and bubbling, I stir in 1 cup of pistachios, coating them evenly. After 1–2 minutes of gentle toasting, I transfer them to parchment paper to cool.

Step 4: Assemble the Salad

On a large platter or bowl, I layer the greens, then artfully arrange radish, avocado, onion, blueberries, pomegranate arils, and candied pistachios on top. Finally, I sprinkle crumbled feta across the salad, making sure each serving gets a little of everything.

Step 5: Dress and Serve

I drizzle the creamy pomegranate vinaigrette over the salad right before serving. A final touch of freshly ground black pepper adds a subtle spice that enhances all the flavors.

Additional Tips for Making this Recipe Better

From my experience, these tweaks make the salad shine even more:

I always choose ripe but firm avocados to prevent mushy bites.
If using red onion, soaking slices in ice water really mellows the sharp flavor.
Toasting pistachios lightly brings out a deeper nutty aroma.
I drizzle dressing gradually, tossing gently to avoid soggy greens.
For extra freshness, I prepare the salad just before serving, not hours in advance.

How to Serve Blueberry Pistachio Spring Salad Recipe

This salad is not only delicious but also visually stunning:

Serve on a wide platter so the colors pop and each ingredient is visible.
Garnish with a few extra blueberries, pomegranate arils, or herbs on top.
Pair with grilled chicken, salmon, or a light soup for a complete meal.
Serve immediately after dressing to keep greens crisp and vibrant.

Nutritional Information

Here’s a quick snapshot of what you’re enjoying with each serving:

Calories: 174 kcal – Light and satisfying for a healthy lunch or side.
Protein: 5 g – From feta and nuts, enough for a light boost.
Carbohydrates: 18 g – Mostly from blueberries, radish, and arils.
Fat: 11 g – Healthy fats from avocado and pistachios.

Make Ahead and Storage

I love having this salad ready, but it’s best enjoyed fresh:

Storage: Keep leftover salad in an airtight container in the fridge for up to 1 day. Avoid tossing with dressing until ready to serve.

Freezing: I don’t recommend freezing, as the fresh fruits and greens lose texture. Only store candied pistachios separately if needed.

Reheating: Not applicable; serve chilled for the best taste and texture.

Why You’ll Love This Recipe

If you’re wondering why this salad is so addictive, here’s why:

It’s incredibly easy to make – I can whip it up in under 30 minutes.
Versatile for all meals – works as a side or a main with added protein.
Fresh and colorful – perfect for spring gatherings or everyday meals.
Customizable – swap ingredients to suit dietary preferences or seasonal produce.
Balanced flavors – sweet blueberries, salty feta, crunchy nuts, and tangy dressing create harmony in every bite.

This Blueberry Pistachio Spring Salad Recipe is a perfect blend of freshness, crunch, and vibrant flavors. I’ve found it to be a crowd-pleaser every time I serve it, and it’s a healthy choice that doesn’t compromise on taste.

Whether for a family lunch, picnic, or dinner party, this salad shines on any table, just like my other favorites such as the Easy Baked Ricotta Chicken Recipe or the One Dish Chicken Bake Recipe.

Ash Tyrrell

Blueberry Pistachio Spring Salad Recipe

I recently made this Blueberry Pistachio Spring Salad, and wow—it was love at first bite! I’ve always enjoyed fresh, colorful salads, but this one took things to a whole new level. The combination of juicy blueberries, crunchy pistachios, and creamy feta was like spring on a plate.

Print Recipe Pin Recipe

Total Time 25

Ingredients Method Notes

Ingredients

5 ounces spring mix salad greens – I prefer fresh crisp leaves; avoid frozen as they become watery.
6 ounces chopped butter lettuce – Adds a soft creamy texture that pairs well with berries.
1 cup candied pistachios – Toasted lightly for crunch; you can use unsweetened nuts if you prefer less sugar.
1/2 medium red onion thinly sliced – Soaking in ice water reduces sharpness.
1 watermelon radish thinly sliced – Brings a beautiful pink color and slightly peppery taste.
1 –2 small avocados sliced – Adds creaminess and healthy fats; ripe but firm is best.
1 cup fresh blueberries – Juicy sweetness with floral notes; choose plump berries.
1/3 cup pomegranate arils – Adds a tart crunch and vibrant color.
2 ounces crumbled feta cheese – Freshly crumbled for the best flavor; vegan alternatives work too.
1/4 cup creamy pomegranate vinaigrette – Homemade or store-bought; I like it tangy-sweet.
Freshly ground black pepper – Optional but it adds a subtle kick.

Method

I start by rinsing and drying the spring mix and butter lettuce thoroughly. Combine them in a large bowl, ensuring the leaves remain crisp and fluffy. This base sets the stage for all the toppings.
While the greens are resting, I thinly slice the red onion and watermelon radish. I also cut the avocado into creamy slices and rinse the blueberries and pomegranate arils. Prepping these ingredients beforehand makes assembly smooth and quick.
If I’m making candied pistachios, I heat a skillet with 2 tablespoons honey and 2 tablespoons sugar. Once melted and bubbling, I stir in 1 cup of pistachios, coating them evenly. After 1–2 minutes of gentle toasting, I transfer them to parchment paper to cool.
On a large platter or bowl, I layer the greens, then artfully arrange radish, avocado, onion, blueberries, pomegranate arils, and candied pistachios on top. Finally, I sprinkle crumbled feta across the salad, making sure each serving gets a little of everything.
I drizzle the creamy pomegranate vinaigrette over the salad right before serving. A final touch of freshly ground black pepper adds a subtle spice that enhances all the flavors.

Notes

I always choose ripe but firm avocados to prevent mushy bites.
If using red onion, soaking slices in ice water really mellows the sharp flavor.
Toasting pistachios lightly brings out a deeper nutty aroma.
I drizzle dressing gradually, tossing gently to avoid soggy greens.
For extra freshness, I prepare the salad just before serving, not hours in advance.