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Blueberry Pistachio Spring Salad 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.
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Total Time 25 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.