There’s something about spring that makes me reach for bright, crunchy salads—ones that feel fresh, colorful, and just a little celebratory. The Blueberry Pistachio Spring Salad delivers all that in one bowl: tender spring mix and butter lettuce, pops of juicy blueberries and pomegranate arils, radish crunch, creamy avocado, salty feta, and the sweet snap of candied nuts. It’s an easy-from-scratch salad that reads like a seasonal hug on a plate. If you enjoy trying new combinations of fruit and greens, you might also love the cozy contrasts in a Honeycrisp apple feta salad for more seasonal inspiration: Honeycrisp apple feta salad.
Ingredients & Equipment
Ingredients
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
- Candied pecans
- 1/2 medium red onion, sliced thin
- 1 watermelon radish, thinly sliced
- 1 to 2 small avocados, sliced
- 1 cup blueberries
- 1/3 cup pomegranate arils
- 2 ounces crumbled feta cheese
- Creamy pomegranate dressing
Notes:
- The ingredient list includes candied pecans as specified; for a more pistachio-forward version (true to the recipe name), swap candied pecans for candied pistachios or use a mix of both.
- Use ripe but firm avocados so the slices hold up when tossed.
- If pomegranate arils are hard to find, substitute with ruby red grapefruit segments in a pinch.
Equipment
- Large mixing bowl
- Salad platter or individual bowls
- Sharp knife and cutting board
- Small bowl for dressing (or a blender for a super-smooth dressing)
- Measuring cups and spoons
- Tongs or salad servers
- Optional: baking tray if you’re going to candy your own nuts
Helpful tools and tips:
- A blender or immersion blender makes quick work of a creamy pomegranate dressing.
- A baking tray is handy if you prefer to toast or candy nuts at home.
- No thermometer needed for this salad, but a small whisk helps emulsify the dressing.
- For more crunchy-sweet swap ideas and crowd-pleasing salads, check out this cranberry pretzel salad inspiration: cranberry pretzel salad.
Step-by-Step Instructions (with tips)
Below are clear steps to assemble this vibrant Blueberry Pistachio Spring Salad. Follow the order to keep textures fresh and flavors balanced.
Prep the greens
- Rinse the spring mix and butter lettuce gently under cold water. Spin or pat dry with paper towels.
- Tear any large butter lettuce leaves into bite-sized pieces. Place all greens in a large mixing bowl, toss lightly to combine, and taste for quality—fresh greens should smell clean and slightly sweet.
Prepare the toppings
- Thinly slice 1/2 medium red onion and soak in cold water for 5–10 minutes if you prefer milder onion flavor; drain before using.
- Thinly slice the watermelon radish across the grain for pretty discs that add color and peppery bite. If you want a more subtle radish flavor, slice thinner or shave with a mandoline.
- Slice 1–2 small avocados just before assembly and toss the slices in a squeeze of lemon juice to prevent browning.
- Rinse and drain 1 cup of blueberries and set aside.
- If you’re using whole pomegranates, tap the back of the seeds out into a bowl or use pre-packaged arils.
Candied nuts (optional)
- If you’re using store-bought candied pecans, simply have them on hand. To make candied pistachios instead: toss 1 cup shelled pistachios with 2 tablespoons sugar and a pinch of salt in a skillet over medium heat. Cook until sugar melts and coats nuts, then spread on a sheet to cool. Tip: watch closely—sugar can go from caramelized to burnt quickly.
- Alternatively, roast plain pistachios or pecans at 350°F for 6–8 minutes to bring out deeper nutty flavor.
Crumble the feta
- Crumble 2 ounces of feta into a small bowl. If you want creamier, milder notes, substitute part feta with goat cheese.
Toss and arrange
- Toss the salad greens together in the large bowl and arrange them on a platter or divide among individual bowls.
- Scatter candied pecans (or candied pistachios if you made them), sliced red onion, watermelon radish, avocado slices, blueberries, and pomegranate arils evenly across the greens.
- Finish with crumbled feta for salty contrast.
Dress and serve
- Drizzle desired amount of creamy pomegranate dressing right before serving so the greens stay crisp. Start with a few tablespoons and offer extra on the side.
- Optional: finish with a light grind of freshly ground black pepper and a sprinkle of flaky sea salt to taste.
Variations and extra tips:
- Make it a main: Add grilled chicken, seared salmon, shrimp, or roasted chickpeas for protein.
- Swap nuts: For a richer, buttery crunch, use candied pecans as listed; for a true pistachio salad, use candied pistachios or a mix of pistachios and pecans.
- Dressing choices: A creamy pomegranate dressing adds tang and sweetness; lighter options include balsamic vinaigrette or a simple lemon-honey dressing.
- Roasting vs. pan-toasting nuts: Roasting on a baking tray gives even color; pan-toasting gives faster color and more direct caramelization—both work well.
- Make it kid-friendly by serving the dressing on the side and offering components separately for picky eaters.
For a fun summer enterprising twist—like turning this into a hearty pasta or grain salad—see how different textures work together in this juicy street corn pasta salad inspiration: juicy street corn pasta salad.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Best practice: Store leftover salad components separately to preserve freshness. Keep dressed salad in an airtight container in the fridge for up to 24 hours; expect the greens to become limp and the avocado to brown.
- Undressed greens: Store greens in a slightly damp paper towel inside a resealable bag for up to 3–5 days.
- Toppings: Place berries, pomegranate arils, and crumbled feta in separate airtight containers for 2–3 days. Avocado slices are best used the day of preparation.
Freezing
- Greens and avocados: Do not freeze—their texture will break down.
- Nuts: Candied nuts can be frozen flat in an airtight container for up to 2 months. Thaw at room temperature before using.
- Dressing: Creamy pomegranate dressing can be frozen in ice cube trays for up to 3 months. Thaw in the fridge overnight and whisk before using.
Make-ahead strategy
- 1–2 days ahead: Prepare and refrigerate the dressing; candy or toast nuts and store in airtight container; slice radish and onion and store in cold water; portion blueberries and pomegranate arils.
- Day of serving: Toss the greens, assemble the salad, add avocado slices, and drizzle dressing just before serving.
Portioning advice
- As a side salad, this recipe serves 4–6 depending on portion size. For a main-course salad, serve 2–3 people and add protein.
- When serving a crowd, assemble components on a platter buffet-style so guests can top their own portions to taste.
How to Use / Serve This Dish
Pairing ideas
- Mains: This salad complements roasted chicken, grilled salmon, or seared scallops. For a vegetarian main, serve with warm quinoa-stuffed peppers or a slice of savory tart.
- Drinks: A crisp Sauvignon Blanc, a dry Rosé, or sparkling water with lemon pairs beautifully with fruity, tangy flavors.
- Bread: A warm baguette or herb focaccia helps soak up any leftover dressing on the plate.
Creative serving ideas
- Grain bowl: Add a cup of cooked farro, quinoa, or barley to each bowl to make the salad more filling.
- Wraps: Fold the salad into large tortilla wraps with a drizzle of dressing for picnic-friendly handhelds.
- Party platter: Arrange the salad on a long platter and let guests help themselves; the colorful presentation makes a stunning centerpiece.
Seasonal swaps
- Summer: Swap blueberries for sliced strawberries or stone fruit.
- Fall/winter: Replace blueberries with roasted pears or apple slices and use toasted walnuts instead of candied nuts.
FAQ
Q: Can I substitute the candied pecans for pistachios to match the recipe name?
A: Absolutely. Candied pistachios are a delicious swap and align with the “pistachio” name. Use the same candying method or buy them pre-made. You can also mix pecans and pistachios for contrasting textures and flavors.
Q: How long does the salad keep after it’s dressed?
A: Once dressed, the salad is best enjoyed immediately but will keep in the fridge for up to 24 hours. The greens will lose crispness and the avocado may brown, so if possible, dress only what you plan to serve.
Q: Can I make the creamy pomegranate dressing without a blender?
A: Yes. Whisk the dressing vigorously in a small bowl or use a jar with a tight lid to shake until emulsified. A blender will give the creamiest texture, but manual whisking works fine for a quick option.
Q: What if I don’t have pomegranate arils or dressing?
A: Swap arils for more blueberries or citrus segments like grapefruit or orange. For dressing, a honey-lemon vinaigrette or balsamic vinaigrette pairs wonderfully with the fruit and feta.
Conclusion
This Blueberry Pistachio Spring Salad captures the light, vibrant spirit of spring—crisp greens, sweet-tart fruit, creamy avocado, salty feta, and crunchy candied nuts all in one bowl. It’s flexible, beautiful, and comforting in that effortless-from-scratch way that makes it perfect for weeknight dinners, weekend lunches, or even a celebratory brunch. If you want to compare dressings and presentation ideas, take a look at this version for tips and inspiration: Blueberry Pistachio Spring Salad – Simply Scratch. For another take on spring mix salads with a different dressing profile, this champagne-dressed spring mix offers a lovely alternative: Spring Mix Salad with Champagne Dressing | A Healthy Life for Me. And if you’re thinking of a colorful holiday or brunch salad, this Easter salad shows how fruit and cheese can steal the show: The Easter Salad – Healthyish Appetite. I hope this recipe inspires a fresh, seasonal meal—try it, tweak it, and share how you made it your own. Happy cooking!
Blueberry Pistachio Spring Salad
Ingredients
Salad Base
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
Toppings
- ½ medium red onion, sliced thin Soak in cold water for milder flavor
- 1 each watermelon radish, thinly sliced Slice for color and peppery bite
- 1-2 small avocados, sliced Use ripe but firm avocados, toss in lemon juice to prevent browning
- 1 cup blueberries Rinse and drain before use
- ⅓ cup pomegranate arils Substitute with grapefruit segments if necessary
- 2 ounces crumbled feta cheese Can substitute with goat cheese
Candied Nuts
- 1 cup candied pecans or pistachios Optional, use store-bought or candy your own
Dressing
- 1 each creamy pomegranate dressing Drizzle right before serving
Instructions
Prep the greens
- Rinse the spring mix and butter lettuce gently under cold water. Spin or pat dry with paper towels.
- Tear any large butter lettuce leaves into bite-sized pieces. Place all greens in a large mixing bowl, toss lightly to combine, and taste for quality.
Prepare the toppings
- Thinly slice the red onion and soak in cold water for 5–10 minutes if you prefer milder flavor; drain before using.
- Thinly slice the watermelon radish for pretty discs.
- Slice the avocados just before assembly and toss in lemon juice.
- Rinse and drain the blueberries.
- Prepare pomegranate arils.
Candied nuts (optional)
- If using candied nuts, have them on hand or follow the candying method.
Crumble the feta
- Crumble the feta into a small bowl.
Toss and arrange
- Toss the salad greens together in the large bowl. Arrange on a platter or divide among individual bowls.
- Scatter toppings across the greens and finish with crumbled feta.
Dress and serve
- Drizzle the creamy pomegranate dressing right before serving.
- Optional: finish with black pepper and flaky sea salt.
