Blueberry Pistachio Spring Salad
A vibrant spring salad featuring crisp greens, juicy blueberries, creamy avocado, salty feta, and crunchy candied nuts, perfect for a refreshing meal.
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.
Notes
Store leftovers separately to preserve freshness. Keep dressing separate until serving.