Blueberry Pistachio Spring Salad
A colorful and crunchy salad featuring fresh spring greens, blueberries, creamy avocado, and candied pistachios, all tossed in a creamy pomegranate dressing.
Ingredients
Salad Base
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
- 1 medium red onion, sliced thin Soak in cold water for a milder flavor.
- 1 watermelon radish thinly sliced
- 1 to 2 small avocados, sliced Use ripe-but-firm avocados.
- 1 cup blueberries, rinsed and dried
- ⅓ cup pomegranate arils
- 2 ounces crumbled feta cheese For dairy-free, substitute with firm tofu.
Candied Pistachios
- ¾ cup pistachios Use candied or toasted as per preference.
- ¼ cup sugar For candying pistachios.
- 1 to 2 tablespoons water For candying pistachios.
Creamy Pomegranate Dressing
- ⅓ cup pomegranate juice
- 2 tablespoons plain yogurt or tahini Use tahini for dairy-free.
- 1 tablespoon honey or date syrup
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- pinch of salt
Instructions
Prepare Candied Pistachios
- For stovetop: In a nonstick skillet over medium heat, combine sugar and water until dissolved. Add pistachios and cook until caramelized, about 3-4 minutes. Transfer to parchment to cool.
- For oven method: Toss pistachios with maple syrup and sugar, spread on a lined baking tray, and bake at 350°F (175°C) for 8-10 minutes.
- Tip: For lighter crunch, toast pistachios dry in a skillet for 3-5 minutes.
Make the Dressing
- Combine pomegranate juice, yogurt or tahini, honey, olive oil, Dijon mustard, and salt in a blender. Blend until smooth and creamy.
- Refrigerate any extra dressing.
Prep Produce
- Dry spring mix and butter lettuce thoroughly in a salad spinner.
- Thinly slice the red onion and watermelon radish. Soak sliced red onion in cold water to reduce sharpness.
- Slice avocados just before assembly. Squeeze lemon or dressing on avocado slices if needed.
Assemble the Salad
- In a large bowl, gently toss the spring mix and butter lettuce.
- Evenly distribute pistachios, sliced red onion, watermelon radish, avocado, blueberries, and pomegranate arils over the greens.
- Sprinkle crumbled feta on top, and drizzle with creamy pomegranate dressing right before serving.
- Finish with black pepper and a pinch of flaky sea salt if needed.
Notes
For a heartier meal, add grilled chicken, tofu, or chickpeas. Keep ingredients chilled until assembly to maintain freshness. For a glossy presentation, toss half the dressing with greens first.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 5gSodium: 200mgFiber: 6gSugar: 8g
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