Blueberry Pistachio Spring Salad (Printable)

Sweet blueberries and crunchy pistachios over fresh spring greens with zesty lemon-honey dressing

# What You'll Need:

01 - 4 oz fresh spring mix or baby spinach

02 - 1 cup fresh blueberries

03 - ½ cup shelled pistachios, roughly chopped

04 - 3.5 oz feta cheese, crumbled

05 - ½ small red onion, thinly sliced

06 - 1 small cucumber, thinly sliced

07 - ¼ cup fresh mint leaves, torn

08 - 3 tbsp extra-virgin olive oil

09 - 1½ tbsp fresh lemon juice

10 - 1 tbsp honey

11 - 1 tsp Dijon mustard

12 - ¼ tsp sea salt

13 - Freshly ground black pepper, to taste

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified.

02 - In a large salad bowl, combine spring mix, blueberries, cucumber, red onion, mint, and feta cheese.

03 - Drizzle the vinaigrette over the salad and gently toss until everything is evenly coated.

04 - Top with chopped pistachios just before serving to retain their crunch.

05 - Serve immediately and enjoy the fresh flavors.

01 -

The crunch of pistachios against juicy blueberries creates this incredible texture contrast that keeps every bite interesting
It comes together so quickly yet looks like something from a restaurant menu
The honey lemon dressing strikes that perfect balance between tangy and slightly sweet

02 -

Never dress the salad more than 30 minutes before serving or the delicate greens will become wilted and sad
Room temperature ingredients absorb the vinaigrette much better than cold ones straight from the fridge

03 -

Dry your greens completely after washing because water on the leaves prevents the dressing from clinging properly
Tear larger blueberries in half before adding them to release more of their juices and distribute flavor throughout