Blueberry Pistachio Spring Salad (Printable)

Fresh spring greens with juicy blueberries, toasted pistachios, and tangy feta in lemon-honey dressing.

# Ingredient List:

→ Salad Components

01 - 5 oz spring mix greens
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, lightly toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/2 English cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn

→ Lemon-Honey Vinaigrette

08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - 1/8 tsp black pepper

# How to Make:

01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
02 - Combine spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint in a large salad bowl.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately while fresh and crisp.

# Expert Tips:

01 -
  • The balance of sweet and salty makes every bite interesting
  • It comes together faster than you can decide what to order for takeout
  • People assume you spent way more effort on it than you actually did
02 -
  • This salad does not keep well once dressed, so only dress what you will eat immediately
  • The pistachios lose their crunch overnight, so store them separately if you are prepping ahead
  • Room temperature ingredients make a huge difference in how the flavors come together
03 -
  • Invest in a good vegetable peeler for those cucumber ribbons that make people think you are fancy
  • If serving outdoors, keep the dressing on the side and let guests add their own

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