Blueberry Pistachio Spring Salad (Print Version)
Vibrant mix of fresh blueberries, toasted pistachios, and crisp greens with honey-lemon dressing
# What You'll Need:
→ Greens
01 - 5 oz baby spinach
02 - 2 oz arugula
→ Fruits
03 - 1 cup fresh blueberries
04 - 1 small apple, thinly sliced
→ Vegetables
05 - 1 small cucumber, thinly sliced
06 - 3 radishes, thinly sliced
→ Nuts & Cheese
07 - ½ cup shelled pistachios, coarsely chopped
08 - 2 oz feta cheese, crumbled
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp fresh lemon juice
11 - 1½ tsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Place baby spinach and arugula in a large salad bowl, creating a bed of mixed greens.
02 - Distribute blueberries, apple slices, cucumber slices, and radish slices evenly over the greens. Toss gently to combine without damaging delicate ingredients.
03 - Sprinkle chopped pistachios and crumbled feta cheese across the top of the salad for texture contrast.
04 - In a small bowl, vigorously whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully emulsified and thickened.
05 - Drizzle the vinaigrette over the salad immediately before serving. Toss lightly to coat all ingredients evenly. Serve at once while greens remain crisp.
# Expert Suggestions:
01 -
- The honey lemon dressing strikes that perfect balance between tangy and sweet without overwhelming the fresh ingredients
- Everything can be prepped ahead so you are not rushing when guests arrive
02 -
- Dress this salad right before serving or the greens will start to wilt and lose their happy crunch
- The pistachios stay crunchiest when you add them last instead of tossing them through the whole bowl
03 -
- Dry your greens thoroughly after washing so the dressing actually sticks instead of sliding right off
- Room temperature ingredients make the dressing emulsify better than cold ones straight from the fridge