Name: Blueberry and Pistachio Spring Salad with Pomegranate Honey Dressing
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 5 ounces spring mix salad greens; 6 ounces chopped butter lettuce; 1 cup candied pistachios; 1/2 medium red onion, thinly sliced; 1 watermelon radish, thinly sliced; 1 to 2 small avocados, sliced; 1 cup fresh blueberries; 1/3 cup pomegranate arils; 2 ounces crumbled feta cheese; Creamy pomegranate dressing; Freshly ground black pepper (optional)

This vibrant Blueberry and Pistachio Spring Salad is a delightful blend of fresh greens, juicy blueberries, crunchy candied pistachios, and creamy feta cheese, all brought together with a luscious pomegranate honey dressing. It’s a refreshing dish that perfectly captures the essence of spring.

Why I Love This Recipe

I find this salad to be a perfect balance of sweet, salty, and tangy flavors. The combination of textures—from the crisp lettuce to the creamy avocado and the crunch of pistachios—makes every bite exciting. The pomegranate honey dressing adds a unique sweetness that ties all the ingredients together beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 ounces spring mix salad greens
6 ounces chopped butter lettuce
1 cup candied pistachios
1/2 medium red onion, thinly sliced
1 watermelon radish, thinly sliced
1 to 2 small avocados, sliced
1 cup fresh blueberries
1/3 cup pomegranate arils
2 ounces crumbled feta cheese
Creamy pomegranate dressing
Freshly ground black pepper (optional)

Directions

In a large bowl, combine the spring mix and butter lettuce.
Top the greens with candied pistachios, red onion, watermelon radish, avocado slices, blueberries, pomegranate arils, and crumbled feta cheese.
Drizzle the creamy pomegranate dressing over the salad just before serving.
If desired, sprinkle with freshly ground black pepper to taste.

Servings and Timing

This recipe yields 4 entrée-sized salads or 6 to 8 side salads. The total preparation time is approximately 20 minutes.

Variations

Protein Addition: I sometimes add grilled chicken or salmon to make it a more substantial meal.
Cheese Swap: Goat cheese can be used in place of feta for a different flavor profile.
Nut Alternatives: If pistachios aren’t available, candied pecans or walnuts work well too.
Vegan Option: Omit the cheese or use a plant-based alternative to make the salad vegan-friendly.

Storage and Reheating

To store leftovers, I keep the salad and dressing separate in airtight containers in the refrigerator. The salad stays fresh for up to 2 days. I avoid reheating, as this salad is best enjoyed cold.

FAQs

What can I use instead of watermelon radish?

If watermelon radish isn’t available, I substitute with regular radishes or thinly sliced cucumbers for a similar crunch.

Can I prepare the candied pistachios in advance?

Yes, I often make the candied pistachios ahead of time and store them in an airtight container at room temperature for up to a week.

Is there a store-bought dressing I can use?

If I’m short on time, I opt for a store-bought pomegranate vinaigrette. Simply Dressed by Marzetti offers a good alternative.

How do I prevent the avocado from browning?

I slice the avocado just before serving. If I need to prepare it earlier, I brush the slices with lemon juice to slow down the browning process.

Can I make this salad ahead of time?

I prepare the individual components in advance and assemble the salad just before serving to maintain freshness and texture.

Conclusion

This Blueberry and Pistachio Spring Salad is a delightful medley of flavors and textures that I find perfect for any occasion. Whether served as a light lunch or a side dish, it’s sure to impress with its vibrant colors and refreshing taste.