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Blueberry pistachio spring salad with fresh greens and vibrant colors

Blueberry Pistachio Spring Salad

A refreshing spring salad featuring vibrant greens, sweet blueberries, creamy avocado, and crunchy pistachios, perfect for brunches and light dinners.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Brunch, Salad, Side Dish
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 5 ounces spring mix salad greens
  • 6 ounces chopped butter lettuce
Salad Toppings
  • 1/2 medium red onion, sliced thin Soak in cold water for 10 minutes if strong flavor is preferred.
  • 1 each watermelon radish, thinly sliced (optional) Can be omitted if not available.
  • 1 to 2 small avocados, sliced Adjust to taste.
  • 1 cup blueberries (fresh or frozen) Thaw frozen blueberries and drain excess moisture.
  • 1/3 cup pomegranate arils
  • 2 ounces crumbled feta cheese Substitute with goat cheese for a different tang.
  • candied pistachios (substitute with plain for less sweetness) Lightly toasting can enhance flavor.
Dressing
  • creamy pomegranate dressing (store-bought or homemade) Store dressing separately for best freshness.

Method
 

Preparation
  1. In a large bowl, toss the spring mix and butter lettuce until well combined.
  2. Transfer the mixed greens onto a platter or divide them into individual serving bowls.
  3. Layer the salad starting with the candied pistachios and thin slices of red onion. Add the watermelon radish, if using.
  4. Place the avocado slices on top, followed by a generous sprinkle of blueberries and pomegranate arils.
  5. Finish off the dish with crumbled feta cheese.
  6. Just before serving, drizzle your desired amount of creamy pomegranate dressing over the salad.
  7. Optionally, add freshly ground black pepper to taste.

Notes

This salad is best enjoyed immediately to preserve the crisp texture. It pairs well with light white wine or sparkling water.