Blueberry Pistachio Spring Salad (Printable)

Sweet blueberries meet crunchy pistachios and crisp spring greens in a tangy 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. Serve immediately.

01 -

The combination of sweet blueberries and salty feta creates that perfect sweet-savory balance that makes your palate sing
It comes together in literally fifteen minutes but looks like something from a restaurant that takes reservations three weeks out

02 -

Never dress a salad with delicate greens like spinach more than thirty minutes before serving, or it becomes a sad wilted situation
The vinaigrette can be made up to three days ahead and stored in a sealed jar in the refrigerator, just bring it to room temperature and give it a good shake before using

03 -

Toast the pistachios in a dry pan for two minutes before adding them to the salad, which deepens their flavor and makes the crunch even more satisfying
Let the vinaigrette sit for ten minutes before using it so the honey dissolves completely and the flavors marry together