Blueberry Pistachio Spring Salad (Print Version)

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

# What You Need:

→ 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 It:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - In a large salad bowl, add spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly without damaging delicate greens.
04 - Plate immediately and enjoy while fresh and crisp.

# Expert Hints:

01 -
  • The sweet blueberries and salty feta create this perfect flavor balance people never expect
  • It comes together in literally fifteen minutes but looks restaurant fancy
  • You can prep everything ahead and just toss before serving
02 -
  • The dressing can be made up to three days ahead and stored in the fridge
  • Don't dress the salad until you're ready to eat or it will get soggy
  • Room temperature ingredients make the vinaigrette come together better
03 -
  • Massaging a tiny bit of olive oil into the greens first helps the dressing coat better
  • If the vinaigrette separates, just give it a quick whisk before using

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