Blueberry Pistachio Spring Salad

This vibrant and refreshing salad combines the sweetness of blueberries, the crunch of candied pistachios, and the creaminess of avocado, all atop a bed of mixed greens. It's finished with a tangy, homemade creamy pomegranate vinaigrette, making it a perfect dish for spring or summer gatherings. The salad serves as a delightful side or can be elevated to a main course with the addition of grilled chicken or salmon. It’s not only beautiful to look at but also full of flavor and texture—making every bite exciting and nourishing.

Ingredients

For the Salad:

• 5 ounces spring mix salad greens

• 6 ounces chopped butter lettuce

• 1 cup fresh blueberries

• 1/3 cup pomegranate arils

• 1 watermelon radish, thinly sliced

• 1 to 2 small avocados, sliced

• 1/2 medium red onion, thinly sliced

• 2 ounces crumbled feta cheese

• Candied pistachios (see recipe below)

• Creamy pomegranate vinaigrette (see recipe below)

• Freshly ground black pepper, to taste (optional)
  
  

For the Candied Pistachios:

• 2 tablespoons honey (hot honey can be used for a spicy version)

• 2 tablespoons white sugar

• 1 cup shelled pistachios
  
  

For the Creamy Pomegranate Vinaigrette:

• 1/3 cup heaping pomegranate arils

• 1/4 cup olive oil

• 2 tablespoons maple syrup or honey

• 2 tablespoons lemon juice

• 2 tablespoons white balsamic vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt (or to taste)

• 1/4 teaspoon freshly ground black pepper (or to taste)

Instructions

To Make the Candied Pistachios:

1. In a medium skillet over medium heat, combine honey and white sugar. Stir until the sugar dissolves and the mixture begins to bubble.

2. Add the pistachios, stirring to coat them well. Increase the heat to medium-high and continue stirring until the nuts are glossy and coated, about 1–2 minutes.

3. Transfer the candied pistachios to a parchment-lined surface or silicone mat to cool. Once cooled, break them apart gently.
   
   

To Make the Creamy Pomegranate Vinaigrette:

1. In a high-speed blender, add pomegranate arils, olive oil, maple syrup (or honey), lemon juice, white balsamic vinegar, Dijon mustard, salt, and pepper.

2. Blend on high for about 60 seconds or until the mixture is smooth and creamy.

3. Taste and adjust seasonings as needed. Set aside or refrigerate until ready to use.
   
   

To Assemble the Salad:

1. In a large bowl or platter, combine spring mix and chopped butter lettuce.

2. Top with thinly sliced watermelon radish, avocado slices, red onion, blueberries, and pomegranate arils.

3. Add crumbled feta and candied pistachios over the top.

4. Drizzle with the creamy pomegranate vinaigrette just before serving.

5. Finish with freshly cracked black pepper if desired.
   
   

Serving Suggestions

This salad makes 4 generous entrée-sized servings or 6 to 8 side servings. For a protein-packed meal, add grilled chicken, shrimp, or salmon. Serve it as a show-stopping starter at brunches, summer BBQs, or holiday dinners.

Nutritional Information (Per Serving)

• Calories: 174 kcal

• Carbohydrates: 18 g

• Protein: 5 g

• Fat: 11 g

  • Saturated Fat: 3 g

  • Polyunsaturated Fat: 1 g

  • Monounsaturated Fat: 6 g

• Cholesterol: 13 mg

• Sodium: 194 mg

• Potassium: 595 mg

• Fiber: 6 g

• Sugar: 8 g

• Vitamin A: 1967 IU

• Vitamin C: 27 mg

• Calcium: 113 mg

• Iron: 1 mg
  
  

Note: Nutrition values are estimates and may vary based on ingredient brands and substitutions.