Blueberry Pistachio Spring Salad (Printable version)

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

# What You’ll 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.
02 - In a large salad bowl, combine spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint.
03 - Drizzle the vinaigrette over the salad and toss gently to coat evenly. Serve immediately.

# Expert tips:

01 -
  • The dressing uses honey instead of sugar which gives it this smooth floral sweetness that balances the lemon perfectly
  • Everything stays crisp and fresh because the vinaigrette is light enough to coat without wilting the delicate greens
02 -
  • The salad is best dressed right before serving because the mint will wilt and the pistachios will lose their crunch if they sit too long
  • Blueberries can vary in sweetness so taste one first and add an extra teaspoon of honey to the dressing if they seem tart
03 -
  • Dry your greens thoroughly after washing because water on the leaves prevents the dressing from clinging properly
  • Let the vinaigrette sit for 10 minutes before using to let the mustard mellow out and the flavors meld together

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