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Fresh Blueberry Pistachio Spring Salad with vibrant greens and a healthy twist

Blueberry Pistachio Spring Salad

A vibrant and refreshing salad combining sweet blueberries, crunchy pistachios, creamy avocado, and a luscious pomegranate dressing, perfect for light lunches or festive gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 5 ounces spring mix salad greens
  • 6 ounces chopped butter lettuce
Toppings
  • 1/2 medium red onion, sliced thin
  • 1 watermelon radish, thinly sliced Can be omitted if not available
  • 1 to 2 small avocados, sliced Adjust to taste
  • 1 cup blueberries (fresh or frozen)
  • 1/3 cup pomegranate arils
  • 2 ounces crumbled feta cheese
  • 1 serving creamy pomegranate dressing Store-bought or homemade
  • Candied pistachios (or substitute with plain for less sweetness)

Method
 

Preparation
  1. Begin by tossing the spring mix and butter lettuce together in a large bowl.
  2. Transfer the greens onto a platter or divide them into individual serving bowls.
  3. Layer the salad with candied pistachios, thinly sliced red onion, and watermelon radish if you have it.
  4. Add avocado slices, fresh blueberries, and pomegranate arils, sprinkling them artfully on top.
  5. Finish with crumbled feta cheese for a creamy touch.
  6. Just before serving, drizzle on your desired amount of creamy pomegranate dressing.
  7. For an extra kick, optionally sprinkle freshly ground black pepper over the salad.

Notes

For added crunch, toast plain pistachios in a skillet for a couple of minutes. Make the dressing in advance and store separately for meal prep. Store leftovers separately for freshness.