Blueberry Pistachio Spring Salad (Printable)

Fresh spring greens tossed with sweet blueberries, crunchy pistachios, and feta in zesty lemon-honey dressing.

# What You 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 - Whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified.

02 - Place spring mix, blueberries, cucumber, red onion, mint, and feta cheese in a large salad bowl.

03 - Drizzle the vinaigrette over the salad ingredients and toss gently until evenly coated.

04 - Sprinkle chopped pistachios over the salad immediately before serving to maintain crisp texture.

05 - Serve immediately while fresh and crisp.

01 -

The way honey and lemon brighten the blueberries makes every bite feel like discovering something new
It comes together in fifteen minutes but looks like something from a restaurant menu

02 -

The pistachios absolutely must be added last or they will lose their crunch and become soggy
Dressing the salad too early will cause the delicate greens to wilt before serving

03 -

Chill your salad bowl for 10 minutes before assembling to keep everything crisp longer
Make double the vinaigrette and store it in a jar for quick salads all week