Blueberry Pistachio Spring Salad Recipe
A fresh, vibrant spring salad with juicy blueberries, crunchy pistachios, creamy goat cheese, and a light honey vinaigrette. Ready in 15 minutes and beautiful enough for any table.
Equipment
- Large salad bowl
- Small jar or whisk for dressing
- Salad spinner
Ingredients
- 5 oz mixed spring greens or arugula
- 1 cup fresh blueberries
- 1/2 cup roasted pistachios, roughly chopped toast lightly if not pre-roasted
- 1/3 cup crumbled goat cheese or feta
- 1/2 small red onion, very thinly sliced
- 1/2 English cucumber, sliced into thin half-moons
- 3 tbsp extra virgin olive oil
- 1.5 tbsp white balsamic vinegar or champagne vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
Instructions
- Make the dressing: Whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small jar or bowl until combined. Taste and adjust balance.
- Prep the base: Place dry spring greens into a large wide salad bowl.
- Add vegetables: Scatter cucumber slices and thinly sliced red onion over the greens.
- Add blueberries: Gently place blueberries over the salad, keeping them whole.
- Top with cheese and nuts: Sprinkle crumbled goat cheese and chopped pistachios over everything.
- Dress and toss: Drizzle two-thirds of the dressing over the salad, toss gently, taste, and add more dressing if needed. Serve immediately.
Notes
- Always dry greens thoroughly before assembling to avoid a watery dressing.
- Add pistachios right before serving to keep them crunchy.
- Soak red onion in cold water for 10 minutes to mellow its sharpness.
- Store components separately if prepping ahead - assemble only when ready to eat.