Blueberry Pistachio Spring Salad: A Refreshing Spring Treat

Enjoy a vibrant Blueberry Pistachio Spring Salad filled with nutritious ingredients, perfect for spring meals.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

6 cups Mixed Salad Greens Any baby greens or arugula will do.
1 cup Fresh Blueberries Raspberries can be substituted.
1/2 cup Shelled Pistachios Toast lightly for enhanced flavor.
1/2 cup Crumbled Feta Cheese Can swap with goat cheese.
1/2 small Red Onion Shallots can be used for milder flavor.

For the Dressing

3 tablespoons Extra Virgin Olive Oil Opt for high-quality.
1 tablespoon Honey Maple syrup is a great vegan alternative.
2 tablespoons Balsamic Vinegar Red wine vinegar can be a substitute.
1 teaspoon Dijon Mustard Whole grain mustard works well too.
to taste Salt
to taste Black Pepper Freshly cracked preferred.

Equipment

bowl
Knife
Cutting board
whisk
salad spinner

Method

Preparation

Wash the mixed salad greens thoroughly under cool water and dry them.
Rinse blueberries gently and pat them dry.
Chop the shelled pistachios into smaller pieces.
Crumble the feta cheese into small pieces.
Thinly slice the red onion.
Whisk together olive oil, honey, balsamic vinegar, and Dijon mustard in a medium bowl.
In a large bowl, add the greens, blueberries, pistachios, feta, and onion. Pour dressing over and toss gently.
Taste and adjust seasoning before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Always use the freshest ingredients for the best flavor and nutritional value. Store dressing separately until serving.

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