Blueberry Pistachio Spring Salad
A vibrant, show-stopping spring salad loaded with blueberries, pistachios, pomegranate, and creamy feta—perfect for brunch, Easter, or any time you want something fresh, healthy, and seriously Instagram-worthy.
Equipment
- Large bowl
- Serving platter or individual bowls
- Salad spinner
Ingredients
Salad Greens
- 5 ounces spring mix salad greens
- 6 ounces butter lettuce chopped
Toppings
- candied pistachios
- ½ medium red onion sliced thin
- 1 watermelon radish thinly sliced
- 1 to 2 small avocados sliced
- 1 cup blueberries
- ⅓ cup pomegranate arils
- 2 ounces feta cheese crumbled
Dressing
- creamy pomegranate dressing
Optional
- freshly ground black pepper
Instructions
- Toss the spring mix and butter lettuce together in a large bowl. Give them a gentle mix so they're evenly combined. If you're serving this family-style, arrange the greens on a big platter. If you're doing individual servings, divide them among bowls. Make sure your greens are totally dry before you dress them—use a salad spinner if you have one, or just pat them dry with paper towels.
- Start by scattering the candied pistachios over the greens. Next, add the thinly sliced red onion, separating the rings a bit so they're evenly distributed. Then, lay out those beautiful watermelon radish slices—you can fan them out in a pretty pattern if you want. Add your avocado slices next, then sprinkle the blueberries and pomegranate arils all over. Finally, crumble the feta cheese over everything using your fingers to break it into different-sized chunks.
- Right before you're ready to serve, drizzle your creamy pomegranate dressing over the whole thing. Start with a moderate amount—you can always add more. Do a nice zigzag pattern across the top or just pour it on however you want. If you want to get fancy, finish with a few cracks of freshly ground black pepper.
- Serve immediately and enjoy! Have extra dressing on the side so people can add more if they want.
Notes
Make it a meal: Add grilled chicken, shrimp, or chickpeas to bulk it up.
Prep ahead: Wash and dry greens, slice veggies, and prep toppings the night before. Store everything separately in the fridge, then assemble when ready to serve.
Don't overdress: Start with less dressing than you think you need to avoid a soggy salad.
Substitutions: Use regular radishes if watermelon radish isn't available. Pecans, walnuts, or almonds work instead of pistachios. Strawberries or raspberries can replace blueberries.
Homemade candied nuts: Toss pistachios with honey and cinnamon, spread on a baking sheet, and bake at 350°F for about 10 minutes.
Variations: Try different berries, swap feta for goat cheese or blue cheese, add grains like quinoa or farro, include citrus segments, or make it vegan by skipping the cheese.
Storage: Store undressed salad components separately in airtight containers for 2-3 days. Add avocado and dressing right before serving. Dressing keeps up to 1 week in the fridge.