Description
A fresh, vibrant Blueberry Pistachio Spring Salad with mixed greens, sweet blueberries, crunchy pistachios, creamy cheese, and a tangy pomegranate honey dressing. This no-cook salad comes together in about 20 minutes and works beautifully for light lunches, side dishes, or entertaining.
Ingredients
5 to 6 cups mixed spring greens
1 cup fresh blueberries
1/2 cup shelled pistachios
1/2 cup crumbled goat cheese or feta
1/4 cup pomegranate juice
2 tablespoons honey
3 tablespoons olive oil
1 to 2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
Instructions
1. Whisk the pomegranate juice, honey, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl until combined.
2. Slowly stream in the olive oil while whisking until the dressing looks smooth.
3. Taste the dressing, then adjust with more honey, vinegar, salt, or pepper as needed.
4. Add the mixed spring greens to a large serving bowl.
5. Scatter the blueberries, pistachios, and crumbled cheese over the greens.
6. Drizzle the dressing over the salad just before serving.
7. Toss gently until everything has a light coating, taking care not to bruise the greens.
8. Serve immediately for the best crisp texture and fresh flavor.
Notes
The dressing can be made ahead and stored in the refrigerator.
Shake or whisk the dressing again before using.
Toasting the pistachios adds deeper flavor and extra crunch.
Add the dressing only right before serving to keep the greens crisp.
Adjust sweetness with more honey or acidity with more vinegar.
Swap pistachios for almonds or walnuts if desired.
Use spinach or arugula instead of spring mix for a different flavor.
Add grilled chicken or salmon to make it a fuller meal.
Store leftovers without dressing for up to 1 day in the refrigerator.
Dressed salad does not keep well.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No-Cook
- Cuisine: American