Blueberry Pistachio Spring Salad for a Fresh, Vibrant Meal

Enjoy this Blueberry Pistachio Spring Salad, a fresh and vibrant dish perfect for spring gatherings or light lunches.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups spring mix salad greens Crisp texture
2 cups butter lettuce Adds softness and sweetness
1 cup blueberries Fresh and ripe
1/2 cup pistachios Lightly toasted
1/2 cup pomegranate arils Sweet-tart gems
1 whole avocado Cut into bite-sized pieces
1 cup watermelon radish Sliced thinly
1/2 cup red onion Thinly sliced
1/2 cup feta cheese Crumble for topping

For the Dressing

1/4 cup creamy pomegranate dressing Enhances the salad
to taste freshly ground black pepper For a finishing touch

Equipment

Large salad bowl
Skillet
knife
cutting board

Method

Preparation Steps

Wash and dry the spring mix salad greens and butter lettuce. Slice the watermelon radish and red onion thinly. Toast pistachios in a skillet if desired.
In a large salad bowl, mix the spring mix salad greens and butter lettuce, tossing gently.
Fold in blueberries, pistachios, pomegranate arils, avocado, and watermelon radish. Mix gently.
Sprinkle feta cheese and red onion over the salad. Lift and mix gently.
Drizzle the creamy pomegranate dressing before serving and toss gently to coat.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Use fresh ingredients for best flavor. Toast pistachios for enhanced taste. Add dressing just before serving to keep greens crisp.

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