Blueberry Pistachio Spring Salad (Printable Version)

Vibrant spring mix with sweet blueberries, crunchy pistachios, crisp vegetables, and tangy feta in a light lemon-honey dressing.

# What You Need:

→ Greens

01 - 5 oz baby spinach
02 - 2 oz arugula

→ Fruits

03 - 1 cup fresh blueberries
04 - 1 small apple, thinly sliced

→ Vegetables

05 - 1 small cucumber, thinly sliced
06 - 3 radishes, thinly sliced

→ Nuts & Cheese

07 - ½ cup shelled pistachios, coarsely chopped
08 - 2 oz feta cheese, crumbled

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp fresh lemon juice
11 - 1½ tsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Combine baby spinach and arugula in a large salad bowl.
02 - Add blueberries, apple slices, cucumber, and radishes. Toss gently to distribute evenly.
03 - Sprinkle chopped pistachios and crumbled feta over the salad mixture.
04 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - Drizzle the dressing over the salad just before serving. Toss lightly to coat all ingredients evenly.

# Expert Advice:

01 -
  • The way peppery arugula plays against sweet blueberries will make your taste buds dance
  • It comes together in fifteen minutes flat but looks like something from a fancy cafe
  • The pistachios add this incredible buttery crunch that keeps you coming back for another bite
02 -
  • Dress this salad right before serving, otherwise the delicate greens will wilt and lose their satisfying crunch
  • The key to a great salad is cutting everything into bite sized pieces so each forkful contains a little of everything
03 -
  • Massage a tiny bit of olive oil into the arugula if you find it too peppery, it tames the bite beautifully
  • Let the dressing sit for five minutes before using to allow the flavors to meld together

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