Name: Blueberry Pistachio Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 5 ounces spring mix salad greens; 6 ounces chopped butter lettuce; 1/2 medium red onion, thinly sliced; 1 watermelon radish, thinly sliced; 1 to 2 small avocados, sliced; 1 cup blueberries; 1/3 cup pomegranate arils; 2 ounces crumbled feta cheese; 1/3 cup candied pistachios; Creamy pomegranate honey dressing; Freshly ground black pepper (optional)

Jump to Recipe

Blueberry Pistachio Salad is the ultimate celebration of spring produce in one vibrant bowl. This refreshing salad combines crisp greens, sweet blueberries, creamy avocado, tangy feta, and crunchy candied pistachios, all finished with a luscious pomegranate honey dressing. It works beautifully as a light entrée or an elegant side dish. Whether you’re hosting brunch or preparing a quick weeknight meal, this Blueberry Pistachio Salad delivers bright flavors, crisp textures, and effortless presentation in just 20 minutes.

Story

Every spring, I crave a salad that feels light yet satisfying. That’s exactly why this Blueberry Pistachio Salad became a seasonal staple in my kitchen. The combination of sweet berries, creamy cheese, and crunchy nuts creates a balance that feels both refreshing and indulgent.

I first made this Blueberry Pistachio Salad for a weekend lunch, and it instantly reminded me how a simple bowl of greens can feel special with the right toppings. The contrast of textures keeps every bite interesting. Plus, the creamy pomegranate dressing ties everything together with a gentle sweetness and tang.

If you love a spring fresh salad packed with vibrant ingredients, this recipe fits perfectly. It’s not just another green salad. Instead, it’s a beautiful feta berry salad layered with color, flavor, and crunch. Even better, you can serve it as a hearty candied pistachio salad entrée or a shareable side for gatherings.

Ingredients

5 ounces spring mix salad greens
6 ounces chopped butter lettuce
1/2 medium red onion, thinly sliced
1 watermelon radish, thinly sliced
1 to 2 small avocados, sliced
1 cup fresh blueberries
1/3 cup pomegranate arils
2 ounces crumbled feta cheese
1/3 cup candied pistachios
Creamy pomegranate honey dressing (to taste)
Freshly ground black pepper (optional)

Step-by-Step Instructions

Preparing the Ingredients

Start by washing and thoroughly drying the spring mix and butter lettuce. Chop the butter lettuce into bite-sized pieces. Next, slice the red onion very thin so it blends evenly throughout the salad. Thinly slice the watermelon radish for crisp texture and visual appeal. Slice the avocados just before assembling to maintain freshness. Measure the blueberries, pomegranate arils, feta cheese, and candied pistachios so everything is ready for quick assembly.

Cooking Instructions

This Blueberry Pistachio Salad requires no cooking, so assembly becomes quick and effortless. Toss the spring mix and butter lettuce together in a large bowl. Arrange the greens on a serving platter or divide them evenly among bowls. Scatter the candied pistachios over the greens. Then add the red onion, radish slices, avocado, blueberries, pomegranate arils, and crumbled feta. Finally, drizzle the creamy pomegranate honey dressing generously over the top right before serving. Add freshly ground black pepper if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overdressing the salad too early because the greens can wilt quickly. Instead, drizzle the dressing just before serving. Also, slice the avocado at the last minute to prevent browning. Make sure you dry the greens completely after washing since excess moisture can dilute the flavor and affect texture.

Pro Tips for Better Flavor

Toast your pistachios lightly before candying them for deeper flavor. If you prefer milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it. For extra brightness, add a squeeze of fresh lemon over the avocado slices. You can also increase the feta slightly if you enjoy a stronger salty contrast.

Serving and Storage

How to Serve

Serve this Blueberry Pistachio Salad immediately after dressing for the freshest texture. It pairs beautifully with grilled chicken, salmon, or crusty bread. As an entrée, it serves four generously. As a side dish, it comfortably serves six to eight people. The vibrant colors also make it ideal for spring brunches, Easter gatherings, or outdoor lunches.

How to Store Leftovers

If you anticipate leftovers, store the salad components separately from the dressing. Keep the greens and toppings in an airtight container in the refrigerator for up to two days. Store the dressing separately and toss just before serving. However, once dressed, the salad tastes best the same day.

Conclusion

This Blueberry Pistachio Salad brings together sweetness, crunch, creaminess, and freshness in one satisfying bowl. It proves that simple ingredients can create something memorable when combined thoughtfully. Whether you need a quick weeknight meal or a colorful side for guests, this salad delivers flavor and visual appeal every time. Try it once, and it will quickly become your go-to spring favorite.

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Frequently Asked Questions

Can I make Blueberry Pistachio Salad ahead of time?

Yes, you can prepare the ingredients ahead of time. Store the greens, toppings, and dressing separately in the refrigerator. Assemble and drizzle with dressing just before serving to maintain crisp texture.

What can I substitute for pistachios?

You can use candied pecans or almonds if pistachios are unavailable. However, pistachios provide a distinct flavor and texture that makes this salad stand out.

Is this salad suitable for meal prep?

Yes, it works well for short-term meal prep. Keep components separate and combine just before eating. Add avocado fresh each time for the best results.