Blueberry Pistachio Spring Salad (Printable)
Fresh spinach and arugula with blueberries, crisp cucumber, radishes, apples, pistachios, and feta in a tangy lemon honey dressing.
# What You'll 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
# Directions:
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 surface.
04 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - Drizzle dressing over salad immediately before serving and toss lightly to coat all ingredients.
# Expert Hints:
01 -
- The contrast of sweet blueberries and salty feta makes every bite exciting
- It comes together in fifteen minutes but looks like something from a restaurant
02 -
- Dress this salad right before serving or the greens will get sad and wilty
- The radishes can taste sharp if you slice them too early. Wait until the last minute
03 -
- Dry your greens thoroughly after washing. Wet dressing does not stick to wet leaves
- Taste a blueberry before adding them. Tart ones need more honey in the dressing