Blueberry Pistachio Spring Salad
This vibrant, refreshing salad combines juicy fresh berries, hot honey candied pistachios, creamy avocado, and tangy feta cheese over crisp greens, all tossed in a homemade sweet and savory honey balsamic dressing.
Servings 4 servings
Calories 340kcal
Equipment
- Small skillet
- Large serving bowl
- Small jar
- Small bowl
Ingredients
Salad Base
- 6 cups Spring mix or baby spinach
- 1 cup Fresh blueberries
- 0.5 cup Shelled pistachios
- 1 tbsp Hot honey for candying
- 0.5 cup Feta cheese crumbles
- 0.25 cup Thinly sliced red onion
- 1 whole Sliced avocado
- 0.5 cup Thinly sliced watermelon radish
- 0.25 cup Pomegranate arils
Honey Balsamic Dressing
- 3 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1 tsp Dijon mustard
Instructions
- Toss the shelled pistachios with hot honey in a small skillet over medium heat for 2-3 minutes until candied, then spread on parchment paper to cool.
- Soak the thinly sliced red onion in a bowl of ice water for 10 minutes to remove the sharp bite, then drain and pat dry.
- In a small jar, combine balsamic vinegar, honey, and Dijon mustard, shaking vigorously to emulsify the vinaigrette.
- In a large serving bowl, lay down a base of spring mix or baby spinach.
- Top the greens with fresh blueberries, candied pistachios, feta cheese crumbles, watermelon radish, drained red onion, and pomegranate arils.
- Drizzle the dressing over the salad and toss gently to combine.
- Carefully fold in the sliced avocado immediately before serving to prevent browning.
Notes
Nutritional Information :
Calories: 340 | Protein: 8g | Carbohydrates: 26g | Fat: 24g | Sodium: 320mg