Blueberry Pistachio Spring Salad at Home

I first had a version of this salad over years ago when visiting our good friends, Mike and Heidi. They only welcomed a handsome baby boy into the world and we were stopping by to see him, hold him and feel those teeny-tiny baby toes through his pj’s. While we were there we scarfed down a satisfying lasagna, garlic bread and this notable salad. It was my first time having blueberries and feta in the same salad, but I was up to trying something new.

And after the first bite I was anxious to share this flavor combo with you.

To cook this Blueberry Pistachio Spring Salad Gather:

• salad greens – In this dish, I combine butter lettuce and a mix of spinach and baby lettuces.
• candied pistachios – Or you can only use non-candied and lightly salted.
• blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.
• pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
• watermelon radish – Lends a pop of color and has slightly sweet and peppery flavor.
• avocado – Adds creaminess along with vitamins, minerals and omega 3 fatty acids.
• thinly sliced red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
• feta cheese – Adds flavor-packed salty flavor that pairs perfectly with the ingredients in this salad. If vegan, use vegan feta-style cheese.
• pomegranate vinaigrette – From-scratch or store-bought will work.
• freshly ground black pepper – This will add some subtle bite and flavor.

Make the candied pistachios:

In a medium skillet, measure and add 2 tablespoons honey and 2 tablespoons white sugar. Today I used hot honey instead of regular – deeply good! Using a spatula, stir these together over medium heat until the sugar has dissolved and the mixture is bubbling. Adjust the heat accordingly so it doesn’t burn. Add in 1 cup of pistachios, stir to coat the pistachios. Turn the heat up to medium-high. Stir continuously until the pistachios are completely coated and the pistachios start to toast and are fragrant. About 1 to 2 minutes. Transfer the hot and sticky pistachios to a parchment paper or a silicone baking mat to cool.

Once cool, break apart.

Make The Vinaigrette:

I posted this dish yesterday! It was so simple all you do is throw the ingredients into a high-speed blender and blend until smooth.

Build The Salad:

On a large platter or in a large bowl, add 5 ounces spring greens with 6 ounces chopped butter lettuce. Then top that with thinly sliced radish, avocado, red onion, blueberries, pomegranate arils, candied pistachios and crumbled feta cheese.

Drizzle with the creamy pomegranate dressing!!

That’s genuinely it! I do like to sprinkle my salad with a little more of that cracked black pepper before I start inhaling it. But that’s only me.

This blueberry and pistachio spring salad was such a surprise. I guess I expected the blueberries to be especially sweet and then thinking of that mixed with the feta and pomegranate honey dressing, however it was quite the opposite.

This salad works great as a side dish, but for a more complete meal try it with sliced grilled chicken or even salmon would be standout! You guys are going to love this salad I simply know it!

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!