Description
A vibrant salad featuring fresh blueberries, crunchy pistachios, and mixed greens, perfect for any spring gathering.
Ingredients
- 6 cups mixed baby greens (spring mix or baby spinach)
- 2 cups fresh blueberries, rinsed and drained
- 3/4 cup shelled pistachios, toasted and roughly chopped
- 1 small apple or pear, thinly sliced
- 1/3 cup crumbled soft cheese (goat cheese or ricotta salata)
- 1/4 small red onion, thinly sliced (optional)
- 1/3 cup pomegranate seeds (optional)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey or maple syrup
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the pistachios and fruit: Preheat a small skillet over medium heat, add the shelled pistachios and toast for 3–4 minutes until fragrant. Let cool and roughly chop. Rinse and dry the blueberries and thinly slice the apple or pear right before assembling.
- Make the dressing: In a small bowl or jar, combine olive oil, honey, vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified.
- Assemble the salad: In a large bowl, add the baby greens, blueberries, sliced fruit, and red onion if using. Crumble the cheese over the top and sprinkle the chopped pistachios and pomegranate seeds.
- Dress and toss: Pour the dressing over the salad just before serving — start with half and toss gently, adding more to taste. Serve immediately for the best texture and color.
Notes
For make-ahead option, keep components separate and combine right before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American