Blueberry Pistachio Spring Salad (Printable Version)

Vibrant mix of blueberries, pistachios, fresh greens, and feta in a honey lemon dressing

# What You 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

# How-To:

01 - Place 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 cheese over the salad.
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 just before serving. Toss lightly to coat all ingredients and serve immediately.

# Expert Tips:

01 -
  • It comes together in literally fifteen minutes but looks like something from a fancy restaurant
  • The combination of textures from crunchy pistachios to juicy berries keeps every bite interesting
02 -
  • Dress this salad right before serving or the greens will start to wilt and lose their gorgeous crunch
  • Do not slice the apple too far in advance. A quick toss in lemon water prevents browning if you need to prep ahead
03 -
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slices for an elegant restaurant style presentation
  • Toast your spices like whole cumin or coriander in the pistachio pan for a warm earthy undertone that surprises people

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