Description

This Blueberry Pistachio Spring Salad is a fresh and vibrant mix of crisp spring greens, sweet blueberries, creamy avocado, and crunchy candied pistachios, topped with tangy feta cheese and drizzled with luscious creamy pomegranate dressing. Perfect for a light lunch or an elegant side, this salad offers a beautiful blend of textures and flavors that are both delightful and nutritious.

Ingredients

Scale

Salad Greens

5 ounces spring mix salad greens
6 ounces chopped butter lettuce

Toppings

1/4 cup candied pistachios
1/2 medium red onion, thinly sliced
1 watermelon radish, thinly sliced
1 to 2 small avocados, sliced
1 cup blueberries
1/3 cup pomegranate arils
2 ounces crumbled feta cheese

Dressing

1/2 cup creamy pomegranate dressing (store-bought or homemade)

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Instructions

Prepare the Greens: Toss together the spring mix salad greens and chopped butter lettuce until evenly combined. Arrange the mixture on a large serving platter or divide it evenly among individual bowls for serving.
Add Toppings: Evenly distribute the candied pistachios, thinly sliced red onion, watermelon radish, sliced avocado, blueberries, pomegranate arils, and crumbled feta cheese over the arranged greens to build layers of color and flavor.
Dress the Salad: Drizzle the creamy pomegranate dressing over the salad just before serving to ensure freshness and maintain the crispness of the greens.
Optional Seasoning: Finish by sprinkling freshly ground black pepper on top to add a subtle spicy note that complements the sweetness and tanginess of the dressing.

Notes

If you prefer convenience, Simply Dressed by Marzetti offers a creamy pomegranate dressing that closely mimics the homemade version.
To make this salad ahead, keep the dressing separate until just before serving to prevent the greens from wilting.
Candied pistachios can be substituted with candied pecans if preferred.
For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.