Description
This vibrant Spring Blueberry Pistachio Salad combines fresh spring mix and butter lettuce with a colorful array of ingredients including candied pistachios, red onion, watermelon radish, avocado, blueberries, pomegranate arils, and crumbled feta cheese. Tossed together and finished with a creamy pomegranate dressing, this salad offers a delicious balance of sweet, tangy, creamy, and crunchy textures perfect for a light, refreshing meal or side dish.
Ingredients
Salad Greens
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
Toppings
- Candied pistachios
- 1/2 medium red onion, sliced thin
- 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
- Creamy pomegranate dressing (amount as desired for drizzling)
Instructions
- Prepare the greens: Toss the spring mix salad greens and chopped butter lettuce together evenly and arrange them on a large serving platter or divide into individual serving bowls.
- Add toppings: Evenly distribute candied pistachios, thinly sliced red onion, watermelon radish slices, sliced avocado, fresh blueberries, pomegranate arils, and crumbled feta cheese over the greens.
- Dress the salad: Just before serving, drizzle the creamy pomegranate dressing over the assembled salad to your liking. Optionally, finish with a sprinkle of freshly ground black pepper for a subtle spicy note.
Notes
- Use ripe avocados to ensure creamy texture and rich flavor.
- Candied pistachios add a sweet crunch; if unavailable, you can substitute with candied pecans or walnuts.
- To keep the salad fresh, add the creamy dressing just before serving to prevent sogginess.
- Watermelon radish adds a mild peppery crunch and beautiful color contrast, but can be replaced with regular radish if needed.
- This salad is best served immediately for optimal freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
