Description
A refreshing and vibrant Blueberry Pistachio Spring Salad combining crisp spring greens, sweet blueberries, creamy avocado, and tangy feta cheese, all enhanced by candied pistachios and a zesty creamy pomegranate dressing. Perfect for a light lunch or a colorful side dish.
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, 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
- 1/4 cup creamy pomegranate dressing
Instructions
- Prepare the salad base: Toss the spring mix salad greens and chopped butter lettuce together to combine evenly. Arrange the mixed greens on a serving platter or divide them into individual salad bowls.
- Add toppings: Evenly distribute the candied pistachios, thinly sliced red onion, watermelon radish slices, avocado slices, blueberries, and pomegranate arils over the greens. Sprinkle the crumbled feta cheese on top to finish adding layers of flavor.
- Dress the salad: Drizzle the creamy pomegranate dressing over the salad just before serving to keep the greens fresh and crisp. Optionally, add a sprinkle of freshly ground black pepper to enhance the flavors further.
Notes
- If you prefer a shortcut, use Simply Dressed by Marzetti creamy pomegranate dressing as an alternative to homemade dressing.
- Candied pistachios add sweetness and crunch; if unavailable, substitute with candied pecans or walnuts.
- Ensure avocado slices are added last to prevent browning before serving.
- This salad is best served fresh to maintain the crispness of the greens and fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
