Description
A vibrant blueberry pistachio salad featuring avocado, feta, and a tangy pomegranate honey dressing. This salad is fresh, colorful, and suits light spring meals.
Ingredients
- 5 ounces spring mix greens
- 4 ounces butter lettuce, chopped
- 1 cup fresh blueberries
- 1 avocado, sliced
- 1 small watermelon radish, thinly sliced
- 1/3 cup pomegranate arils
- 1/2 small red onion, thinly sliced
- 1/3 cup roasted pistachios, unsalted
- 2 ounces feta cheese, crumbled
- 1/4 cup pomegranate juice (for dressing)
- 1 tablespoon honey (for dressing)
- 1 tablespoon Dijon mustard (for dressing)
- 2 tablespoons apple cider vinegar (for dressing)
- 1/4 teaspoon sea salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
- 1/4 cup extra virgin olive oil (for dressing)
Instructions
- Make the dressing: Whisk together pomegranate juice, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until smooth. Set the dressing aside.
- Prepare the vegetables: Wash and dry the greens. Thinly slice the red onion and watermelon radish. Slice the avocado right before assembly.
- Assemble the salad base: Combine spring mix and chopped butter lettuce in a large salad bowl or platter.
- Add toppings: Scatter blueberries, pomegranate arils, red onion slices, radish slices, and avocado over the greens.
- Add crunch and creaminess: Sprinkle roasted pistachios and crumbled feta over the top.
- Dress and serve: Drizzle the pomegranate honey dressing evenly over the salad just before serving. Toss gently to coat.
- Finish with a pinch of freshly cracked black pepper.
Notes
- For extra crunch, chill the salad for 10 minutes before serving so the dressing slightly thickens on the greens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American