Description
A vibrant blueberry pistachio spring salad with feta, avocado, and a tangy honey pomegranate dressing. Fresh, colorful, and perfect for spring.
Ingredients
- 5 ounces mixed spring greens
- 2 cups chopped butter lettuce
- 1 cup fresh blueberries
- ½ cup pomegranate arils
- 1 avocado, sliced
- ½ small red onion, thinly sliced
- 1 watermelon radish, thinly sliced
- ⅓ cup roasted pistachios
- ¼ cup crumbled feta cheese
- ¼ cup pomegranate juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ teaspoon kosher salt
- ⅘ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Whisk together pomegranate juice, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small jar or bowl.
- Slowly drizzle in olive oil while whisking until the dressing emulsifies. Set aside.
- Combine spring greens and butter lettuce in a large serving bowl or platter.
- Arrange blueberries, pomegranate arils, avocado slices, red onion, and radish over the greens.
- Sprinkle the salad with pistachios and crumbled feta.
- Drizzle the salad with the honey pomegranate dressing just before serving.
- Gently toss to coat or serve with dressing on the side.
Notes
- For extra crunch, lightly toast the pistachios in a dry skillet over medium heat for 3 to 4 minutes before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American