Blueberry Pistachio Spring Salad | Fresh & Flavorful Recipe
Spring is the season when meals feel brighter, fresher, and full of life. The crisp air and blooming flowers often inspire a craving for light, colorful dishes that celebrate seasonal produce. A Blueberry Pistachio Spring Salad is the perfect example—it balances sweet, juicy blueberries with the satisfying crunch of pistachios, all nestled in a bed of fresh greens.
Tossed with a simple, zesty dressing, this salad is a beautiful blend of flavor, texture, and nutrition. It’s versatile enough for a weekday lunch, elegant enough for a dinner party, and vibrant enough to steal the spotlight at a spring gathering. With minimal effort, you can prepare a dish that feels gourmet yet comforting, making it a staple in your seasonal menu.
Ingredients Needed
| Ingredient | Calories (per serving) |
|---|---|
| Baby spinach (2 cups) | 14 |
| Arugula (1 cup) | 5 |
| Blueberries (½ cup) | 42 |
| Shelled pistachios (¼ cup) | 170 |
| Feta cheese (¼ cup) | 100 |
| Red onion (thin slices, 2 tbsp) | 10 |
| Olive oil (2 tbsp) | 240 |
| Lemon juice (2 tbsp) | 8 |
| Honey (1 tsp) | 21 |
| Salt & black pepper | 0 |
Step-by-Step Cooking Instructions
- Prepare the greens: Rinse and dry the spinach and arugula, then place them in a large salad bowl.
- Add blueberries: Sprinkle the fresh blueberries evenly across the greens.
- Slice onion: Thinly slice red onion and add just enough for a tangy crunch.
- Mix in pistachios: Add shelled pistachios for a nutty, satisfying texture.
- Top with feta: Crumble feta cheese over the salad for a creamy, salty finish.
- Make the dressing: In a small bowl, whisk olive oil, lemon juice, honey, salt, and black pepper.
- Combine: Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve fresh: Enjoy immediately for the crispest texture and best flavor.
Tips for Customizing the Recipe
- Cheese swaps: Try goat cheese or blue cheese for a stronger flavor.
- Add protein: Grilled chicken, salmon, or chickpeas turn this salad into a full meal.
- Fruit variations: Swap blueberries with strawberries, raspberries, or even sliced pears.
- Nut alternatives: Use almonds, walnuts, or pecans if pistachios aren’t available.
- Dressing twist: Balsamic vinaigrette or poppyseed dressing can create a whole new flavor profile.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 9g |
| Fat | 26g |
| Carbohydrates | 24g |
| Fiber | 5g |
| Sugars | 11g |
Serving Suggestions
- Serve as a starter salad before roasted chicken, lamb, or grilled fish.
- Pair with crusty bread or garlic flatbread for a light lunch.
- Present in a large bowl at a spring picnic or potluck—it looks stunning and tastes refreshing.
- Add cooked quinoa or farro to make it a hearty grain salad.
Blueberry Pistachio Spring Salad
4
servings10
minutes10
minutes360
kcalIngredients
2 cups baby spinach
1 cup arugula
½ cup fresh blueberries
¼ cup shelled pistachios
¼ cup crumbled feta cheese
2 tbsp thinly sliced red onion
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
Salt & black pepper, to taste
Directions
- cups baby spinach
- cup arugula
- cup fresh blueberries
- cup shelled pistachios
- cup crumbled feta cheese
- tbsp thinly sliced red onion
- tbsp olive oil
- tbsp lemon juice
- tsp honey
- Salt & black pepper, to taste
Recipe Video
Notes
- Make ahead tip: Prep the greens, blueberries, and pistachios in advance but keep the dressing separate until just before serving.
Nut options: If you don’t have pistachios, try almonds, walnuts, or pecans for a similar crunch.
FAQs
1. Can I make Blueberry Pistachio Spring Salad ahead of time?
Yes, but for best results, prepare the greens, fruits, and nuts separately. Toss everything together with the dressing right before serving to keep it fresh and crisp.
2. What can I use instead of pistachios?
Almonds, walnuts, pecans, or even candied nuts are excellent alternatives that still add crunch and flavor.
3. Is this salad suitable for vegans?
Yes! Simply omit the feta cheese or replace it with a vegan alternative. The rest of the ingredients are naturally plant-based.
4. Can I use frozen blueberries?
Fresh blueberries work best for this salad, but if you use frozen, thaw and drain them well to prevent excess moisture.
5. What kind of greens work best?
A mix of baby spinach and arugula gives the perfect balance of mild and peppery flavors, but you can also use mixed spring greens or kale.
Conclusion
A Blueberry Pistachio Spring Salad is more than just a side dish—it’s a celebration of fresh, seasonal ingredients. The sweetness of blueberries, the crunch of pistachios, and the creamy bite of feta come together in perfect harmony, making each forkful exciting and satisfying. Whether you’re preparing a quick weekday lunch, entertaining friends, or looking for a colorful dish to brighten your table, this salad delivers freshness, nutrition, and flavor in one vibrant bowl. It’s the kind of recipe that reminds us why eating with the seasons feels so good.
