This Blueberry and Pistachio Spring Salad is a fun and fresh salad with blueberries, pistachios and feta with a bright pomegranate honey salad dressing!

Blueberry Pistachio Spring Salad

Sooo I made you a salad! Which actually sounded way cooler in my head.

I first had this salad over the past weekend when visiting our good friends, Mike and Heidi. They just welcomed a beautiful baby boy into the world a couple of weeks ago and we were stopping by to see him, hold him and feel those teeny-tiny baby toes through his pj’s. Okay so that last part is strictly all me, but I can’t help myself when it comes to baby toes. We were also asked to be his godparents! I’m a GODMOTHER! GAH! We couldn’t be more honored and/or excited.

Blueberry Pistachio Spring Salad

While we were there we scarfed down a delicious lasagna, garlic bread and this ahhhmazing salad.  It was my first go with blueberries and feta in the same salad, but I was intrigued and super hungry. And after the first bite I was anxious to share this flavor combo with you.

Ingredients For Blueberry Pistachio Spring Salad

To Make This Blueberry Pistachio Spring Salad You Will Need:

  • spring mix
  • butter lettuce
  • candied pistachios
  • blueberries
  • pomegranate arils
  • watermelon radish
  • avocado
  • thinly sliced red onion
  • feta cheese
  • pomegranate vinaigrette
  • freshly ground black pepper

candied pistachios

Make the candied pistachios:

In a medium skillet, measure and add 2 tablespoons honey and 2 tablespoons white sugar. Today I used hot honey instead of regular – so good! Using a spatula, stir these together over medium heat until the sugar has dissolved and the mixture is bubbling. Adjust the heat accordingly so it doesn’t burn. Add in 1 cup of pistachios,  stir to coat the pistachios. Turn the heat up to medium-high. Stir continuously until the pistachios are completely coated and the pistachios start to toast and are fragrant. About 1 to 2 minutes. Transfer the hot and sticky pistachios to a parchment paper or a silicone baking mat to cool.

Once cool, break apart.

Make the vinaigrette

Make The Vinaigrette:

I posted this recipe yesterday! It was so simple all you do is throw the ingredients into a high-speed blender and blend until smooth.

build the salad

Build The Salad:

On a large platter or in a large bowl, add 5 ounces spring greens with 6 ounces chopped butter lettuce. Then top that with thinly sliced radish, avocado, red onion, blueberries, pomegranate arils, candied pistachios and crumbled feta cheese.

Pour the dressing over top

Drizzle with the creamy pomegranate dressing!!

Blueberry Pistachio Spring Salad

That’s it!

Blueberry Pistachio Spring Salad

I do like to sprinkle my salad with a little more of that cracked black pepper before I start inhaling it. But that’s just me.

Blueberry Pistachio Spring Salad

This blueberry and pistachio spring salad was such a surprise. I guess I expected the blueberries to be super sweet and then thinking of that mixed with the feta and pomegranate honey dressing… but it was quite the opposite.

This salad works great as a side dish, but for a more complete meal try it with sliced grilled chicken or even salmon would be amazing! And that dressing… is pretty darn awesome, sweet and tangy all wrapped up into one pretty pink color. You guys are going to love this salad I just know it!

Blueberry Pistachio Spring Salad

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Blueberry Pistachio Spring Salad

Blueberry Pistachio Spring Salad
Print Recipe Pin Recipe
No ratings yet
Leave a Review »
Yield: 4 servings

Blueberry Pistachio Spring Salad with Pomegranate and Honey Dressing

This blueberry and pistachio spring salad is a fun and fresh salad with blueberries, pistachios and feta with a bright pomegranate honey salad dressing!

Ingredients

FOR THE SALAD:

  • 5 ounces spring mix salad greens
  • 6 ounces chopped butter lettuce
  • candied pecans
  • 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
  • creamy pomegranate dressing

Instructions 

  • Toss the salad greens together and arrange on a platter or divide among bowls. Top with candied pistachios, red onion, radish, avocado, blueberries, pomegranate arils and feta.
  • Drizzle with desired amount of pomegranate dressing right before serving.
    Optional: Top with freshly ground black pepper.

Notes

If you're not interested in making your own pomegranate dressing, Simply Dressed by Marzetti makes a similar one that isn't to bad for you either.
Serving: 1g, Calories: 174kcal, Carbohydrates: 18g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 13mg, Sodium: 194mg, Potassium: 595mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1967IU, Vitamin C: 27mg, Calcium: 113mg, Iron: 1mg

[this post contains affiliate links.]