Fresh Blueberry Pistachio Spring Salad
A light, crisp salad featuring fresh blueberries, toasted pistachios, baby spinach, and arugula with a citrus-honey dressing. Perfect for spring and summer, this salad offers a refreshing burst of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 4 cups baby spinach (fresh, tender leaves)
- 2 cups baby arugula
- 1 cup fresh blueberries
- ½ cup shelled pistachios, lightly toasted
- ¼ cup crumbled feta or goat cheese (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Toast the pistachios in a dry skillet over medium heat, stirring constantly for 3-4 minutes until fragrant and lightly browned. Remove from heat and let cool.
- Prepare the dressing by combining olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake until smooth and emulsified.
- Rinse and dry the baby spinach and arugula thoroughly.
- In a large bowl, combine the spinach, arugula, blueberries, and cooled toasted pistachios. Add crumbled cheese if using.
- Drizzle the dressing over the salad and toss gently to coat without bruising the berries.
- Serve immediately for best texture and flavor.
Notes
Toast pistachios gently to avoid bitterness. Use fresh, firm blueberries for best texture. Dry greens thoroughly to help dressing adhere. Toss salad gently to avoid bruising berries. Dressing can be made up to two days ahead and stored separately.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
Keywords: blueberry salad, pistachio salad, spring salad, light salad, healthy salad, fresh salad, easy salad recipe