I recently made this Blueberry Pistachio Spring Salad Recipe, and wow—it instantly became one of my favorite go-to spring recipes! I love how it’s bright, fresh, and packed with flavors that just pop in every bite.
The sweetness of blueberries, the crunch of pistachios, and the creaminess of avocado create the perfect balance. Plus, the pomegranate dressing ties everything together with a tangy-sweet finish.
If you’re looking for a salad that’s both stunning and satisfying, I can’t recommend this one enough! You can also enjoy similar desserts like Strawberry Rhubarb Crisp Recipe or Chocolate Chip Cookie Dough Bites Recipe for a sweet finish after your salad.
Ingredients
Here’s what I used to make this vibrant salad. Each ingredient adds a unique flavor and texture—trust me, don’t skip anything!
- 5 ounces spring mix salad greens – I prefer fresh, crisp greens. Avoid frozen; they can make the salad soggy.
- 6 ounces butter lettuce, chopped – Adds softness and a mild flavor that complements the other ingredients.
- 1 cup candied pistachios – I love the sweet crunch; you can lightly toast unsweetened pistachios if you prefer.
- 1/2 medium red onion, thinly sliced – Soak in ice water to reduce sharpness if needed.
- 1 watermelon radish, thinly sliced – Adds a pop of color and a slightly peppery taste.
- 1–2 small avocados, sliced – Brings creamy richness and healthy fats.
- 1 cup fresh blueberries – Juicy, sweet, and slightly floral, they’re the star of this salad.
- 1/3 cup pomegranate arils – Tart, juicy, and visually stunning.
- 2 ounces crumbled feta cheese – Salty, tangy, and perfect for balancing sweet ingredients.
- Creamy pomegranate dressing – Homemade works best, but store-bought is fine too.
- Freshly ground black pepper – Optional, but I love the subtle kick it adds.
Note: several servings
Variations
This salad is flexible and easy to customize:
- Dairy-free: Swap feta cheese with vegan feta or leave it out.
- Sugar-free: Use unsweetened pistachios instead of candied ones.
- Protein add-ins: Add grilled chicken, shrimp, or salmon for a complete meal.
- Extra flavor: Sprinkle fresh mint, basil, or a dash of lemon zest.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 0 minutes (if using pre-made candied pistachios)
- Total Time: 20 minutes
Equipment You Need
- Large mixing bowl – For tossing all the salad ingredients.
- Knife and cutting board – To slice vegetables and fruits evenly.
- Skillet (optional) – If making candied pistachios from scratch.
- Small bowl or jar – For mixing or storing the dressing.
- Serving platter or salad bowls – To display the salad beautifully.
How to Make Blueberry Pistachio Spring Salad Recipe?
Step 1: Prepare the Candied Pistachios
I like making my own candied pistachios for extra flavor. Heat honey and sugar in a skillet, then toss in pistachios until glossy and fragrant. Let them cool on parchment paper so they harden just enough for that satisfying crunch.
Step 2: Slice the Fresh Ingredients
Thinly slice the red onion, watermelon radish, and avocado. I soak the onion in ice water for 5–10 minutes to mellow its sharp bite, while the radish adds a crunchy, colorful layer.
Step 3: Assemble the Salad
In a large bowl or platter, layer spring greens and butter lettuce first. Then artfully arrange the radish, avocado, red onion, blueberries, and pomegranate arils on top. Sprinkle crumbled feta and candied pistachios last.
Step 4: Dress and Serve
Drizzle creamy pomegranate dressing over the salad just before serving. I like to finish with a little freshly cracked black pepper—it adds a subtle heat that elevates the flavors.
Additional Tips for Making this Recipe Better
- I always chill the salad greens before assembling; it keeps everything crisp.
- I toast the pistachios lightly if I skip candying them—adds a fragrant, nutty note.
- I prepare the dressing ahead of time; it lets the flavors meld beautifully.
- I use a mix of lettuces for texture contrast—don’t underestimate the butter lettuce!
- I slice avocados last to prevent browning, keeping the salad visually perfect.
How to Serve Blueberry Pistachio Spring Salad Recipe?
I love serving this salad on a large, flat platter for a family-style meal. Arrange ingredients in layers so every bite is colorful. Garnish with extra pistachios and a few pomegranate arils on top. It’s perfect alongside grilled chicken, salmon, or even a light pasta dish.
Nutritional Information
Here’s a quick look at the nutrition for one serving (side salad portion):
- Calories: 174 kcal – A light, guilt-free option.
- Protein: 5 g – Thanks to feta and pistachios.
- Carbohydrates: 18 g – Mainly from fruit and vegetables.
- Fat: 11 g – Healthy fats from avocado and pistachios.
Make Ahead and Storage
Storing
I keep leftovers in an airtight container in the fridge for up to 2 days. Store the dressing separately to prevent soggy greens.
Freezing
This salad isn’t freezer-friendly because fresh greens and avocado won’t hold up after thawing.
Reheating
No reheating is needed—serve chilled for maximum freshness and flavor.
Why You’ll Love This Recipe?
I can’t stop recommending this salad, and here’s why:
- Quick and easy – Ready in 20 minutes with minimal effort.
- Stunning presentation – The colors make it look gourmet, even for casual meals.
- Flavor-packed – Sweet, tangy, creamy, and crunchy all at once.
- Flexible ingredients – Easy to swap for dietary preferences or seasonal fruits.
- Perfect for gatherings – Works as a side or main dish, and always impresses guests.
This Blueberry Pistachio Spring Salad Recipe has become a staple in my kitchen for its freshness, color, and incredible flavor combination. Whether you’re hosting a brunch, bringing a salad to a potluck, or just craving a light, satisfying meal, it’s a guaranteed winner. I love how it balances sweet, savory, and tangy notes, making each bite a delightful surprise.