Blueberry Pistachio Spring Salad for a Fresh Flavor Boost

This Blueberry Pistachio Spring Salad combines sweet blueberries and crunchy pistachios for a refreshing dish perfect for warm weather.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups baby spinach or substitute with arugula or kale
1 cup fresh blueberries can use other berries like raspberries
1/2 cup roasted unsalted pistachios or raw pistachios for optimal freshness
1/2 cup crumbled feta cheese can substitute with goat cheese
1/4 cup thinly sliced red onion soak in cold water to mellow strong flavor

For the Dressing

1/4 cup balsamic vinaigrette try a homemade version for freshness

Equipment

salad spinner
Mixing bowl
salad tongs

Method

Step-by-Step Instructions

Start by rinsing 4 cups of fresh baby spinach under cold running water to remove any dirt. Use a salad spinner or gently pat them dry.
Gently fold in 1 cup of fresh blueberries into the bowl with the spinach, being careful to keep the blueberries whole.
Sprinkle 1/2 cup of roughly chopped roasted unsalted pistachios over the mixture, and toss gently to combine.
Generously sprinkle 1/2 cup of crumbled feta cheese atop the salad, taking care not to crush any ingredients.
Distribute 1/4 cup of thinly sliced red onion throughout your salad.
Drizzle your salad with about 1/4 cup of balsamic vinaigrette and gently toss to coat all components.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 20mgCalcium: 15mgIron: 6mg

Notes

For the freshest taste, dress the salad right before serving. Customize with cheese and nuts as preferred.

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