Description

This Blueberry Pistachio Spring Salad is a vibrant, no-cook spring dinner idea made with juicy blueberries, crunchy candied pistachios, creamy avocado, feta, and a luscious pomegranate dressing. Light, refreshing, and nutrient-dense, it’s perfect for busy weeknights, brunch, or warm-weather entertaining.

Ingredients

Scale

5 oz spring mix salad greens
6 oz butter lettuce, chopped
½ cup candied pistachios
½ medium red onion, thinly sliced
1 watermelon radish, thinly sliced
1–2 small avocados, sliced
1 cup fresh blueberries
⅓ cup pomegranate arils
2 oz crumbled feta cheese
Creamy pomegranate dressing (about ¼ cup)

Instructions

In a large bowl, gently toss the spring mix and butter lettuce to create the salad base.
Thinly slice the red onion and watermelon radish. Slice the avocados and toss lightly with lemon juice to prevent browning.
Layer blueberries, pomegranate arils, candied pistachios, feta, avocado, onion, and radish evenly over the greens.
Drizzle with creamy pomegranate dressing just before serving.
Serve immediately for the freshest texture and flavor.

Notes

For best results, assemble and dress the salad right before serving to keep greens crisp. Components can be prepped ahead and stored separately for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 174
Sugar: 8g
Sodium: 194mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Carbohydrates: 18g
Fiber: 6g
Protein: 5g
Cholesterol: 13mg

Keywords: blueberry pistachio salad, spring salad recipe, no cook salad, healthy spring dinner ideas