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Quick Blueberry Pistachio Spring Salad Recipe

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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 –6 servings
Course: Salad
Cuisine: American
Calories: 174
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, gently toss the spring mix and butter lettuce to create the salad base.
  2. Thinly slice the red onion and watermelon radish. Slice the avocados and toss lightly with lemon juice to prevent browning.
  3. Layer blueberries, pomegranate arils, candied pistachios, feta, avocado, onion, and radish evenly over the greens.
  4. Drizzle with creamy pomegranate dressing just before serving.
  5. 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.