This colorful Blueberry Pistachio Spring Salad is a fun and healthy choice for warm days. It combines sweet blueberries, crunchy pistachios, and fresh greens for a tasty bite!
Every time I make this salad, I feel like a chef in a fancy restaurant! 😄 It’s super easy to whip up and perfect for picnics or as a side for dinner. Just toss it all together, and you’re set!
Key Ingredients & Substitutions
Mixed Spring Greens: I love using a variety like baby kale, arugula, and red leaf lettuce for different flavors and textures. If you can’t find these, spinach or even romaine work well.
Blueberries: Fresh blueberries are a must for that sweet burst of flavor. If they aren’t in season, you could use other berries like raspberries or strawberries for a similar sweetness.
Avocado: Ripe avocado adds creaminess. If avocados are hard to find, try using sliced cucumber or a handful of nuts to retain that crunch.
Pistachios: These nuts bring great texture. If you’re allergic or don’t have any, almonds or walnuts can make a good substitute. Just chop them up a bit!
Feta Cheese: Feta adds a salty bite. Crumbled goat cheese or even a dairy-free option like tofu feta can work if you’re looking for alternatives.
Pickled Red Onions: They provide a unique tang. You can make these yourself or use store-bought for convenience. If you prefer something milder, regular red onions will work if sliced thinly.
How Do You Make the Perfect Pickled Red Onions?
Pickled red onions add a wonderful tangy flavor to the salad, but making them might seem tricky. The good news is it’s super simple!
- Slice your red onions thinly and place them in a jar or bowl.
- In a separate bowl, mix together 1/2 cup apple cider vinegar, 1 tsp sugar, and 1 tsp salt until completely dissolved.
- Pour this mixture over the onions, ensuring they are submerged.
- Let them sit for at least 30 minutes, or longer if you can. The longer they sit, the more flavor they’ll absorb.
- For a faster method, use warm vinegar to speed up the pickling process!
Once done, these onions can be stored in your fridge for a few weeks, making them great for other salads too!
Blueberry Pistachio Spring Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups mixed spring greens (such as baby kale, arugula, and red leaf lettuce)
- 1 cup fresh blueberries
- 1 ripe avocado, sliced
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup pickled red onions (thinly sliced)
- 2 tbsp dried cranberries or cherries (optional)
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or a berry-based vinaigrette
- 1 tsp honey or maple syrup (optional, for sweetness)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15-20 minutes to prepare. If you’re making pickled red onions from scratch, allow an additional 30 minutes for them to soak, but you can also use store-bought to save time. Quick and easy!
Step-by-Step Instructions:
1. Prepare the Pickled Red Onions:
If you want to make your own pickled red onions, slice the red onions thinly and soak them in a mixture of 1/2 cup apple cider vinegar, 1 tsp sugar, and 1 tsp salt for at least 30 minutes. This gives them that tasty tang! You can also skip this step and use store-bought pickled onions if you’re short on time.
2. Combine the Greens and Blueberries:
In a large salad bowl, add the mixed spring greens and fresh blueberries. This combination creates a lovely base for the salad and fills it with vibrant colors!
3. Add the Avocado:
Gently place the sliced avocado evenly over the greens. Its creamy texture adds richness and balances the sweet and tangy flavors of the salad.
4. Top with Other Ingredients:
Sprinkle the crumbled feta cheese, chopped pistachios, pickled red onions, and dried cranberries or cherries (if using) over the salad. Each ingredient adds its unique flavor and texture, making this salad exciting to eat!
5. Make the Dressing:
In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar (or berry vinaigrette), and honey or maple syrup, if you like a touch of sweetness. Season with salt and pepper to taste.
6. Drizzle and Toss:
Just before serving, drizzle the dressing over the salad. Toss gently to combine all the ingredients, ensuring every bite gets a bit of that delicious dressing.
7. Serve and Enjoy:
Serve the salad immediately for the best freshness! Enjoy this colorful and tasty dish that’s perfect for spring.
This fresh and vibrant salad balances the sweetness of blueberries, the creaminess of avocado, the crunch of pistachios, and the tang of feta and pickled onions for a perfect spring dish!
Can I Use Other Greens Instead of Mixed Spring Greens?
Absolutely! If you can’t find mixed spring greens, feel free to use spinach, romaine, or even baby arugula. Each will lend a different flavor and texture but will still work beautifully in the salad.
What If I Don’t Have Fresh Blueberries?
No worries! You can substitute fresh blueberries with other berries like strawberries, raspberries, or blackberries. Diced apples or pears could also add a delicious sweetness if berries aren’t available.
How Long Will Leftovers Last?
Leftover salad can last in the fridge for about 1-2 days. However, if you’ve dressed the salad, it’s best to eat it right away, as the greens can become soggy. Store the dressing separately if you want to save leftovers.
Can I Make This Salad Vegan?
Yes, this salad can be made vegan! Simply omit the feta cheese or use a dairy-free alternative and skip the honey or use a plant-based sweetener instead. Enjoy all the flavors without the animal products!
