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This vibrant blueberry pistachio spring salad combines sweet and savory flavors for the perfect seasonal dish. I created this recipe when looking for something to showcase the season's first blueberries, and it quickly became a staple at our family gatherings from spring through summer.
I first served this at a Mother's Day brunch and received so many compliments that it's now requested at every springtime gathering. The combination of creamy avocado with sweet blueberries and crunchy pistachios creates a texture paradise you'll crave.
Ingredients
- Spring mix salad greens: Provide a tender base with mild flavor that lets the toppings shine
- Butter lettuce: Adds a delicate texture and slight sweetness that complements the fruit perfectly
- Candied pistachios: Contribute essential crunch and a touch of sweetness that balances the tangy dressing
- Red onion: Sliced thin offers a pleasant bite that cuts through the richness of the other ingredients
- Watermelon radish: Creates stunning visual appeal with its vibrant pink interior and adds a peppery crunch
- Avocado: Delivers creamy richness that makes this salad substantial enough for a main course
- Fresh blueberries: Burst with sweet juice and provide the signature flavor of this salad
- Pomegranate arils: Add jewel-like color and juicy pops of sweet tart flavor in every bite
- Crumbled feta cheese: Brings salty creaminess that ties all the flavors together
- Creamy pomegranate dressing: Unifies everything with its tangy sweet profile
Step-by-Step Instructions
- Prepare The Base:
- Gently toss the spring mix and chopped butter lettuce together until well combined. Arrange this verdant foundation on a large serving platter if serving family style, or divide evenly among individual bowls for a more formal presentation. The mix of greens creates a beautiful textural contrast and flavor foundation.
- Layer The Toppings:
- Artfully arrange the candied pistachios, thinly sliced red onion, and watermelon radish over the greens. Place the avocado slices strategically around the salad, ensuring they're distributed evenly. Scatter the blueberries and pomegranate arils across the top, creating a visually stunning jewel-toned effect. Finish with a generous sprinkling of crumbled feta cheese, allowing it to nestle between the other ingredients.
- Dress And Serve:
- Wait until the very last moment before serving to drizzle the creamy pomegranate dressing over the salad. This preserves the crispness of the greens and prevents the salad from becoming soggy. For an additional layer of flavor, finish with freshly ground black pepper according to your preference.
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You Must Know
The blueberries are truly the star of this salad. I discovered their magic in salads during a spring farmers market trip, where a local farmer suggested adding them to greens. Their burst of sweetness against the salty feta creates a flavor combination that my family now craves as soon as blueberry season arrives.
Make Ahead Tips
While this salad is best assembled just before serving, you can prep components up to 24 hours ahead. Wash and dry greens, slice vegetables, and prepare the dressing in advance. Store each component separately in airtight containers in the refrigerator. The candied pistachios can be made several days ahead and kept in an airtight container at room temperature.
Quick Substitutions
If blueberries aren't available, try strawberries or blackberries for a different but equally delicious flavor profile. For a dairy-free version, substitute the feta with a plant-based cheese alternative or simply omit it and add extra avocado for creaminess. No pistachios? Candied walnuts or pecans work beautifully as alternatives.
Serving Suggestions
This versatile salad pairs wonderfully with grilled chicken or salmon for a complete meal. For a memorable spring brunch, serve alongside a crustless quiche and fresh baked scones. When hosting dinner guests, I often present this salad as a starter before serving a simple pasta main course, allowing the salad's complex flavors to shine.
The Dressing Secret
The creamy pomegranate dressing truly elevates this salad from ordinary to extraordinary. While the homemade version provides the best flavor, I appreciate having a store-bought backup. The key to the perfect dressing-to-salad ratio is starting with less than you think you need, then adding more as desired. This prevents overwhelming the delicate flavors of the fresh ingredients.
Frequently Asked Questions
- → Can I use a different dressing?
Yes, while a creamy pomegranate dressing is recommended, other citrus-based or vinaigrette dressings would also work well.
- → What can I substitute for candied pistachios?
If you don’t have candied pistachios, you can use candied pecans, walnuts, or plain roasted nuts for a similar crunch.
- → How long does this salad stay fresh?
It is best consumed immediately after preparation, but if stored without dressing, it can last up to 24 hours in the fridge.
- → Can I make this salad vegan?
Absolutely! Replace the feta with a plant-based cheese and ensure your dressing is vegan-friendly.
- → What are some good protein additions?
Grilled chicken, shrimp, or chickpeas would be excellent protein options to make this salad more filling.