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This spring salad with blueberries and pistachios combines the brightest seasonal tastes and textures, making a vibrant dish that's as delicious as it is pretty. Sweet blueberries, creamy avocado, and crunchy pistachios work together to turn simple greens into something extra special.
I came up with this salad for a backyard gathering in the spring, and now it's become my go-to dish that everyone asks for when they come over. The tangy pomegranate dressing really brings everything together.
Ingredients
- Spring mix salad greens: Give you a soft foundation with a gentle taste that lets other ingredients stand out
- Butter lettuce: Brings a light sweetness and velvety texture difference
- Candied pistachios: Add sweetness and snap plus a lovely green touch
- Red onion: Offers a zippy bite when cut super thin so it won't take over
- Watermelon radish: Looks amazing and adds a spicy kick
- Avocados: Give that smooth buttery feel and good fats pick ones with a slight give when squeezed
- Fresh blueberries: Pop with juicy sweetness go for ones that look full and firm
- Pomegranate arils: Look like little gems and burst with tangy juice
- Crumbled feta cheese: Adds a salty creaminess that works against the sweet stuff
- Creamy pomegranate dressing: Pulls it all together with a sweet and tangy flavor
Step-by-Step Instructions
- Set up your greens:
- Mix the spring greens and butter lettuce softly in a big bowl. Don't mix too hard or you'll bruise them. These two types go really well together while staying light enough for the toppings to shine.
- Create your base:
- Put the mixed greens on a serving dish or in separate bowls, making a nice bed for everything else. A wide, flat plate works best to show off all the colors you'll add next.
- Spread out the crunchy bits:
- Scatter your candied pistachios, thin onion slices, and watermelon radish all over the greens. Make sure they're spread out so everyone gets a bit of everything. Put them in spots that'll look pretty.
- Drop in the soft stuff:
- Put sliced avocado around the edges, then drop blueberries and pomegranate seeds throughout. Add the avocado right before you serve so it doesn't turn brown, and make sure the berries are spread out to add color everywhere.
- Top it off:
- Sprinkle feta all over, making sure it's even. Then drizzle just enough dressing to coat things lightly without making them soggy. Don't go overboard with the dressing or you'll lose all the different flavors.
- Final touch:
- If you want, crack some fresh black pepper on top right at the end. This little addition brings out all the other flavors without taking over.
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For me, the pomegranate seeds really make this salad stand out. I first tried them in salads during a trip to California when I had lunch at an avocado farm. That meal stuck with me so much that I wanted to create something similar at home, and now it's a family favorite that's both healthy and totally yummy.
Make Ahead Tips
You can partly get this pretty salad ready ahead of time if you're having people over. Clean and dry your greens the day before and wrap them in paper towels inside a container with a lid. Cut up the radish and red onion up to two days early and keep them in cold water in the fridge to stay crisp and tone down their sharpness. The dressing can be made five days ahead and kept in the fridge in a jar with a tight lid.
Perfect Pairings
This bright salad goes really well with grilled meats like lemon chicken or salmon. If you want a meal without meat, serve it with warm bread and some Mediterranean dips. It's also great with heavier dishes like risotto or pasta, giving a fresh contrast.
Seasonal Adaptations
While this salad works best in spring and summer, you can switch it up all year round. In winter, swap out blueberries and pomegranate for dried cranberries and add some blood orange pieces. In fall, try sliced pears and toasted walnuts instead of pistachios. The basic formula of greens, fruit, nuts, cheese and good dressing stays the same no matter what time of year.
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This salad brings together fresh flavors in a simple way that'll leave a big impression on anyone who tries it.
Frequently Asked Questions
- → What should I use instead of candied pistachios?
No candied pistachios? No problem! Try roasted almonds, toasted walnuts, pecans, or plain pistachios. Any nut with a crunch works here.
- → What's a quick way to make a pomegranate dressing?
Mix together 2 tablespoons of pomegranate juice with 3 tablespoons olive oil, 1 tablespoon honey, a splash of white wine vinegar, and a spoonful of Greek yogurt. Season and mix until smooth!
- → Can I make this salad ahead of time?
Prepping ahead is easy—just keep everything in separate containers. Greens, dressing, and other cut ingredients stay best this way. Add avocado and toss with dressing right before eating!
- → What’s a good swap for watermelon radish?
No watermelon radish around? Thinly sliced regular radishes, crunchy cucumber, or crisp jicama can step in for that fresh crunch.
- → What proteins can I pair with this dish?
Add grilled chicken, seared salmon, or even crispy halloumi to make it a complete meal. Chickpeas or quinoa are great veggie-friendly protein options too.
- → How do I find pomegranate arils if they're not in season?
If fresh ones aren’t available, check for pre-packed arils in the fridge at your grocery store. Frozen ones work too, or swap in dried cranberries or chopped strawberries for a sweet-tart taste.