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This blueberry and pistachio spring salad brings vibrant colors and flavors together in perfect harmony. I created this recipe when I needed something special for a springtime brunch, and it's quickly become my go-to for impressing guests without spending hours in the kitchen.
This salad holds a special place in my heart because it was the first dish my daughter requested to learn how to make. Now we prepare it together on Sunday afternoons before the busy week begins.
Ingredients
- Spring mix salad greens: provides a tender base with mild flavor that lets the toppings shine
- Butter lettuce: adds a buttery texture and slight sweetness to complement the spring mix
- Candied pistachios: contribute a sweet crunch and nutty flavor that elevates the entire dish
- Red onion: delivers a sharp peppery bite that balances the sweeter elements
- Watermelon radish: brings a gorgeous pink color and peppery crunch to the presentation
- Avocado: provides creamy richness and healthy fats that make this salad satisfying
- Blueberries: offer bursts of juicy sweetness and are packed with antioxidants
- Pomegranate arils: add jewel-like color and a tart pop in every bite
- Crumbled feta cheese: introduces a tangy salty element that ties everything together
- Creamy pomegranate dressing: coats everything in a sweet tart blanket of flavor
Step-by-Step Instructions
- Prepare the Base:
- Gently combine the spring mix and chopped butter lettuce in a large mixing bowl. I like to use my hands to avoid bruising the delicate leaves. Transfer to a large serving platter if serving family style or divide among individual bowls for a more formal presentation.
- Layer the Toppings:
- Arrange the candied pistachios evenly across the lettuce base. Next add your thinly sliced red onion followed by the radish slices. Take care to distribute everything evenly for both visual appeal and to ensure every serving gets all the ingredients. Place avocado slices decoratively around the salad.
- Add the Colorful Accents:
- Scatter the blueberries across the salad focusing on creating pockets of color throughout. Sprinkle the pomegranate arils evenly giving the salad that jewel-toned appearance. Finally top with crumbled feta cheese distributing it so each serving gets some of that tangy goodness.
- Dress and Serve:
- Just before serving drizzle the pomegranate dressing over the entire salad. I recommend starting with less dressing than you think you need you can always add more. For an extra touch of flavor finish with freshly ground black pepper.
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The candied pistachios are truly what make this salad special for me. I discovered them on a trip to a farmers market in California and immediately knew they would elevate my salad game. Their sweet crunch against the juicy blueberries creates a texture contrast that keeps everyone coming back for seconds.
Make Ahead Tips
This salad can be partially prepped up to 24 hours in advance to save time. Wash and dry all greens then store them wrapped in paper towels inside a sealed container in the refrigerator. You can also slice the radishes and red onion ahead of time and store them in water in the refrigerator to keep them crisp while removing some of the sharp bite from the onion.
Substitution Guide
No blueberries? Strawberries or blackberries work beautifully as substitutes. If pistachios aren't your thing, candied walnuts or pecans offer a similar sweet crunch. For a dairy-free version, replace the feta with avocado or a plant-based cheese alternative. The watermelon radish can be swapped for regular radishes though you'll miss the stunning pink color.
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Serving Suggestions
This salad shines as a light lunch on its own but also pairs wonderfully with grilled chicken or salmon for a more substantial meal. For an elegant dinner party serve it alongside a chilled white wine like Sauvignon Blanc or Pinot Grigio. The bright flavors also complement quiche or frittata beautifully for a spring brunch spread.
Frequently Asked Recipe Questions
- → Can I prepare this salad in advance?
Yes, you can prep the components ahead of time, but keep them separate until serving. Wash and dry the greens, slice the vegetables, and make the dressing up to 24 hours in advance. Assemble and add the dressing just before serving to prevent wilting.
- → What protein would pair well with this salad?
This salad pairs beautifully with grilled chicken, salmon, or shrimp. For vegetarian options, try adding quinoa, chickpeas, or marinated tofu to make it a complete meal.
- → Is there a substitute for pomegranate arils?
If pomegranate arils aren't available, dried cranberries or cherries make excellent substitutes, providing a similar sweet-tart flavor. Fresh raspberries can also work well with the blueberries already in the salad.
- → How do I make candied pistachios?
To make candied pistachios, toast 1 cup of shelled pistachios in a dry skillet over medium heat for 2-3 minutes. Add 2 tablespoons of honey or maple syrup and a pinch of salt, stirring constantly until coated and fragrant. Spread on parchment paper to cool before breaking apart.
- → What's in the creamy pomegranate dressing?
A typical pomegranate dressing combines pomegranate juice, olive oil, a touch of honey, Dijon mustard, and lemon juice. For a creamy version, add Greek yogurt or a small amount of mayonnaise. Shake or whisk all ingredients together until emulsified.
- → Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or replace it with a vegan alternative. Check that your candied pistachios are made with maple syrup instead of honey, and ensure your pomegranate dressing uses plant-based ingredients.