Blueberry Pistachio Spring Salad

Why You’ll Love This Recipe

I enjoy this salad because it strikes the perfect balance between sweet and savory. The blueberries burst with juicy sweetness, while the pistachios give a salty, nutty crunch. Paired with tender spring greens and a vibrant dressing, it’s the kind of dish I can whip up quickly yet still impress guests with. Plus, it’s full of color, making it as beautiful as it is delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups mixed spring greens

• 1 cup fresh blueberries

• ½ cup shelled pistachios, roughly chopped

• ½ cup crumbled goat cheese or feta

• 1 small cucumber, thinly sliced

• ½ small red onion, thinly sliced

For the dressing:

• 3 tablespoons extra virgin olive oil

• 2 tablespoons lemon juice

• 1 teaspoon honey or maple syrup

• 1 teaspoon Dijon mustard

• A pinch sea salt

• A dash freshly cracked black pepper

directions

1. In a small bowl or jar, whisk together all the dressing ingredients until smooth and well combined.

2. In a large salad bowl, add the spring greens, blueberries, pistachios, goat cheese, cucumber, and red onion.

3. Drizzle the dressing over the salad and toss gently until everything is evenly coated.

4. Serve immediately for the freshest flavor and texture.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes from start to finish, making it perfect for a quick lunch or as a side for dinner.

Variations

• I swap goat cheese for blue cheese when I want a bolder flavor.

• I sometimes replace blueberries with sliced strawberries or blackberries.

• For extra protein, I top the salad with grilled chicken, salmon, or chickpeas.

• I use orange juice instead of lemon juice in the dressing for a sweeter, citrusy twist.

• Toasted almonds or walnuts make a great substitute if I’m out of pistachios.

storage/reheating

I store the undressed salad in an airtight container in the fridge for up to 1 day. Once dressed, it’s best enjoyed right away to keep the greens crisp. The dressing can be made in advance and refrigerated for up to 5 days—just give it a quick shake before using.

FAQs

Can I make this salad dairy-free?

Yes, I simply leave out the cheese or use a dairy-free cheese alternative.

What other greens work for this recipe?

I’ve used arugula, spinach, and baby kale, all of which work beautifully.

Should I toast the pistachios?

I like to toast them lightly in a dry pan for extra flavor, but it’s optional.

Can I make the dressing creamier?

Yes, I blend in a little avocado or Greek yogurt for a creamier texture.

Can frozen blueberries be used?

I prefer fresh for the best texture, but thawed frozen blueberries work if well-drained.

Conclusion

This blueberry pistachio spring salad is a simple yet elegant dish that’s perfect for warmer days. I love how quickly it comes together, and the combination of flavors always feels refreshing and satisfying. It’s a recipe I reach for when I want something healthy, vibrant, and full of seasonal goodness.