A fresh and colorful salad with sweet blueberries, crunchy pistachios, and crisp greens, perfect for a light spring meal.

Salad:

4 cups mixed spring greens (baby spinach, arugula, baby kale)

1 cup fresh blueberries

½ cup shelled pistachios (toasted if desired)

½ cup crumbled goat cheese or feta

1 small cucumber, thinly sliced

½ small red onion, thinly sliced

Optional: 1 avocado, sliced

Lemon-Honey Vinaigrette:

3 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

1 tsp honey or maple syrup

½ tsp Dijon mustard

Pinch of sea salt

Dash of freshly ground black pepper

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Make the vinaigrette

In a small bowl or jar, whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper until well combined.

Assemble the salad

In a large serving bowl, arrange the mixed greens. Top with blueberries, pistachios, goat cheese, cucumber, red onion, and avocado (if using).

Dress and serve

Drizzle the vinaigrette over the salad just before serving. Toss gently and serve immediately.

Make it vegan: Swap goat cheese for vegan feta or omit entirely.

Extra crunch: Toast pistachios in a dry skillet for 3–4 minutes to enhance flavor.

Meal prep tip: Keep the dressing separate until ready to serve to keep greens crisp.

Protein boost: Add grilled chicken, salmon, or chickpeas for a heartier meal.