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Blueberry pistachio spring salad with fresh greens and vibrant colors

Blueberry Pistachio Spring Salad

A vibrant and easy-to-make salad featuring creamy avocados, juicy blueberries, and crunchy candied pecans, drizzled with a rich pomegranate dressing.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 5 ounces spring mix salad greens
  • 6 ounces chopped butter lettuce
  • ½ medium red onion, sliced thin for a mild zing
  • 1 watermelon radish, thinly sliced for a beautiful pop of color
  • 1 to 2 small avocados, sliced for creaminess
  • 1 cup blueberries for a burst of flavor
  • ⅓ cup pomegranate arils for a juicy crunch
  • 2 ounces crumbled feta cheese for a salty touch
  • to taste candied pecans for sweetness and crunch
For the dressing
  • creamy pomegranate dressing for a delightful finishing touch

Method
 

Preparation
  1. In a large bowl, combine the spring mix salad greens and chopped butter lettuce.
  2. Add the sliced red onion and watermelon radish, tossing gently to mix.
  3. Layer in the sliced avocados, blueberries, and pomegranate arils for color and taste.
  4. Sprinkle the candied pecans and crumbled feta cheese over the top.
  5. Drizzle with creamy pomegranate dressing just before serving, and enjoy your salad!

Notes

For best results, toss the salad just before serving. Don't overdress to prevent sogginess. Store dressing separately if meal prepping to keep the greens crisp.