Dinner

Blueberry Pistachio Spring Salad Recipe

Bylina moretti February 17, 2026February 17, 2026

Introduction

This Blueberry Pistachio Spring Salad is a refreshing and vibrant dish, perfect for warm days or as a light side. Combining sweet blueberries with crunchy pistachios and tangy feta, it’s a delightful mix of textures and flavors. The honey-balsamic dressing ties everything together beautifully.

A white plate holds a fresh salad with a base layer of vibrant dark green spinach leaves spread evenly. On top, there is a generous scoop of creamy white soft cheese in the center, surrounded by mixed blueberries and dark red cherries that add rich color. Scattered around are pink radish slices, bright green pistachio nuts, and small white cheese crumbles sprinkled all over. The textures of the salad show the soft creaminess, the crunch of nuts, and the juicy berries. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mixed salad greens
1 cup fresh blueberries
1/2 cup shelled pistachios
1/4 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Wash the mixed salad greens thoroughly under cold water to remove any dirt. Dry them well using a clean towel or a salad spinner, then place in a large salad bowl.
Step 2: Rinse the blueberries gently under cold water, remove any stems or leaves, and pat them dry with a paper towel or let drain.
Step 3: Roughly chop the shelled pistachios to add texture, then sprinkle them over the salad greens.
Step 4: Crumble the feta cheese into small pieces and spread evenly on top of the greens.
Step 5: Peel and slice the red onion into thin rings or half-rings, then add them to the salad.
Step 6: In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, salt, and black pepper until smooth and emulsified.
Step 7: Pour the dressing evenly over the salad, then toss gently with tongs or salad servers to coat all ingredients lightly.
Step 8: Taste the salad and adjust seasoning as needed by adding more salt or pepper.
Step 9: Serve immediately for the freshest flavors, or refrigerate briefly if you prefer the salad chilled.

Tips & Variations

Substitute walnuts or almonds for pistachios if desired for a different crunch.
Try goat cheese instead of feta for a creamier texture.
Add fresh herbs like mint or basil to brighten the flavors.
If fresh blueberries aren’t available, frozen ones can be thawed and drained before use.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible to prevent sogginess, and toss just before serving. Reheat is not recommended as this is best enjoyed fresh or chilled.

How to Serve

A fresh salad served in a deep white plate on a white marbled surface, featuring a base layer of bright green baby spinach leaves scattered evenly. On top, there are clusters of dark blue blueberries and dark red cherries, adding bold color contrast. Creamy white dollops of cheese sit between the fruits, topped with scattered green pistachio nuts that add texture and a nutty tone. Small pieces of pink sliced radish and a sprinkle of finely grated white cheese or crumbles are spread lightly over the entire dish, creating a fresh and colorful mix with varied textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the salad just before serving to keep the greens crisp and the dressing fresh. If needed, you can prep the ingredients separately and toss them together shortly before serving.

What can I use if I don’t have balsamic vinegar?

You can substitute red wine vinegar or apple cider vinegar mixed with a small amount of sugar or honey to mimic the sweetness and acidity of balsamic vinegar.