Blueberry Pistachio Spring Salad (Printable Version)

Fresh spinach and arugula topped with blueberries, pistachios, apple, cucumber, radishes, and feta in a honey-lemon dressing.

# Ingredient List:

→ Greens

01 - 5 oz baby spinach
02 - 2 oz arugula

→ Fruits

03 - 1 cup fresh blueberries
04 - 1 small apple, thinly sliced

→ Vegetables

05 - 1 small cucumber, thinly sliced
06 - 3 radishes, thinly sliced

→ Nuts & Cheese

07 - ½ cup shelled pistachios, coarsely chopped
08 - 2 oz feta cheese, crumbled

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp fresh lemon juice
11 - 1½ tsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Combine baby spinach and arugula in a large salad bowl.
02 - Add blueberries, apple slices, cucumber, and radishes. Toss gently to distribute evenly.
03 - Sprinkle chopped pistachios and crumbled feta cheese over the salad.
04 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - Drizzle dressing over salad immediately before serving and toss lightly to coat all ingredients.

# Expert Tips:

01 -
  • It comes together in 15 minutes but looks and tastes like something from a fancy restaurant
  • The combination of sweet blueberries, tangy feta, and crunchy pistachios hits every craving at once
02 -
  • This salad does not sit well once dressed, so always add the dressing right before serving or serve it on the side
  • Room temperature ingredients make a huge difference here, so take the cheese out of the fridge about 20 minutes beforehand
03 -
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slices for an elegant presentation
  • Massaging a tiny bit of olive oil into the arugula beforehand tames its bitterness beautifully

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