Description
This vibrant Blueberry Pistachio Spring Salad is a delightful blend of sweet, tart, creamy, and crunchy. It’s an easy-to-make recipe that promises a refreshing and satisfying meal.
Ingredients
- 5 oz (approx. 5 cups) mixed baby greens (spinach and arugula recommended)
- 1 cup fresh blueberries
- 1/2 cup shelled pistachios, roasted and lightly salted (or raw, toasted)
- 3 oz crumbled goat cheese (or feta, or dairy-free alternative)
- For the Lemon Honey Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare Ingredients: Wash and thoroughly dry your mixed greens and blueberries. If using raw pistachios, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool. Crumble the goat cheese.
- 2. Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, and Dijon mustard until well emulsified. Season with salt and pepper to taste.
- 3. Assemble the Salad: In a large serving bowl, combine the mixed greens, fresh blueberries, toasted pistachios, and crumbled goat cheese.
- 4. Dress and Serve: Just before serving, drizzle the vinaigrette over the salad. Toss gently to ensure all ingredients are lightly coated. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 5 mins (for toasting pistachios)