Dessert

Blueberry Pistachio Spring Salad Recipe

Byanna orden January 12, 2026January 12, 2026

Introduction

This Blueberry Pistachio Spring Salad is a vibrant and fresh dish perfect for a light lunch or as a colorful side. It combines crisp greens with sweet and tangy toppings, creating a delightful balance of flavors in just 20 minutes.

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has a base layer of mixed green and purple lettuce leaves. On top are thin slices of purple watermelon radish and creamy avocado, both arranged in a scattered, natural way. There are also whole blueberries and juicy red pomegranate seeds spread over the layers. Thin pale purple rings of onion are placed on top throughout, adding a slight contrast. Crumbled white feta cheese is sprinkled across the salad, along with some glossy roasted nuts, adding a mix of textures. The salad is lightly drizzled with a pink dressing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces spring mix salad greens
6 ounces chopped butter lettuce
Candied pistachios
1/2 medium red onion, thinly sliced
1 watermelon radish, thinly sliced
1 to 2 small avocados, sliced
1 cup blueberries
1/3 cup pomegranate arils
2 ounces crumbled feta cheese
Creamy pomegranate dressing

Instructions

Step 1: Toss the spring mix salad greens and chopped butter lettuce together, then arrange them on a large platter or divide evenly among serving bowls.
Step 2: Top the greens with candied pistachios, thinly sliced red onion, sliced watermelon radish, sliced avocado, blueberries, pomegranate arils, and crumbled feta cheese.
Step 3: Drizzle the creamy pomegranate dressing over the salad just before serving. Optionally, sprinkle with freshly ground black pepper for added flavor.

Tips & Variations

Use fresh, ripe avocados for the best creaminess and flavor.
Substitute candied pecans if pistachios are unavailable, or use toasted nuts for a less sweet crunch.
For extra protein, add grilled chicken or chickpeas to make it a more substantial meal.
Make your own creamy pomegranate dressing by mixing pomegranate juice with Greek yogurt, olive oil, and a touch of honey.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing aside to prevent the greens from wilting. When ready to serve, toss everything together fresh. Reheating is not recommended since this salad is best enjoyed cold and crisp.

How to Serve

A large white plate holds a vibrant layered salad starting with a base of mixed green and purple lettuce leaves. On top, there are bright green slices of avocado fanned out and thin round slices of pink and green watermelon radish arranged evenly. Scattered all around are deep blue blueberries and bright red pomegranate seeds. Thin, curved slices of translucent purple onion add texture, along with small chunks of white feta cheese sprinkled over the salad. Glossy brown roasted nuts are mixed in, and the whole dish is drizzled with a light pink dressing that contrasts well with the fresh colors. The plate rests on a white marbled surface with a small wooden bowl of nuts nearby. 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 ingredients ahead but combine them and add dressing just before serving to keep the greens fresh and crisp.

What can I use if I don’t have pomegranate arils?

You can substitute with dried cranberries or red grapes sliced in half for a similar burst of sweetness and color.