Description
As the days grow warmer and the flowers bloom, I find myself craving something light and refreshing. That’s where my Blueberry and Pistachio Spring Salad comes in! This vibrant dish is not just a feast for the eyes; it’s a quick solution for busy days when you want to impress your loved ones without spending hours in the kitchen.
Ingredients
Scale
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
- candied pecans
- 1/2 medium red onion, sliced thin
- 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
- Toss the salad greens together and arrange on a platter or divide among bowls.
- Top with candied pistachios, red onion, radish, avocado, blueberries, pomegranate arils, and feta.
- Drizzle with desired amount of pomegranate dressing right before serving.
- Optional: Top with freshly ground black pepper.
Notes
- For added crunch, consider using candied pistachios instead of pecans.
- Adjust the amount of dressing based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg