Dessert

Blueberry Pistachio Spring Salad Recipe

Byreem everly January 4, 2026January 4, 2026

Introduction

This Blueberry Pistachio Spring Salad is a refreshing and vibrant dish perfect for a light lunch or a beautiful side. Combining fresh greens with sweet and tangy toppings, it’s bursting with color and flavor in every bite.

A white bowl filled with a colorful salad on a white marbled surface, featuring three main layers: the base layer of mixed green lettuce leaves, the middle layer of thin pink and green watermelon radish slices and light purple onion rings scattered around, and the top layer decorated with bright red pomegranate seeds, dark blue blueberries, pale green sliced avocado, roasted brown nuts, and white crumbled cheese. The whole salad is drizzled with a light pink creamy dressing, with the colors and textures contrasting vividly throughout the bowl. 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. Arrange the mixed greens on a large platter or divide evenly among serving bowls.
Step 2: Top the greens with candied pistachios, thinly sliced red onion, watermelon radish slices, avocado slices, blueberries, pomegranate arils, and crumbled feta cheese.
Step 3: Drizzle the creamy pomegranate dressing over the salad just before serving. For an extra touch, sprinkle freshly ground black pepper on top if desired.

Tips & Variations

Swap candied pistachios for candied pecans or walnuts if preferred for a different nutty flavor.
Use a homemade creamy pomegranate dressing or substitute with a favorite vinaigrette for variety.
Add grilled chicken or shrimp to make it a more filling main course.
For extra crunch, include toasted seeds like pumpkin or sunflower seeds.

Storage

Store any leftover salad components separately, as the dressing can make greens soggy. Keep the prepared salad greens and toppings in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving for best texture and freshness.

How to Serve

A vibrant salad arranged in a white bowl on a white marbled surface, showing multiple layers starting with a base of mixed leafy greens in various shades of green and purple. Scattered on top are thin, round slices of watermelon radish with a pink center and pale green edges, fanned slices of bright green avocado with creamy texture, and juicy blueberries. Thin curly slices of pale purple onion and red pomegranate seeds add pops of color and texture throughout. Small white crumbles of feta cheese are sprinkled over the salad, along with roasted pistachios glistening with a light sheen. A pink, creamy dressing is drizzled generously over the top, completing the colorful and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the ingredients in advance and store them separately. However, combine and dress the salad just before serving to keep the greens crisp.