Dessert

Blueberry Pistachio Spring Salad Recipe

ByLana Polati January 27, 2026January 27, 2026

Introduction

This Blueberry Pistachio Spring Salad is a vibrant, refreshing dish perfect for a light lunch or a colorful side. Combining crisp greens with sweet berries, creamy avocado, and tangy feta creates a delightful balance of flavors and textures.

A colorful salad in a white bowl on a white marbled surface, showing multiple layers starting with fresh green lettuce and mixed greens as the base. On top, there are thinly sliced pink and green watermelon radishes, sliced green avocado, and thin rings of light purple onions. Scattered over these are bright red pomegranate seeds, deep blue blueberries, and crumbled white feta cheese. The salad is finished with a drizzle of pink dressing and some roasted brown nuts placed within. In the bottom corner, a wooden bowl with more nuts is partially visible. 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, 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

Step 1: Toss the spring mix salad greens and chopped butter lettuce together and arrange them on a large platter or divide evenly among individual bowls.
Step 2: Layer the candied pistachios, thinly sliced red onion, watermelon radish, sliced avocado, blueberries, pomegranate arils, and crumbled feta cheese evenly over the greens.
Step 3: Drizzle the creamy pomegranate dressing over the salad right before serving.
Step 4: Optional: Finish with a sprinkle of freshly ground black pepper to enhance the flavors.

Tips & Variations

Substitute candied pistachios with candied pecans or toasted walnuts for a different crunch.
Use any berry you have on hand, such as raspberries or strawberries, if blueberries aren’t available.
For a vegan version, omit the feta and use a dairy-free cheese alternative or extra nuts for richness.
Make your own creamy pomegranate dressing by blending pomegranate juice with yogurt, honey, and a splash of lemon juice.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled and add it just before serving to prevent the greens from wilting. Leftover salad is best enjoyed fresh and may lose some crispness after refrigeration.

How to Serve

A vibrant salad layered in a white bowl starts with a base of mixed green lettuce leaves. On top, there are thin slices of green avocado with a soft texture, scattered pieces of creamy white cheese, and small clusters of deep blue blueberries. Thin rings of pale purple-red onion lie across the salad. Bright red pomegranate seeds are sprinkled all over, adding shiny pops of color. There are also slices of watermelon radish showing a light green outer edge with a white to pink center. A pink creamy dressing is drizzled unevenly across, blending with the ingredients. Some toasted nuts add a crunchy texture, scattered throughout the salad. The photo is set on a white marbled surface, with a small wooden bowl holding extra 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?

Yes, you can wash and chop the greens and vegetables ahead of time, but keep dressings and avocado slices separate until just before serving to maintain freshness and prevent browning.