This Blueberry Pistachio Spring Salad is the kind of dish that instantly brightens the table. Made with crisp mixed greens, juicy blueberries, creamy avocado, and crunchy pistachios, it’s tossed with a fresh lemon vinaigrette that ties everything together beautifully. Light, colorful, and full of flavor, this salad is perfect for spring lunches, brunch gatherings, or as a refreshing side dish.
Whether you’re looking for a healthy salad recipe or something elegant yet simple, this blueberry pistachio combination delivers both taste and presentation with minimal effort.
Why You’ll Love This Blueberry Pistachio Spring Salad
- Fresh and vibrant: Sweet berries, zesty lemon, and crunchy nuts create balance in every bite
- Quick to make: Ready in about 15 minutes from start to finish
- Nutrient-rich: Packed with antioxidants, healthy fats, and fiber
- Versatile: Works as a light lunch, brunch side, or dinner starter
- Pinterest-worthy: Naturally colorful and beautiful on the plate
This is one of those salads that feels special without being complicated.
Ingredients You’ll Need
For the Salad
- Mixed greens (spring mix, baby spinach, or arugula)
- 1 ripe avocado, sliced
- 1 cup fresh blueberries
- ½ small red onion, thinly sliced
- ½ cup pistachios, roughly chopped
- 4 oz creamy cheese (goat cheese or feta)
For the Lemon Vinaigrette
- ⅓ cup extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
How to Make Blueberry Pistachio Spring Salad (Step-by-Step)
Step 1: Prepare the Greens
Wash and thoroughly dry your mixed greens. Place them in a large serving bowl or spread them out on a wide platter for a more elegant presentation.
Step 2: Prep the Toppings
Slice the avocado just before assembling to keep it fresh. Thinly slice the red onion and roughly chop the pistachios if they aren’t already shelled.
Step 3: Assemble the Salad
Scatter the blueberries, avocado slices, red onion, pistachios, and crumbled cheese evenly over the greens.
Step 4: Make the Lemon Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well combined and slightly creamy.
Step 5: Dress and Serve
Drizzle the vinaigrette over the salad just before serving. Toss gently or leave layered for a stunning visual effect.
Tips & Variations
- Make it vegan: Use maple syrup and dairy-free cheese or skip cheese entirely
- Extra crunch: Add sliced almonds or sunflower seeds
- Protein boost: Top with grilled chicken or chickpeas
- Greens swap: Butter lettuce or baby kale works beautifully
- Less bite: Soak red onion slices in cold water for 10 minutes
Serving Ideas & Storage
Serve this salad fresh for the best texture and flavor. It pairs wonderfully with quiche, roasted vegetables, or grilled proteins. If preparing ahead, keep the vinaigrette separate and add avocado right before serving. Leftover dressing can be stored in the refrigerator for up to 3 days.
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Easy Blueberry Pistachio Spring Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fresh, vibrant, and antioxidant-rich, this Blueberry Pistachio Spring Salad combines mixed greens, juicy blueberries, creamy avocado, crunchy pistachios, and creamy cheese, all finished with a bright lemon vinaigrette. Perfect for a light lunch or a beautiful brunch side.
Ingredients
4 cups mixed greens (spring mix, baby spinach, or arugula)
1 cup fresh blueberries
1 ripe avocado, sliced
1/2 small red onion, thinly sliced
1/2 cup pistachios, roughly chopped
4 oz creamy cheese (goat cheese or feta)
Lemon Vinaigrette
1/3 cup extra virgin olive oil
Juice of 1 large lemon (about 3 tbsp)
1 tsp Dijon mustard
1 tbsp honey or maple syrup
1 small garlic clove, minced
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Wash and dry the mixed greens, then add to a large bowl or platter.
2. Top with blueberries, sliced avocado, sliced red onion, chopped pistachios, and crumbled cheese.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified.
4. Drizzle vinaigrette over the salad just before serving.
5. Toss gently (or serve layered) and enjoy immediately.
Notes
Make-ahead tip: Keep dressing separate and add avocado right before serving.
Vegan option: Use maple syrup and dairy-free cheese or omit cheese.
Nut swap: Replace pistachios with almonds, walnuts, or sunflower seeds.
Onion tip: Soak sliced red onion in cold water for 10 minutes to mellow the bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 20 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 7g |
| Carbohydrates | 18g |
| Fat | 25g |
| Fiber | 6g |
| Sodium | 220mg |
Final Thoughts
This Blueberry Pistachio Spring Salad proves that simple ingredients can create something truly special. It’s fresh, wholesome, and endlessly adaptable — the kind of recipe you’ll come back to all season long. Whether you’re hosting brunch or making lunch feel a little brighter, this salad fits the moment perfectly.