What the heck is this?
This is not your average side salad — this is a main character moment. Juicy blueberries, salty pistachios, creamy goat cheese, and crisp spring greens all tossed in a light, zingy lemon-honey vinaigrette. It’s sweet, savory, a little tangy, and totally stunning. The kind of salad that makes people say “Wait… what’s in this?!” in the best way.
Perfect for brunches, picnics, showers, or anytime you want to eat something that feels as happy as a sunny day.
Why You’ll Love This Salad
Colorful, fresh, and totally Instagrammable.
That combo of textures = unmatched.
Quick to throw together, but feels fancy.
Naturally gluten-free and easily dairy-free.
Pairs with literally everything from grilled chicken to quiche.
The Stuff You’ll Need
- 5 oz spring mix or arugula (or both)
- 1 cup fresh blueberries
- ½ cup shelled roasted pistachios (salted is )
- 3 oz goat cheese, crumbled (or feta if you like a sharper tang)
- ½ small red onion, very thinly sliced
- Optional: avocado slices or cucumber for extra fresh vibes
For the Lemon-Honey Dressing
- 3 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp honey
- ½ tsp Dijon mustard
- Salt + pepper to taste
How to Toss This Beauty Together
- Shake up the dressing: Add all dressing ingredients to a small jar or bowl and shake/whisk until smooth and glossy.
- Build the salad base: In a large bowl or platter, layer your greens, blueberries, onion, goat cheese, and pistachios.
- Dress it up: Drizzle with dressing just before serving and gently toss to coat — or serve the dressing on the side if you’re feeling low-commitment.
- Fancy finish: Add avocado slices, a little lemon zest, or edible flowers if you’re feeling extra springy.
Serving Suggestions
Top with grilled chicken or salmon for a protein-packed main.
Serve alongside a frittata, crostini, or spring pasta.
Add a glass of rosé and you’re golden.
Switch It Up
No goat cheese? Try blue cheese or ricotta salata.
Use strawberries or raspberries instead of blueberries.
Want it creamier? Add a dollop of Greek yogurt to the dressing.
Need it nut-free? Toasted sunflower seeds or pepitas work great.
Questions People Actually Ask
Q: Can I make it ahead of time?
A: You can prep everything and store separately — just toss right before serving to keep it fresh and crunchy.
Q: Is this dairy-free?
A: It can be! Just skip the cheese or sub a plant-based version.
Q: Can I double it for a crowd?
A: Heck yes. Just scale up the dressing and assemble on a big platter.
Blueberry Pistachio Spring Salad: Sweet, Crunchy, Springtime Vibes
- Total Time: 15 minutes
- Yield: 4 servings
Description
This is not your average side salad — this is a main character moment. Juicy blueberries, salty pistachios, creamy goat cheese, and crisp spring greens all tossed in a light, zingy lemon-honey vinaigrette. It’s sweet, savory, a little tangy, and totally stunning. The kind of salad that makes people say “Wait… what’s in this?!” in the best way.
Instructions
Shake up the dressing: Add all dressing ingredients to a small jar or bowl and shake/whisk until smooth and glossy.
Build the salad base: In a large bowl or platter, layer your greens, blueberries, onion, goat cheese, and pistachios.
Dress it up: Drizzle with dressing just before serving and gently toss to coat — or serve the dressing on the side if you’re feeling low-commitment.
Fancy finish: Add avocado slices, a little lemon zest, or edible flowers if you’re feeling extra springy.
Notes
Top with grilled chicken or salmon for a protein-packed main.
Serve alongside a frittata, crostini, or spring pasta.
Add a glass of rosé and you’re golden.
- Prep Time: 15 minutes
Nutrition
- Calories: ~270 per serving
- Protein: ~7g