Description
A fresh and vibrant Pistachio Spring Salad featuring a mix of spring greens, crisp butter lettuce, sweet and tangy fruits like blueberries and pomegranate arils, crunchy candied pecans, creamy feta cheese, and a luscious pomegranate dressing. Perfect for a light, nutritious lunch or a colorful side dish.
Ingredients
Greens
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
Toppings
- Candied pecans (quantity as desired, approx. 1/3 cup)
- 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
Dressing
- Creamy pomegranate dressing (about 1/4 cup or to taste)
Instructions
- Prepare the greens: Toss the spring mix salad greens and chopped butter lettuce together thoroughly and arrange evenly on a large serving platter or divide among individual bowls for serving.
- Add toppings: Evenly distribute candied pecans, thinly sliced red onion, watermelon radish slices, sliced avocado, blueberries, pomegranate arils, and crumbled feta cheese over the bed of greens.
- Dress the salad: Drizzle the creamy pomegranate dressing over the salad just before serving to keep the greens crisp and fresh. Optionally, finish with a sprinkle of freshly ground black pepper for added flavor.
Notes
- Use ripe but firm avocados to maintain slices without browning quickly.
- Candied pecans can be substituted with candied pistachios for a complementary nut flavor.
- For a vegan version, replace feta cheese with a plant-based cheese alternative or omit it entirely.
- Prepare the salad just before serving to keep the greens crisp and the dressing fresh.
- The creamy pomegranate dressing can be store-bought or homemade for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American