Description

This Healthy Blueberry Pistachio Spring Salad is a refreshing, nutrient-dense dish that combines antioxidant-rich berries with heart-healthy fats and crisp seasonal greens, supporting cellular health and sustained energy after winter.

Ingredients

Scale

5 cups Baby Spinach or Arugula
1.5 cups Fresh Organic Blueberries
1/2 cup Shelled Raw Pistachios
1/4 cup Thinly Sliced Red Onio
1/3 cup Goat Cheese or Vegan Feta
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
1 teaspoon Pure Maple Syrup
1 teaspoon Dijon Mustard
Sea Salt and Black Pepper to taste

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Instructions

Prepare the Base: Place your baby spinach or arugula in a large bowl, ensuring the greens are completely dry
Toast the Nuts (Optional): Warm the pistachios in a dry skillet over low heat for 2-3 minutes
Whisk the Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a jar and shake until emulsified
Layer the Ingredients: Add blueberries, red onions, and pistachios on top of the greens
Dress the Salad: Drizzle the vinaigrette and toss gently to coat
Add Finishing Touches: Sprinkle cheese, salt, and pepper on top and serve immediately

Notes

Use fresh, organic ingredients for the best flavor and nutrient density.

The salad is best enjoyed immediately to preserve the texture of the ingredients.

Prep Time: 15 mins
Cook Time: 3 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 12g
Sodium: 150mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 7g
Cholesterol: 10mg