Blueberry Pistachio Spring Salad
{"The post title and instructions reference pistachios, while the ingredient list says candied pecans; either candied nut works, but candied pistachios match the title/instructions.","Dress the salad just before serving to keep greens crisp. If prepping ahead, store dressing separately.","If you can’t find watermelon radish, use thinly sliced regular radishes.","For dairy-free, omit the feta or use a dairy-free feta-style cheese.","Avocado browns quickly—slice just before serving or toss slices with a little lemon juice. Undressed components keep in airtight containers in the fridge for 2 to 3 days."}
Time: Prep: 20 mins, Cook: 0 mins, Total: 20 mins
Servings: 4
Ingredients
- 5 oz spring mix salad greens
- 6 oz chopped butter lettuce
- candied pecans
- 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 oz crumbled feta cheese
- creamy pomegranate dressing
Instructions
- Toss the salad greens together and arrange on a platter or divide among bowls. Top with candied pistachios, red onion, radish, avocado, blueberries, pomegranate arils and feta.
- Drizzle with desired amount of pomegranate dressing right before serving. Optional: Top with freshly ground black pepper.