Description
A fresh and satisfying salad featuring greens, blueberries, pistachios, and a tangy pomegranate honey dressing. Perfect for quick lunches or casual dinners.
Ingredients
Salad Base
- 4 cups Butter lettuce and baby spinach (Tear larger leaves into bite-sized pieces.)
- 1 cup Fresh blueberries (Use fresh for the best flavor.)
- 1 medium Watermelon radish (Slice thinly; regular radish can be substituted.)
Add-ins
- 1/2 cup Shelled pistachios (Roasted and lightly salted is preferred.)
- 1/2 cup Feta cheese (Can swap for goat cheese if desired.)
- 1 medium Avocado (Cube or slice just before serving.)
- 1/4 medium Red onion (Thinly sliced; soak in water to reduce sharpness.)
Pomegranate Honey Dressing
- 1/2 cup Pomegranate juice (100% juice is best.)
- 2 tablespoons Honey (Adjust for sweetness to taste.)
- 1 teaspoon Dijon mustard (Aids in blending the dressing.)
- 1/4 cup Olive oil (Add after shaking the other dressing ingredients.)
- to taste Salt and black pepper (Adjust for seasoning.)
- optional Apple cider vinegar or lemon juice (Add for more tang if desired.)
Instructions
Preparation
- Wash and dry the butter lettuce and spinach. Tear bigger leaves into bite sized pieces.
- Slice the watermelon radish thinly.
- Thinly slice the red onion. Soak it in cold water if you want it milder.
- Cube or slice the avocado right before serving.
Make the Dressing
- In a jar, combine pomegranate juice, honey, Dijon mustard, salt, and pepper. Shake well.
- Add olive oil and shake again until well blended.
- Taste and adjust sweetness or acidity as needed.
Assemble the Salad
- In a large bowl, add the greens first, then add the blueberries, sliced radish, onion, feta, and pistachios.
- Drizzle dressing lightly over the salad, toss gently, and add more dressing only if needed.
Notes
For meal prep, wash and dry the greens ahead of time, and store them with a paper towel to keep them fresh. Assemble just before serving.
- Prep Time: 15 minutes
- Category: Light Meal, Salad, Side Dish
- Cuisine: American