Description
A vibrant and refreshing Blueberry Pistachio Feta Salad that’s perfect for an easy and nutritious brunch. This salad combines the sweetness of fresh blueberries, the crunch of pistachios, and the savory creaminess of crumbled feta over a bed of mixed greens, all brought together with a simple balsamic vinaigrette dressing.
Ingredients
Scale
Salad Ingredients
- 2 cups of Fresh Blueberries
- 1 cup of shelled Pistachios
- 1 cup of crumbled Feta Cheese
- 6 cups of Mixed Greens (spinach, arugula, kale)
Dressing Ingredients
- 3 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons of Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Prepare the Ingredients: Begin by washing the blueberries under cool, running water. Pat them dry gently with a kitchen towel. If you’re using greens like kale or spinach, rinse and dry them thoroughly to retain their crispiness. For the pistachios, shell them and roughly chop them into bite-sized pieces for added texture.
- Assemble the Greens: In a large salad bowl, add your mixed greens as the base. Toss them gently to mix.
- Add Blueberries and Pistachios: Sprinkle the fresh blueberries evenly over the greens. Next, add the chopped pistachios.
- Add Feta Cheese: Take your feta cheese and crumble it generously over the salad.
- Make the Dressing: In a small bowl or jar, combine the extra virgin olive oil and balsamic vinegar. Season with a pinch of salt and a dash of pepper. Mix or shake until well emulsified.
- Toss the Salad: Drizzle the dressing over the salad. With clean hands or salad tongs, gently toss the salad to combine all the ingredients without breaking the feta.
- Serve Immediately: For the best experience, serve the salad immediately after tossing.
Notes
- For extra crunch, toast the pistachios lightly before adding them to the salad.
- You can substitute feta with goat cheese for a different flavor profile.
- Adding a handful of fresh herbs like mint or basil can enhance the freshness of the salad.
- If prepping ahead, keep the dressing separate and toss just before serving to avoid sogginess.
