Description
A fresh and light spring salad featuring spinach, blueberries, and pistachios, topped with a simple lemon poppy seed dressing.
Ingredients
Scale
- 6 cups fresh spinach, washed and dried
- 1 cup fresh blueberries
- 1/2 cup shelled pistachios, lightly toasted
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup thinly sliced red onion
- For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon poppy seeds
- Salt and black pepper to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and poppy seeds until well combined. Season with salt and pepper. Set aside.
- In a large bowl, combine the washed spinach, fresh blueberries, toasted pistachios, sliced red onion, and feta cheese (if using).
- Just before serving, drizzle the desired amount of vinaigrette over the salad ingredients.
- Gently toss the salad until all components are lightly coated with the dressing.
- Serve immediately.
Notes
- Toast the pistachios in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let them cool before adding to the salad.
- You can substitute baby kale or mixed spring greens for the spinach.
- Make the dressing up to two days ahead and store it in the refrigerator. Shake well before using.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Lunch
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 1.5 cups)
- Calories: 310
- Sugar: 14
- Sodium: 150
- Fat: 23
- Saturated Fat: 3
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
- Cholesterol: 10