Description
A light and refreshing salad packed with flavors, perfect for a quick meal.
Ingredients
Scale
- 2 cups baby spinach
- 2 cups arugula
- 1 cup fresh blueberries
- 1/2 cup shelled pistachios
- 1/4 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh herbs
Instructions
- Toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
- Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well emulsified to form the dressing.
- Combine the baby spinach, arugula, blueberries, red onion, and fresh mint in a large mixing bowl.
- Pour the dressing over the salad and toss gently to coat everything.
- Transfer the salad to a serving platter or individual plates. Sprinkle the toasted pistachios and crumbled goat cheese over the top.
- Serve immediately to ensure the greens stay crisp and the flavors are vibrant.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg