
This colorful spring mix brings together bright seasonal flavors and varied textures, making a stunning display that tastes just as good as it looks. Sweet blueberries, creamy avocado, and crunchy pistachios turn simple greens into something extraordinary.
I whipped up this combo for a backyard gathering, and it's now what my friends ask for whenever they stop by. The tangy pomegranate dressing really brings everything to the next level.
Ingredients
- Spring mix salad greens: Creates a soft foundation that doesn't overpower the star ingredients
- Butter lettuce: Brings a gentle sweetness and velvety feel to contrast crunchy elements
- Candied pistachios: Add sweet crunch and pretty green pops throughout
- Red onion: Offers sharp flavor contrast when cut paper-thin
- Watermelon radish: Makes a gorgeous visual statement with its peppery kick
- Avocados: Give that buttery smoothness and good fats - pick ones with slight give when squeezed
- Fresh blueberries: Pack juicy sweetness in every bite - look for firm, plump ones
- Pomegranate arils: Scatter ruby-like bursts of tart juice throughout
- Crumbled feta cheese: Balances sweetness with its salty, tangy notes
- Creamy pomegranate dressing: Pulls all flavors together with its sweet-tart punch
Steps to Put It Together
- Mix your greens:
- Combine spring mix and butter lettuce with a light touch in a big bowl. Don't crush them - they need to stay fluffy. These two types work great together - one's light, one's soft.
- Create your base:
- Move your mixed greens to a wide, flat platter or separate bowls. A shallow dish works best to show off all the pretty toppings you'll add next.
- Scatter the crunchy bits:
- Sprinkle pistachios, thin onion slices, and radish pieces across the greens. Make sure they're spread out so everyone gets a bit of everything. Think about how it'll look when you arrange them.
- Add the delicate stuff:
- Fan out avocado slices around the edges, then drop blueberries and pomegranate seeds throughout. Wait until the last minute for the avocado so it stays green, and make sure every part gets some colorful fruit.
- Top it off:
- Sprinkle feta all over, making sure it's evenly spread. Pour just enough dressing to lightly coat everything right before you serve. Don't drown it - you want to taste each ingredient.
- Final touch:
- If you want, crack some fresh black pepper over everything at the end. It brings out all the other flavors without taking over.

Those little pomegranate jewels really make this dish stand out to me. I first saw them used in salads during a lunch I had at an avocado farm in California. That meal stuck with me so much that I tried to capture that magic at home, turning it into something my family now asks for that's both healthy and totally satisfying.
Prep Ahead Tricks
You can get a jump start on this pretty salad when you're planning to have people over. Clean and dry the lettuce a day early, then wrap it in paper towels and stick it in a container in the fridge. Cut up the radish and onion two days before and keep them in cold water in the fridge - this keeps them crisp and takes away some of the bite. You can mix up the dressing almost a week ahead and keep it in a jar in the fridge.
What Goes Well With It
This bright salad tastes great next to grilled chicken with lemon and herbs or salmon cooked on a cedar plank. If you want a meat-free meal, serve it with warm crusty bread and some Mediterranean dips. It also works well with richer foods like creamy risotto or pasta, giving a fresh contrast.
Changing With the Seasons
While this mix shines brightest in spring and summer, you can switch things up all year long. In winter, swap in dried cranberries for the fresh berries and add some blood orange pieces. Fall versions taste great with thin pear slices and toasted walnuts instead of pistachios. As long as you stick to the basic formula of greens, fruit, nuts, cheese and tasty dressing, it'll work no matter when you make it.

This salad brings together fresh flavors without much fuss, and it'll definitely wow anyone lucky enough to try it.
Recipe Q&A
- → What can I substitute for candied pistachios?
Don't have candied pistachios on hand? Try plain roasted pistachios, sweet pecans, warmed walnuts, or thin almond slices instead. Any crunchy nut will give you that nice contrast with the softer stuff in your bowl.
- → How do I make the creamy pomegranate dressing?
You can whip up an easy pomegranate dressing by mixing 2 tablespoons of pomegranate juice with 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey and 1 tablespoon Greek yogurt. Add salt and pepper to make it taste just right.
- → Can I prepare this salad in advance?
You can get everything ready separately a day ahead. Keep your greens, cut veggies, fruits and dressing in different containers in the fridge. Cut the avocado right before you eat so it won't turn brown, and toss everything with dressing at the last minute for the best taste.
- → What can I substitute for watermelon radish?
No watermelon radish around? Go with normal red radishes, thin cucumber slices, or chunks of jicama for that nice crunch. They'll all give you a cool, crisp bite that works well with the other soft ingredients.
- → What protein would pair well with this salad?
This salad tastes great with some grilled chicken, seared salmon, or pan-fried halloumi cheese if you want something more filling. If you don't eat meat, try adding chickpeas or quinoa to make it more hearty while keeping it fresh and light.
- → How can I find pomegranate arils when they're out of season?
When fresh pomegranates aren't available, check for packaged pomegranate seeds in the cold food section or grab some frozen ones. You can also swap in dried cranberries or chopped strawberries for a similar sweet and tangy kick.