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Spring Mix Salad with Balsamic Honey Dressing

A vibrant salad featuring tender baby greens, crunchy nuts, and a tangy-sweet balsamic honey dressing, perfect for a light meal or as a side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups spring mix (mixed baby lettuces and tender greens) — washed and spun dry Can swap with spinach or arugula.
  • 1 cup halved cherry tomatoes Or substitute roasted beets.
  • 1 small cucumber, thinly sliced English or Persian cucumbers work well.
  • 1/2 cup toasted walnuts or pecans Toast raw nuts in a dry skillet for 3–4 minutes.
  • 1/3 cup crumbled goat cheese or feta Use shaved Parmesan if you prefer a saltier finish.
  • 1/4 cup thinly sliced red onion Soak in cold water 5 minutes if you want them milder.
  • 1/2 cup fresh berries (strawberries or blueberries) or pomegranate arils For a bright pop.
Dressing Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (or maple syrup for a vegan twist)
  • 1 teaspoon Dijon mustard
  • 1 pinch of sea salt and freshly cracked black pepper
  • 1 small garlic clove, minced (optional) For a punch.

Method
 

Preparation
  1. Toast the nuts: Place walnuts or pecans in a dry skillet over medium heat. Shake the pan occasionally; after 3–4 minutes they will become fragrant and slightly glossy. Remove from heat to avoid burning.
  2. Prepare the dressing: In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic (if using), salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing emulsifies.
  3. Assemble the greens: In a large salad bowl, add the spring mix, halved cherry tomatoes, sliced cucumber, berries or pomegranate arils, and thinly sliced red onion. Toss gently to combine.
  4. Crumble on the cheese: Sprinkle crumbled goat cheese or feta over the salad.
  5. Add the nuts: Scatter the toasted nuts on top.
  6. Dress the salad: Just before serving, drizzle 2–3 tablespoons of the balsamic honey dressing over the salad and toss gently.
  7. Taste and finish: Season with fresh black pepper and a light sprinkle of flaky sea salt. Serve immediately.

Notes

For optimal storage, keep dressing and greens separate. For a protein boost, add grilled chicken or shrimp. Seasonal variations are encouraged.