Spring Mix Salad

As the days get longer and the air feels lighter, I find myself reaching for meals that reflect the freshness of the season. One dish that always captures this feeling perfectly is a vibrant spring mix salad. The crispness of the greens, the subtle sweetness of fresh vegetables, and the balance of textures make it a salad bowl worth savoring. It’s light enough for a quick lunch yet elegant enough to serve as a centerpiece for a more formal meal.

This salad isn’t just about taste—it’s about celebrating the colors and flavors of spring. Tender leaves of baby spinach, peppery arugula, and mild romaine come together to create a base that’s both refreshing and satisfying. Toss in seasonal additions like radishes, cherry tomatoes, and sliced cucumbers, and you’ve got a salad for spring that bursts with flavor in every bite. It’s the kind of dish that makes you pause, appreciate the ingredients, and enjoy every forkful.

One of my favorite ways to elevate this mix is with a balsamic honey dressing. The dressing brings a subtle sweetness that complements the fresh vegetables without overpowering them, while the balsamic adds a hint of tanginess that ties all the flavors together. Drizzle it over just before serving, and suddenly your salad bowl transforms into a gourmet experience.

Beyond everyday meals, this spring mix salad works beautifully for special occasions. It’s light, colorful, and inviting, making it the perfect salad for Easter dinner or any seasonal gathering. The mix of textures and flavors appeals to everyone at the table, whether they’re looking for something healthy, hearty, or just incredibly delicious. Serving this salad alongside roasted meats, fresh bread, or a simple quiche creates a meal that feels fresh, festive, and effortlessly spring-like.

Why You’ll Love It

• Fresh and vibrant flavors – Every bite of this salad bowl feels like a little burst of spring. The mix of tender greens, crisp vegetables, and a touch of sweetness from the dressing makes it bright and satisfying.
• Perfectly versatile – This spring salad works for so many occasions. Serve it as a light lunch, a side dish for dinner, or even as a standout salad for Easter dinner—everyone will love it.
• Easy to customize – You can add your favorite ingredients, from roasted nuts and fresh berries to cheese or grilled chicken. It’s simple to make it uniquely yours while still keeping it light and fresh.
• Healthy and nourishing – Packed with vitamins, fiber, and antioxidants, this salad bowl doesn’t just taste good—it makes you feel good too. It’s a simple way to add more greens to your day without any fuss.
• Quick yet impressive – You don’t need to spend hours in the kitchen to create something that looks and tastes gourmet. With a few fresh ingredients and the balsamic honey dressing, it feels special with almost no effort.

Ingredient List

For the Salad:

• 4 cups spring mix greens
• 1 cup baby spinach
• 1 cup arugula
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted walnuts or almonds

For the Balsamic Honey Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Ingredient Notes

• I always use local cherry tomatoes when I can—they’re sweeter and juicier, which makes a huge difference in a spring salad.
• Don’t skip the radishes! They add a little crunch and peppery bite that keeps the salad from being too mild.
• For the dressing, I love using raw honey—it adds depth and natural sweetness without being overpowering.
• Toasted nuts are optional, but they give the salad a lovely texture and nutty flavor. I usually toast mine lightly in a dry pan for a few minutes—it smells amazing.
• Feta cheese adds a creamy, tangy punch, but feel free to leave it out if you want a lighter, vegan-friendly salad.

Kitchen Equipment Needed

• Large salad bowl – For tossing all your greens and veggies together. I love a wide, sturdy wooden bowl; it makes mixing easy and looks pretty on the table.
• Chef’s knife – For slicing tomatoes, cucumbers, radishes, and onions quickly and evenly. My favorite is a sharp 8-inch stainless steel knife—it’s a game changer.
• Cutting board – Protects your counters and keeps everything organized. I keep a separate one for veggies to make prep cleaner.
• Small mixing bowl – For whisking the balsamic honey dressing. I like glass bowls so I can see everything coming together.
• Whisk or fork – To blend the dressing smoothly. A tiny whisk works perfectly, or even a fork does the job in a pinch.
• Measuring cups and spoons – For accuracy, especially with the olive oil, balsamic vinegar, and honey. I find it helps balance the flavors every time.
• Optional: Skillet – For lightly toasting nuts to bring out their flavor. I usually use a small nonstick pan to avoid burning.

Instructions

1. Prep the Vegetables

• Wash all your greens thoroughly—spring mix, baby spinach, and arugula—then spin them dry or pat gently with a paper towel. You want the leaves crisp, not soggy.
• Slice the cherry tomatoes in half, thinly slice the cucumber, red onion, and radishes. Keep everything roughly the same size so every bite has a nice balance of flavors.
• Pro tip: Use a sharp knife to get clean cuts; it keeps the veggies looking fresh and vibrant in your salad bowl.

2. Toast the Nuts (Optional)

• Place walnuts or almonds in a dry skillet over medium heat.
• Stir constantly for 3–5 minutes until lightly golden and fragrant.
• Remove from heat immediately and let cool before adding to the salad.
• Pro tip: Watch closely! Nuts can go from perfectly toasted to burnt in seconds.

3. Make the Balsamic Honey Dressing

• In a small mixing bowl, combine olive oil, balsamic vinegar, honey, and Dijon mustard.
• Whisk until the honey is fully incorporated and the dressing looks smooth and glossy.
• Season with salt and freshly ground black pepper to taste.
• Pro tip: Whisk continuously in a circular motion to prevent lumps and create a perfectly emulsified dressing.

4. Assemble the Salad

• In your large salad bowl, add the prepared greens first.
• Layer the sliced vegetables over the greens. Add feta and cooled toasted nuts if using.
• Drizzle the balsamic honey dressing over the salad. Start with half, toss gently, then taste and add more if needed.

5. Toss and Serve

• Using clean hands or salad tongs, gently toss the salad until the dressing coats all the ingredients evenly.
• Transfer to individual plates or leave in the salad bowl for a family-style presentation.
• Pro tip: Toss gently to avoid bruising the greens; you want the salad to stay fresh and light.

Tips and Tricks for Success

• Keep greens dry – Moisture is the enemy of a crisp spring salad. Spin or pat leaves completely dry before assembling.
• Add dressing last – Drizzle just before serving to prevent the greens from wilting.
• Taste as you go – Adjust salt, pepper, or honey in the dressing to match your preference.
• Mix textures – Include a combination of soft greens, crunchy radishes, and nuts for every bite to feel interesting.
• Prep ahead – Slice vegetables and toast nuts in advance, but keep them separate until serving to maintain freshness.

Ingredient Substitutions and Variations

• Greens: Swap arugula or spinach for baby kale, romaine, or mixed spring greens.
• Nuts: Use pecans, pine nuts, or pumpkin seeds if walnuts or almonds aren’t available.
• Cheese: Feta can be replaced with goat cheese, blue cheese crumbles, or skipped for a vegan version.
• Fruits: Add sliced strawberries, apple slices, or mandarin segments for a sweet twist.
• Dressing: Try lemon juice instead of balsamic for a lighter, citrusy version, or maple syrup instead of honey for a different sweet note.

Serving Suggestions

• I love serving this spring salad in a colorful salad bowl alongside a light quiche or frittata—it makes for a fresh and balanced brunch.
• Pair it with roasted chicken or grilled fish for a simple weeknight dinner that feels seasonal and special.
• This salad works beautifully for Easter dinner; I like arranging it on a large platter with extra nuts and feta sprinkled on top for a festive touch.
• Add it to a picnic spread with fresh bread, hummus, and fruit—it’s refreshing and keeps well for a few hours outside.
• For a quick lunch, toss in some leftover grilled chicken or chickpeas—this makes it filling while still keeping it light.

Storage and Reheating Instructions

• Store greens separately – Keep the salad and dressing separate in airtight containers for up to 2 days to maintain crispness.
• Nuts and cheese – Store toasted nuts and cheese in small containers and add just before serving.
• Refrigerate – Keep any leftover salad in the fridge, ideally without dressing.
• Do not reheat – This salad is best enjoyed cold or at room temperature; reheating will wilt the greens.
• Dress before serving – Always add the balsamic honey dressing right before eating for the freshest flavor and texture.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Prep the vegetables and toast the nuts in advance, but keep them separate from the greens. Add the dressing just before serving to keep everything crisp.

Can I use a different dressing?

Absolutely! While the balsamic honey dressing is my favorite, a lemon vinaigrette or even a light creamy dressing works beautifully with this spring salad.

How do I make it vegan?

Simply skip the feta cheese and use maple syrup instead of honey in the dressing. The salad will still be flavorful and fresh!

Can I add protein to make it a full meal?

Yes, grilled chicken, shrimp, tofu, or chickpeas all pair perfectly with this salad bowl for a more filling option.

How do I keep the greens from wilting?

Make sure to dry them thoroughly after washing, and always add the dressing just before serving. Avoid mixing too early.

What’s the best way to serve this for Easter or a special occasion?

Use a large platter or salad bowl, add extra nuts and feta on top, and serve alongside seasonal dishes like roasted vegetables or baked ham for a festive touch.

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Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your favorite twists and personal touches!