Spring Mix Salad with Balsamic Honey Dressing
A vibrant and comforting salad featuring fresh spring mix greens, cherry tomatoes, creamy feta, and a tangy balsamic honey dressing.
Ingredients
Salad Ingredients
- 5 cups Spring mix greens A tender mix of baby lettuces and spinach for texture and color
- 1 cup Cherry tomatoes, halved Burst of sweetness and acidity
- 1 medium Cucumber, thinly sliced Cooling crunch
- 1 small Red onion, very thin Sharpness that mellows with dressing
- 1/2 cup Feta cheese, crumbled Salty, creamy contrast (substitute with dairy-free feta or nutritional yeast for a plant-based boost)
- 1/2 cup Toasted walnuts or pecans Nutty crunch (substitute with pumpkin seeds for a nut-free option)
- 1 medium Avocado, sliced Butteriness and richness (omit for lower fat)
- 1/4 cup Fresh herbs (basil or mint), roughly chopped Aromatic lift
Dressing Ingredients
- 3 tablespoons Extra virgin olive oil Base for silky texture
- 1 tablespoon Balsamic vinegar Deep, tangy backbone
- 1 tablespoon Honey Natural sweetness (use maple syrup for vegan option)
- 1 teaspoon Dijon mustard Emulsifies and adds subtle heat (sub with whole-grain mustard for texture)
- 1 clove Garlic, minced Warm aromatics (roast for milder flavor)
- to taste Salt and freshly ground black pepper Season to taste
Instructions
Preparation
- Wash and dry your spring mix greens thoroughly; a salad spinner helps. The greens should feel crisp and cool to the touch.
- Halve the cherry tomatoes, thinly slice the cucumber and red onion, and arrange them over the greens in a large bowl. Add avocado and herbs.
Making the Dressing
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic. Add salt and pepper to taste.
- Seal and shake vigorously until the dressing is glossy and slightly thickened.
Assembling the Salad
- Toss the salad gently with half the dressing to start, then taste and add more if needed.
- Sprinkle crumbled feta and toasted nuts on top for textural contrast.
- Serve immediately so the greens stay crisp; if you love a chilled salad, pop it in the fridge for 5 minutes before serving.
Notes
To make it a grain bowl, add cooked farro or quinoa. For a festive twist, swap walnuts for candied pecans and add pomegranate seeds. To make it lighter, reduce olive oil by half and use a splash of water in the dressing.