Spring Mix Salad with Balsamic Honey Dressing

Spring Mix Salad with Balsamic Honey Dressing is light, beautiful, and ready in about 10 minutes. Tender baby greens, ruby-red sliced strawberries, creamy goat cheese, and sweet candied pecans all come together in a simple, shake-it-in-a-jar balsamic honey dressing that you’ll want to put on everything.

Love More Salad Recipes? Try Summer Peach Blueberry Kale Salad or this Broccoli Salad next.

Why You’ll Love This Recipe

• Ready in 10 minutes — no cooking, no waiting, just beautiful fresh ingredients that come together fast.
• That dressing — sweet, tangy, and perfectly balanced, it works on this salad, on roasted vegetables, on grain bowls, on everything.
• Elegant without any effort — the combination of colors and textures makes this salad look like something from a restaurant, made entirely at home.
• Crowd-pleaser for any occasion — from Easter brunch to a Tuesday lunch, this salad fits every table and every mood.
• Endlessly customizable — swap the fruit, change the cheese, add a protein — this recipe is your canvas.

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Ingredients You’ll Need

For the Salad:

• 6 cups spring mix greens (baby spinach, arugula, and baby lettuces) (pre-washed bags work perfectly here)
• 1/2 cup fresh strawberries, sliced
• 1/4 cup crumbled goat cheese (feta works great too, and is slightly milder)
• 1/4 cup candied pecans or walnuts (store-bought is fine, or make your own with a quick toss of nuts in butter, sugar, and a pinch of salt)
• 1/4 small red onion, thinly sliced
• 1/4 cup sunflower seeds (optional — adds a nice extra crunch)

For the Balsamic Honey Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Why These Ingredients Work

Spring mix greens are the ideal base here because they bring multiple textures and flavors in one bag — the slight pepper of baby arugula, the tender sweetness of baby spinach, and the mild crunch of baby lettuces all at once. That natural variety means the salad tastes layered and interesting even before the toppings go on.

Goat cheese is the ingredient that makes this salad feel special. Its creamy, slightly tangy flavor is the perfect counterpoint to the sweetness of the strawberries and the honey in the dressing — it holds the whole flavor profile together and makes every bite more satisfying than the last.

The Dijon mustard in the dressing does more than add flavor — it acts as an emulsifier, which is the reason the olive oil and balsamic vinegar stay combined instead of separating the moment you stop shaking the jar. A good dressing that holds together coats the greens evenly and doesn’t pool at the bottom of the bowl.

Candied pecans bring sweetness, crunch, and a toasty warmth that contrasts beautifully with the cool, fresh greens. They’re the textural element that makes this salad feel complete rather than flat — and they make it feel a little bit indulgent in the very best way.

Essential Tools and Equipment

• Large salad bowl
• Small jar with a lid or a small bowl and whisk for the dressing
• Sharp knife and cutting board
• Salad tongs or two large spoons for tossing

Step-by-Step Instructions

Step 1: Make the Balsamic Honey Dressing

Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper to a small jar and seal the lid tightly. Shake vigorously for about 15 to 20 seconds until the dressing comes together into a glossy, cohesive emulsion. Taste it — if you want it a little sweeter, add another half teaspoon of honey; if you want more tang, add a small splash of extra balsamic. Set the jar aside while you build the salad.

Step 2: Prep Your Ingredients

Wash and dry the strawberries, then slice them about ¼-inch thick. Peel and thinly slice the red onion — if you find raw red onion too sharp, soak the slices in cold water for 5 minutes and then pat them dry; this mellows the bite considerably without losing the flavor. Crumble the goat cheese and set everything out so assembly goes quickly.

Step 3: Build the Salad

Add the spring mix greens to your large salad bowl and scatter the sliced strawberries, red onion, and candied pecans over the top. Dot the crumbled goat cheese across the salad last — adding it on top rather than tossing it in keeps it from breaking into tiny bits that disappear into the greens. If you’re using sunflower seeds, sprinkle them on now as well.

Step 4: Dress and Serve

Drizzle the balsamic honey dressing over the salad — start with about two-thirds of it, toss gently with your tongs, and then taste before adding more. You want every leaf lightly coated, not swimming in dressing. Serve immediately — this salad is at its very best the moment it’s dressed, while the greens are still crisp and the goat cheese is still cool.

You Must Know

Dress this salad right before you serve it — never ahead of time. Balsamic vinegar wilts delicate baby greens very quickly, and a salad that was beautiful and crisp five minutes ago will look sad and limp by the time it reaches the table if it sits dressed too long. If you’re making this for a group, keep the dressing in the jar and let everyone add their own at the table, or dress it in the kitchen and serve within two minutes.

Make sure your greens are completely dry before you toss them. Wet greens repel dressing the same way a wet surface repels paint — the dressing slides right off and pools at the bottom of the bowl instead of coating each leaf. If your spring mix comes in a bag labeled “triple washed,” it’s usually dry enough to use straight from the bag; otherwise, spin it in a salad spinner.

Personal Secret: Shake the dressing jar again right before you pour it, every single time — even if it’s been sitting for just five minutes. The components always begin to separate again, and a quick second shake gives you a perfectly emulsified, evenly flavored dressing that coats the greens beautifully instead of delivering pockets of straight oil or straight vinegar.

Pro Tips & Cooking Hacks

• Make a double or triple batch of the dressing and keep it in a jar in the refrigerator for up to a week. It’s wonderful on this salad, on roasted vegetables, drizzled over grilled chicken, or used as a marinade.
• If strawberries aren’t in season, swap them for sliced ripe pears, mandarin orange segments, or dried cranberries — all work beautifully with the balsamic dressing.
• To make candied pecans in five minutes, toss a cup of pecan halves with 1 tablespoon of butter, 2 tablespoons of sugar, and a pinch of salt in a skillet over medium heat. Stir constantly for 3 to 4 minutes until the sugar coats and caramelizes. Pour onto parchment and cool before adding to the salad.
• Add sliced grilled chicken, shrimp, or hard-boiled eggs to turn this side salad into a satisfying main dish that works for lunch or a light dinner.
• For a sharper, more complex dressing, use aged balsamic vinegar rather than regular. The flavor difference is significant and worth seeking out.

Flavor Variations & Suggestions

In the summer, swap the strawberries for fresh peaches or nectarines and add a handful of fresh basil leaves. The peach and balsamic combination is one of the great flavor pairings in warm-weather cooking, and the basil adds an herby freshness that makes the whole salad feel new even though the base recipe is the same.

In the fall, replace the strawberries with sliced crisp apple and swap the goat cheese for crumbled blue cheese, which pairs beautifully with apple and balsamic. Add a handful of dried cranberries and you have a salad that works perfectly at a Thanksgiving table alongside all the heavier holiday dishes.

For a heartier version, add a cup of cooked and cooled quinoa or farro to the salad before tossing. The grains add substance and make this a complete meal rather than a side dish, with enough staying power to keep you full through the afternoon without feeling heavy.

Make-Ahead Options

The dressing is the ultimate make-ahead component — it keeps in a sealed jar in the refrigerator for up to one week and actually improves after a day as the garlic mellows and infuses into the oil. Shake well before each use. The candied pecans can be made up to five days ahead and stored in an airtight container at room temperature, which makes assembly even faster on the day you serve the salad.

The salad itself should not be assembled ahead of time, but you can prep every individual component and store them separately in the refrigerator — sliced strawberries, sliced onion, crumbled goat cheese — so that putting it together on the day takes less than two minutes. This approach works especially well when you’re entertaining and want to spend your time with guests rather than in the kitchen.

What to Serve With Spring Mix Salad with Balsamic Honey Dressing

This salad pairs beautifully with any kind of grilled protein — chicken breasts, salmon, shrimp, or even a simple grilled pork tenderloin. The brightness of the balsamic dressing cuts through richer proteins and balances the meal, making everything on the plate feel lighter and more cohesive.

For a casual weekend lunch, serve it alongside a bowl of tomato soup or a simple pasta dish. The combination of a warm, comforting soup or pasta with this cool, crisp salad is one of those classic pairings that never gets old and works just as well in spring as it does in fall.

On an Easter or Mother’s Day brunch table, this salad sits naturally alongside quiche, deviled eggs, and fresh fruit — it adds color, freshness, and something green that balances all the richer dishes. A tall glass of sparkling water with cucumber and lemon, or a light Prosecco, is the perfect drink to serve alongside it.

For a simple weeknight dinner where you want something light, this salad with a piece of crusty bread and a glass of chilled rosé is genuinely all you need. It’s one of those meals that feels effortless and special at the same time — exactly the kind of cooking that makes any evening a little bit better.

Allergy Information

• Dairy: Omit the goat cheese entirely or replace with a dairy-free cheese alternative such as Violife feta-style crumbles.
• Tree nuts: Swap candied pecans for toasted sunflower seeds or pumpkin seeds (pepitas) for a nut-free version with the same satisfying crunch.
• Gluten-free: This recipe is naturally gluten-free as written — always double-check labels on any store-bought candied nuts to confirm.
• Vegan: Replace the honey in the dressing with maple syrup (same amount) and use a plant-based cheese or omit the cheese entirely.
• Egg-free and soy-free as written.

Storage & Reheating

Store any undressed salad components separately in airtight containers in the refrigerator — greens for up to 3 days, sliced strawberries for up to 2 days, and crumbled goat cheese for up to 5 days. The dressing keeps in a sealed jar in the refrigerator for up to 1 week. Once the salad is dressed, it does not store well — the greens wilt quickly. Plan to dress only as much as you’ll eat at one sitting.

FAQ

Can I make the dressing without a jar?

Absolutely. Whisk all the dressing ingredients together in a small bowl until smooth and emulsified. The jar method is just faster and easier for both mixing and storage, but a bowl and a whisk give you the exact same result.

What can I use instead of goat cheese?

Feta cheese is the most natural swap — it has a similar crumbly texture and tangy flavor. Blue cheese is another great option for a bolder flavor, and fresh mozzarella pearls work beautifully if you want something creamier and milder.

Can I use bottled balsamic dressing instead of making my own?

You can, and the salad will still be good. But the homemade version takes less than a minute to make and tastes significantly better — fresher, more balanced, and without any of the preservatives or added sugars that bottled dressings often contain. Give it a try at least once.

How do I keep sliced strawberries from getting mushy?

Slice them as close to serving time as possible, and store them in a single layer in a container lined with a paper towel if you need to prep them ahead. Avoid storing cut strawberries in airtight containers for more than a few hours, as trapped moisture speeds up softening.

Can I turn this into a main dish salad?

Yes, and it’s wonderful as a main. Add sliced grilled chicken, seared shrimp, or sliced steak on top, and increase the serving size slightly. You can also add a scoop of cooked quinoa or farro to make it more filling and protein-rich without adding any animal protein at all.

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