Spring Mix Salad with Balsamic Honey Dressing – Fresh, Easy, and Ready in 10 Minutes

Spring Mix Salad with Balsamic Honey Dressing is the kind of salad that makes you actually excited to eat your greens. Tender baby greens and arugula are piled high with juicy sliced strawberries, creamy crumbled goat cheese, crunchy candied pecans, and thinly sliced red onion, then drizzled with a homemade balsamic honey dressing that is sweet, tangy, and deeply satisfying.

Love More Salad Recipes? Try My Mango Cucumber Salad with Blueberries and Avocado or this Citrus Pomegranate Kale Salad next.

Why You’ll Love This Recipe

• Ready in 10 minutes flat — genuinely one of the fastest, prettiest salads you can make
• Beautiful on the table — strawberries, green, and goat cheese make it look like a restaurant dish
• That dressing — sweet, tangy balsamic honey that you’ll want to put on everything
• Naturally gluten-free — no substitutions needed
• Perfect for spring and summer gatherings — Easter, Mother’s Day, cookouts, potlucks

Equipment Needed

• Large salad bowl
• Small bowl or mason jar (for the dressing)
• Whisk or fork
• Salad tongs
• Cutting board and knife

Print

Ingredients You’ll Need

For the Salad:

• 6 cups spring mix greens (baby spinach, arugula, baby lettuces)
• 1/2 cup fresh strawberries, sliced
• 1/4 cup goat cheese, crumbled (or feta)
• 1/4 cup candied pecans or walnuts
• 1/4 small red onion, thinly sliced
• 1/4 cup sunflower seeds (optional)

For the Balsamic Honey Dressing:

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

Ingredient Notes

Spring Mix Greens: The mix of baby spinach, arugula, and tender lettuces gives you a variety of textures and flavors — mild sweetness from the spinach, peppery bite from the arugula. Pre-washed bags from the grocery store make this even faster.

Goat Cheese: Soft, creamy goat cheese has just the right amount of tang to balance the sweetness of the strawberries and honey dressing. Crumbled feta works as a substitute with a slightly firmer texture and saltier flavor — both are delicious.

Candied Pecans: These add crunch and a touch of sweetness that plays beautifully with the balsamic dressing. You can buy them pre-made in the nut aisle or make your own in 10 minutes by tossing pecans with butter and sugar in a skillet.

Balsamic Vinegar: The quality of your balsamic matters here since it’s a key flavor in the dressing. A good-quality aged balsamic will be slightly thick and naturally sweet — perfect for this honey dressing. Avoid very thin, acidic balsamic for best results.

Step-by-Step Instructions

Step 1: Make the Balsamic Honey Dressing

In a small bowl or mason jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously (or seal the jar and shake) until completely emulsified and smooth. Taste and adjust — a pinch more honey if you want it sweeter, a splash more vinegar if you want more tang. Set aside while you build the salad.

Step 2: Prep Your Toppings

Slice the strawberries into thin rounds and thinly slice the red onion — a mandoline makes this quick and even, but a sharp knife works fine. Crumble the goat cheese between your fingers directly over the bowl. Having everything prepped before assembly makes tossing the salad fast and easy.

Step 3: Assemble the Salad

Add the spring mix greens to a large bowl. Scatter the sliced strawberries, red onion, crumbled goat cheese, and candied pecans over the top. If using sunflower seeds, add those now too. Don’t toss yet — layering the toppings on top keeps everything looking beautiful until you’re ready to dress it.

Step 4: Dress and Toss

Drizzle most of the balsamic honey dressing over the salad — start with about 3/4 of it and add more to taste after tossing. Gently toss everything together using salad tongs or two large spoons, making sure the greens are lightly and evenly coated. You don’t want them drowning in dressing, just kissed with it.

Step 5: Serve Right Away

Transfer to a serving platter or serve directly from the bowl. Add any finishing touches — a little extra goat cheese crumbled on top, a few more candied pecans, or a drizzle of the remaining dressing. This salad is best served immediately while the greens are crisp and the dressing is fresh.

Pro Tips & Cooking Hacks

• Make the dressing ahead — it keeps in the fridge for up to 5 days in a sealed jar. Give it a good shake before using.
• Dress right before serving — spring greens wilt quickly once dressed. Assemble the salad but add dressing at the last minute.
• Use a mandoline for the red onion — paper-thin slices are much more pleasant than chunky rings in a salad.
• Toast the nuts for extra flavor — just 3–4 minutes in a dry skillet over medium heat makes a noticeable difference.

Tips & Variations

Add Protein: Grilled chicken, shrimp, or sliced prosciutto turn this into a complete meal in minutes. Salmon is especially stunning here with the strawberry-balsamic combination.

Berry Swap: Replace strawberries with fresh blueberries, raspberries, or sliced peaches depending on what’s in season. The dressing works beautifully with any sweet summer fruit.

Vegan Version: Skip the goat cheese and add sliced avocado instead — it provides creaminess and healthy fat without any dairy. Maple syrup can replace the honey in the dressing to keep it fully plant-based.

Serving Suggestions

This salad belongs on every spring and summer table. Serve it alongside grilled salmon, roasted chicken, or a simple quiche for an elegant but effortless meal. [Internal link: Easy Herb Roasted Chicken Thighs]

It’s the perfect Easter brunch or Mother’s Day salad — the colors are gorgeous and it comes together in minutes, leaving you more time to focus on the rest of the menu.

For a weeknight dinner, pair it with a bowl of tomato soup and crusty bread. The sweet-tangy dressing and creamy goat cheese make it feel much more special than a simple soup-and-salad night. [Internal link: Easy Homemade Tomato Basil Soup]

Common Mistakes

• Dressing the salad too early — it wilts the greens fast. Always dress right before serving.
• Using low-quality balsamic — thin, harsh balsamic makes a harsh dressing. Spend a little extra on a good bottle.
• Overdressing the salad — greens should be lightly coated, not swimming. Add the dressing gradually.
• Skipping the Dijon — it acts as an emulsifier and keeps the dressing from separating. Don’t leave it out.

What to Serve With Spring Mix Salad

This salad pairs beautifully with lighter proteins — grilled chicken, seared salmon, shrimp skewers, or a simple frittata. The bright, tangy dressing complements anything that might feel a little plain on its own.

For holiday brunches or dinner parties, serve it alongside deviled eggs, a cheese board, and some crostini. It rounds out a spread perfectly without adding much effort. [Internal link: Easy Party Appetizer Ideas]

On its own with some warm bread and a cold glass of rosé, this salad is genuinely all you need for a light, satisfying spring lunch that feels like a treat.

Frequently Asked Questions

Can I make this salad ahead of time?

Prep all the components separately — make the dressing, slice the fruit and onion, crumble the cheese — and store them separately in the fridge. Assemble and dress the salad right before serving for the best texture.

How long does the balsamic honey dressing keep?

Stored in a sealed jar in the refrigerator, it keeps well for up to 5 days. The olive oil will solidify slightly when cold — just let it sit at room temperature for a few minutes and shake well before using.

Can I use a different green instead of spring mix?

Baby spinach alone works beautifully. Arugula gives a peppery, more assertive flavor. Romaine adds crunch. Use whatever greens you love or have on hand — the dressing works with all of them.

What can I use instead of goat cheese?

Crumbled feta is the easiest swap and widely available. For a creamier option, fresh mozzarella torn into small pieces is wonderful. Sliced avocado works beautifully for a dairy-free version.

Is this salad good for meal prep?

The dressing meal preps wonderfully and keeps for 5 days. The salad itself is best assembled fresh, but you can prep all the individual components up to 2 days ahead and combine them quickly when you’re ready to eat.

💬 Tried this recipe? Leave a comment and rating below!