I make this Spring Mix Salad with Balsamic Honey Dressing any time I want something that feels fresh, bright, and a little indulgent without much work. Tender spring mix, juicy cherry tomatoes, crisp cucumber, and a scatter of feta and toasted nuts come together in a glossy honey-balsamic vinaigrette that’s sweet, tangy, and perfectly balanced. It’s the kind of salad that complements weeknight mains, lifts a picnic spread, or anchors a light lunch.
I often pair it with a warm grain bowl or a simple roast chicken for dinner, and sometimes I serve it alongside something sweet—like this autumn harvest salad I made once when apples were at their peak: Autumn Harvest Salad.
Why you’ll love this dish
This salad is quick, flexible, and uses pantry staples in a way that tastes restaurant-quality. The balsamic-honey dressing is simple but effective: the honey softens balsamic’s bite, while olive oil smooths everything into a glossy coating that clings to leaves and vegetables. It’s great for:
- Weeknight dinners (ready in ~10 minutes).
- Potlucks—easy to scale.
- Light lunches with protein added (grilled chicken, salmon, or chickpeas).
"A perfect balance of sweet and tangy—fresh, crunchy, and ready in minutes. My family cleared the bowl."
If you want a warm contrast on the plate, try serving it next to a baked apple appetizer I pair with feta: Baked Apples with Feta, Honey, and Cranberries.
How this recipe comes together
Quick preview so you know what to expect:
- Prep: Rinse and dry the greens and vegetables (5–7 minutes).
- Mix: Whisk the dressing ingredients until emulsified, or shake in a jar (2 minutes).
- Combine: Toss the greens with vegetables, sprinkle feta and nuts, then dress just before serving (1–2 minutes).
- Serve: Best eaten immediately to keep the greens crisp.
This flow keeps the salad bright and prevents wilting. Toast the nuts ahead of time to add warmth and aroma.
What you’ll need
- 5 oz spring mix salad greens (about one standard bag)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced (English cucumber works well)
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (or goat cheese as a milder swap)
- 1/4 cup walnuts or pecans, chopped (toasted for best flavor)
- 1/4 cup balsamic vinegar
- 2 tablespoons honey (substitute maple syrup for vegan)
- 1/2 cup olive oil (extra-virgin for flavor)
- Salt and freshly ground black pepper to taste
Notes and substitutions:
- For a dairy-free option, skip feta and add sliced avocado or roasted chickpeas.
- If you prefer less sweetness, drop honey to 1 tablespoon and taste.
- For a zesty lift, add a teaspoon of Dijon mustard to the dressing to help it emulsify and add depth.
- For a creamy version, whisk in 1–2 tablespoons Greek yogurt.
Also useful: a mason jar for shaking the dressing, a salad spinner for drying greens, and a skillet to toast the nuts.
Step-by-step instructions
- Rinse the spring mix and spin or pat dry. Excess water dilutes the dressing and makes leaves soggy.
- Place the greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, and thin red onion.
- Scatter the crumbled feta and chopped nuts over the top. If you like crunch, briefly toast the nuts in a dry skillet until fragrant (1–2 minutes). Let cool.
- In a small bowl (or a mason jar), whisk or shake together the balsamic vinegar, honey, and olive oil until the mixture looks glossy and slightly thickened—this means it’s emulsified. Season with salt and pepper to taste.
- Drizzle the dressing over the salad just before serving. Toss gently with salad tongs to coat everything evenly. Taste and adjust salt or pepper if needed.
- Serve immediately.
What to serve it with
- Best pairings: grilled chicken, pan-seared salmon, or simple roasted pork chops. The sweet-tangy dressing cuts through richer proteins.
- For a vegetarian meal, serve alongside a warm grain pilaf or top with pan-roasted chickpeas for protein.
- For brunch or a spread, plate it next to a ricotta-based dip and toasted bread—try this ricotta and hot honey dip for a sweet-savory combo: Delicious Ricotta Dip with Hot Honey.
- Presentation tip: pile the greens loosely, then fan tomatoes and cucumber on top, finishing with a sprinkle of nuts and feta for a composed look.
Keeping leftovers fresh
- Salad: If already dressed, the salad will become soggy quickly—aim to eat within a few hours. Undressed components (greens, chopped veggies) can be stored separately in airtight containers up to 2 days; place a paper towel in the container to absorb moisture.
- Dressing: Store the balsamic honey vinaigrette in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature and shake well before using—the olive oil will solidify slightly when cold.
- Food safety: Refrigerate leftovers within 2 hours of serving. Discard any dressed salad left at room temperature beyond that. Do not freeze fresh salad greens; they will lose texture.
Pro chef tips
- Emulsify for cling: Whisk vinaigrette vigorously or add a teaspoon of Dijon mustard to help the oil and vinegar bind and cling to leaves.
- Temperature matters: Use room-temperature olive oil if you want a smoother dressing; cold oil chills the dressing and can make it appear cloudy.
- Toast nuts: Heat nuts in a dry skillet over medium heat, shaking often until aromatic and slightly darker—this takes 1–3 minutes and multiplies their flavor. Cool before adding.
- Dress at the last minute: To keep the greens crisp, toss only just before serving. If prepping components ahead, keep dressing and greens separate.
- Taste as you go: Because balsamic vinegars vary in sweetness and intensity, always taste the dressing and adjust honey and salt accordingly.
Flavor swaps
- Fruit-forward: Add sliced strawberries, apple slices, or pear for a seasonal, sweet contrast.
- Cheeses: Substitute goat cheese for a tangier, creamier finish—or shaved Parmesan for a savory twist.
- Nuts & seeds: Swap walnuts for sliced almonds, pumpkin seeds, or toasted pistachios.
- Vinegar alternatives: Use red wine vinegar for a lighter profile, or sherry vinegar for a nuttier finish. Reduce honey slightly if the vinegar is already sweet.
- Protein additions: Add grilled shrimp, sliced turkey, or a scoop of canned tuna for an easy main-course salad.
- Vegan: Replace honey with maple syrup and omit feta, or use a plant-based feta.
Helpful answers
Q: How long does this salad take to make?
A: Active prep time is about 10 minutes. If you toast nuts, add an extra 2–3 minutes.
Q: Can I make the dressing ahead of time?
A: Yes. The dressing keeps well in the fridge for up to 1 week. Shake or whisk before using.
Q: How do I stop the salad from getting soggy?
A: Keep the dressing separate until right before serving, dry the greens thoroughly, and store components separately if prepping in advance.
Q: What can I use instead of honey for a vegan option?
A: Use pure maple syrup or agave nectar at a 1:1 swap.
Q: Is this salad kid-friendly?
A: Yes—omit the red onion or slice it very thin if kids are sensitive to strong flavors. You can also serve dressing on the side so picky eaters can control how much they get.
Conclusion
If you like quick, fresh salads with a balanced sweet-tangy dressing, this Spring Mix Salad with Balsamic Honey Dressing is an easy go-to. For more honey-balsamic inspiration, check out this similar Summer Salad with Honey Balsamic Vinaigrette – Mostly Masala. For another take on a fast spring mix salad, see this 10 Minute Simple Spring Mix Salad | Life is but a Dish.
Spring Mix Salad with Balsamic Honey Dressing
Ingredients
Salad Ingredients
- 5 oz Spring mix salad greens about one standard bag
- 1 cup Cherry tomatoes, halved
- 1/2 cucumber sliced (English cucumber works well)
- 1/4 red onion thinly sliced
- 1/4 cup crumbled feta cheese or goat cheese as a milder swap
- 1/4 cup walnuts or pecans, chopped toasted for best flavor
Dressing Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons honey substitute maple syrup for vegan
- 1/2 cup olive oil extra-virgin for flavor
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Rinse the spring mix and spin or pat dry.
- Place the greens in a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumber, and thin red onion.
- Scatter the crumbled feta and chopped nuts over the top.
- If you like crunch, briefly toast the nuts in a dry skillet until fragrant (1–2 minutes). Let cool.
Making the Dressing
- In a small bowl (or a mason jar), whisk or shake together the balsamic vinegar, honey, and olive oil until the mixture looks glossy and slightly thickened.
- Season with salt and pepper to taste.
Combining and Serving
- Drizzle the dressing over the salad just before serving.
- Toss gently with salad tongs to coat everything evenly.
- Serve immediately to keep the greens crispy.
Notes
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