This Spring Mix Salad with Balsamic Honey Dressing is the fresh, vibrant dish you didn’t know you were missing — ready in minutes with strawberries, goat cheese, candied pecans, and a sweet-tangy homemade dressing that’ll have everyone asking for the recipe.
Okay, real talk — I used to think salads were just sad bowls of rabbit food. Then I made this Spring Mix Salad with Balsamic Honey Dressing one lazy Sunday morning, mostly because I had a sad container of greens begging to be used. One bite and I was completely converted. It’s now my go-to for brunch, weeknight dinners, and honestly, just whenever I want to feel like I have my life together.
Table of Contents
What Makes This Salad So Good?
This isn’t your average side salad. We’re talking layers of flavor — peppery arugula, sweet strawberries, creamy goat cheese, crunchy candied pecans, and a balsamic honey dressing that’s tangy, sweet, and just a little garlicky.
It’s the kind of salad that tastes way more fancy than the effort it takes. If you love salad recipes with balsamic dressing, this one is about to become your new obsession.
It comes together in about 10 minutes flat, no cooking required (well, unless you’re making your own candied pecans — but we’ll talk about that). It’s fresh, colorful, and honestly just gorgeous on the table.
Spring Mix Salad with Balsamic Honey Dressing
Equipment
- Large salad bowl
- Small bowl or mason jar
- Whisk
Ingredients
For the Salad
- 6 cups spring mix greens
- ½ cup strawberries sliced
- ¼ cup goat cheese crumbled
- ¼ cup candied pecans or walnuts
- ¼ small red onion thinly sliced
- ¼ cup sunflower seeds optional
For the Balsamic Honey Dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl or mason jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until smooth and emulsified. Set aside.
- In a large salad bowl, add the spring mix greens. Top with sliced strawberries, red onion, goat cheese, and candied pecans.
- Drizzle about three-quarters of the dressing over the salad and toss gently to combine without breaking the ingredients.
- Finish with sunflower seeds if using and serve immediately for best freshness.
Notes
Quick Overview
This Spring Mix Salad with Balsamic Honey Dressing is a light yet satisfying salad packed with texture, color, and bold flavor. The homemade dressing takes about two minutes to shake together and elevates the whole thing from “just a salad” to something you’d actually be proud to serve at a dinner party.
It’s naturally gluten-free, easy to customize, and works beautifully as a standalone meal or a show-stopping side.
If you’re hunting for salad brunch ideas that feel festive without requiring you to spend the morning in the kitchen, this is your answer.
Ingredients
For the Salad
| Ingredient | Amount |
|---|---|
| Spring mix greens (baby spinach, arugula, baby lettuces) | 6 cups |
| Strawberries, sliced | ½ cup |
| Crumbled goat cheese (or feta) | ¼ cup |
| Candied pecans or walnuts | ¼ cup |
| Red onion, thinly sliced | ¼ small |
| Sunflower seeds (optional) | ¼ cup |
For the Balsamic Honey Dressing
| Ingredient | Amount |
|---|---|
| Olive oil | ¼ cup |
| Balsamic vinegar | 2 tbsp |
| Honey | 1 tbsp |
| Dijon mustard | 1 tsp |
| Garlic clove, minced | 1 small |
| Salt | ¼ tsp |
| Black pepper | ¼ tsp |
Step-by-Step Instructions
Step 1: Make the Balsamic Honey Dressing
Grab a small bowl or a mason jar — honestly, the jar method is my favorite because you can just shake it and store the leftovers. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk (or shake!) it all together until smooth and emulsified.
Pro tip: Taste the dressing before you use it. Want it a little sweeter? Add another tiny drizzle of honey. More tang? A splash more balsamic does the trick. Set it aside while you build the salad.
Step 2: Assemble the Salad
In a large salad bowl, pile in all those gorgeous spring mix greens. The combination of baby spinach, arugula, and baby lettuces gives you this amazing mix of mild, peppery, and tender flavors all at once. It smells fresh and green and just… springy.
Now layer on the sliced strawberries, thin red onion rings, crumbled goat cheese, and those glorious candied pecans. Don’t toss yet — just let it all sit there looking beautiful for a second. You’ve earned it.
Step 3: Dress It Up
Drizzle the balsamic honey dressing over the top of the salad. Don’t dump the whole jar in — start with about three-quarters of it and toss gently to coat everything evenly. The key word here is gently. You don’t want to bruise those strawberries or break up the goat cheese too much.
“Less is more when it comes to dressing — you can always add more, but you can’t take it back!”
Step 4: Finish and Serve
Scatter those sunflower seeds over the top if you’re using them — they add this lovely little nutty crunch that I am personally very passionate about. Serve immediately for the freshest taste, because dressed greens do not wait for anyone.
This beauty is ready to go straight to the table. If you’re serving it at a brunch spread, it pairs wonderfully alongside something like these chili chicken wraps for a full, satisfying spread.
Expert Tips, Variations & Troubleshooting
Tips for the Best Spring Mix Salad
Keep your greens dry. Wet lettuce is the enemy of a good salad — it dilutes the dressing and makes everything soggy. Spin your greens in a salad spinner or pat them dry with a paper towel before using.
Make the dressing ahead. The balsamic honey dressing actually gets better after sitting for a few hours as the flavors meld together. Store it in a jar in the fridge for up to a week and use it on everything — roasted veggies, grain bowls, you name it.
Candy your own pecans. It’s easier than you think. Just toss pecans with a little sugar and butter in a pan over medium heat until caramelized. They’re a total game-changer in salad recipes with balsamic dressing.
Variations to Try
Make it a meal. Add grilled chicken, shrimp, or even sliced hard-boiled eggs to turn this into a full lunch or dinner. The balsamic honey dressing pairs beautifully with protein.
Swap the cheese. Goat cheese is creamy and tangy and perfect here, but crumbled feta works great too. For a dairy-free version, try a sprinkle of nutritional yeast or just skip it entirely.
Change up the fruit. Strawberries are gorgeous in spring, but blueberries, raspberries, sliced peaches, or even mandarin oranges work amazingly well here too. Speaking of fruit-forward recipes, if you’re on a fruity kick, my fresh raspberry tiramisu would make an unreal dessert pairing.
Go nuts with the nuts. Candied walnuts, sliced almonds, or even roasted pumpkin seeds all work as substitutes depending on what you have on hand.
Troubleshooting
Salad getting soggy? You’re probably dressing it too far in advance. Always dress right before serving, and if you’re meal prepping, keep the dressing separate until you’re ready to eat.
Dressing not emulsifying? Make sure you’re whisking or shaking vigorously. The Dijon mustard acts as a natural emulsifier, but it needs a little help. A blender or immersion blender also works if you’re making a bigger batch.
Too tangy? Balance it out with a little more honey. Too sweet? A tiny pinch more salt or an extra splash of vinegar will bring it back into line.
Storage Instructions
| Method | Duration | Notes |
|---|---|---|
| Undressed salad (fridge) | 1–2 days | Store greens and toppings separately |
| Balsamic honey dressing (fridge) | Up to 1 week | Keep in a sealed jar |
| Dressed salad (fridge) | Not recommended | Gets soggy quickly |
Reheating & No-Waste Ideas
This salad is best served fresh and cold — there’s no reheating needed or recommended. But if you have leftover dressed salad, don’t toss it! Wilted greens with the balsamic honey dressing make an incredible warm topping for pasta or a base for a grain bowl the next day. Just sauté briefly in a pan and serve over farro, quinoa, or rice.
Leftover dressing can be used as a marinade for chicken, drizzled over roasted vegetables, or used as a dip for crusty bread. Don’t waste a drop of that liquid gold.
Nutritional Information
Approximate values per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Carbohydrates | 16g |
| Sugar | 10g |
| Protein | 5g |
| Fiber | 3g |
| Sodium | 220mg |
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes used.
Spring Mix Salad with Balsamic Honey Dressing FAQs
Can I make this Spring Mix Salad with Balsamic Honey Dressing ahead of time?
Yes! The trick is to prep everything separately and keep the dressing in a jar in the fridge. Store your greens, toppings, and dressing all separately, then toss everything together right before serving. This way nothing gets soggy and the salad stays fresh and crisp.
What can I use instead of goat cheese?
Feta is the most popular swap and works beautifully. If you need a dairy-free option, try avocado slices for that same creamy richness, or simply skip the cheese altogether — the salad is still incredibly flavorful without it.
Is this salad good for meal prep?
It’s great for component meal prep! Prep your dressing on Sunday, wash and dry your greens, slice your onions and strawberries, and keep everything in separate containers. Assembly takes two minutes when you’re ready to eat. Just don’t dress it in advance.
Can I use store-bought balsamic dressing instead?
You totally can in a pinch, but I really encourage you to try the homemade version at least once. It takes two minutes, uses pantry staples, and tastes so much fresher and more balanced than anything from a bottle. Once you make your own salad recipes with balsamic dressing from scratch, it’s hard to go back.
What proteins pair well with this salad?
Grilled chicken is the classic choice, but seared salmon, shrimp, sliced steak, or even crispy chickpeas all work beautifully here. This is one of those salad brunch ideas that scales up really easily for a crowd when you add a hearty protein on top.
More Recipes You’ll Love
If this Spring Mix Salad with Balsamic Honey Dressing has you in a spring cooking mood, you’re going to want to browse around. For something sweet to follow up, these springtime crinkle cookies are absolutely adorable and perfect for the season.
Or if you’re going all out on a brunch spread, my banana pudding cheesecake is the kind of showstopper that makes people think you spent hours in the kitchen (you didn’t). And if you’re looking for something fun and indulgent to treat yourself, these churro cruffins are pure magic.
Ready to Toss It Together?
This Spring Mix Salad with Balsamic Honey Dressing is proof that the best food doesn’t have to be complicated. It’s fresh, beautiful, endlessly customizable, and comes together in the time it takes to find your salad tongs. Whether you’re serving it as a light lunch, a side at dinner, or the centerpiece of your next brunch spread, this one’s a guaranteed crowd-pleaser.
Give it a try this week and let me know how it goes! I’d love to hear what variations you tried or what you paired it with. Drop a comment below with your thoughts — and if you loved it, please save it to Pinterest so more salad lovers can find it! 🌿
