Bright, fresh, and easy to pull together, this Spring Mix Salad with Balsamic Honey Dressing balances crisp greens, sweet cherry tomatoes, crunchy nuts, and salty crumbled feta for texture and flavor in every bite. The dressing is a simple whisk of balsamic vinegar, honey, olive oil, salt, and pepper that clings to the leaves without weighing them down. It’s quick to make and bright enough for weeknight dinners, yet pretty enough for brunch and potlucks. Serve it alongside grilled chicken for a light supper, or add crusty bread and a bowl of soup for a simple lunch. If you enjoy layered flavors, you might also like the beet and burrata pairing in this recipe for a similar fresh vibe: beet and carrot salad with burrata.
Why You’ll Love This Spring Mix Salad with Balsamic Honey Dressing
- Hands-off and quick: toss the salad and whisk a five-ingredient dressing in minutes.
- Bright sweet-tart dressing: balsamic and honey give a clean balance that lifts the greens.
- Crunch and cream: nuts and crumbled feta add texture contrasts in every forkful.
- Flexible base: spring mix works with many add-ins if you want to customize.
- Easy to scale: make a small lunch portion or double for a crowd without extra work.
- Light but satisfying: perfect as a side or a light stand-alone lunch with a slice of bread.
- Leftover friendly: dressing stores separately so the greens stay crisp longer.
- Crowd-pleasing flavors: familiar, mild ingredients most people enjoy.
What Is Spring Mix Salad with Balsamic Honey Dressing?
This is a simple tossed salad built on a bed of spring mix salad greens, mixed with halved cherry tomatoes, your choice of nuts like walnuts or pecans, and crumbled feta cheese. The salad’s star is the balsamic honey dressing — a vinaigrette that blends balsamic vinegar with honey and olive oil for a smooth, glossy finish. Taste-wise, expect a bright tang from the vinegar, mellow sweetness from honey, savory saltiness from the feta, and a toasty crunch from the nuts. The cooking method is no-cook and low effort: assemble, whisk, and toss. The vibe is fresh and approachable — great for weeknight dinners, light lunches, casual gatherings, or spring and summer meals.
Ingredients for Spring Mix Salad with Balsamic Honey Dressing
For the Base
- Spring mix salad greens
- Cherry tomatoes, halved
- Nuts (such as walnuts or pecans)
- Feta cheese, crumbled
For the Sauce
- Balsamic vinegar
- Honey
- Olive oil
- Salt
- Pepper
To Serve
- Optional additional nuts or extra feta for topping (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Spring mix greens: Substitute baby spinach or mixed baby lettuces if you prefer a milder leaf. Avoid hearty lettuces like romaine if you want the same delicate texture.
- Cherry tomatoes: Grape tomatoes work the same. For less acidity, use yellow cherry tomatoes.
- Nuts: Walnuts or pecans are recommended for their buttery crunch. Almonds or toasted sunflower seeds are good lower-cost swaps.
- Feta cheese: Use goat cheese for a creamier, tangier option. For a lower-sodium choice, rinse a low-salt feta or use a light feta.
- Balsamic vinegar: Use aged balsamic for a richer flavor, or substitute with red wine vinegar plus a small extra pinch of sugar if needed — but balsamic is preferred.
- Honey: Maple syrup can be used for a vegan or maple-forward flavor. Agave syrup is another mild alternative.
- Olive oil: Extra-virgin olive oil adds flavor but can be swapped for a neutral oil like avocado if you want less olive taste.
- Salt & pepper: Use sea salt or kosher salt. Add black pepper to taste or use white pepper for a cleaner look.
Step-by-Step Instructions
Step 1 – Prepare the salad base
In a large bowl, place the spring mix greens. Add the halved cherry tomatoes, nuts, and crumbled feta cheese. Toss gently to distribute so the ingredients are spread evenly.
Visual cue: The bowl should look colorful and mixed, with greens lightly fluffed and tomatoes and feta visible on top.
Step 2 – Make the dressing
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until smooth. Taste and adjust seasoning as needed — add a touch more honey if you want sweeter, or a pinch more salt to bring out the feta.
Pro cue: Whisk briskly for about 20–30 seconds until the dressing looks glossy and slightly thickened.
Step 3 – Dress the salad
Drizzle the dressing over the salad little by little, tossing gently to coat the leaves. Stop once the greens are lightly dressed; you can always add more but you can’t take it away.
Visual cue: Leaves should have a light sheen but not be dripping with oil.
Step 4 – Final toss and transfer
Toss the salad again to combine all elements and transfer to serving bowls or a platter. If serving family-style, assemble on a large platter for a pretty presentation.
Step 5 – Serve or store
Serve immediately as a side dish or light lunch. If you won’t eat right away, store the dressing separately in a sealed container and keep the greens chilled until ready to toss and serve.
Visual cue: Serve when greens look crisp and the dressing is glossy on the surface of leaves, not pooled at the bottom.
Pro Tips for Success
- Dress lightly: Add dressing in stages. It’s easier to add more than to remove excess.
- Keep dressing and salad separate if making early: Greens stay crisp much longer if the dressing is stored by itself.
- Toast nuts briefly: Toasting walnuts or pecans in a dry skillet for 2–3 minutes deepens flavor. Cool before adding.
- Crumble feta with hands: Hand-crumbling gives uneven pieces that feel more natural in each bite.
- Dry greens well: If using washed packaged greens, pat or spin them dry — damp leaves dilute the dressing.
- Chill ingredients: Cold greens and tomatoes keep texture crisp and the salad refreshing.
- Taste and adjust: Always taste the dressing and adjust sweet or salty notes; small changes make a big difference.
- Use quality oil: A good olive oil improves mouthfeel and flavor without overpowering the dressing.
Flavor Variations
- Optional: Add sliced red onion or thin shallots for a mild sharp bite.
- Optional: Stir in a teaspoon of Dijon mustard to the dressing for extra tang and emulsification.
- Optional: Swap feta for goat cheese for a creamier, tangier finish.
- Optional: Add fresh herbs (chopped basil, mint, or parsley) for a bright herbal note.
- Optional: Mix in sliced apples or pears for a sweet, crisp contrast.
- Optional: Sprinkle finishing seeds (toasted pumpkin or sunflower) for extra crunch without changing flavor much.
Serving Suggestions
- Pair with grilled or roasted chicken for a light dinner.
- Serve alongside baked salmon or fish for a balanced plate.
- Make it a lunch by adding a slice of crusty bread or a warm grain bowl on the side.
- Offer it at brunch with quiche or frittata — it refreshes the palate.
- Plate it as part of a picnic spread with cold cheeses and olives.
- For a simple family meal, add leftover roasted vegetables and extra nuts to bulk it up.
Make-Ahead, Storage & Reheating
- Make-ahead: Prep the dressing up to 3 days ahead and refrigerate in a sealed jar. Pre-toast nuts and store in an airtight container for up to a week. Wash and dry greens, then store in the fridge in a paper towel–lined container for up to 2 days. Keep tomatoes whole and halve just before tossing.
- Storage duration: Once dressed, the salad is best eaten within 2–4 hours for crisp texture. Undressed, the components will keep: greens 2–3 days, dressing 5–7 days refrigerated.
- Reheating: This salad is meant to be served cold. Do not reheat greens — they will wilt and lose texture. If you add warm protein like chicken, let it cool slightly before placing on the salad so the leaves do not wilt immediately.
- Texture changes: Expect the salad to soften over time after dressing. Store dressing separately to maintain crunch and fresh texture.
Storage and Freezing Instructions
- Freezing is not recommended for this salad because leafy greens, fresh tomatoes, and cheese lose texture and turn watery when frozen and thawed.
- Instead of freezing, preserve components: keep the dressing refrigerated for up to one week and store nuts and cheese in airtight containers in the fridge. Assemble fresh when ready to eat.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
165 | 4 g | 8 g | 14 g | 2 g | 290 mg
Estimates vary by brands and portions.
FAQ About Spring Mix Salad with Balsamic Honey Dressing
Q: My dressing is too thick. What can I do?
A: Whisk in a splash of water or an extra teaspoon of olive oil until you reach the desired pourable consistency.
Q: My salad becomes soggy quickly. How can I prevent this?
A: Store the dressing separately until just before serving and keep greens dry. Dress only what you will eat within a few hours.
Q: Can I use other greens besides spring mix?
A: Yes — baby spinach or mixed baby lettuces work well. Avoid hearty romaine if you want the same tender texture.
Q: How can I make the dressing tangier?
A: Add a small pinch of salt and a half teaspoon more balsamic vinegar, then taste and adjust.
Q: Is there a vegan option for the cheese?
A: Optional: swap feta for a plant-based crumbly cheese or omit it and add extra nuts or seeds for richness.
Q: How much dressing should I use per serving?
A: Start with about 1 tablespoon of dressing per serving, then add more if needed to coat lightly.
TastyInspo Notes
- Finish with a few whole nuts on top for visual appeal and immediate crunch.
- Use a shallow serving bowl to show off the colorful mix of greens, tomatoes, and feta.
- Drizzle a tiny extra swirl of dressing on top right before serving for shine.
- Serve with a small extra bowl of dressing on the side for guests who like more.
- If you toast nuts, let them cool fully before adding so they don’t wilt the greens.
Troubleshooting
- Bland flavor: Add a pinch more salt to the dressing or a touch more honey to balance acidity. Taste as you go.
- Dressing separates: Whisk vigorously or shake in a jar to re-emulsify. Add a small dab of mustard to help hold it.
- Greens wilt quickly: Keep the dressing separate and dress just before serving. Use chilled plates if serving immediately.
- Too oily: Whisk in a teaspoon of vinegar or water to loosen and reduce the oily mouthfeel.
- Nuts soggy: Toast them beforehand and add right before serving. Store toasted nuts in an airtight container.
- Feta too salty: Rinse quickly under cold water and pat dry to remove surface saltiness, or reduce added salt in the dressing.
Final Thoughts
This Spring Mix Salad with Balsamic Honey Dressing is a reliable, bright salad that works any day of the week. It’s quick to make, flexible to customize, and satisfying as a side or light main. Keep the dressing separate until serving for the best texture and fresh flavor. For another honey-balsamic spin, check out this similar summer salad that pairs well with warm-weather menus: Summer Salad with Honey Balsamic Vinaigrette – Mostly Masala.
Spring Mix Salad with Balsamic Honey Dressing
Ingredients
For the Salad Base
- 4 cups Spring mix salad greens Substitute baby spinach or mixed baby lettuces if preferred.
- 1 cup Cherry tomatoes, halved Grape tomatoes can be used as a substitute.
- 1/2 cup Nuts (walnuts or pecans) Almonds or toasted sunflower seeds are good lower-cost swaps.
- 1/2 cup Feta cheese, crumbled Substitute goat cheese for creaminess.
For the Dressing
- 1/4 cup Balsamic vinegar Use aged balsamic for richer flavor.
- 2 tablespoons Honey Maple syrup can be used as a vegan alternative.
- 1/4 cup Olive oil Extra-virgin olive oil is preferred.
- 1/2 teaspoon Salt Use sea salt or kosher salt.
- 1/4 teaspoon Pepper Adjust to taste.
To Serve
- optional Additional nuts or extra feta Topping optional.
Instructions
Preparation
- In a large bowl, combine the spring mix greens, halved cherry tomatoes, nuts, and crumbled feta cheese. Toss gently to mix.
Making the Dressing
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until smooth.
Assembling the Salad
- Drizzle the dressing over the salad and toss gently to coat the leaves lightly.
- Transfer to serving bowls or a platter.
Serving
- Serve immediately as a side dish or light lunch.
- Store dressing separately until ready to serve for best texture.
