Spring Mix Salad is the kind of dish that instantly brightens the table. Made with tender baby greens, crisp vegetables, creamy cheese, and a homemade lemon balsamic vinaigrette, this salad delivers bold flavor with very little effort. Whether you need a quick fresh spring side for a weeknight dinner or a light option for entertaining, this Spring Mix Salad comes together in just 15 minutes. The combination of crunchy seeds, juicy tomatoes, and tangy dressing creates a balanced bite that pairs beautifully with almost any main course.
Story
I often turn to Spring Mix Salad when I need something quick yet satisfying. The tender greens offer a delicate texture, while crisp cucumbers and radishes add structure. Over time, I discovered that soaking red onions briefly in hot water softens their sharp bite, which keeps the flavor balanced.
This Spring Mix Salad became my go-to whenever I wanted a colorful plate without complicated steps. The homemade vinaigrette ties everything together with bright acidity and smooth richness. Because Spring Mix Salad adapts easily, I sometimes add nuts or switch cheeses depending on what I have. No matter how I adjust it, the fresh greens always shine. When I serve Spring Mix Salad alongside grilled chicken or pasta, it instantly completes the meal.
Ingredients
Salad Dressing
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3 tablespoons balsamic vinegar
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2 tablespoons freshly squeezed lemon juice
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1 clove garlic, peeled and minced
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1 teaspoon kosher salt
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½ teaspoon black pepper
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¼ cup extra virgin olive oil
For the Salad
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½ red onion, thinly sliced
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1 package (5 oz) spring mix
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1 cup cherry tomatoes, halved
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1 medium cucumber, peeled and sliced
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2–3 small radishes, sliced
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½ cup sunflower seeds, pumpkin seeds, walnuts, or sliced almonds
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½ cup crumbled goat cheese or feta cheese (omit for vegan)
Step-by-Step Instructions
Preparing the Ingredients
Start by mixing the balsamic vinegar, lemon juice, minced garlic, salt, and black pepper in a small bowl. Then slowly whisk in the olive oil until the dressing emulsifies and becomes smooth. This creates a vibrant balsamic honey dressing alternative with a bright citrus finish and balanced acidity.
Next, place the sliced red onion in a bowl and cover it with hot tap water. Let it sit for a few minutes. This simple step reduces harshness while preserving crunch. Drain thoroughly before adding it to the salad.
Meanwhile, slice the cherry tomatoes, cucumber, and radishes. Keep the vegetables uniform in size so each bite feels balanced.
Cooking Instructions
Although this recipe requires no actual cooking, assembly matters. Place the spring mix in a large bowl. Add the drained red onion, cherry tomatoes, cucumber slices, and radishes. Drizzle the dressing evenly over the greens.
Gently toss everything together. Avoid overmixing so the delicate leaves stay intact. Finally, sprinkle the seeds and crumbled cheese over the top. Serve immediately for the freshest texture and flavor.
Tips for Perfect Results
Common Mistakes to Avoid
Do not overdress the salad. Start with a small amount of vinaigrette, then add more as needed. Too much dressing will cause the greens to wilt quickly.
Also, avoid skipping the onion soak. Raw red onion can overpower the other ingredients. Because this salad highlights balance, every component should complement the greens rather than dominate them.
Lastly, assemble just before serving. If you toss everything too early, moisture from the vegetables will soften the leaves.
Pro Tips for Better Flavor
Use high-quality extra virgin olive oil. Since the dressing contains only a few ingredients, quality makes a noticeable difference.
If you enjoy a sweeter finish, add a small drizzle of honey to create a more pronounced sweet tangy dressing. For a Mediterranean twist, choose feta instead of goat cheese, turning this into a vibrant feta cherry tomato salad variation.
To increase crunch, lightly toast the seeds or nuts before adding them. Warm nuts deepen flavor and add complexity without extra effort.
Serving and Storage
How to Serve
Serve Spring Mix Salad chilled or at cool room temperature. It pairs beautifully with grilled meats, roasted vegetables, seafood, or pasta dishes. Because it feels light yet satisfying, it works well as both a starter and a side dish.
For gatherings, double the recipe and present it in a wide serving bowl. The colorful vegetables and greens create an inviting presentation that looks as fresh as it tastes.
How to Store Leftovers
Store leftover salad in an airtight container in the refrigerator for up to one day. However, keep in mind that dressed greens soften as they sit. If you plan ahead, store the dressing separately and combine everything right before serving. Prepared dressing and chopped vegetables can stay refrigerated for up to two days when stored separately.
Conclusion
Spring Mix Salad proves that simple ingredients can deliver bold flavor. With crisp vegetables, creamy cheese, crunchy seeds, and a bright lemon balsamic vinaigrette, this salad offers freshness in every bite. Because it comes together in minutes, you can add it to almost any meal without stress. Try this Spring Mix Salad the next time you need a quick, colorful, and satisfying side dish.
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Frequently Asked Questions
Can I make Spring Mix Salad ahead of time?
Yes, but store the dressing and salad components separately. Assemble and toss right before serving to keep the greens crisp.
Can I make this salad vegan?
Absolutely. Simply omit the goat cheese or feta. The salad remains flavorful and balanced without cheese.
What protein can I add to make it a main dish?
Grilled chicken, shrimp, salmon, or chickpeas work very well. Adding protein transforms Spring Mix Salad into a complete and satisfying meal.
Print
Spring Mix Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Spring Mix Salad made with tender greens, fresh vegetables, crunchy seeds, and a lemon balsamic vinaigrette. A quick and refreshing side dish ready in 15 minutes.
Ingredients
- 3 tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1/2 red onion, thinly sliced
- 1 package (5 oz) spring mix
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, peeled and sliced
- 2–3 small radishes, sliced
- 1/2 cup sunflower seeds, pumpkin seeds, walnuts, or sliced almonds
- 1/2 cup crumbled goat cheese or feta cheese
Instructions
- Mix balsamic vinegar, lemon juice, garlic, salt, and pepper in a bowl and whisk in olive oil until emulsified.
- Place sliced red onion in hot tap water for a few minutes, then drain.
- In a large bowl combine spring mix, cherry tomatoes, cucumber, radishes, and red onion.
- Drizzle dressing over salad and toss gently.
- Top with seeds and crumbled cheese and serve immediately.
Notes
- Store dressing and salad ingredients separately if making ahead.
- Assembled salad stays fresh up to 1 day but greens may wilt.
- Use feta for a sharper flavor or omit cheese for vegan version.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 253 kcal
- Sugar: 5 g
- Sodium: 594 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg