Spring Mix Salad With Balsamic Honey Dressing Recipe

There's something about a Spring Mix Salad with Balsamic Honey Dressing that feels like sunshine on a plate. The crisp greens, vibrant colors, and delicate textures come together in a refreshing medley that's both light and satisfying.

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I first created this salad during a spontaneous picnic with friends, using whatever I had in my fridge—and it was an instant hit. The combination of sweet, tangy, and earthy flavors quickly became my go-to for potlucks, easy lunches, or a beautiful starter for dinner parties. It’s quick, wholesome, and endlessly adaptable.

Let’s dive into what makes this simple salad so special.

Why You'll Love This Spring Mix Salad With Balsamic Honey Dressing

Get ready to fall for a salad that’s anything but boring. This Spring Mix Salad with Balsamic Honey Dressing is vibrant, flavorful, and loaded with feel-good ingredients.

First, let’s talk about ease. This salad takes just 10 minutes to prepare—no cooking, no complicated steps, just a handful of fresh ingredients and a homemade dressing you can shake up in a jar.

It’s incredibly healthy and naturally gluten-free. With a base of mixed greens and a light, homemade vinaigrette, it’s a smart choice for anyone trying to eat clean without sacrificing flavor.

It’s also a crowd-pleaser. Whether you're serving it alongside grilled chicken or adding goat cheese and pecans for a light vegetarian lunch, this salad adapts beautifully to your needs.

And did I mention how pretty it is? With all those colorful greens, juicy tomatoes, and glossy dressing, this dish is as pleasing to the eyes as it is to the palate.

This salad is proof that something simple can still feel special.

Ingredients Notes

The beauty of this salad lies in its clean ingredients. Each element adds a layer of flavor or texture, and when they come together, they create a dish that's balanced, bright, and satisfying.

Let’s start with the spring mix. This blend of baby lettuces, arugula, spinach, and sometimes beet greens or frisée offers a mix of soft and slightly peppery flavors. It’s tender and light, making it the perfect canvas for bold dressings and colorful toppings.

Next up are the cherry tomatoes. I prefer grape or cherry tomatoes for their burst of sweetness and low moisture content. Halving them allows their juices to mingle with the vinaigrette, enhancing the salad’s flavor without making it soggy.

Red onions add a mild sharpness that balances the sweetness of the balsamic honey dressing. Slice them paper-thin and soak in cold water for a few minutes to tone down the bite while keeping their crisp texture.

Let’s talk about the star of the show: the balsamic honey dressing. This homemade vinaigrette combines tangy balsamic vinegar, sweet honey, a touch of Dijon mustard, and extra virgin olive oil. It’s sweet, savory, and silky smooth—the perfect companion for the tender greens.

You won’t need much equipment for this one: just a sharp knife, cutting board, salad bowl, and a small mason jar or whisking bowl for the dressing. That’s it.

How To Make This Spring Mix Salad With Balsamic Honey Dressing

Making this salad is as simple as prepping your ingredients, mixing the dressing, and tossing everything together. It’s easy enough for a quick lunch, yet elegant enough for entertaining.

Start by washing and thoroughly drying your spring mix greens. This is essential—wet greens will dilute the dressing and make the salad soggy. I like to spin mine dry and pat gently with a towel to remove any lingering moisture.

While the greens dry, prepare your cherry tomatoes and red onion. Slice the tomatoes in half and set them aside. For the onion, slice thinly and, if you have time, soak the slices in a small bowl of cold water for 5–10 minutes. This helps mellow out their sharpness and makes them extra crisp.

Now, let’s make the balsamic honey dressing. In a small bowl or mason jar, combine balsamic vinegar, honey, Dijon mustard, olive oil, and a pinch of salt and pepper. Whisk or shake vigorously until the mixture is fully emulsified. It should look glossy and thick enough to coat the back of a spoon.

Assemble the salad by placing your greens in a large serving bowl. Add the cherry tomatoes and red onions, then drizzle with a few tablespoons of the dressing. Toss gently with clean hands or salad tongs, just enough to coat the leaves without bruising them.

If you want to take it up a notch, sprinkle with a handful of crumbled goat cheese, toasted nuts, or sliced avocado. But even on its own, this salad shines.

From start to finish, you’re looking at under 15 minutes. The end result? A crisp, flavorful salad that’s both nourishing and elegant.

Storage Options

This salad is best enjoyed fresh, right after tossing with the dressing. That’s when the greens are perky and the flavors most vibrant.

If you’re prepping in advance, store the salad ingredients and dressing separately. Keep the greens, tomatoes, and onions in an airtight container lined with a paper towel to absorb moisture. They’ll stay fresh for up to 3 days.

The dressing can be stored in a sealed jar in the fridge for up to a week. The olive oil may solidify slightly—just let it come to room temperature and give it a good shake before using.

Avoid storing leftover dressed salad, as the greens will wilt quickly and lose their crunch. If you do have extras, try wrapping them in a tortilla for a quick veggie wrap the next day.

To re-serve prepped salad ingredients, simply re-toss with fresh dressing just before eating.

Variations and Substitutions

This spring mix salad is endlessly versatile—once you have the basics down, feel free to play with the ingredients to suit your taste or pantry.

Swap the spring mix for baby spinach, arugula, or a hearty kale blend if that’s what you have on hand. Each will bring a slightly different texture and flavor to the salad.

If you’re not a fan of balsamic vinegar, try using red wine vinegar or apple cider vinegar in the dressing. Just adjust the honey slightly to maintain the right balance of sweetness and acidity.

Add-ins are where this salad really shines. Try crumbled feta or goat cheese, sliced avocado, toasted walnuts or pecans, or even a handful of dried cranberries for a sweet-tart pop.

Want to make it a full meal? Top it with grilled chicken, salmon, or chickpeas for protein. It transitions beautifully from a side dish to a satisfying main.

Don’t be afraid to get creative. This recipe is more of a guide than a rulebook—let your taste buds lead the way.

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