Description
A refreshing and heartwarming salad featuring peppery arugula, tender baby spinach, and a warm balsamic honey dressing.
Ingredients
Scale
- 5 ounces spring mix
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup toasted walnuts or sliced almonds
- Optional: 1 cup cooked quinoa or farro
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons good balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the dressing: In a small jar or bowl, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Shake or whisk until glossy.
- Toast the nuts (optional): Warm a skillet over medium heat and toast walnuts or almonds for 2–3 minutes until fragrant.
- Assemble the greens: In a large salad bowl, add spring mix, cherry tomatoes, cucumber, and red onion. Toss gently.
- Add cheese and seeds: Sprinkle feta and toasted nuts over the top. Add cooked grains if desired.
- Dress and serve: Drizzle half the dressing over the salad, toss lightly, and serve immediately.
Notes
Dressing can be made ahead and stored in the fridge for up to 7 days. Assemble the salad right before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: salad, spring mix, balsamic dressing, healthy, quick recipe