Here is my favorite Easter spring mix salad recipe, with a simple blueberry dressing made with olive oil and apple cider vinegar, and a mix of fresh spring greens, sweet blueberries, crunchy toasted walnuts, and tangy goat cheese.
This salad is what I make every Easter when we need something light and fresh on the table. The blueberry dressing is so easy to whip up, and my kids actually eat their greens when it’s drizzled on top. It’s become our go-to spring salad for any gathering.
Why You’ll Love This Spring Mix Salad
- Ready in minutes – This salad comes together in just 10-15 minutes, making it perfect for busy weeknights or when you need a quick side dish for gatherings.
- Sweet and savory flavors – The combination of tangy goat cheese, sweet blueberries, and crunchy walnuts creates a satisfying mix of textures and tastes in every bite.
- Homemade dressing – Skip the store-bought bottles and whip up a fresh blueberry vinaigrette with ingredients you probably already have in your pantry.
- Light and healthy – Packed with fresh greens, antioxidant-rich blueberries, and heart-healthy walnuts, this salad is as nutritious as it is delicious.
- Perfect for spring celebrations – Whether it’s Easter brunch or a spring dinner party, this colorful salad adds a fresh, seasonal touch to any table.
What Kind of Spring Mix Should I Use?
Any pre-packaged spring mix from your grocery store will work great for this salad. Most spring mixes contain a blend of baby lettuces like spinach, arugula, and red leaf lettuce, which all pair nicely with the sweet blueberries and tangy goat cheese. If you can’t find spring mix, you can easily substitute with baby spinach or arugula on their own, or even make your own mix by combining a few different types of leafy greens. Just make sure to rinse and dry your greens well before tossing them with the dressing, as any excess water will dilute the flavors and make your salad soggy.
Options for Substitutions
This spring salad is easy to customize based on what you have in your kitchen:
- Spring mix: You can swap spring mix with baby spinach, arugula, or mixed baby greens. Each will give you a slightly different flavor profile, but all work great with the sweet-tangy dressing.
- Blueberries: Fresh strawberries, raspberries, or dried cranberries make excellent substitutes. If using dried fruit, reduce the amount to about 1/3 cup since the flavor is more concentrated.
- Walnuts: Pecans, almonds, or candied nuts are all good alternatives. Toast them lightly in a dry pan for extra flavor if you have a few minutes.
- Goat cheese: Feta cheese works wonderfully here, or try blue cheese if you like something bolder. For a milder option, use shaved parmesan or crumbled ricotta salata.
- Monk fruit blend: Regular sugar, honey, or maple syrup all work fine in the dressing. Start with 1 tablespoon and adjust to your taste, since these sweeteners have different levels of sweetness.
- Apple cider vinegar: White wine vinegar, red wine vinegar, or lemon juice can step in if you’re out of apple cider vinegar.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with fresh salads is dressing them too early, which causes the greens to wilt and become limp – always add your blueberry vinaigrette right before serving to keep that spring mix crisp and fresh.
Overdressing is another common problem that can turn your salad into a soggy mess, so start with half the dressing, toss well, and add more only if needed since you can always add but can’t take away.
When it comes to the goat cheese, crumbling it into smaller pieces rather than large chunks helps distribute the flavor more evenly throughout the salad, and toasting your walnuts for 5-7 minutes in a dry pan brings out their natural oils and adds a deeper, richer flavor.
Finally, make sure your blueberry dressing is well-blended and smooth – any chunks will make it difficult to coat the greens evenly, so blend for at least 30 seconds until completely smooth.
What to Serve With Spring Mix Salad?
This spring mix salad is light and fresh, so it pairs really well with grilled chicken, salmon, or even some sliced steak if you want to make it more filling. I love serving it alongside a simple pasta dish like lemon garlic shrimp pasta or a creamy risotto to balance out the tangy blueberry dressing. It also works great as a side for Easter brunch next to quiche, ham, or roasted lamb. If you’re keeping things simple, just add some crusty bread and a glass of white wine, and you’ve got yourself a perfect spring meal.
Storage Instructions
Store Components: Since this is a fresh salad, it’s best to keep the ingredients separate until you’re ready to serve. The spring mix stays crisp in the fridge for about 3-4 days, and you can prep the dressing ahead in a jar for up to a week. Just give it a good shake before using!
Make Ahead: You can totally prep this salad in advance for easier entertaining. Wash and dry your greens, toast the walnuts, and crumble the goat cheese a day ahead. Store everything separately in airtight containers, then toss it all together right before serving so nothing gets soggy.
Dressed Salad: If you’ve already dressed the salad, it’s best enjoyed right away. Leftover dressed salad will keep in the fridge for a day, but the greens will wilt and lose their crunch. If you know you’ll have leftovers, only dress the portion you plan to eat.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 15-18 g
- Fat: 68-74 g
- Carbohydrates: 38-46 g
Ingredients
For the dressing:
- 1/3 cup olive oil (I prefer California Olive Ranch for its mild flavor)
- 1 tbsp apple cider vinegar (I always use Bragg for the best tang)
- 3 tbsp blueberries
- 1 tbsp monk fruit powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh lemon juice
For the salad:
- 5 oz spring mix
- 1 cup blueberries
- 1/2 cup walnuts (toasted for 5 minutes to add a deeper crunch)
- 3/4 cup goat cheese (crumbled into small 1/2-inch chunks)
Step 1: Toast the Walnuts
- 1/2 cup walnuts
Heat a dry skillet over medium heat and add the walnuts, toasting them for about 5 minutes while stirring occasionally until fragrant and lightly browned.
This deepens their flavor and creates that satisfying crunch that contrasts beautifully with the creamy goat cheese.
Transfer to a plate to cool slightly.
Step 2: Make the Blueberry Vinaigrette
- 1/3 cup olive oil
- 1 tbsp apple cider vinegar
- 3 tbsp blueberries
- 1 tbsp monk fruit powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh lemon juice
In a blender, combine the olive oil, apple cider vinegar, 3 tablespoons of blueberries, monk fruit powder, salt, pepper, and fresh lemon juice.
Blend on high speed for 30-45 seconds until completely smooth and emulsified.
I like using a high-quality olive oil here because it’s the star of the dressing—the mild flavor lets the blueberry and lemon shine through without overpowering the delicate greens.
Step 3: Assemble and Dress the Salad
- 5 oz spring mix
- 1 cup blueberries
- toasted walnuts from Step 1
- 3/4 cup goat cheese, crumbled
- blueberry vinaigrette from Step 2
Place the spring mix in a large bowl, then scatter the toasted walnuts from Step 1, the 1 cup of fresh blueberries, and the crumbled goat cheese evenly over the greens.
Pour the blueberry vinaigrette from Step 2 over the salad and gently toss until all the greens are lightly coated.
Toss gently to avoid crushing the delicate greens and blueberries—I prefer to use my hands or salad servers rather than vigorous stirring to keep everything intact.
10-Minute Easter Spring Mix Salad
Ingredients
For the dressing::
- 1/3 cup olive oil (I prefer California Olive Ranch for its mild flavor)
- 1 tbsp apple cider vinegar (I always use Bragg for the best tang)
- 3 tbsp blueberries
- 1 tbsp monk fruit powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh lemon juice
For the salad::
- 5 oz spring mix
- 1 cup blueberries
- 1/2 cup walnuts (toasted for 5 minutes to add a deeper crunch)
- 3/4 cup goat cheese (crumbled into small 1/2-inch chunks)
Instructions
- Heat a dry skillet over medium heat and add the walnuts, toasting them for about 5 minutes while stirring occasionally until fragrant and lightly browned. This deepens their flavor and creates that satisfying crunch that contrasts beautifully with the creamy goat cheese. Transfer to a plate to cool slightly.
- In a blender, combine the olive oil, apple cider vinegar, 3 tablespoons of blueberries, monk fruit powder, salt, pepper, and fresh lemon juice. Blend on high speed for 30-45 seconds until completely smooth and emulsified. I like using a high-quality olive oil here because it's the star of the dressing—the mild flavor lets the blueberry and lemon shine through without overpowering the delicate greens.
- Place the spring mix in a large bowl, then scatter the toasted walnuts from Step 1, the 1 cup of fresh blueberries, and the crumbled goat cheese evenly over the greens. Pour the blueberry vinaigrette from Step 2 over the salad and gently toss until all the greens are lightly coated. Toss gently to avoid crushing the delicate greens and blueberries—I prefer to use my hands or salad servers rather than vigorous stirring to keep everything intact.
