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.