Dinner

10-Minute Easter Spring Mix Salad Recipe

Bymia larkspur April 7, 2026April 7, 2026

Introduction

This 10-Minute Easter Spring Mix Salad is a fresh and vibrant dish that perfectly balances sweet blueberries, crunchy toasted walnuts, and creamy goat cheese. The homemade blueberry vinaigrette adds a bright, tangy finish, making it an ideal light meal or side for springtime gatherings.

A fresh salad is shown in a large white bowl filled with bright green leafy lettuce as the first layer, topped with dark purple blueberries scattered all over, and white crumbly cheese spread evenly across the surface. Light brown walnut halves are placed on top for added texture, with small leafy herbs mixed among the greens. The bowl is placed on a white marbled surface with a light green cloth napkin and a wooden utensil nearby, with a clear glass of water and a cup of blueberries visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/3 cup olive oil (California Olive Ranch recommended)
1 tbsp apple cider vinegar (Bragg preferred)
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)
3/4 cup goat cheese (crumbled into small 1/2-inch chunks)

Instructions

Step 1: Heat a dry skillet over medium heat and add the walnuts. Toast them for about 5 minutes, stirring occasionally until fragrant and lightly browned. Transfer to a plate to cool slightly.
Step 2: 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 smooth and emulsified.
Step 3: Place the spring mix in a large bowl. Evenly scatter the toasted walnuts, 1 cup of fresh blueberries, and crumbled goat cheese over the greens.
Step 4: Pour the blueberry vinaigrette over the salad and gently toss using your hands or salad servers until the greens are lightly coated. Avoid vigorous stirring to keep the berries and greens intact.

Tips & Variations

Toast the walnuts just before assembling the salad to keep them crisp and flavorful.
Substitute goat cheese with feta for a tangier flavor.
Try using fresh raspberries or blackberries in place of blueberries for a different berry twist.
For a vegan version, omit the goat cheese or use a plant-based cheese alternative.
Use a high-quality mild olive oil to allow the fresh flavors of the dressing to shine.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The dressing can be refrigerated for up to 3 days. For best texture, dress the salad just before serving. Leftover dressed salad is best eaten within a few hours to prevent wilting and sogginess.

How to Serve

A fresh salad served on a white plate with a variety of green and purple leafy lettuce forming the base layer, topped with bright blue blueberries scattered evenly, small white crumbly cheese pieces spread throughout, and light brown walnut halves placed on top, all resting on a white marbled surface with a green cloth partially visible near the bottom left and a clear glass of water blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prepare the dressing and toast the walnuts in advance, but it’s best to assemble and toss the salad just before serving to maintain freshness and texture.

What can I use if I don’t have monk fruit powder?

You can substitute monk fruit powder with an equal amount of honey, maple syrup, or another preferred sweetener to balance the tartness in the dressing.