32+ Delicious Spring Mix Spinach Salad Recipes for Every Season

Spring is in the air, and there’s no better way to embrace the season than with a fresh, vibrant salad.

Whether you’re craving a light, healthy meal or looking for a colorful side dish to complement your main course, spring mix spinach salads offer endless possibilities.

With a variety of ingredients that range from fresh greens to nuts, fruits, and proteins, these salads are both nutritious and versatile.

In this article, we’ll explore 32+ delicious spring mix spinach salad recipes that are perfect for any occasion, from casual family dinners to elegant gatherings.

Each recipe brings a unique blend of flavors and textures, ensuring that there’s something for every palate.

Let’s dive into these crisp, refreshing salads that celebrate the best of spring produce!

32+ Delicious Spring Mix Spinach Salad Recipes for Every Season

These 32+ spring mix spinach salad recipes prove that salads can be much more than just a side dish.

They can be hearty, satisfying, and filled with a variety of ingredients that make every bite exciting.

From tangy vinaigrettes to rich and creamy dressings, the possibilities for customizing your spring mix spinach salad are endless.

Whether you’re looking to add protein, fruits, or nuts, you’ll find the perfect recipe that suits your taste and dietary preferences.

So, next time you’re in need of a fresh and flavorful dish, try one of these delicious salad recipes to brighten your day and nourish your body.

Spring Mix Spinach Salad with Lemon Vinaigrette

This light and refreshing salad combines the peppery flavor of spring mix greens with the crispness of spinach, complemented by a zesty lemon vinaigrette dressing. Packed with nutrient-rich vegetables and a touch of sweetness from honey, this salad is perfect for a quick lunch or a vibrant side dish at dinner.

Ingredients:

• 4 cups spring mix greens
• 2 cups fresh spinach, torn into bite-sized pieces
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the sliced cucumber, red onion, feta cheese, and walnuts.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad just before serving and toss gently to coat.
5. Serve immediately as a light, refreshing starter or a side dish.

This Spring Mix Spinach Salad with Lemon Vinaigrette is a simple yet elegant dish that bursts with freshness and flavor. The combination of the creamy feta, crunchy walnuts, and the tangy, bright vinaigrette creates a perfect balance, making it an excellent choice for a healthy, satisfying meal. Whether you serve it as a light lunch or as a complement to a main course, it’s sure to leave you feeling refreshed and energized.

Spring Mix Spinach Salad with Balsamic Glazed Strawberries

This vibrant salad brings together the delicate flavors of spring mix greens and spinach with sweet balsamic-glazed strawberries. The addition of goat cheese and almonds creates a perfect balance of savory and sweet, making it an ideal dish for a springtime gathering or a romantic dinner.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, roughly chopped
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup slivered almonds, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 5 minutes, or until it thickens slightly. Remove from heat and set aside.
2. In a large bowl, toss together the spring mix greens and spinach.
3. Add the sliced strawberries and crumbled goat cheese.
4. Drizzle the balsamic glaze over the salad, then top with toasted almonds.
5. Season with salt and pepper to taste, and serve immediately.

This Spring Mix Spinach Salad with Balsamic Glazed Strawberries is a delightful mix of fresh greens and sweet fruit. The balsamic glaze adds a rich, tangy-sweet note that beautifully complements the creaminess of goat cheese and the crunch of toasted almonds. It’s a salad that makes an impression, perfect for those looking for a dish that’s both sophisticated and packed with springtime flavors. Enjoy it as a starter or a light meal that captures the essence of the season.

Spring Mix Spinach Salad with Avocado and Cilantro Lime Dressing

A delicious and creamy twist on the classic spinach salad, this recipe pairs the fresh greens with rich avocado and a tangy cilantro lime dressing. The creamy avocado adds heartiness while the citrusy dressing infuses the salad with a burst of flavor. It’s the perfect choice for a refreshing side or a light meal.

Ingredients:

• 4 cups spring mix greens
• 2 cups fresh spinach, chopped
• 1 ripe avocado, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup red cabbage, shredded
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens, spinach, sliced avocado, red bell pepper, and shredded cabbage.
2. In a separate small bowl, whisk together the olive oil, lime juice, chopped cilantro, honey, salt, and pepper until smooth.
3. Drizzle the cilantro lime dressing over the salad and toss gently to coat.
4. Serve immediately, garnished with extra cilantro if desired.

This Spring Mix Spinach Salad with Avocado and Cilantro Lime Dressing is the perfect balance of creamy, crunchy, and zesty. The avocado provides a smooth richness, while the cilantro lime dressing brings a fresh, tangy kick that brightens up the entire dish. This salad is an excellent choice for those seeking a healthy, satisfying meal that captures the vibrant flavors of spring. It works beautifully as a side or as a light, nourishing lunch on its own.

Spring Mix Spinach Salad with Roasted Beets and Goat Cheese

This vibrant salad combines the earthy sweetness of roasted beets with the peppery kick of spring mix greens and spinach, topped off with creamy goat cheese. The addition of walnuts adds crunch, while a tangy mustard vinaigrette ties all the flavors together, making this a perfect choice for a filling and flavorful meal.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, roughly chopped
• 2 medium beets, peeled and cubed
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil (for dressing)
• 1 tbsp honey

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes or until tender, flipping halfway through.
2. While the beets roast, combine the spring mix greens and spinach in a large bowl.
3. For the dressing, whisk together Dijon mustard, balsamic vinegar, olive oil, and honey until smooth.
4. Once the beets are roasted, let them cool slightly and then add them to the salad. Sprinkle with crumbled goat cheese and toasted walnuts.
5. Drizzle the mustard vinaigrette over the salad and toss gently to combine.

This Spring Mix Spinach Salad with Roasted Beets and Goat Cheese is a wholesome and satisfying dish that pairs the natural sweetness of beets with the creamy richness of goat cheese. The tangy mustard vinaigrette enhances the flavors of the roasted vegetables and the crunchy walnuts add an extra layer of texture. This salad is ideal for those looking for a heartier option that still celebrates the light, refreshing qualities of spring greens.

Spring Mix Spinach Salad with Apple and Cheddar

A perfect balance of sweet and savory, this spring mix spinach salad combines the crispness of apples with the sharpness of cheddar cheese. The crunchy almonds and sweet vinaigrette dressing elevate the flavors, making it a delightful dish to enjoy any time of year, but especially during the spring months when apples are at their best.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, torn into bite-sized pieces
• 1 large apple, thinly sliced
• 1/2 cup sharp cheddar cheese, cubed
• 1/4 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the sliced apple, cubed cheddar cheese, toasted almonds, and dried cranberries.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
4. Drizzle the dressing over the salad and toss to coat all the ingredients evenly.
5. Serve immediately as a light lunch or as a side dish for a main course.

This Spring Mix Spinach Salad with Apple and Cheddar is a delightful combination of sweet, savory, and crunchy elements. The crisp apple slices pair beautifully with the sharp cheddar cheese, while the toasted almonds and dried cranberries add texture and sweetness. The honey mustard vinaigrette ties everything together with a perfect balance of tart and sweet. Whether enjoyed as a snack or a full meal, this salad offers a satisfying burst of flavors that’s sure to become a favorite.

Spring Mix Spinach Salad with Avocado, Cherry Tomatoes, and Cucumber

A refreshing and vibrant salad that brings together creamy avocado, juicy cherry tomatoes, and crisp cucumber with a bed of spring mix and spinach. Topped with a simple lemon vinaigrette, this salad is light, nutritious, and perfect for warm weather months when you need something quick, easy, and full of flavor.

Ingredients:

• 4 cups spring mix greens
• 2 cups fresh spinach, chopped
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the sliced avocado, halved cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well blended.
4. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
5. Serve immediately as a light and refreshing meal.

This Spring Mix Spinach Salad with Avocado, Cherry Tomatoes, and Cucumber is an ideal dish for when you want something fresh and satisfying. The creamy avocado and crunchy cucumber provide a wonderful contrast to the juicy cherry tomatoes, and the light lemon vinaigrette adds a refreshing, citrusy kick. It’s a healthy, vibrant option that can be enjoyed as a standalone dish or as a side to your favorite main course. Perfect for any spring or summer meal!

Spring Mix Spinach Salad with Grilled Chicken and Honey Mustard Dressing

This hearty and satisfying salad combines the fresh and crisp flavors of spring mix greens and spinach with tender grilled chicken, creating a well-rounded meal. The honey mustard dressing adds a touch of sweetness and tang that enhances the flavor of the chicken and vegetables. It’s a perfect dish for a light lunch or dinner.

Ingredients:

• 4 cups spring mix greens
• 2 cups fresh spinach, chopped
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil (for grilling)
• Salt and pepper, to taste

For the honey mustard dressing:

• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Season the chicken breasts with olive oil, salt, and pepper, then grill for about 6-8 minutes on each side, until fully cooked. Let the chicken rest for a few minutes before slicing.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the shredded carrots, sliced cucumber, and halved cherry tomatoes to the bowl.
4. For the dressing, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined.
5. Add the sliced grilled chicken on top of the salad, then drizzle with the honey mustard dressing. Toss gently to combine and serve immediately.

This Spring Mix Spinach Salad with Grilled Chicken and Honey Mustard Dressing is a satisfying and healthy meal that can be enjoyed on its own or paired with other dishes. The grilled chicken adds protein, making this salad both filling and nutritious, while the honey mustard dressing brings a deliciously sweet and tangy note that ties everything together. It’s perfect for a balanced lunch or dinner and can be easily customized with your favorite vegetables or toppings.

Spring Mix Spinach Salad with Pomegranate and Walnuts

A beautifully vibrant salad, this recipe combines the sweet and tart flavor of pomegranate seeds with the rich crunch of toasted walnuts. The earthy flavors of the spring mix and spinach provide the perfect base, while a honey-balsamic dressing adds a delightful sweetness. This salad is a showstopper for any occasion, offering a refreshing burst of flavor in every bite.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, torn into bite-sized pieces
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled blue cheese (optional)
• 1/4 cup sliced red onion (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the honey-balsamic dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the pomegranate seeds, toasted walnuts, blue cheese (if using), and sliced red onion to the bowl.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until emulsified.
4. Drizzle the honey-balsamic dressing over the salad and toss gently to combine.
5. Serve immediately as a refreshing, nutrient-packed side or main dish.

This Spring Mix Spinach Salad with Pomegranate and Walnuts is not only visually stunning but also a delightful blend of flavors and textures. The pomegranate seeds provide a juicy pop of sweetness, while the walnuts add a rich, nutty crunch. The honey-balsamic dressing brings everything together with its perfect balance of sweetness and acidity. This salad is ideal for any special occasion or as a vibrant addition to your regular meals, offering both freshness and a touch of indulgence.

Spring Mix Spinach Salad with Roasted Chickpeas and Tahini Dressing

A unique and flavorful salad that combines the fresh greens of spring mix and spinach with crunchy roasted chickpeas and a creamy tahini dressing. This hearty salad is both plant-based and packed with protein, making it a satisfying meal that’s full of texture and flavor. The tahini dressing adds a rich, nutty flavor that complements the earthy chickpeas.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved

For the tahini dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water (or more, for desired consistency)
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the sliced cucumber and halved cherry tomatoes to the salad.
4. For the tahini dressing, whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth and creamy. Add more water if necessary to reach your desired consistency.
5. Once the chickpeas are roasted, let them cool slightly before adding them to the salad.
6. Drizzle the tahini dressing over the salad and toss gently to combine.

This Spring Mix Spinach Salad with Roasted Chickpeas and Tahini Dressing offers a satisfying and nutrient-rich meal that’s full of flavor and texture. The roasted chickpeas add a delicious crunch, while the creamy tahini dressing brings a rich, nutty depth to the salad. It’s a perfect option for anyone looking for a hearty yet light meal that’s vegan and gluten-free. This salad is not only great for lunch or dinner but can also be enjoyed as a satisfying snack.

Spring Mix Spinach Salad with Mango and Avocado

This tropical-inspired salad is a refreshing blend of flavors with sweet, juicy mango and creamy avocado paired with the vibrant freshness of spring mix greens and spinach. The addition of red bell pepper and a zesty lime dressing adds a delightful kick, making this salad the perfect light lunch or a side for grilled meats or seafood.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, torn into bite-sized pieces
• 1 ripe mango, peeled and diced
• 1 ripe avocado, sliced
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the lime dressing:

• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the diced mango, avocado slices, red bell pepper, and red onion to the salad.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until emulsified.
4. Drizzle the lime dressing over the salad and toss gently to combine.
5. Serve immediately for a refreshing and colorful meal.

This Spring Mix Spinach Salad with Mango and Avocado is a refreshing, light salad that bursts with tropical flavors. The creamy avocado balances the sweetness of the mango, while the red bell pepper and lime dressing bring a lively kick. It’s an ideal choice for a light lunch, as a side dish, or as part of a larger meal, especially when paired with grilled seafood or chicken. This salad is packed with nutrients and makes for a beautiful, vibrant addition to any table.

Spring Mix Spinach Salad with Smoked Salmon and Creamy Dill Dressing

A luxurious and savory salad that pairs delicate smoked salmon with the fresh crispness of spring mix greens and spinach. The creamy dill dressing ties everything together with its herbaceous flavor, while capers and red onions add an extra touch of briny goodness. This salad is perfect for brunch or a special occasion, offering a deliciously sophisticated meal.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 4 oz smoked salmon, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp capers, drained
• 1 tbsp olive oil
• Salt and pepper, to taste

For the creamy dill dressing:

• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the sliced smoked salmon, red onion, and capers to the salad.
3. For the creamy dill dressing, whisk together Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper until smooth.
4. Drizzle the creamy dill dressing over the salad and toss gently to combine.
5. Serve immediately as a luxurious lunch or appetizer.

This Spring Mix Spinach Salad with Smoked Salmon and Creamy Dill Dressing is a deliciously rich and flavorful dish that combines fresh greens with the delicate flavors of smoked salmon. The creamy dill dressing brings a touch of indulgence, while the capers and red onions add a delightful tang. Perfect for a special brunch or light dinner, this salad is sure to impress with its sophisticated flavors and vibrant colors. It’s a refreshing yet filling option for any occasion.

Spring Mix Spinach Salad with Roasted Sweet Potatoes and Tahini Dressing

This hearty salad combines roasted sweet potatoes with fresh spring mix and spinach, creating a satisfying and filling dish. The earthy sweetness of the roasted sweet potatoes pairs perfectly with the creamy tahini dressing, while the addition of cranberries and pumpkin seeds adds texture and a touch of sweetness. This salad is perfect for fall and winter months when sweet potatoes are in season.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds (or sunflower seeds)

For the tahini dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the roasted sweet potatoes, dried cranberries, and pumpkin seeds to the salad.
4. For the tahini dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
5. Drizzle the tahini dressing over the salad and toss gently to combine.

This Spring Mix Spinach Salad with Roasted Sweet Potatoes and Tahini Dressing is a hearty, comforting dish that balances the sweetness of roasted sweet potatoes with the richness of creamy tahini dressing. The cranberries and pumpkin seeds add texture and an extra burst of flavor, making this salad perfect for colder months. It’s a filling and nutritious meal that’s ideal for lunch or dinner and can easily be made vegan and gluten-free. This salad is not only flavorful but also packed with essential vitamins and minerals.

Spring Mix Spinach Salad with Grilled Shrimp and Lemon Vinaigrette

This fresh and light salad is a perfect combination of tender grilled shrimp, vibrant greens, and a tangy lemon vinaigrette. The shrimp brings a delicate sweetness that pairs perfectly with the fresh spring mix and spinach, while the lemon vinaigrette adds a burst of citrus flavor. This salad is ideal for a quick lunch or a light dinner, especially on warm, sunny days.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil (for grilling)
• Salt and pepper, to taste
• 1/4 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

For the lemon vinaigrette:

• 2 tbsp fresh lemon juice
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Toss the shrimp with olive oil, salt, and pepper. Grill for about 2-3 minutes on each side, or until fully cooked and pink.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the sliced cucumber, halved cherry tomatoes, and red onion to the bowl.
4. For the lemon vinaigrette, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
5. Add the grilled shrimp on top of the salad and drizzle with the lemon vinaigrette.
6. Toss gently to combine and serve immediately.

This Spring Mix Spinach Salad with Grilled Shrimp and Lemon Vinaigrette is a light yet satisfying meal, full of flavor and fresh ingredients. The grilled shrimp adds a subtle sweetness and depth, perfectly complemented by the tangy and refreshing lemon vinaigrette. The crunchy vegetables and vibrant greens make each bite a burst of freshness, making this salad an ideal choice for a healthy, quick meal. It’s perfect for a warm day or when you’re looking for something light but filling.

Spring Mix Spinach Salad with Roasted Beets and Goat Cheese

This elegant salad combines earthy roasted beets with creamy goat cheese, fresh greens, and a simple balsamic glaze. The sweet and savory flavor pairing is enhanced with toasted walnuts for an added crunch. This salad works wonderfully as a side dish for dinner or as a light lunch, especially during the cooler months when root vegetables are in season.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 medium beets, roasted and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste
• Olive oil (for roasting)

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 40-45 minutes, or until tender. Let them cool slightly, then peel and slice.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the roasted beet slices, crumbled goat cheese, and toasted walnuts to the bowl.
4. In a small saucepan, combine balsamic vinegar and honey over medium heat. Simmer for about 5 minutes, stirring occasionally, until the glaze has thickened slightly.
5. Drizzle the balsamic glaze over the salad and toss gently to combine.
6. Serve immediately for a sophisticated and flavorful meal.

This Spring Mix Spinach Salad with Roasted Beets and Goat Cheese is an elegant and nutritious dish that brings together the earthy sweetness of roasted beets with the tanginess of goat cheese. The balsamic glaze adds a rich, slightly sweet finish, while the walnuts provide a delightful crunch. It’s a perfect salad for any special occasion or a simple weeknight dinner. The vibrant colors and variety of textures make this salad not only delicious but visually appealing as well.

Spring Mix Spinach Salad with Grilled Steak and Blue Cheese

This salad offers a hearty and flavorful combination of grilled steak, fresh greens, and tangy blue cheese. The rich flavor of the steak pairs perfectly with the creamy blue cheese and fresh spring mix and spinach. A balsamic vinaigrette brings the flavors together, making this a satisfying meal that’s both hearty and refreshing.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 rib-eye steaks (or any preferred cut)
• 1/4 cup crumbled blue cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil (for grilling)
• Salt and pepper, to taste

For the balsamic vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Season the steaks with olive oil, salt, and pepper. Grill the steaks for about 5-7 minutes on each side, or until desired doneness. Let the steaks rest for 5 minutes before slicing thinly against the grain.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the sliced red onion, halved cherry tomatoes, and crumbled blue cheese to the bowl.
4. For the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
5. Add the sliced grilled steak on top of the salad and drizzle with the balsamic vinaigrette.
6. Toss gently to combine and serve immediately.

This Spring Mix Spinach Salad with Grilled Steak and Blue Cheese is a rich and filling meal that balances the savory flavors of the grilled steak with the creamy tang of blue cheese. The fresh spring mix and spinach provide a light, refreshing base, while the balsamic vinaigrette ties everything together with its sharp, sweet finish. This salad is perfect for a more substantial lunch or dinner and makes a great option for steak lovers looking for a light but flavorful meal. It’s hearty yet fresh, making it a perfect balance of flavors.

Spring Mix Spinach Salad with Crispy Chickpeas and Avocado

This salad combines the crispy crunch of roasted chickpeas with the creamy richness of avocado, paired with fresh spring mix greens and spinach. A tangy lemon tahini dressing brings everything together for a bright, hearty meal. It’s a perfect option for a plant-based lunch or dinner, providing a great balance of protein, healthy fats, and fiber.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil (for roasting chickpeas)
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

For the lemon tahini dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp maple syrup (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet and drizzle with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, shaking the pan halfway through, until crispy.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the sliced avocado, cucumber, and red onion to the greens.
4. For the lemon tahini dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
5. Top the salad with the roasted chickpeas and drizzle with the lemon tahini dressing.
6. Toss gently and serve immediately.

This Spring Mix Spinach Salad with Crispy Chickpeas and Avocado is a nutrient-packed, plant-based dish that’s both satisfying and refreshing. The crispy chickpeas add texture and protein, while the creamy avocado brings richness to every bite. The tangy lemon tahini dressing ties the flavors together with its bright citrusy notes. Perfect for anyone looking for a healthy, filling meal that’s both quick and easy to prepare, this salad is ideal for lunch or a light dinner.

Spring Mix Spinach Salad with Roasted Salmon and Dijon Dressing

This hearty salad is a delightful blend of fresh spring greens, spinach, and perfectly roasted salmon, dressed with a tangy Dijon mustard vinaigrette. The richness of the salmon pairs beautifully with the crispness of the greens, while the Dijon dressing provides a sharp contrast that elevates the entire dish. This is a satisfying and healthy meal that’s perfect for a light dinner or lunch.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 salmon fillets (about 4 oz each)
• 1 tbsp olive oil (for roasting salmon)
• Salt and pepper, to taste
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced

For the Dijon dressing:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Season the salmon fillets with olive oil, salt, and pepper, and roast them on a baking sheet for 12-15 minutes, or until fully cooked and flaky.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the halved cherry tomatoes, cucumber slices, and any other desired vegetables.
4. For the Dijon dressing, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until well combined.
5. Once the salmon has finished roasting, flake it into bite-sized pieces and add it to the salad.
6. Drizzle the Dijon dressing over the salad and toss gently to combine.
7. Serve immediately for a healthy, satisfying meal.

This Spring Mix Spinach Salad with Roasted Salmon and Dijon Dressing is a well-rounded, flavorful dish that combines the lightness of fresh greens with the richness of roasted salmon. The Dijon dressing adds a wonderful sharpness that balances the flavors, making each bite more vibrant. This salad is perfect for those seeking a nutritious meal that’s both filling and easy to make. Whether enjoyed for lunch or dinner, this dish is sure to satisfy your taste buds with its healthy and refreshing ingredients.

Spring Mix Spinach Salad with Pear, Walnuts, and Blue Cheese

This elegant salad combines the sweetness of ripe pears, the crunch of toasted walnuts, and the tanginess of blue cheese, all atop fresh spring mix greens and spinach. A honey-balsamic dressing brings the flavors together, making this a perfect salad for a light lunch or dinner, or as a side dish for a special occasion.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 ripe pears, cored and sliced
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced

For the honey-balsamic dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens and spinach.
2. Add the sliced pears, crumbled blue cheese, toasted walnuts, and red onion to the bowl.
3. For the honey-balsamic dressing, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for a delightful, sweet, and savory meal.

This Spring Mix Spinach Salad with Pear, Walnuts, and Blue Cheese is a delightful combination of textures and flavors. The sweetness of the pears complements the rich, tangy blue cheese, while the toasted walnuts add a satisfying crunch. The honey-balsamic dressing ties everything together, adding a sweet and savory finish. Whether you’re looking for a simple, elegant lunch or a side salad for a dinner party, this dish is perfect for any occasion, providing a delicious and nutritious balance of ingredients.

Spring Mix Spinach Salad with Roasted Sweet Potatoes and Feta Cheese

This warm and hearty salad features roasted sweet potatoes paired with tangy feta cheese, creating a delightful balance of flavors. The earthy sweetness of the sweet potatoes complements the creamy feta, while the fresh spring mix and spinach add a lightness to the dish. A maple-balsamic dressing ties everything together, making this salad perfect for fall or a satisfying meal any time of year.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 medium sweet potatoes, peeled and diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil (for roasting sweet potatoes)
• Salt and pepper, to taste

For the maple-balsamic dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the roasted sweet potatoes, crumbled feta cheese, and red onion to the salad.
4. For the maple-balsamic dressing, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper until smooth.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately as a warm, comforting salad.

This Spring Mix Spinach Salad with Roasted Sweet Potatoes and Feta Cheese is a deliciously warm and satisfying meal. The roasted sweet potatoes provide natural sweetness, while the feta cheese adds a creamy and tangy contrast. The maple-balsamic dressing brings a perfect balance of sweetness and acidity. This salad is ideal for a cozy lunch or dinner and brings together wholesome ingredients that are sure to satisfy your taste buds. It’s a hearty dish that still maintains the lightness of a salad, making it perfect for any season.

Spring Mix Spinach Salad with Bacon, Eggs, and Avocado

This hearty and satisfying salad combines crispy bacon, soft-boiled eggs, and creamy avocado, all tossed with fresh spring mix greens and spinach. A zesty ranch dressing adds an extra layer of flavor. This salad is perfect for brunch or a light dinner, offering a delicious combination of textures and flavors that make it both indulgent and healthy.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 4 slices bacon
• 2 hard-boiled eggs, sliced
• 1 ripe avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced

For the ranch dressing:

• 1/4 cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove from the pan and crumble.
2. In a large bowl, combine the spring mix greens and spinach.
3. Add the sliced avocado, cherry tomatoes, cucumber, and crumbled bacon to the greens.
4. Slice the hard-boiled eggs and add them to the salad.
5. For the ranch dressing, whisk together Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
6. Drizzle the ranch dressing over the salad and toss gently.
7. Serve immediately for a satisfying and flavorful meal.

This Spring Mix Spinach Salad with Bacon, Eggs, and Avocado is a perfect blend of indulgent and healthy ingredients. The crispy bacon and creamy avocado provide a satisfying richness, while the hard-boiled eggs add a boost of protein. The homemade ranch dressing adds a tangy finish, making this salad both hearty and refreshing. It’s an ideal meal for brunch, lunch, or even a light dinner. The combination of flavors and textures makes each bite exciting, and the salad is filling enough to serve as a complete meal.

Spring Mix Spinach Salad with Grilled Chicken, Apples, and Pecan Praline

This flavorful salad features grilled chicken paired with the crisp sweetness of apples and the crunch of pecan praline. A tangy vinaigrette brings the salad together, creating a balance of savory, sweet, and tangy flavors. The fresh spring mix and spinach greens make this a light yet hearty meal, ideal for a quick lunch or a light dinner.

Ingredients:

• 4 cups spring mix greens
• 2 cups spinach, chopped
• 2 boneless, skinless chicken breasts
• 1 apple, thinly sliced (preferably a sweet-tart variety like Honeycrisp)
• 1/4 cup pecans, toasted and chopped
• 1 tbsp olive oil (for grilling chicken)
• Salt and pepper, to taste

For the pecan praline:

• 1/4 cup brown sugar
• 1 tbsp butter
• 1/4 cup pecan halves

For the vinaigrette:

• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium heat. Season the chicken breasts with olive oil, salt, and pepper, and grill for about 6-7 minutes on each side, or until fully cooked. Let the chicken rest for 5 minutes before slicing.
2. For the pecan praline, melt the butter and brown sugar in a skillet over medium heat. Once the sugar has melted, stir in the pecans and cook for another 2-3 minutes until they are coated and caramelized. Remove from heat and let cool.
3. In a large bowl, combine the spring mix greens and spinach.
4. Add the sliced apple, grilled chicken, and pecan praline to the salad.
5. For the vinaigrette, whisk together apple cider vinegar, Dijon mustard, olive oil, honey, salt, and pepper until smooth.
6. Drizzle the vinaigrette over the salad and toss gently.
7. Serve immediately for a flavorful, satisfying meal.

This Spring Mix Spinach Salad with Grilled Chicken, Apples, and Pecan Praline is a delightful combination of flavors and textures. The grilled chicken provides lean protein, while the apples add a fresh, sweet contrast. The homemade pecan praline adds a crunchy, sweet touch that makes this salad feel indulgent, yet balanced. The tangy vinaigrette ties everything together, enhancing the flavors in each bite. This salad is perfect for a refreshing yet filling lunch or dinner, and its unique combination of ingredients makes it a standout meal that’s sure to please.

Note: More recipes are coming soon!