32+ Healthy Spring Mix Green Salad Recipes for Every Occasion

Spring is the perfect time to embrace fresh and vibrant ingredients in your meals, and what better way to do so than with a collection of delicious spring mix green salads?

With their tender greens, crisp textures, and versatility, spring mix greens are a staple for any healthy and satisfying salad.

Whether you’re looking for a light lunch, a nutritious side dish, or a flavorful main course, these 32+ spring mix green salad recipes will have something to suit your taste.

From hearty salads with roasted vegetables and proteins to refreshing fruit and nut combinations, each recipe offers a unique twist on the classic salad.

Get ready to create salads that are bursting with flavor, color, and nutrition this spring!

32+ Healthy Spring Mix Green Salad Recipes for Every Occasion

As the season changes, it’s the perfect time to refresh your meals with light, flavorful, and nutrient-packed salads.

These 32+ spring mix green salad recipes will help you incorporate fresh ingredients and seasonal produce into your meals while keeping things exciting and delicious.

Whether you’re craving a simple side salad or a more elaborate dish, the versatility of spring mix greens makes them the perfect base for endless combinations.

With these recipes in hand, you’ll never run out of ways to enjoy the health benefits of leafy greens all spring long!

Spring Mix Salad with Strawberries and Goat Cheese

This vibrant salad combines the freshness of spring mix greens with the sweetness of ripe strawberries and the creamy tang of goat cheese. It’s an ideal salad for a light lunch or as a side dish at dinner. The balsamic glaze drizzled on top brings an extra layer of depth to the dish, making it a delicious and visually appealing treat.

Ingredients:

• 4 cups spring mix greens
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup candied pecans
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, toss the spring mix greens with the sliced strawberries and crumbled goat cheese.
2. Sprinkle the candied pecans over the top.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Drizzle the balsamic glaze on top before serving.

This Spring Mix Salad with Strawberries and Goat Cheese is a delightful burst of flavors that works perfectly for a warm spring day. The combination of sweet, savory, and tangy elements makes it an unforgettable dish. It’s a great option for a quick, healthy meal or as a standout side salad at any gathering. Enjoy the balance of textures and flavors that will have you coming back for more.

Mediterranean Spring Mix Salad with Hummus Dressing

This Mediterranean-inspired spring mix salad is a fusion of bold, savory flavors, with crunchy cucumbers, juicy cherry tomatoes, Kalamata olives, and a creamy hummus dressing. It’s a refreshing and hearty salad that works well for lunch or as a satisfying side dish to complement grilled meats or falafel.

Ingredients:

• 4 cups spring mix greens
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 cup plain hummus
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the spring mix, cucumber, cherry tomatoes, olives, red onion, and feta cheese.
2. In a separate bowl, whisk together the olive oil, lemon juice, hummus, red wine vinegar, oregano, salt, and pepper to make the dressing.
3. Drizzle the hummus dressing over the salad and toss everything together until well-coated.
4. Serve immediately or chill in the refrigerator for a more refreshing taste.

This Mediterranean Spring Mix Salad with Hummus Dressing brings a wonderful mix of flavors and textures to the table, combining the earthiness of hummus with the zesty freshness of Mediterranean vegetables. It’s a fantastic choice for a nutritious and satisfying meal that is also full of vibrant colors and ingredients. The hummus dressing is both creamy and tangy, making this salad an irresistible choice for any occasion.

Avocado and Mango Spring Mix Salad

The creamy richness of avocado and the tropical sweetness of mango combine perfectly with the lightness of spring mix greens in this refreshing salad. With a light citrus vinaigrette, this salad is a perfect way to enjoy a healthy and colorful dish that feels both indulgent and light, making it ideal for warm-weather dining.

Ingredients:

• 4 cups spring mix greens
• 1 ripe avocado, sliced
• 1 ripe mango, peeled and diced
• 1/4 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, toss the spring mix with the avocado, mango, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the citrus vinaigrette.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately and enjoy this light yet satisfying salad.

This Avocado and Mango Spring Mix Salad offers a tropical twist on a classic spring salad. The creamy avocado and sweet mango provide a delightful contrast to the crisp spring greens, while the citrus dressing brightens the entire dish. Whether you’re looking for a refreshing side dish or a light meal on a warm day, this salad offers both nutrition and flavor in every bite.

Spring Mix Salad with Roasted Beets and Walnuts

This earthy and satisfying salad combines the richness of roasted beets with the crunch of walnuts and the freshness of spring mix greens. Topped with a tangy mustard vinaigrette, it’s a great way to enjoy the health benefits of beets, while the walnuts add texture and flavor. This salad is perfect for a light dinner or a side dish at any gathering.

Ingredients:

• 4 cups spring mix greens
• 2 medium beets, peeled and cut into wedges
• 1/4 cup walnuts, chopped
• 1/4 cup goat cheese or feta, crumbled
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with a tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 30-35 minutes, or until tender, flipping halfway through.
2. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant and lightly browned.
3. In a small bowl, whisk together the mustard, vinegar, honey, remaining olive oil, salt, and pepper to make the vinaigrette.
4. Once the beets are roasted and cooled slightly, assemble the salad by layering the spring mix greens, roasted beets, toasted walnuts, and crumbled cheese.
5. Drizzle the vinaigrette over the salad and toss gently to combine.

This Spring Mix Salad with Roasted Beets and Walnuts is a perfect balance of sweet, savory, and earthy flavors. The roasted beets bring out a natural sweetness that pairs beautifully with the crunchy walnuts and creamy cheese. Topped with a tangy mustard vinaigrette, this salad makes a satisfying dish that’s not only visually appealing but also incredibly nourishing. It’s a versatile option that can be served as a light meal or as an elegant side salad.

Spring Mix Salad with Grilled Chicken and Avocado

A protein-packed and filling option, this salad is made with grilled chicken, creamy avocado, and crunchy vegetables all tossed together with fresh spring mix greens. It’s topped with a refreshing lime-cilantro dressing, making it a perfect healthy meal for lunch or dinner. The creamy avocado adds richness, while the grilled chicken offers a savory flavor boost.

Ingredients:

• 4 cups spring mix greens
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Slice them into thin strips once they are done.
2. In a large bowl, combine the spring mix greens, sliced cucumber, cherry tomatoes, red onion, and avocado.
3. For the dressing, whisk together the olive oil, lime juice, cilantro, honey, salt, and pepper.
4. Arrange the grilled chicken slices on top of the salad.
5. Drizzle the cilantro-lime dressing over the salad and toss gently to combine.

This Spring Mix Salad with Grilled Chicken and Avocado is both satisfying and full of flavor. The grilled chicken provides lean protein, while the avocado adds a smooth, creamy texture that balances the crispness of the vegetables. The lime-cilantro dressing is a refreshing touch, tying the whole dish together. It’s an excellent choice for a nutritious and filling meal that can be enjoyed any time of the day.

Spring Mix Salad with Apple and Pomegranate Seeds

This fresh and vibrant salad brings together the sweetness of apples and the burst of flavor from pomegranate seeds, all atop a bed of spring mix greens. The addition of blue cheese crumbles adds a savory kick, while the honey-lemon dressing ties all the flavors together. This light yet flavorful salad makes a perfect side dish or a standalone lunch.

Ingredients:

• 4 cups spring mix greens
• 1 apple, cored and thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix, apple slices, pomegranate seeds, blue cheese, and walnuts.
2. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for a more refreshing taste.

This Spring Mix Salad with Apple and Pomegranate Seeds offers a delightful combination of sweet and savory flavors. The crunchy apples and pomegranate seeds add texture and freshness, while the blue cheese crumbles provide a bold contrast. The honey-lemon dressing is light and bright, making it the perfect complement to the other ingredients. Whether served as a side dish or a main salad, it’s a refreshing choice that’s sure to impress.

Spring Mix Salad with Bacon and Hard-Boiled Eggs

This hearty and flavorful salad combines crispy bacon, creamy hard-boiled eggs, and fresh spring mix greens, creating a perfect balance of textures. The tangy Dijon vinaigrette adds a zesty kick, while the richness of the eggs and bacon elevate the overall taste. This salad makes for a filling lunch or a delightful side dish to a main meal.

Ingredients:

• 4 cups spring mix greens
• 4 slices bacon, cooked crispy and crumbled
• 2 hard-boiled eggs, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy, then crumble it into small pieces.
2. Slice the hard-boiled eggs and set them aside.
3. In a large bowl, toss the spring mix greens with the cherry tomatoes and red onion.
4. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper to make the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Top the salad with the crumbled bacon and sliced hard-boiled eggs.

This Spring Mix Salad with Bacon and Hard-Boiled Eggs is a satisfying and indulgent option for anyone craving a hearty salad. The crispy bacon and creamy eggs create a wonderful contrast with the fresh greens, while the Dijon vinaigrette provides the perfect tangy flavor. This salad is a great way to enjoy protein-packed ingredients in a refreshing dish, making it perfect for lunch or a brunch gathering.

Spring Mix Salad with Roasted Chickpeas and Tahini Dressing

This plant-based salad is packed with protein and fiber, thanks to the roasted chickpeas, making it both nutritious and filling. Paired with the creamy tahini dressing and fresh spring mix greens, it’s a great option for those looking for a light yet satisfying meal. The roasted chickpeas add a delightful crunch, while the dressing enhances the flavors with its rich and nutty taste.

Ingredients:

• 4 cups spring mix greens
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2 tablespoons water

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water to create the dressing. Add more water if needed to reach your desired consistency.
4. In a large bowl, toss the spring mix greens with the roasted chickpeas.
5. Drizzle the tahini dressing over the salad and toss to combine.

This Spring Mix Salad with Roasted Chickpeas and Tahini Dressing offers a satisfying crunch and a rich, nutty flavor. The roasted chickpeas are crispy and full of flavor, while the creamy tahini dressing adds a comforting richness. It’s a simple yet incredibly flavorful salad that makes a great lunch or a side dish for a hearty meal. Plus, it’s packed with plant-based protein, making it a great option for vegetarians or anyone looking for a healthy, filling dish.

Spring Mix Salad with Carrot Ribbon and Cucumber Dressing

This light and refreshing salad features delicate carrot ribbons and crunchy cucumber paired with a refreshing cucumber dressing. The spring mix greens serve as the perfect base for these fresh ingredients, while the cucumber dressing adds a cool, creamy texture. It’s an excellent choice for a summer lunch or a light side dish at dinner.

Ingredients:

• 4 cups spring mix greens
• 1 large carrot, peeled into ribbons
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 cup plain Greek yogurt
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Use a vegetable peeler to create thin ribbons from the carrot.
2. In a large bowl, combine the spring mix greens, carrot ribbons, cucumber slices, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, Greek yogurt, apple cider vinegar, fresh dill, salt, and pepper to make the cucumber dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with extra fresh dill if desired and serve immediately.

This Spring Mix Salad with Carrot Ribbon and Cucumber Dressing is a wonderfully refreshing and light dish, perfect for warmer weather. The carrot ribbons and cucumber slices add a crisp and crunchy texture, while the cool cucumber dressing brings everything together with its creamy and tangy flavor. It’s an ideal salad for anyone seeking a fresh, healthy meal or a side dish to complement any main course.

Spring Mix Salad with Strawberries, Goat Cheese, and Pecan

This delightful salad combines sweet, juicy strawberries with the tang of goat cheese and the richness of toasted pecans. The spring mix greens provide a fresh and crisp base, while a balsamic glaze brings all the flavors together with a touch of sweetness and acidity. It’s a perfect choice for a light lunch or a sophisticated side dish.

Ingredients:

• 4 cups spring mix greens
• 1 cup fresh strawberries, sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted pecans, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Toast the pecans in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until fragrant and lightly browned.
2. In a large bowl, toss the spring mix greens with the sliced strawberries and crumbled goat cheese.
3. In a small saucepan, combine the balsamic vinegar and honey. Simmer over medium heat for 3-4 minutes, stirring occasionally, until the mixture thickens into a glaze.
4. Drizzle the balsamic glaze and olive oil over the salad and toss gently to combine.
5. Sprinkle the toasted pecans on top of the salad.

This Spring Mix Salad with Strawberries, Goat Cheese, and Pecan offers a perfect blend of sweet, tangy, and savory flavors. The strawberries add a refreshing sweetness, while the goat cheese adds a creamy tang, and the toasted pecans provide a delightful crunch. The balsamic glaze elevates the salad with its sweetness and acidity, making it an ideal side for any meal. It’s a simple yet elegant salad that will impress your guests and satisfy your taste buds.

Spring Mix Salad with Quinoa and Avocado

Packed with protein, healthy fats, and fiber, this Spring Mix Salad with Quinoa and Avocado is a nourishing, filling dish perfect for lunch or a light dinner. The quinoa adds a nutty flavor and a hearty texture, while the creamy avocado and zesty lemon vinaigrette provide a smooth and refreshing contrast. It’s a great option for anyone looking for a wholesome, plant-based meal.

Ingredients:

• 4 cups spring mix greens
• 1/2 cup cooked quinoa (cooled)
• 1 ripe avocado, sliced
• 1/4 cucumber, sliced
• 1/4 cup red bell pepper, diced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens, cooked quinoa, cucumber, red bell pepper, and avocado slices.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
4. Serve immediately or chill for a more refreshing taste.

This Spring Mix Salad with Quinoa and Avocado is a light yet satisfying meal that provides a wonderful balance of flavors and textures. The quinoa adds a nutty and hearty element, while the avocado brings richness and creaminess. The lemon vinaigrette ties everything together with a bright and zesty flavor. Whether enjoyed on its own or as a side dish, this salad is a wholesome choice for any occasion.

Spring Mix Salad with Mango, Cucumber, and Lime Dressing

This tropical-inspired salad is a burst of vibrant flavors, featuring sweet mango, crisp cucumber, and fresh spring mix greens. The lime dressing adds a tangy, refreshing element that brings all the ingredients together beautifully. It’s an ideal choice for a light lunch or as a refreshing side dish during warm weather.

Ingredients:

• 4 cups spring mix greens
• 1 ripe mango, peeled and diced
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens, diced mango, cucumber slices, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to create the dressing.
3. Drizzle the lime dressing over the salad and toss gently to combine.
4. Garnish with additional cilantro if desired, and serve immediately.

This Spring Mix Salad with Mango, Cucumber, and Lime Dressing is a fresh and vibrant dish, perfect for a light, refreshing meal. The sweetness of the mango contrasts wonderfully with the crisp cucumber, while the lime dressing adds a tangy kick. The fresh cilantro enhances the tropical flavors, making this salad a delightful choice for a warm-weather meal or a tropical-themed gathering. It’s simple, healthy, and bursting with flavor.

Spring Mix Salad with Roasted Beets and Feta

This vibrant salad is a delightful combination of earthy roasted beets, tangy feta cheese, and fresh spring mix greens. The addition of walnuts provides a crunchy texture, while the balsamic vinaigrette adds a touch of acidity that enhances the natural sweetness of the beets. This salad is a great choice for a light dinner or as a side to complement a main course.

Ingredients:

• 4 cups spring mix greens
• 2 medium beets, peeled and cubed
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper. Place them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant.
4. In a large bowl, combine the spring mix greens with the roasted beets, crumbled feta, and toasted walnuts.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper to create the vinaigrette. Drizzle over the salad and toss gently to combine.

This Spring Mix Salad with Roasted Beets and Feta is a colorful and nutrient-packed dish. The roasted beets offer a sweet, earthy flavor that pairs beautifully with the salty feta, while the toasted walnuts provide a satisfying crunch. The balsamic vinaigrette ties everything together with a rich, tangy finish. It’s the perfect salad to enjoy as a light meal or as a side to any dinner, bringing both taste and nutrition to your plate.

Spring Mix Salad with Grilled Chicken and Avocado

This salad is the perfect balance of protein and healthy fats, featuring tender grilled chicken, creamy avocado, and fresh spring mix greens. The zesty citrus dressing adds a refreshing touch, making this salad ideal for a light lunch or dinner. It’s quick to prepare and incredibly satisfying, perfect for anyone looking for a healthy, filling meal.

Ingredients:

• 4 cups spring mix greens
• 1 boneless, skinless chicken breast
• 1 ripe avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Season the chicken breast with salt, pepper, and a drizzle of olive oil.
2. Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Allow the chicken to rest for a few minutes before slicing.
3. In a large bowl, combine the spring mix greens, avocado slices, red onion, and cherry tomatoes.
4. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper to create the dressing.
5. Add the sliced grilled chicken to the salad, drizzle with the dressing, and toss gently to combine.

The Spring Mix Salad with Grilled Chicken and Avocado is a satisfying and nutrient-dense meal. The tender grilled chicken provides protein, while the avocado adds a rich, creamy texture. The fresh greens and citrus dressing bring a refreshing lightness to the dish, making it perfect for a quick and healthy lunch or dinner. This salad is not only delicious but also packed with healthy fats and essential nutrients.

Spring Mix Salad with Apple, Walnuts, and Blue Cheese

This sweet and savory salad is a delightful combination of crisp apples, tangy blue cheese, and crunchy walnuts, all nestled on a bed of fresh spring mix greens. The addition of a honey vinaigrette ties the flavors together with a touch of sweetness, making it an ideal choice for a light lunch or a side dish at dinner. The contrast in textures makes this salad both satisfying and refreshing.

Ingredients:

• 4 cups spring mix greens
• 1 apple, thinly sliced (preferably a tart variety like Granny Smith)
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant.
2. In a large bowl, toss the spring mix greens with the sliced apple, crumbled blue cheese, and toasted walnuts.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to create the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately, garnished with extra walnuts or cheese if desired.

This Spring Mix Salad with Apple, Walnuts, and Blue Cheese is a perfect blend of sweet, savory, and crunchy elements. The tart apples and creamy blue cheese create a delightful contrast, while the toasted walnuts add a satisfying crunch. The honey vinaigrette enhances the flavors with a subtle sweetness, making this salad both refreshing and satisfying. It’s a great choice for a light lunch, a side dish, or even as part of a holiday spread.

Spring Mix Salad with Roasted Sweet Potatoes and Tahini Dressing

This wholesome salad features roasted sweet potatoes as the star ingredient, paired with fresh spring mix greens, creamy tahini dressing, and a sprinkle of crunchy pumpkin seeds. The roasted sweet potatoes add a sweet, earthy flavor that perfectly complements the nutty tahini dressing. This salad is ideal for a filling lunch or a nutritious side dish to any meal.

Ingredients:

• 4 cups spring mix greens
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
3. While the sweet potatoes are roasting, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper to create the dressing. Add a little water to thin it out if needed.
5. In a large bowl, combine the spring mix greens, roasted sweet potatoes, and toasted pumpkin seeds. Drizzle the tahini dressing over the salad and toss gently to combine.

This Spring Mix Salad with Roasted Sweet Potatoes and Tahini Dressing offers a warm and comforting balance of flavors and textures. The roasted sweet potatoes bring a natural sweetness that pairs beautifully with the creamy, nutty tahini dressing. The pumpkin seeds provide a crunchy contrast, making every bite satisfying. This salad is a nutritious and filling meal that’s perfect for any occasion, especially when you’re craving something healthy and hearty.

Spring Mix Salad with Pear, Pomegranate, and Walnuts

A light and refreshing salad, this combination of juicy pear slices, tangy pomegranate seeds, and toasted walnuts offers a perfect balance of sweet, tart, and crunchy elements. The spring mix greens provide a crisp base, while a light honey-lime vinaigrette ties everything together, making this salad an ideal choice for a light lunch, appetizer, or side dish.

Ingredients:

• 4 cups spring mix greens
• 1 ripe pear, thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• Salt and pepper, to taste

Instructions:

1. Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until fragrant and lightly browned.
2. In a large bowl, toss together the spring mix greens, sliced pear, pomegranate seeds, and toasted walnuts.
3. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for a refreshing twist.

This Spring Mix Salad with Pear, Pomegranate, and Walnuts is a sweet and savory salad that offers vibrant colors and bold flavors. The juicy pear adds sweetness, while the pomegranate seeds provide a burst of tartness. The walnuts add crunch and depth, and the honey-lime vinaigrette brings everything together in a delightful balance. This is an excellent choice for any occasion, whether you’re hosting guests or simply craving a refreshing, nutrient-packed dish.

Spring Mix Salad with Chickpeas, Cucumber, and Feta

This Mediterranean-inspired salad combines protein-packed chickpeas, crunchy cucumber, and tangy feta on a bed of fresh spring mix greens. The addition of red onion and a lemon-oregano vinaigrette enhances the flavor profile, making this a light yet satisfying meal. It’s perfect for a quick lunch or as a side dish for a Mediterranean-themed dinner.

Ingredients:

• 4 cups spring mix greens
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spring mix greens, chickpeas, cucumber, red onion, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for a more refreshing taste.

This Spring Mix Salad with Chickpeas, Cucumber, and Feta is a healthy and satisfying dish, offering a perfect balance of textures and flavors. The chickpeas provide protein and fiber, the cucumber adds crunch, and the feta adds a creamy, tangy note. The lemon-oregano vinaigrette ties everything together with a fresh and zesty finish. It’s an ideal option for a light lunch or as a Mediterranean-inspired side salad to complement any main dish.

Spring Mix Salad with Grilled Shrimp and Mango

This vibrant salad is a tropical delight, combining grilled shrimp with the sweetness of ripe mango and the freshness of spring mix greens. The addition of cilantro and a lime dressing enhances the flavor profile with a zesty, citrusy kick. Perfect for a light, refreshing lunch or a light dinner, this salad brings a taste of summer to any season.

Ingredients:

• 4 cups spring mix greens
• 1/2 pound shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1/4 cup red bell pepper, diced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon honey
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. Grill the shrimp for 2-3 minutes per side until pink and opaque.
2. While the shrimp is grilling, prepare the salad base. In a large bowl, combine the spring mix greens, diced mango, and red bell pepper.
3. In a small bowl, whisk together the remaining olive oil, lime juice, honey, salt, and pepper to create the dressing.
4. Once the shrimp is cooked, add it to the salad, drizzle with the lime dressing, and sprinkle with chopped cilantro. Toss gently to combine.

This Spring Mix Salad with Grilled Shrimp and Mango is a refreshing, tropical salad that is perfect for a light meal. The juicy sweetness of the mango pairs beautifully with the grilled shrimp, while the fresh cilantro and zesty lime dressing give the salad a vibrant kick. It’s a great choice for warm-weather meals or whenever you crave something light yet flavorful and packed with protein.

Spring Mix Salad with Roasted Chicken and Cranberries

This hearty salad features roasted chicken, tart dried cranberries, and crunchy almonds, all served on a bed of fresh spring mix greens. The addition of a honey-mustard dressing ties the flavors together with a creamy yet tangy twist. This salad makes for a satisfying lunch or dinner option, offering both protein and fiber with a balance of sweet and savory flavors.

Ingredients:

• 4 cups spring mix greens
• 1 boneless, skinless chicken breast, roasted and sliced
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast the chicken breast at 375°F (190°C) for 20-25 minutes, or until fully cooked. Let it rest for a few minutes before slicing.
2. In a large bowl, combine the spring mix greens, roasted chicken slices, dried cranberries, and toasted almonds.
3. In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

The Spring Mix Salad with Roasted Chicken and Cranberries is a delicious combination of savory, sweet, and crunchy flavors. The roasted chicken adds lean protein, while the cranberries provide a sweet and tart contrast. The slivered almonds bring a satisfying crunch, and the honey-mustard dressing rounds it all off with a creamy tang. It’s an easy-to-make, nourishing salad that works perfectly for a quick lunch or a fulfilling dinner.

Spring Mix Salad with Bacon, Eggs, and Avocado

This satisfying salad combines crispy bacon, hard-boiled eggs, and creamy avocado on a bed of fresh spring mix greens. The addition of a tangy mustard vinaigrette elevates the flavors, making this salad a delicious and filling meal. Perfect for breakfast-for-dinner or as a hearty lunch, this salad is a comforting yet nutritious option.

Ingredients:

• 4 cups spring mix greens
• 3 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, sliced
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove from the pan and crumble it into small pieces.
2. In a large bowl, combine the spring mix greens, crumbled bacon, hard-boiled egg slices, avocado, and red onion.
3. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

The Spring Mix Salad with Bacon, Eggs, and Avocado is a hearty and indulgent salad that combines classic breakfast flavors in a fresh, satisfying dish. The crispy bacon, creamy avocado, and soft-boiled eggs provide a delicious contrast in textures, while the tangy mustard vinaigrette adds a flavorful zing. This salad is perfect for any time of day and will leave you feeling full and satisfied.

Note: More recipes are coming soon!