Spring Mix Salad With Balsamic Honey Dressing Recipe

There’s something undeniably refreshing about a big bowl of spring mix salad. With its crisp greens, bursts of sweet cherry tomatoes, and a tangy-sweet balsamic honey dressing, this salad is as vibrant in flavor as it is in color.

I started making this salad during a particularly busy spring when I needed something light, quick, and energizing between work and family life. It became my go-to for everything from weekday lunches to a no-fuss dinner side, and I still crave it weekly.

Let me show you why this easy, wholesome salad belongs in your rotation.

Why You’ll Love This Spring Mix Salad With Balsamic Honey Dressing

Get ready to fall for your new favorite everyday salad. This spring mix salad is as effortless as it is flavorful — a staple you’ll reach for again and again.

First, it’s incredibly fast to put together. We’re talking 10 minutes tops, including the dressing. Just toss and serve. Perfect for when you want something fresh but don’t want to fuss with a dozen steps.

It’s also healthy without feeling like rabbit food. The spring mix is packed with nutrients, and the homemade balsamic honey dressing strikes that ideal balance between tangy and sweet. You’ll feel good eating it — and actually want to eat it.

Budget-wise, this recipe is a total win. All of the ingredients are easy to find and affordable, especially if you stock up on a few pantry staples like balsamic vinegar and honey.

Lastly, this salad is highly versatile. Add grilled chicken, crumbled goat cheese, or roasted nuts to make it a heartier meal. Or keep it simple and let the greens and vinaigrette shine.

Now let’s talk ingredients — because each one plays a special role in making this salad irresistible.

Ingredients Notes

The beauty of this salad lies in its simplicity. With just a handful of quality ingredients, you get a burst of freshness and flavor in every bite. Each component complements the others perfectly, making it more than just your average side salad.

Spring mix is the star of the show. This blend of baby lettuces, arugula, spinach, and other tender greens offers a variety of textures and subtle peppery flavors. It's pre-washed and ready to use, making prep a breeze. Look for the freshest package with no signs of wilting.

Cherry tomatoes add bright pops of juicy sweetness. Their natural acidity balances the richness of the dressing. I like to halve them for better bite-size portions, and they hold up well even if you prep the salad ahead.

Red onion provides a zesty bite that cuts through the sweetness of the honey dressing. Thinly sliced is key — too thick, and they overpower. Soaking the slices in cold water for 5-10 minutes before adding them to the salad mellows out their sharpness.

Balsamic vinegar is the base of our dressing. Look for a good-quality aged balsamic for depth of flavor — something slightly syrupy and robust. It gives the dressing its signature tang and rounds out the natural sweetness of the honey.

Honey balances the acidity of the vinegar and adds a gentle sweetness that pulls the whole salad together. Use a smooth, mild honey so it doesn’t overpower the other flavors. I usually opt for clover or wildflower honey.

You won’t need any fancy tools for this recipe — just a mixing bowl, a whisk or fork for the dressing, and a large salad bowl for tossing. If you have a salad spinner, even better for drying the greens if you're not using pre-washed mix.

How To Make This Spring Mix Salad With Balsamic Honey Dressing

Putting this salad together is truly as easy as it gets. But let’s walk through each step to make sure every bite is as fresh and flavorful as possible.

Start by making the dressing. In a small bowl, combine the balsamic vinegar and honey. Whisk them together until smooth, then slowly drizzle in the olive oil while whisking continuously. This helps the dressing emulsify and turn silky. Season with salt and pepper to taste — start with a pinch and adjust as needed.

Now prepare the vegetables. If your spring mix isn’t pre-washed, rinse and dry it thoroughly. Wet greens can water down your dressing. Halve the cherry tomatoes and slice the red onion as thinly as possible. If you want to tone down the onion’s bite, soak the slices in ice water for a few minutes before draining.

In a large salad bowl, add the spring mix, tomatoes, and onions. Give the dressing one more quick whisk and pour it over the salad. Use tongs or clean hands to gently toss everything together, ensuring all the leaves get lightly coated.

Taste and adjust. If it needs a little more zing, add a splash more balsamic. If it feels too tangy, a drizzle of honey will mellow it out. The beauty of homemade dressing is how easily it adapts to your taste.

Serve immediately for maximum freshness. The greens will start to wilt if they sit too long with the dressing, so it's best to dress right before eating.

Total time? Just about 10 minutes from start to finish. Quick enough for a weekday, but elegant enough to serve with dinner guests.

Storage Options

This salad is best enjoyed fresh, but you can prep some parts ahead to save time later. Store undressed salad greens in an airtight container or a zip-top bag with a paper towel inside to absorb moisture. They’ll stay fresh for up to 3 days.

The dressing can be made in advance and stored in a sealed jar in the fridge for up to a week. Just give it a good shake or stir before using, as the ingredients may separate over time.

Avoid storing the dressed salad — the greens will wilt and lose their texture. If you do have leftovers, eat them within 24 hours, and keep them refrigerated in an airtight container.

To rehydrate wilted greens slightly, a quick rinse under cold water followed by a spin in the salad spinner can perk them up.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can change it up depending on what’s in season or what you have in your fridge.

For added protein, toss in some grilled chicken, salmon, or chickpeas. This transforms the salad into a full meal that’s still light and refreshing.

If you want a creamier element, try adding crumbled goat cheese or feta. These cheeses add richness and a bit of tang that pairs beautifully with the sweet and acidic dressing.

Nuts or seeds are a great way to bring in some crunch. Try toasted pecans, walnuts, or sunflower seeds. They add texture and a nutty depth that takes this salad up a notch.

No honey? Maple syrup works beautifully as a vegan-friendly swap in the dressing. It brings the same sweet complexity and blends just as well with balsamic.

And if you don’t have spring mix, baby spinach or arugula make excellent substitutes. Both offer their own unique flavor profiles and work just as well with the vinaigrette.

Don’t be afraid to get creative. This salad is a blank canvas — play with different toppings, mix-ins, or dressings to make it your own. Once you’ve tried it a few times, you’ll find your perfect combination.

Print