Name: Spring Mix Salad with Blueberries, Almonds, Feta Cheese, and Honey Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: 1 5-ounce package spring mix lettuce; 1 cup fresh blueberries; 1/2 English cucumber, chopped; 1/2 red onion, chopped; 1/2 cup sliced almonds; 1/4 cup feta cheese or goat cheese; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons honey; 1/2 teaspoon salt; 1/2 teaspoon black pepper

What You’ll Need To Make Spring Mix Salad

Spring Mix Lettuce – Spring mix is a simple assortment of dark leafy greens. Each brand makes theirs a little differently, but every batch of spring mix is flavorful and super healthy. If you can’t find any spring mix, you can certainly turn this into a spinach salad instead, with 5 ounces of fresh baby spinach.

Sliced Almonds – Every salad needs a little crunch! I love buttery, lightly toasted sliced almonds in my spring mix salad. However, if you don’t have any almonds, any chopped nut will go great in this recipe. Or for a nut-free version, add in some roasted sunflower seeds instead!

Feta Cheese – Some salty feta cheese takes this spring mix salad over the top! Add as much to your salad as your heart desires. Or, if you don’t have any feta, a nice soft goat cheese also tastes great here. And for a vegan or dairy-free option, simply leave the cheese out of the salad – still super tasty!

Honey – A touch of honey balances out the otherwise extremely savory vinaigrette. With plenty of balsamic vinegar, the vinaigrette needs a little sweetness to help mellow it out. And for a vegan version, replace the honey with two tablespoons of maple syrup.

Honey vinaigrette being poured over spring mix salad.

Tips and Tricks

Dress the salad right before serving! Avoid storing this salad already dressed, since the vinaigrette will cause the spring mix to wilt. So if prepping ahead of time, keep the honey vinaigrette on the side until ready to eat.

Have fun with this healthy salad recipe! This simple lunch or side dish is a great way to use up any fresh veggies or berries you might have on-hand. Strawberries taste delicious in place of the blueberries, and a yellow onion can be subbed in for the red onion.

Add Protein

For a heartier meal, add any of the following:

White Beans

Cooked Lentils

Grilled Chicken

Baked Salmon

Crispy Tofu

Cooked Shrimp

or Grilled Steak!

Spring Mix Salad with Blueberries, Almonds, Feta Cheese, and Honey Vinaigrette

5 from 1 vote

Recipe by Samantha Course: Sides, LunchDifficulty: Easy

Servings

side servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Fresh and seasonal spring mix salad with blueberries, almonds, feta, and a simple honey vinaigrette! The perfect warm-weather lunch or side dish, loaded with healthy ingredients.

Ingredients

1 5-ounce package spring mix lettuce
1 cup fresh blueberries
1/2 English cucumber, chopped
1/2 red onion, chopped
1/2 cup sliced almonds
1/4 cup feta cheese or goat cheese
For the honey vinaigrette:
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Assemble all salad ingredients in a large bowl.
Make the dressing by adding all ingredients to a jar with a lid, secure the lid then shake until combined. Drizzle over spring mix salad and enjoy!

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Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

What You’ll Need To Make This Steak Salad Recipe

Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

cilantro lime dressing being poured over steak salad.

Tips and Tricks

Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!

Adjust This Recipe To Your Dietary Needs

Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

Steak Salad with Cilantro Lime Vinaigrette

0 from 0 votes

Recipe by Samantha Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Ingredients

For the steak:
1 pound flank steak
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons avocado oil, or any high-heat oil
For the salad:
6 cups mixed salad greens
1 ear sweet corn, sliced off the cob
1 cup grape tomatoes, halved
1 avocado, sliced
1/2 English cucumber, chopped
1/2 red onion, thinly sliced
small handful fresh cilantro, chopped
For the cilantro-lime vinaigrette:
1 cup fresh cilantro leaves
1/2 cup olive oil
2 limes, juiced
1 tablespoon honey or maple syrup
1 garlic clove, peeled
1/2 teaspoon salt

Directions

Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.