Spring Mix Salad Strawberries Feta

The first farmers market after a long winter always feels like rediscovery. I stood there in April with my canvas bag, staring at mounds of crimson strawberries and tender greens, suddenly starving for something fresh and alive. This salad became my reward that afternoon, everything bright and crisp against the gray months behind me. Now it is the thing I make when I need to taste spring again.

I brought this to a Memorial Day gathering last year, nervous it was too simple among heavy casseroles and grilled meats. Within ten minutes the bowl was empty, three people had asked for the recipe, and my cousin admitted she normally hates fruit in salad but went back for seconds. Sometimes the quiet dishes are the ones people remember most.

Ingredients

• Spring mix greens: The tender baby lettuces and arugula blend perfectly with sweet fruit, unlike heartier greens that would overpower the delicate flavors
• Fresh strawberries: Look for berries that smell fragrant and give slightly to pressure, underripe berries will taste watery and disappoint you
• Crumbled feta cheese: The creamy salty tang balances the sweetness and somehow makes the strawberries taste more strawberry-like
• Thinly sliced red onion: Paper-thin slices add just enough sharp bite without overwhelming, soak them in cold water first if raw onion feels too intense
• Toasted pecans or walnuts: Toasting brings out their natural oils and deep nutty flavor that pairs beautifully with both the cheese and fruit
• Extra-virgin olive oil: Use a quality oil you would dip bread into because cheap oil will make the whole dressing taste flat
• Balsamic vinegar: The acidity cuts through the creamy elements while highlighting the natural sweetness of the strawberries
• Honey or maple syrup: Just enough to take the sharp edge off the vinegar and help it emulsify with the oil
• Dijon mustard: The secret to keeping the dressing creamy and well combined instead of separating on your salad
• Salt and freshly ground black pepper: Freshly cracked pepper adds little sparks of heat that make everything else pop

Instructions

Whisk the dressing together:

Pour the olive oil, balsamic vinegar, honey or maple syrup, and Dijon mustard into a small bowl or jar. Add a generous pinch of salt and several grinds of pepper, then whisk vigorously until the mixture thickens and turns cloudy instead of separated.

Combine the salad ingredients:

Place the spring mix greens in a large salad bowl, creating a bed of greens. Scatter the sliced strawberries, crumbled feta, red onion slices, toasted nuts, and cucumber across the top like you are arranging something pretty instead of just tossing ingredients together.

Dress and serve immediately:

Drizzle about half the balsamic vinaigrette over the salad, then toss gently with both hands or large spoons until everything glistening lightly. Add more dressing if needed, you want the leaves coated not drowning, and serve right away while the nuts still have their crunch.

Save

My daughter turned her nose up at salad for years until the day she helped me make this one. She stood on her step stool, slicing strawberries with a butter knife and crumbling feta between her fingers, suddenly invested in something she had declared boring. That night she asked for seconds and the next day requested it for school lunch, a small victory that felt enormous at the dinner table.

Making It Ahead

You can prep everything except the dressing and the nuts up to a day ahead, keeping the greens, sliced strawberries, crumbled feta, and onion in separate containers in the refrigerator. Store the toasted nuts at room temperature in a sealed container so they stay crisp. The dressing can be made ahead and kept at room temperature for several hours, just give it a quick whisk before using.

Seasonal Swaps

When strawberries are not in season, try sliced peaches in summer or diced apples in fall. Fresh blueberries work beautifully too. The structure stays the same, sweet fruit against salty cheese and bitter greens, but the salad becomes something entirely new with each season.

Perfect Pairings

This salad works as a light lunch on its own, but it also shines beside grilled fish or roasted chicken. The bright acidity cuts through rich main dishes while the sweetness complements them. A crisp white wine like Sauvignon Blanc echoes the fresh flavors without overwhelming them.

• Grill some shrimp and arrange them on top for an elegant dinner
• Add sliced avocado if you want something more substantial
• Swap candied pecans for regular ones if you want extra sweetness

Save

This salad taught me that simple does not mean boring, sometimes it means letting ingredients shine exactly as they are. Every bite tastes like sunshine and new beginnings.

Recipe FAQ

→ What greens work best for this salad?

Using a tender spring mix ensures a delicate base that complements the sweet and creamy ingredients.

→ Can I substitute the feta cheese?

Yes, vegan feta or other crumbly cheeses can be used for different dietary preferences.

→ What nuts are ideal in this dish?

Toasted pecans or walnuts add a nice crunch and earthy flavor, but sliced almonds can also be a great choice.

→ How is the vinaigrette prepared?

Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified for a tangy dressing.

→ Can I add protein to this dish?

For extra protein, try adding avocado or grilled chicken to enhance its heartiness.