Spring Greens Honey Mustard (Print)

Tender spring greens and crunchy veggies dressed in a bright honey mustard dressing for fresh flavors.

# Components:

→ Salad

01 - 4 cups spring greens mix (arugula, baby spinach, mâche, or similar)
02 - 1 small cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small radish, thinly sliced
05 - 1 small carrot, julienned or grated
06 - 1/4 cup toasted walnuts or pecans, optional
07 - 1/4 cup crumbled feta cheese, optional

→ Honey Mustard Dressing

08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons honey
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon apple cider vinegar or white wine vinegar
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, vinegar, salt, and pepper until smooth and emulsified.
02 - Place the spring greens, cucumber, cherry tomatoes, radish, and carrot in a large salad bowl.
03 - Drizzle the honey mustard dressing over the salad and gently toss to coat all ingredients evenly.
04 - Sprinkle with toasted nuts and crumbled feta cheese if using.
05 - Serve immediately as a fresh side dish or light lunch.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can make it on a Tuesday night without any fuss.
  • The honey mustard dressing strikes that magic balance between tangy and sweet that makes you want another forkful.
  • You can load it with whatever vegetables speak to you—this isn't one of those rigid salads that demands perfection.
02 -
  • Don't dress the salad until you're ready to eat it, or the greens will wilt and turn into something sad and limp within minutes.
  • Toasting your own nuts changes everything—it takes three minutes in a dry pan and makes them taste like they actually belong in the dish instead of being tacked on.
03 -
  • Pat your greens completely dry before assembling the salad—excess water dilutes the dressing and makes everything taste watered down and weak.
  • Make extra dressing and keep it in a glass jar in the refrigerator for three to four days, because once you taste how good homemade is, you'll want it on everything.
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