Spring Greens Honey Mustard

There's something magical about the first tender greens of spring—their delicate leaves bursting with freshness, their crisp bite promising renewal after a long winter. This Spring Greens Salad with Honey Mustard Dressing captures that essence in every forkful, combining vibrant baby greens with colorful vegetables and a perfectly balanced sweet-tangy dressing that brings everything together. Whether you're looking for a light lunch that won't weigh you down or a bright side dish to complement your dinner, this salad delivers fresh flavor and satisfying crunch in just 15 minutes.

Pin it

The beauty of this salad lies in its simplicity and the quality of its ingredients. Spring greens—a delicate mix of arugula, baby spinach, and mâche—provide a tender, slightly peppery base that pairs beautifully with the crunch of fresh cucumber, the sweetness of cherry tomatoes, and the subtle bite of thinly sliced radish. The honey mustard dressing, made with just six ingredients, strikes that perfect balance between tangy Dijon mustard and golden honey, enriched with extra-virgin olive oil and brightened with a splash of vinegar. It's a dressing so good, you'll want to make extra to keep in the fridge for the week ahead.

Ingredients

• 120 g (4 cups) spring greens mix (arugula, baby spinach, mâche, or similar)
• 1 small cucumber, thinly sliced
• 100 g (1 cup) cherry tomatoes, halved
• 1 small radish, thinly sliced
• 1 small carrot, julienned or grated
• 30 g (¼ cup) toasted walnuts or pecans (optional)
• 40 g (¼ cup) crumbled feta cheese (optional)
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar or white wine vinegar
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper

Instructions

Step 1: Make the honey mustard dressing

In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, vinegar, salt, and pepper until smooth and emulsified.

Step 2: Prepare the salad base

Place the spring greens, cucumber, cherry tomatoes, radish, and carrot in a large salad bowl.

Step 3: Dress and toss the salad

Drizzle the honey mustard dressing over the salad. Gently toss to coat all the ingredients evenly.

Step 4: Add optional toppings

Sprinkle with toasted nuts and crumbled feta, if using.

Step 5: Serve immediately

Serve immediately as a fresh side or light lunch.

Zusatztipps für die Zubereitung

For the best results, make sure your greens are completely dry before tossing—excess water will dilute the dressing and make the salad soggy. A salad spinner is invaluable here. When whisking the dressing, start by combining the mustard and honey first, then slowly drizzle in the olive oil while whisking constantly to create a proper emulsion. If you're toasting nuts, watch them carefully in a dry skillet over medium heat—they can go from perfectly golden to burnt in seconds. For meal prep, keep the dressing separate and store the prepped vegetables in an airtight container; assemble just before serving to maintain maximum crispness.

Varianten und Anpassungen

This salad is wonderfully adaptable to your dietary needs and taste preferences. For a vegan version, simply use maple syrup instead of honey and omit the feta cheese—the salad is equally delicious without it. To transform this into a complete meal, add sliced grilled chicken, pan-seared salmon, or a generous scoop of chickpeas for plant-based protein. The nuts can be swapped based on what you have on hand—almonds, pistachios, or sunflower seeds all work beautifully. You can also vary the greens themselves: try adding some watercress for extra peppery bite, or butter lettuce for a milder, sweeter flavor. In summer, swap the radish for thinly sliced fennel or add fresh strawberries for a fruity twist.

Serviervorschläge

This Spring Greens Salad shines as both a side dish and a light main course. Serve it alongside grilled fish, roasted chicken, or a simple pasta dish for a well-rounded meal. It pairs particularly well with a crisp Sauvignon Blanc or a light rosé, whose acidity complements the tangy dressing. For a spring brunch, serve this salad with warm crusty bread and a soft-boiled egg on top. It's also an excellent addition to picnics and potlucks—just keep the dressing separate until serving time. The vibrant colors and fresh flavors make it a natural choice for Easter, Mother's Day, or any spring celebration where you want to showcase seasonal produce at its finest.

Pin it

This Spring Greens Salad with Honey Mustard Dressing is proof that the simplest recipes are often the most satisfying. With no cooking required and minimal prep work, you can have a restaurant-quality salad on the table in minutes. The combination of tender greens, crisp vegetables, and that perfectly balanced dressing creates a harmony of flavors and textures that celebrates the best of spring produce. Whether you're serving it as a light lunch for yourself or as an elegant side for guests, this salad brings fresh, vibrant flavor to any occasion. Make it once, and it'll become a staple in your warm-weather recipe rotation.

Frequently Asked Questions

→ What greens are best for this salad?

A mix of tender spring greens like arugula, baby spinach, and mâche works wonderfully for a fresh, delicate texture.

→ Can I use a substitute for honey in the dressing?

Maple syrup is a great alternative to honey for a similar sweetness and vegan-friendly option.

→ How should the nuts be prepared?

Toasting the walnuts or pecans before adding enhances their crunch and deepens the flavor.

→ Is the dressing easy to make ahead?

Yes, the honey mustard dressing can be whisked in advance and stored in the fridge for up to 3 days.

→ Can I add protein to make it more filling?

Sliced grilled chicken or chickpeas can be added for extra protein and heartiness.