Spring Greens Honey Mustard (Print Version)

A vibrant salad of spring greens and veggies with a honey mustard dressing for a light, flavorful meal.

# What You'll Need:

→ 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

# How to Make It:

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. Gently toss to coat all the ingredients evenly.
04 - Sprinkle with toasted nuts and crumbled feta cheese, if using.
05 - Serve immediately as a fresh side or light lunch.

# Additional Tips::

01 -
  • Ready in just 15 minutes with no cooking required—perfect for busy weeknights
  • Packed with fresh, nutrient-dense vegetables and tender spring greens
  • The homemade honey mustard dressing is worlds better than store-bought and takes mere minutes to whisk together
  • Naturally vegetarian and gluten-free, with easy vegan adaptations
  • Endlessly customizable with optional nuts, cheese, and protein add-ins
  • Beautiful presentation that's ideal for entertaining or meal prep
02 -
  • Always dress salad just before serving to prevent wilting and maintain crunch
  • Toasting the nuts enhances their flavor and crunch significantly—don't skip this step
  • Use a jar with a tight-fitting lid to shake the dressing instead of whisking for an even easier emulsion
  • Taste the dressing before adding it to the salad and adjust honey or vinegar to your preference
  • For extra visual appeal, use a mandoline or vegetable peeler to create thin, uniform slices of cucumber and radish
  • Double the dressing recipe and store leftovers in the fridge for up to a week—it's fantastic on grain bowls and roasted vegetables too
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