This spring greens salad looks and tastes like something you’d order at a restaurant, but it only takes about 15 minutes to make.
The goat cheese melts just enough into the greens, the cranberries add that sweet pop, and the toasted almonds bring the crunch.
Add a quick homemade balsamic vinaigrette, and you’ve got a side that’s simple, fresh, and honestly kind of impressive.
Why This Recipe Stands Out
This salad isn’t just easy to whip up, it’s a visual delight with vibrant greens, juicy cherry tomatoes, and ruby-red cranberries.
The creamy goat cheese perfectly balances the crunch of toasted almonds, while the homemade balsamic vinaigrette ties everything together with its tangy-sweet profile.
Plus, you only need about 15 minutes to make this recipe, including the dressing!
Whether you’re hosting a dinner party or looking for a quick addition to your meal rotation, this salad delivers both flavor and elegance with minimal effort.
Tips for Perfect Results
- Toasting the Almonds: Toasting almonds enhances their nutty flavor and adds a subtle crunch. Use a medium skillet over low heat, tossing frequently for 3-5 minutes, until golden and fragrant. Be sure to let them cool before adding them to the salad.
- Dressing Emulsification: A well-emulsified dressing is the key to a cohesive salad. Combine the ingredients in a resealable jar and shake vigorously until smooth. If the olive oil separates after refrigeration, simply bring it to room temperature and shake again.
- Fresh Greens: Opt for spring greens mixes with herbs like cilantro for an extra flavor boost. If your mix doesn’t include herbs, toss in a handful of chopped fresh cilantro or parsley.
Modifications to Suit Your Preferences
This recipe is incredibly versatile and can be adapted for different dietary needs or flavor profiles:
- Vegan Version: Replace goat cheese with a plant-based alternative or omit it altogether. The dressing is already vegan, so it’s an easy switch.
- Nut-Free Option: Substitute toasted almonds with sunflower seeds or pumpkin seeds for a similar crunch without nuts.
- Low-Carb Swap: Use fewer cranberries or replace them with chopped fresh berries to lower the sugar content without sacrificing sweetness.
Serving & Storage Suggestions
This salad is best served fresh to preserve the crispness of the greens and the vibrant flavors of the dressing.
However, the balsamic vinaigrette can be made ahead and stored in the fridge for up to a week. Just shake it well before using it.
If you’re planning for meal prep, keep the dressing separate from the greens and other ingredients. Assemble the salad just before serving for optimal freshness.
Why You’ll Love This Salad Recipe
This recipe is one of those that feels easy but still feels special. The flavors come together in a way that makes it more than just a basic side.
Whether you’re making it for a weeknight dinner or bringing it to a get-together, this spring greens salad always looks good on the table and gets people asking for the recipe.
Easy Spring Greens Salad Recipe
Equipment
- Resealable jar (for dressing)
- Small skillet (for toasting almonds)
- Salad bowl
Ingredients
For the Balsamic Vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove pressed or grated
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
For the Salad:
- ½ cup sliced or slivered almonds
- 5 ounces spring greens mix
- 2 cups cherry tomatoes halved
- 1 cup dried cranberries
- ⅔ cup crumbled goat cheese
Instructions
- Prepare the Dressing: In a resealable jar, combine the olive oil, balsamic vinegar, Dijon mustard, grated garlic, salt, and pepper. Secure the lid and shake well until the ingredients blend together into a smooth vinaigrette. Set aside for later use.
- Toast the Almonds: Warm a small skillet over medium heat and add the sliced almonds. Stir them frequently to prevent burning and toast for about 3–5 minutes until they turn golden brown and release a fragrant aroma. Remove from heat and let them cool.
- Assemble the Salad: Add the spring greens mix to a large salad bowl. Evenly layer the halved cherry tomatoes, dried cranberries, toasted almonds, and crumbled goat cheese over the greens.
- Dress and Serve: If the vinaigrette has separated, give it another good shake before use. Drizzle the desired amount over the salad. Toss gently with tongs or salad servers to coat everything evenly before serving.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.