Spring Greens Honey Mustard (Print Version)

Tender greens and crisp veggies tossed in a tangy-sweet honey mustard dressing for a fresh, light dish.

# 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, if using.
05 - Serve immediately as a fresh side or light lunch.

# Expert Advice:

01 -
  • No cooking required — on the table in 15 minutes flat.
  • Naturally vegetarian and gluten-free — suitable for a wide range of dietary needs.
  • Incredibly versatile — add grilled chicken or chickpeas to make it a full meal.
  • The dressing is a keeper — that honey mustard vinaigrette works on almost any salad you can think of.
  • Beautiful on the table — colorful vegetables and glossy dressing make this as stunning as it is delicious.
02 -
  • Dry your greens thoroughly before dressing — a salad spinner makes this effortless and keeps the vinaigrette from becoming watery.
  • Emulsify the dressing properly by whisking vigorously or shaking in a sealed jar until it turns creamy and uniform.
  • Toast your nuts in a dry skillet over medium heat for 3–4 minutes, stirring often — they go from bland to deeply nutty and irresistibly crunchy.
  • Dress at the last moment — once the dressing hits the greens, the clock is ticking; dress just before serving for the freshest result.
  • Check allergen labels carefully if serving guests, as feta, walnuts or pecans, and mustard are all potential allergens in this recipe.
Go Back