Easy spring mixed salad recipe

This easy spring salad recipe is made with fresh spring greens, crispy radishes and a tangy pickled shallot vinaigrette. Topped with toasted sunflower seeds and feta, this salad recipe is sure to be a popular side dish or main dish that everyone will love.

What is spring mix?

Spring mix is ​​usually a combination of various red and green leafy lettuce, including buttery baby lettuce, baby spinach, arugula, radicchio, frisee, Swiss chard, and romaine lettuce. Actual salads may vary by brand. Other spring vegetables are sometimes included, including kale and endive.

Most grocery stores carry different brands of spring mixes. I’ve personally found it sold at Whole Foods, Target, Cub Foods, and my local co-op.

Ingredients in spring mix salad

This recipe consists of two components – the actual spring mix salad and the dressing.

For the Spring Mix Salad:

• Spring mix salads – usually sold in 5 ounce boxes. Feel free to substitute them with whatever greens you prefer or if you can’t find a spring mix brand.
• Snappeas – Be sure to cut off the sharp ends, then slice into thirds for easy blending.
• radish – thinly sliced. I use traditional red radishes, but you can use any variety you like. Larger radishes can be halved after cutting.
• sunflower seeds – For crunch. You can also use pumpkin seeds or any other type of nuts (pecans, walnuts, almonds) or seeds you prefer.
• feta cheese – I love the flavor of feta in this spring mix salad, but any type of cheese goes well (especially goat cheese or blue cheese).

For the pickled shallot vinaigrette:

• shallot – thinly sliced. You could also use red onions in a pinch.
• red wine vinegar – You use this to quickly pickle the shallot and then strain it to mix into the homemade salad dressing. White wine vinegar or apple cider vinegar also work.
• Extra virgin olive oil – a high quality olive oil adds really delicious taste
• Dijon mustard – I prefer Dijon in this salad dressing, but you can use a different mustard if you prefer.
• maple syrup – for cuties. You can also use honey.
• salt + black pepper – Add to taste.

Make an appetizer out of it: Feel free to top the salad with a protein like fried chicken, steak, or salmon for a complete meal in one.

How to Make Pickled Shallot Vinaigrette

This shallot vinaigrette is inspired by a local restaurant here in Minneapolis. I don’t really know her recipe, so I’ve been working on perfecting this salad dressing at home for a while. I knew it would pair perfectly with this fresh and crunchy Spring Mix Salad!

In a medium bowl, combine shallots and red wine vinegar. Leave for 10-20 minutes to allow the flavor to soak in. Scoop the shallots out of the vinegar with a fork and set the shallots aside. Add the remaining ingredients for the dressing to the bowl and whisk together.

How to make this Spring Mix Salad

Mix all salad ingredients together in a large bowl. Garnish (or discard) with pickled shallots, if you like.

Toss the salad with the shallot vinaigrette and serve immediately (or save as directed below).

What to serve with the spring mix salad?

The perfect combo for these salmon burgers is this salad recipe! Your next dinner is covered with a side of homemade French fries.

In keeping with spring, why not combine this salad with this Primavera Pasta Bake? It comes together in a dish you can throw in the oven while you make your salad!

Are you planning to barbecue? Throw this honey mustard chicken recipe on the grill and serve with this spring mix salad once the weather warms up!

Storage Instructions

You can store the ingredients for the spring salad and the pickled shallot vinaigrette separately in the fridge for up to 5 days (the dressing will probably keep for about 1 week). Mix just before serving. DO NOT dress and store the salad or it will get soggy!

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