This easy and beautiful spring mix salad features tender baby greens, crunchy radishes, and nutty sunflower seeds lightly tossed in a homemade honey lemon vinaigrette. It's perfectly simple for serving alongside main meals or you can transform it into a heartier meal salad with your favorite add-ins. It's a guaranteed crowd-pleaser and ready in under 10 minutes!

It makes the perfect side salad to accompany main dishes like our pulled pork shepherd's pie or deliciously rich lentil bolognese.

When it comes to salads, sometimes we just want something simple, easy, and delicious. This spring mix salad is just that and has all the components of a great salad; fresh greens tossed in a slightly sweet vinaigrette, with a toothsome crunch from radishes and sunflower seeds. The homemade vinaigrette makes a big difference in freshness and taste, and it couldn't be simpler to prepare. Serve this no-fuss side salad with heartier meals, or with a bowl of warm soup for something lighter. We have a feeling this 10-minute recipe will become your simple salad go-to!

What you'll need for spring mix salad

For this spring mix salad and homemade honey lemon vinaigrette, you'll need just a few ingredients:

  • Spring mix – spring mix baby greens are tender and mild.
  • Radishes – any variety of your favorite radish will work.
  • Sunflower seeds – shelled sunflower seeds.
  • Olive oil – olive oil is the base for the vinaigrette.
  • Lemon juice – adds brightness and tartness.
  • Honey – sweetens things up.
  • Dijon mustard – adds creaminess and lots of flavor.
  • Salt and pepper – brings out the other flavors in the vinaigrette.

Don't be shy to customize this salad with what you have on hand. Use your favorite chopped nuts or seeds, sliced vegetables, herbs, a little cheese, or even something sweet like apples or dried fruit. We love to add a handful of our garlic parmesan croutons; they're what you see in the pictures. 

honey lemon vinaigrette being poured over a spring mix salad.

How to make honey lemon vinaigrette

Spending a few minutes to make your own vinaigrette is a habit shift worth making. It's healthy and easy to do in just ONE step:

  1. Add all vinaigrette ingredients to a small glass jar and shake until it looks creamy.

You'll have enough to make at least two salads. Save the extra in a jar in your fridge for up to 2 weeks. Let the oil come to room temperature then shake it again really well before using the leftovers.

Full recipe instructions are in the recipe card below.

Turn this spring mix salad into a meal

This simple salad can be the starting point of an easy, delicious, and nourishing meal. If you have some leftover grains, cheese, roasted vegetables, or fresh fruit in the fridge, toss them in. This is a great way to build a healthy packable lunch, too! Here are some other add-ins:

  • Roasted chicken
  • Seared steak
  • Cubed smoked tofu
  • Lentils or chickpeas
  • Sliced avocado
  • A scoop of whole grains like quinoa, farro, wheat berries, brown or wild rice, or millet
  • Cubes of roasted squash or root vegetables like beets, carrots, sweet potatoes, onions, radishes, fennel, or parsnips
  • Fresh thinly sliced vegetables like cherry tomatoes, cucumbers, bell peppers
  • Fresh in-season fruit like strawberries, blueberries, peaches, apples, or pears
  • Crumbled goat cheese or feta
  • Raw, roasted, or candied nuts or seeds like walnuts, pecans, almonds, cashews, pumpkin seeds
  • Dried fruit like cranberries, cherries, blueberries or apricots

Spring mix salad tip

Wait to toss your salad until right before eating. Tender greens like the ones in spring mix wilt quickly once they've been tossed in dressing. Prepare the vinaigrette and salad but keep them separate until you're ready to serve.

spring mix salad in a white bowl

Spring Mix Salad: Frequently Asked Questions

Can I make the vinaigrette ahead of time?

Absolutely! Store it in the fridge in an air-tight container for up to two weeks. When you're ready to use it, place it on the counter to come to room temperature then give it a good shake to make it creamy again.

How long does this salad keep in the fridge?

The salad on its own will keep for up to 3 days. Toss it in the vinaigrette just before serving.

What can I use instead of honey?

Pure maple syrup or agave would work in place of honey.

Serving suggestions

Consider pairing this spring mix salad with heartier comfort foods like easy vegetarian skillet lasagna or creamy chicken stew with dumplings.

For a lighter meal, it goes especially well with garlic soup, coconut curried cauliflower soup, or curried chicken cauliflower rice soup.

a close up of spring mix salad in a white salad bowl.

More healthy salad recipes

spring mix salad in a white bowl

Spring Mix Salad

This easy and beautiful spring mix salad features tender baby greens, crunchy radishes, and nutty sunflower seeds lightly tossed in a homemade honey lemon vinaigrette. It's perfectly simple for serving alongside main meals or you can transform it into a heartier meal-salad with your favorite add-ins. It's a guaranteed crowd-pleaser and ready in under 10 minutes!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.78 stars (9 ratings)
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Ingredients

Honey Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 pinch sea salt and pepper

Spring Mix Salad

  • 6 cups spring mix
  • ½ cup thinly sliced radishes
  • 2 tablespoons shelled sunflower seeds, see notes

Instructions 

  • Add the vinaigrette ingredients to a jar with a tight-sealing lid and shake it until the dressing is creamy, about 1 minute.
    3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon dijon mustard, 1 pinch sea salt and pepper
    image for recipe instruction
  • Put the spring mix in a salad bowl and top with radishes and sunflower seeds. Pour the dressing over the top and mix gently to combine. Serve right away.
    image for recipe instruction

Notes

This salad is wonderfully easy to customize. Use your favorite chopped nuts or seeds, chopped vegetables, herbs, a little cheese, or even something sweet like apples or dried fruit. We love to add a handful of our garlic parmesan croutons; they're what you see in the pictures. 
You'll have enough dressing to make at least two salads. Save the extra in a jar in your fridge for up to 2 weeks. Let the oil come to room temperature then shake it again really well before using the leftovers.
Serving: 1 = ¼ of the recipe, Calories: 97kcal, Carbohydrates: 6g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 39mg, Potassium: 175mg, Fiber: 1g, Sugar: 3g, Vitamin A: 686IU, Vitamin C: 18mg, Calcium: 16mg, Iron: 1mg
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This recipe is part of our Best Spring Side Dishes series.