If you’re looking for a salad that combines fresh, vibrant greens with a mix of sweet, savory, and crunchy elements, this Mixed Green Salad with fruit and nuts is the best choice. This salad is not only visually stunning but also packed with incredible textures and flavors— made from the apple, dried cranberries, crumbled cheese and pepitas. Tossed in a homemade balsamic vinaigrette, it’s a delicious and healthy addition to any meal.
1. Best Mixed Greens Salad Recipe
Ingredients
Green salad
- 5 ounces (about 5 cups) spring greens salad blend
- 1 large or 2 small Granny Smith apple(s)
- ⅓ cup dried cranberries
- ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
- 2 ounces chilled goat cheese, crumbled (about ⅓ cup)
Balsamic vinaigrette
- ¼ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 ½ teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
Make the dressing: In a cup or jar, whisk together the olive oil, balsamic vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
2. Tips For Perfect Mixed Greens Salad
Use Fresh Greens
Fresh greens are the foundation of this salad. Look for crisp and vibrant leaves without any wilting. Drying them thoroughly ensures the dressing adheres properly, enhancing the flavor.
Choose Seasonal Fruits
Seasonal fruits bring the freshest flavors and natural sweetness to the salad. Strawberries, peaches, or blueberries work well in summer, while apples, pears, or pomegranate seeds are perfect for fall.
Toast the Nuts
Toasting nuts enhances their flavor and adds a layer of warmth and crunch to the salad. Use a dry skillet over medium heat and stir frequently until fragrant, but watch carefully to avoid burning.
Add the Dressing Just Before Serving
Dress the salad right before serving to maintain the crispness of the greens and prevent them from wilting.
3. What to Eat With Mixed Greens Salad
Baked or Roasted Meat
Pair the salad with baked chicken breast, steak, or pork chops. The light, fresh flavors of the salad balance the richness of the meat, creating a satisfying meal.
Soups
Serve the salad alongside a hearty soup, such as tomato basil, butternut squash, or lentil soup. The warm, comforting soup complements the crisp and refreshing salad.
Crusty Bread
A piece of crusty baguette or artisan bread pairs perfectly with the salad, allowing you to scoop up any leftover dressing and nuts.
Pasta Dishes
Light pasta dishes, such as lemon spaghetti or pesto pasta, work well with the salad. The greens and fruits cut through the richness of the pasta, adding freshness to the meal.
Cheese and Charcuterie Boards
Pair the salad with a cheese and charcuterie platter for a light yet indulgent meal. The flavors of the cheese and cured meats enhance the sweetness of the fruit and the crunch of the nuts.
This best mixed green salad recipe is a perfect balance of flavors and textures, making it a great addition to any meal. Whether you’re serving it up as a side dish for a family dinner or bringing it to a potluck, this salad is sure to impress with its vibrant colors and delicious taste.
