Fresh Mixed Greens Salad with Feta, Vegetables, and Crunchy Add-Ins
Salads are often thought of as side dishes, something that sits quietly next to the “main attraction.” But when you build a salad with layers of textures, flavors, and colors, it can easily become the star of the table. This mixed greens salad is one of those dishes—fresh, vibrant, and packed with nutrient-rich ingredients. It combines crisp vegetables, creamy cheese, a little crunch from nuts, and a hint of sweetness from dried fruit, creating a perfect balance that satisfies every bite.
Whether you’re looking for a light lunch, a refreshing side for dinner, or a dish to bring to a potluck, this salad works beautifully. And because it’s so customizable, you can adapt it to whatever you have in your fridge or pantry.
Ingredients in Detail
For the Salad
- 4 cups mixed greens (arugula, spinach, or baby kale, or a combination)
These greens bring freshness and nutrition. Arugula adds a peppery bite, spinach contributes tenderness and mild flavor, and baby kale gives a subtle earthy note. Together, they make a vibrant base. - 1 large cucumber, thinly sliced
Cucumber provides crunch and a refreshing, watery sweetness that balances the richness of the cheese and nuts. - 1 red bell pepper, diced
Bell peppers bring color, crunch, and a mild sweetness. Red peppers are also especially high in vitamin C. - 1 small red onion, finely chopped
Red onion adds sharpness and a bit of tang. When sliced thin, it won’t overpower the salad but instead gives just the right bite. - 1 cup cherry tomatoes, halved
Juicy, slightly tangy, and sweet, cherry tomatoes add bursts of flavor that keep the salad lively. - ½ cup feta cheese, crumbled (or goat cheese for a creamier option)
Feta brings a salty, tangy creaminess that elevates the greens. Goat cheese is a softer alternative if you prefer a mild, spreadable texture. - ½ cup toasted almonds or walnuts (optional, for crunch)
Nuts add richness and crunch. Toasting them lightly enhances their flavor and makes them more aromatic. - ¼ cup dried cranberries or cherries (optional, for sweetness)
A handful of dried fruit contrasts beautifully with the savory cheese and nutty crunch, while adding little chewy bursts of sweetness.
For the Dressing (Homemade Vinaigrette)
While you could certainly use a store-bought dressing, making your own only takes a few minutes and makes the salad shine.
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar (or red wine vinegar for a brighter flavor)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (to balance the acidity)
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Ingredients
- Wash and dry the greens thoroughly. If they’re damp, the dressing won’t cling properly. Use a salad spinner or pat them gently with paper towels.
- Slice the cucumber into thin rounds or half-moons for a delicate crunch.
- Dice the red bell pepper into small, even pieces.
- Finely chop the red onion. To mellow its sharpness, you can soak the chopped onion in a bowl of cold water for 10 minutes, then drain before adding it.
- Halve the cherry tomatoes.
Step 2: Toast the Nuts
- Heat a small skillet over medium heat.
- Add the almonds or walnuts and toast for 3–5 minutes, stirring occasionally, until fragrant and lightly browned.
- Remove from the pan and let cool. This step is optional, but toasting really enhances the flavor.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey (or maple syrup), and minced garlic.
- Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies into a smooth dressing.
- Season with salt and black pepper to taste.
Step 4: Assemble the Salad
- In a large salad bowl, place the mixed greens as your base.
- Layer on the cucumber, bell pepper, onion, and cherry tomatoes.
- Sprinkle the crumbled feta cheese over the top.
- Add the toasted nuts and dried cranberries or cherries for crunch and sweetness.
- Drizzle the dressing evenly over the salad.
- Toss gently with salad tongs or two large spoons, making sure every leaf is coated but not drenched.
Step 5: Serve
- Transfer the salad to individual plates or keep it family-style in the large bowl.
- Serve immediately for the freshest flavor and crispness.
Tips for Success
- Balance is key: Too much dressing can weigh down the greens, so start with less and add more if needed.
- Make ahead: You can prepare all the vegetables and the dressing up to 24 hours in advance. Store them separately in airtight containers and assemble just before serving.
- Protein boost: To turn this salad into a main dish, add grilled chicken, shrimp, or even chickpeas for a vegetarian option.
- Seasonal swaps: In fall, swap cucumbers for roasted butternut squash. In summer, add fresh berries instead of dried fruit.
Nutritional Benefits
This salad isn’t just delicious—it’s packed with health benefits:
- Mixed greens provide fiber, vitamins A, C, and K, and important minerals like iron.
- Cucumber and bell peppers are hydrating and rich in antioxidants.
- Red onions contain compounds that may support heart health.
- Feta cheese adds protein and calcium.
- Nuts supply healthy fats and protein that help keep you full.
- Dried fruit adds natural sweetness along with fiber and iron.
Altogether, this salad is a nutrient-dense dish that balances freshness, creaminess, crunch, and sweetness.
Variations to Try
- Mediterranean Style: Add olives, sun-dried tomatoes, and swap balsamic vinaigrette for lemon-oregano dressing.
- Southwest Twist: Use avocado, black beans, corn, and a lime-cilantro vinaigrette.
- Berry Spinach Salad: Swap dried cranberries for fresh strawberries or blueberries.
- Hearty Grain Salad: Mix in cooked quinoa or farro for extra bulk and fiber.
Final Thoughts
This mixed greens salad is proof that healthy food can be anything but boring. Every bite brings together a mix of textures—crisp cucumbers, juicy tomatoes, creamy cheese, crunchy nuts, and chewy dried fruit—all brought together by a tangy-sweet dressing. It’s versatile, nutritious, and adaptable for any season or occasion. Whether you’re enjoying it as a side dish or turning it into a complete meal, this salad is one you’ll come back to again and again.
