Mixed Baby Greens Salad Recipe

Prepare produce and nuts

Wash and thoroughly dry the mixed baby greens using a salad spinner or paper towels. Peel the orange and segment it (remove membrane) over a bowl to catch juices; reserve any juice. Core and thinly slice the apple (leave skin on for texture) and toss immediately with a teaspoon of lemon juice if desired to prevent browning. Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes; cool slightly and roughly chop.

Assemble salad

In a large mixing bowl, combine the dried baby greens, orange segments, apple slices, and pomegranate arils. Add about half of the crumbled goat cheese and half of the toasted walnuts. Gently toss to combine.

Dress and finish

Drizzle 2–3 tablespoons of the prepared Sweet Mustard Vinaigrette over the salad and toss gently to coat. Add more vinaigrette as needed to taste (you may not use the entire batch). Season with sea salt and freshly ground black pepper to taste. Transfer to a serving platter or divide among 4 plates, sprinkle the remaining goat cheese and walnuts on top, and garnish with torn mint leaves if using.

Combine the minced shallot, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, and lemon juice in a small bowl or jar. Whisk until uniform.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the dressing. Taste and season with salt and freshly ground black pepper. If the dressing is too sharp, add an additional 1/2 teaspoon honey; if too thick, whisk in 1–2 teaspoons water or reserved orange juice to reach desired consistency.

Let the vinaigrette sit for at least 5 minutes to allow flavors to meld before dressing the salad. Store any leftover vinaigrette refrigerated in a sealed jar for up to 5 days; bring to room temperature and re-emulsify before using.