Rinse the mixed greens, purple leaf lettuce, and baby spinach under cold water. Spin dry in a salad spinner or pat dry gently with clean kitchen towels or paper towels until mostly dry (excess water will dilute the dressing).

Prep vegetables

Peel and julienne the carrot into matchsticks until you have about 1/2 cup. Halve and seed the cucumber lengthwise, then slice thinly to yield about 1/2 cup. Thinly shred the purple cabbage to make 3/4 cup. Thinly slice the radishes if using.

Prep fruit

Hull and quarter the strawberries; halve the seedless grapes.

Toast nuts (optional)

In a small dry skillet over medium heat, add the pecans or walnuts and toast for 2–3 minutes, stirring frequently, until fragrant and slightly darker. Remove from heat and cool.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil (3 tbs), apple cider vinegar (1.5 tbs), honey (1 tsp), Dijon mustard (1/2 tsp), and fresh lemon juice (1 tsp). Add salt (1/2 tsp) and black pepper (1/4 tsp). Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add up to 1/4 tsp more honey for sweetness or a pinch more salt if needed.

Assemble salad

In a large mixing bowl, combine the dried mixed greens, torn purple leaf lettuce, and baby spinach. Gently toss to mix the leaves evenly.

Add the prepared seasonal vegetables (cucumber, carrot, shredded purple cabbage, and radish if using) to the greens. Add the halved grapes and quartered strawberries.

Pour about half of the dressing over the salad and toss gently but thoroughly to coat. Taste and add more dressing as desired (reserve extra for guests who want more).

Scatter the toasted nuts over the top and sprinkle the crumbled feta or goat cheese evenly.

Transfer to a serving bowl or individual plates and serve immediately so the greens stay crisp.