Wash and thoroughly dry the mixed greens in a salad spinner or by blotting with paper towels. Halve the cherry tomatoes, thinly slice the cucumber, radishes, and red onion. Julienne or shave the carrot. If using avocado, slice it just before assembling to avoid browning.

Toast seeds/nuts

In a small dry skillet over medium heat, toast the pumpkin seeds or nuts for 2–4 minutes, shaking the pan frequently, until fragrant and lightly browned. Remove from heat and let cool.

Season greens

Place the dried greens in a large bowl. Add the prepared tomatoes, cucumber, radish, carrot, and red onion. Sprinkle 1/4 tsp of the kosher salt and 1/8 tsp of the black pepper over the vegetables and toss gently to combine.

Add finishing components

Top the tossed greens with the toasted seeds or nuts, crumbled cheese, and chopped fresh herbs. If using avocado, arrange slices on top right before serving.

Balsamic dressing

Make the dressing: In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Whisk or shake to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a little more honey if you want sweetness, or a pinch more salt if needed.

Dress and serve: Right before serving, drizzle about half to three-quarters of the dressing over the salad and toss gently to coat (reserve some dressing for guests to add more). Taste a leaf and adjust salt/pepper if needed. Serve immediately.