Spring Mix Salad with Citrus, Walnuts, and Lemon Vinaigrette

Rosemary Thyme Spring Mix Salad with Citrus, Walnuts & Lemon Vinaigrette

(Fresh • Light • Beautifully Balanced)

Some meals are meant to feel balanced.

A warm plate… and something fresh beside it.

Something bright, a little sweet, a little crisp…

the kind of salad that doesn’t feel like an afterthought, but part of the whole table.

This is one of those.

─────────────────────

Ingredients

For the salad:

* 5–6 cups baby spring mix

* 2 oranges, peeled and segmented

* 1/2 cup walnuts

* 1/4 cup shaved Parmesan

* Freshly ground black pepper

⸻

Toast the walnuts

1. Place walnuts in a dry skillet over medium heat.

2. Toast gently for 3–5 minutes, stirring often, until fragrant.

3. Remove and let cool.

⸻

Lemon Vinaigrette

* 3 tbsp olive oil

* 2 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1 tsp honey

* Freshly ground black pepper

Whisk until lightly emulsified.

⸻

Assemble

1. Place spring mix in a large bowl.

2. Add orange segments and toasted walnuts.

3. Drizzle lightly with vinaigrette and toss gently.

4. Finish with shaved Parmesan and a little black pepper.

─────────────────────

Serving

Serve alongside your lemon caper angel hair pasta for a meal that feels light, fresh, and complete.

The citrus in the salad echoes the pasta…

while the walnuts and Parmesan bring just enough depth to balance it all.

─────────────────────

A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

─────────────────────

Blessing

May your table be filled with balance and beauty,

simple things prepared with care,

and moments of quiet joy shared with those you love.