Spring Greens Salad with Fruit and Nuts
All Recipes

Spring Greens Salad with Fruit and Nuts

Everyday

A versatile salad of tender greens topped with fresh fruit and toasted nuts — packed with polyphenols and absolutely delicious.

Prep: 10 mins
Cook: 0 mins
Serves: 2-4

1Ingredients

  • 6 cups mixed spring greens (arugula, baby spinach, butter lettuce)
  • 1 cup fresh fruit (berries, pomegranate seeds, sliced apple, or orange segments)
  • 1/3 cup toasted nuts or seeds (walnuts, almonds, pine nuts, pumpkin seeds)
  • Pinch of salt
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons EVGE extra virgin olive oil
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon Greek honey (optional)

2Instructions

This salad is a polyphenol powerhouse. The combination of dark leafy greens, fresh fruit, nuts, and high-quality olive oil gives you a concentration of beneficial compounds that your body will thank you for.

It's also incredibly delicious and endlessly adaptable to whatever you have on hand.

Building the Salad

The Base

Start with tender spring greens — arugula for peppery bite, baby spinach for earthiness, butter lettuce for delicate crunch. Mix them or use what you have.

The Fruit

Add whatever fresh fruit is in season:

  • Spring/Summer: Strawberries, blueberries, raspberries
  • Fall: Sliced apples, pears, pomegranate seeds
  • Winter: Orange segments, dried cranberries
  • Year-round: Cherry tomatoes or sun-dried tomatoes work beautifully too

The Crunch

Top with toasted nuts or seeds. Toasting brings out more flavor — just 3-4 minutes in a dry pan over medium heat.

The Dressing

Whisk together:

The mustard helps emulsify the dressing. The honey rounds out the balsamic's acidity.

Assembly

  1. Place greens in a large bowl and add a pinch of salt.

  2. Scatter the fruit over the greens.

  3. Add the toasted nuts.

  4. Drizzle with dressing just before serving and toss gently.

Why This Combination Works

The science backs up what tastes good:

  • Greens provide fiber, vitamins, and chlorophyll
  • Colorful fruit delivers anthocyanins and vitamin C
  • Nuts add healthy fats and help absorption of fat-soluble vitamins
  • Olive oil brings its own polyphenols and makes everything more bioavailable

Together, they're more powerful than any single ingredient alone.

Tips

  • Dress immediately before eating — this salad wilts fast
  • Make extra dressing and keep it in a jar in the fridge
  • Toast a batch of nuts at the start of the week for quick assembly

Serving

This works as a starter, a light lunch, or alongside grilled fish or chicken. Add crumbled feta or goat cheese to make it more substantial.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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