Rinse and dry the greens if they’re not pre-washed. Use a salad spinner or gently pat them dry with a clean kitchen towel—dry greens help the dressing cling better.

Thinly slice the red onion into half-moons or rings, depending on your preference.

Measure out the dried tart cherries and goat cheese so they’re ready to go.

Toast the nuts (if using): Add chopped pecans or walnuts to a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and slightly golden. Remove from heat and let cool.

Pro tip: Don’t walk away while toasting nuts—they go from perfect to burnt quickly!

In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, and honey.

Season with a pinch of salt and black pepper to taste.

Whisk until fully blended or shake the jar vigorously for 15–20 seconds until the dressing is emulsified (smooth and slightly thickened).

Pro tip: Whisk continuously to prevent separation and help the oil and vinegar blend evenly.

In your large salad bowl, add the mixed greens.

Scatter the dried tart cherries, sliced red onions, crumbled goat cheese, and toasted nuts over the top.

Drizzle about two-thirds of the dressing over the salad to start—this helps prevent overdressing.

Using clean hands or salad tongs, gently toss the salad until everything is evenly coated. Be careful not to crush the goat cheese too much—it’s okay if some of it melts into the greens a bit.

Taste and adjust: Add more dressing if needed or an extra pinch of salt or pepper.

Transfer to individual plates or a serving platter.

Add a final sprinkle of goat cheese or extra cherries for presentation, if you like.

Serve immediately while everything is crisp and fresh.

Pro tip: If making ahead, keep dressing and toppings separate until just before serving to prevent sogginess.