Start by heating a dry skillet over medium heat. Add the walnuts and toast them for about 5 minutes until they are fragrant and lightly browned. Keep an eye on them to prevent burning; you want a nice golden hue. Once toasted, remove them from the skillet and let them cool completely.

In a blender, combine ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, 3 tablespoons of blueberries, 1 tablespoon of monk fruit powder, a pinch of salt and pepper, and the juice of half a lemon. Blend all ingredients for 30 to 45 seconds until you reach a smooth consistency.

In a large mixing bowl, add a generous amount of spring mix. Toss in the toasted walnuts, the remaining blueberries, and crumble the goat cheese on top. Give everything a gentle stir to combine the components harmoniously.

Right before serving, pour the homemade blueberry dressing over the salad mixture. Use just enough dressing to coat the greens without drowning them; start with half, and adjust to your preference.

Once dressed, serve your Easter Spring Mix Salad immediately for the best taste and texture.