Start by toasting walnuts. Scatter them in a dry skillet and let them sizzle over medium heat until they smell deeply nutty and you see a hint of golden color. This short step transforms their texture from bland to boldly crunchy.

For the blueberry vinaigrette, pop a few fresh blueberries into a jar or small blender with olive oil, apple cider vinegar, monk fruit powder, lemon juice, salt, and pepper. Blend until you get a bold purple liquid—slightly thick, speckled with blueberry bits, and already fragrant. Taste. Adjust the sweet or tangy notes to your liking.

In a wide salad bowl, spread your spring mix. Don’t pack it down; let the leaves breathe and hold onto their fluffiness.

Sprinkle the remaining blueberries evenly over the greens. Add handfuls of toasted walnuts, making sure some land at the top for crunch.

Crumble goat cheese with your hands and drop the chunks throughout so every serving gets a creamy surprise.

Right before serving, pour the blueberry vinaigrette generously over everything. Toss lightly with your hands or salad servers to coat without bruising the greens.

Take a quick pause, breathe in that fresh, fruity scent, and serve while the walnuts are still a bit warm and the vinaigrette glistens against the greens.