Wash and thoroughly dry the Diggers Mirth greens (or mixed spring greens). Spin in a salad spinner or pat dry with paper towels. Transfer to a large salad bowl and chill briefly while you prepare other components if desired.

Prepare fruit

Hull and halve the strawberries. Slice grapes in half. If using small berries, leave whole. Place prepared fruit in a bowl and gently toss to combine.

Toast walnuts

In a small dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool slightly, then roughly chop.

Assemble salad

Add the strawberries, grapes, dried cranberries, crumbled Maplebrook feta, toasted walnuts, and sliced mint (if using) to the bowl with greens. Keep salad chilled until ready to dress.

Strawberry-Balsamic Vinaigrette

Place 1 cup hulled fresh strawberries in a blender or food processor. Add balsamic vinegar, Dijon mustard, maple syrup, honey (if using), salt, and pepper.

Pulse briefly until the strawberries break down. With the blender running on low, stream in the extra-virgin olive oil to emulsify the dressing. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency (about 1–2 tablespoons). Taste and adjust seasoning with additional salt, pepper, or a little more maple syrup if you prefer sweeter.

Strain the vinaigrette through a fine-mesh sieve into a bowl or jar to remove seeds for a smoother dressing (optional). Chill until ready to use. Shake or whisk before serving.

To Serve

Just before serving, drizzle about 3–4 tablespoons of the strawberry-balsamic vinaigrette over the salad (or to taste). Gently toss to coat the greens and fruit evenly. Add more vinaigrette as needed, serving any extra on the side.

Divide the salad among plates or serve family-style. Finish with a few extra crumbles of feta and a light sprinkle of chopped walnuts for presentation.