Begin by heating a dry skillet over medium heat. Add the ½ cup of walnuts and toast for about 5 minutes, stirring frequently until fragrant and lightly golden brown. Remove from heat and let cool.

In a blender, combine ⅓ cup of olive oil, 1 tablespoon of apple cider vinegar, 3 tablespoons of blueberries, 1 tablespoon of monk fruit powder, ½ teaspoon of salt, ¼ teaspoon of pepper, and 1 teaspoon of fresh lemon juice. Blend on high for 30 to 45 seconds until smooth.

In a large mixing bowl, add 5 ounces of spring mix. Toss in the toasted walnuts, 1 cup of fresh blueberries, and ¾ cup of crumbled goat cheese. Combine gently.

Pour the freshly blended blueberry dressing over the salad. Toss gently to ensure the dressing coats the greens without crushing them.