Begin by heating a dry skillet over medium heat. Add the walnuts to the skillet, ensuring they’re spread out evenly. Toast them for about 5-7 minutes, stirring occasionally until they turn fragrant and lightly browned. Transfer the walnuts to a plate to cool.

Grab your blender and combine the olive oil, apple cider vinegar, 3 tablespoons of blueberries, monk fruit powder, salt, pepper, and fresh lemon juice. Blend on high for 30-45 seconds until smooth and glossy.

In a large mixing bowl, add the spring mix, toasted walnuts, remaining blueberries, and crumbled goat cheese. Drizzle the blueberry dressing over the top, and gently toss the salad for about 30 seconds until well-coated.