Add the chopped walnuts (or pecans) to a small skillet (toss with oil or cooking spray first if desired), then toast over medium-low heat for 2-5 minutes, stirring occasionally, until brown. Watch carefully so they don’t burn! Then remove from heat.

To a large bowl, add the mixed greens, blueberries, sliced red onion, toasted walnuts and goat cheese. Toss to evenly combine. 

If serving immediately, go ahead and toss with dressing. If not, you can store salad separately so that the salad keeps fresh longer.