PREPARE: Preheat the oven to 300˚ F and line a sheet pan with parchment paper.
MAKE THE HONEY ROASTED ALMONDS: In a small bowl whisk the honey with a teaspoon of water. Toss the almonds in the honey mixture to coat the nuts, then spread out on the prepared cookie sheet and sprinkle with sugar and salt. Roast for 10-12 minutes or until golden brown. Allow the nuts to rest and for 3-5 minutes before breaking up (if necessary).
MAKE THE VINAIGRETTE: In a measuring cup or small bowl combine all of the salad ingredients and whisk until it is creamy and the oil is fully mixed in. Refrigerate until it's time to serve the salad.
MAKE THE SALAD: In a large serving bowl combine the spring mix, berries, feta, cucumbers, and roasted almonds. Toss with the vinaigrette just before serving, or serve it on the side.
Omit the sugar to make the nuts refined sugar free/ Paleo