Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small mixing bowl until the vinaigrette is fully emulsified.

Place the mixed baby greens in a large salad bowl.

Incorporate the thinly sliced red onion and fresh blueberries into the greens.

Drizzle the prepared vinaigrette over the salad and toss gently to coat the leaves evenly.

Top the salad with the roasted pistachios and crumbled goat cheese immediately before serving to maintain the texture of the nuts.