Toast the walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.

In a blender, combine olive oil, apple cider vinegar, blueberries, monk fruit powder, salt, pepper, and lemon juice. Blend until smooth.

In a mixing bowl, add spring mix, toasted walnuts, remaining blueberries, and crumbled goat cheese.

Pour the vinaigrette over the salad just before serving and gently toss to combine.