First, preheat the oven to 375ºF and spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.

Next, place raw cashews on the baking sheet and drizzle on maple syrup.

Toss cashews in the maple syrup and make sure everything is fully coated. Then sprinkle on sesame seeds and gently toss again. Season with salt.

Roast at 375ºF for around 10 minutes, stopping to toss at 3, 6, and 9 minutes.

Once your cashews are golden brown, remove them from the oven and let them sit for at least 10 minutes. During this time they will become crunchy.

Set the cashews aside for later. 

Add vinegar, honey, and salt into a medium-sized mixing bowl and whisk together until the honey dissolves. 

Place the sliced english cucumbers in the bowl with the vinegar and toss so that all the cucumbers are coated in vinegar. Let the cucumbers sit in the vinegar for 10-15 minutes (or overnight). 

Next, place the spring mix lettuce into a large salad bowl and then add the blueberries, strawberries, red onion, and feta to the bowl. Toss ingredients together. 

Using a slotted spoon remove the cucumbers from the vinegar mixture and add them to the salad bowl. Save the vinegar mixture for the fressing.

Drizzle the dressing over the salad and toss everything together.

Finally, add ½-1 cup of the roasted cashews to the salad and enjoy.