Description
Celebrate the season of renewal with these vibrant and flavorful spring salad recipes. From sweet and savory Strawberry Spinach Salad to zesty Spring Vegetable Salad with Lemon-Herb Dressing, these salads are perfect for light lunches, side dishes, or main courses. Brighten up your table with these colorful and refreshing salads that showcase the best of spring.
Ingredients
Strawberry Spinach Salad
- 4 cups baby spinach
- 1 cup strawberries, sliced
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup sliced almonds, toasted
- 2 tablespoons red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Spring Vegetable Salad with Lemon-Herb Dressing
- 1 bunch asparagus, trimmed and blanched
- 1 cup sugar snap peas, trimmed
- 1/2 cup thinly sliced radishes
- 1/2 cup cherry tomatoes, halved
- 4 cups mixed greens
- 1/4 cup fresh parsley or dill, chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Baby Arugula and Citrus Salad
- 4 cups baby arugula
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/4 cup red onion, thinly sliced
- 1/4 cup pistachios, shelled
- 1/4 cup crumbled goat cheese (optional)
- 3 tablespoons citrus vinaigrette
Spring Quinoa Salad
- 1 cup cooked quinoa, cooled
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint, chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Asparagus and Goat Cheese Salad
- 1 bunch asparagus, trimmed and roasted or blanched
- 4 cups mixed greens
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons balsamic glaze
Pea, Mint, and Feta Salad
- 1 cup fresh or frozen peas, blanched
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Radish and Cucumber Salad
- 1 cup radishes, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Spring Panzanella Salad
- 4 cups day-old bread, cubed and toasted
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup snap peas, trimmed
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Baby Kale and Strawberry Salad
- 4 cups baby kale
- 1 cup strawberries, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sunflower seeds
- 1/4 cup poppy seed dressing
Warm Potato and Green Bean Salad
- 1 pound new potatoes, halved
- 1 cup green beans, trimmed and blanched
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
Instructions
- Strawberry Spinach Salad
In a large salad bowl, combine spinach, strawberries, red onion, and feta. Sprinkle with toasted almonds. Drizzle with balsamic vinaigrette just before serving and toss lightly.
- Spring Vegetable Salad with Lemon-Herb Dressing
Arrange asparagus, snap peas, radishes, cherry tomatoes, and mixed greens on a platter. In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper. Drizzle the dressing over the salad and garnish with fresh parsley or dill.
- Baby Arugula and Citrus Salad
In a large bowl, combine arugula, orange segments, grapefruit segments, and red onion. Sprinkle with pistachios and goat cheese. Drizzle with citrus vinaigrette and toss gently.
- Spring Quinoa Salad
In a large bowl, combine quinoa, cucumber, cherry tomatoes, red onion, feta cheese, and mint. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Asparagus and Goat Cheese Salad
Arrange mixed greens on a serving platter and top with asparagus, goat cheese, walnuts, and cherry tomatoes. Drizzle with balsamic glaze and serve immediately.
- Pea, Mint, and Feta Salad
In a large bowl, combine peas, feta cheese, and mint. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently and serve.
- Radish and Cucumber Salad
In a bowl, combine radishes, cucumber, and red onion. In a small bowl, mix sour cream, dill, lemon juice, salt, and pepper. Pour the dressing over the vegetables and toss to coat.
- Spring Panzanella Salad
In a large bowl, combine toasted bread cubes, cherry tomatoes, cucumber, snap peas, and basil. Drizzle with olive oil and red wine vinegar, and season with salt and pepper. Toss to coat and let sit for 10 minutes before serving to allow the bread to absorb the dressing.
- Baby Kale and Strawberry Salad
In a salad bowl, combine baby kale, strawberries, feta cheese, and sunflower seeds. Drizzle with poppy seed dressing and toss lightly before serving.
- Warm Potato and Green Bean Salad
Boil the potatoes until tender, then drain and let cool slightly. In a bowl, whisk together Dijon mustard, olive oil, white wine vinegar, salt, and pepper. Toss the potatoes and green beans in the dressing and serve warm or at room temperature.
Notes
- Feel free to customize these salads with your favorite seasonal ingredients.
- For a protein boost, add grilled chicken, shrimp, or tofu to any of these salads.
- Make-ahead tip: Prepare the ingredients and dressing ahead of time for quick and easy assembly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
