As the last wisps of winter’s chill dissipate, there’s nothing quite like a vibrant and revitalizing salad to kick off the new season. Spring brings with it an explosion of fresh flavors and colors, making it the perfect time to get creative in the kitchen and whip up some delicious salads that showcase the best of what nature has to offer.
In this article, we’ll be sharing 20 refreshing spring salad recipes that are sure to brighten up your plate and satisfy your taste buds. From classic combinations like strawberry spinach and asparagus arugula, to more adventurous pairings like watermelon feta and grilled peach goat cheese, there’s something for everyone in this collection of tasty and nutritious salads.
Strawberry Spinach Salad with Balsamic Dressing
A sweet and tangy twist on the classic spinach salad, this recipe combines fresh strawberries with crispy bacon, creamy goat cheese, and a drizzle of balsamic glaze.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint fresh strawberries, hulled and sliced
– 6 slices cooked bacon, crumbled
– 1/2 cup crumbled goat cheese
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Top with crumbled bacon and goat cheese.
3. In a small bowl, whisk together olive oil and balsamic vinegar.
4. Pour dressing over salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15 minutes
Spring Mix with Lemon Vinaigrette and Toasted Almonds
Celebrate the flavors of spring with a refreshing salad that combines crisp mixed greens, tangy lemon vinaigrette, and crunchy toasted almonds.
Ingredients:
– 4 cups Spring mix greens
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/2 cup sliced toasted almonds
Instructions:
1. In a large bowl, combine Spring mix greens.
2. In a small bowl, whisk together lemon juice, olive oil, and Dijon mustard.
3. Pour the vinaigrette over the greens and toss to coat.
4. Sprinkle chopped parsley and toasted almonds over the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Pea and Mint Salad with Feta Cheese
This vibrant salad combines sweet peas, fragrant mint, tangy feta cheese, and a hint of lemon juice for a light and refreshing side dish or lunch option.
Ingredients:
– 1 cup fresh garden peas
– 1/4 cup fresh mint leaves, chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the peas and mint.
2. Crumbling the feta cheese into small pieces, add it to the pea mixture.
3. Drizzle the olive oil over the salad and toss gently.
4. Squeeze the lemon juice over the salad and season with salt to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None required! This salad is ready in just a few minutes.
Grilled Asparagus and Arugula Salad
Elevate your salad game with this vibrant and flavorful combination of grilled asparagus, peppery arugula, and tangy lemon vinaigrette.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 4 cups arugula leaves
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush asparagus with olive oil and season with salt, pepper, and garlic. Grill for 3-4 minutes per side, or until tender.
3. In a large bowl, combine arugula leaves and grilled asparagus.
4. Drizzle lemon juice over the salad and toss to coat.
5. Top with shaved Parmesan cheese, if using.
6. Serve immediately.
Cooking Time: 10-12 minutes (grilling time only)
Radish and Cucumber Salad with Dill
A refreshing summer salad that combines the crunch of radishes and cucumbers with the brightness of fresh dill.
Ingredients:
– 1 large cucumber, peeled and thinly sliced
– 4-6 radishes, thinly sliced
– 1/4 cup chopped fresh dill
– 2 tablespoons white wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber and radish slices.
2. Sprinkle the chopped dill over the vegetables.
3. Drizzle the white wine vinegar and olive oil over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 5 minutes
Avocado and Citrus Salad with Honey Lime Dressing
This salad combines the creamy richness of avocado with the brightness of citrus, all tied together with a tangy honey lime dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 ripe avocados, diced
– 1 cup mixed citrus (orange, grapefruit, lemon), peeled and segmented
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado and citrus segments.
2. In a small bowl, whisk together the lime juice and honey until well combined.
3. Pour the dressing over the avocado-citrus mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None! This salad is ready in just a few minutes.
Quinoa and Roasted Beet Salad
This vibrant salad combines the nutty flavor of quinoa with the natural sweetness of roasted beets, all tied together with a tangy vinaigrette.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 large beets, peeled and cubed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions.
3. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
4. In a small bowl, whisk together apple cider vinegar and honey until well combined.
5. Combine cooked quinoa, roasted beets, and vinaigrette in a large bowl. Toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or chives, if desired.
Cooking Time:
– Quinoa: 15-20 minutes
– Beets: 30-40 minutes
– Total time: 45-60 minutes
Watermelon and Feta Salad with Fresh Basil
This sweet and savory salad is perfect for hot summer days. The combination of juicy watermelon, crumbly feta cheese, and fragrant fresh basil will quench your thirst and satisfy your taste buds.
Ingredients:
– 2 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh basil leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped fresh basil leaves over the top of the salad.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Kale and Apple Salad with Maple Tahini Dressing
This sweet and tangy salad combines the earthy flavors of kale and apples with a creamy and nutritious dressing, perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, diced
– 2 tablespoons maple syrup
– 1/4 cup tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 5 minutes until it becomes tender.
2. Add the diced apple to the bowl and toss to combine.
3. In a small bowl, whisk together the maple syrup, tahini, lemon juice, salt, and pepper until smooth.
4. Pour the dressing over the kale and apple mixture, and toss to coat.
5. Serve immediately, garnished with chopped fresh herbs if desired.
Cooking Time: 10 minutes
Herbed Potato Salad with Green Beans
A refreshing twist on classic potato salad, this recipe combines the creaminess of potatoes with the crunch of green beans and a hint of fresh herbs. Perfect for a summer barbecue or potluck.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 2 tablespoons mayonnaise
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender.
2. Meanwhile, toss the green beans with olive oil, garlic, salt, and pepper on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 10-12 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine the cooked potatoes, roasted green beans, parsley, dill, and mayonnaise. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 35-40 minutes
Asian-Inspired Sesame Ginger Salad
This refreshing salad combines the nutty flavor of sesame with the spicy warmth of ginger, perfect for a light and flavorful lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup toasted sesame seeds
– 1/4 cup thinly sliced fresh ginger
– 1/2 cup diced cucumber
– 1/2 cup diced bell peppers
– 1/4 cup chopped scallions
– 2 tbsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, toasted sesame seeds, sliced ginger, cucumber, bell peppers, and scallions.
2. In a small bowl, whisk together soy sauce and honey until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Caprese Salad with Spring Greens
Elevate the iconic Italian Caprese salad by adding some vibrant spring greens to the mix. This refreshing twist is perfect for warm-weather gatherings or a light lunch.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp salt
– Fresh spring greens (such as arugula, spinach, or mixed baby greens)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Arrange the tomato slices on a large platter or individual plates.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle olive oil over the salad, followed by a drizzle of balsamic vinegar.
4. Sprinkle salt to taste and add fresh spring greens on top.
5. If using feta, crumble it over the salad for an extra burst of flavor.
Cooking Time: None! This salad is ready in just a few minutes.
Roasted Carrot and Chickpea Salad
Roasted Carrot and Chickpea Salad Recipe
This vibrant salad combines the natural sweetness of roasted carrots with the nutty flavor of chickpeas, all tied together with a tangy dressing. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted carrots, chickpeas, lemon juice, and parsley. Mix well.
4. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.
Cooking Time: 25 minutes
Greek Orzo Salad with Kalamata Olives
A refreshing summer salad that combines the nutty flavor of orzo pasta with the savory taste of kalamata olives, all tied together with a zesty Greek vinaigrette.
Ingredients:
– 8 oz. orzo pasta
– 1/2 cup kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tbsp. extra virgin olive oil
– 2 tbsp. white wine vinegar
– 1 tsp. dried oregano
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked orzo, kalamata olives, red onion, and feta cheese.
3. In a small bowl, whisk together olive oil, white wine vinegar, and dried oregano.
4. Pour dressing over pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Shaved Brussels Sprouts Salad with Pecans
A refreshing twist on traditional salads, this recipe combines the earthy flavor of shaved Brussels sprouts with the crunch of toasted pecans and a tangy dressing.
Ingredients:
– 1 pound Brussels sprouts
– 1/4 cup chopped pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Trim the ends of the Brussels sprouts and slice them thinly into strips.
3. In a large bowl, combine shaved Brussels sprouts and chopped pecans.
4. In a small bowl, whisk together apple cider vinegar and olive oil.
5. Pour dressing over Brussels sprouts mixture and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Farro Salad with Spring Vegetables
This vibrant salad celebrates the arrival of spring with a medley of colorful vegetables, paired with nutty farro and a zesty vinaigrette. Perfect for a light lunch or dinner, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 1 cup cooked farro
– 2 cups mixed spring vegetables (such as asparagus, bell peppers, carrots, radishes)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Cook the farro according to package instructions.
2. In a large bowl, combine the cooked farro, spring vegetables, and chopped parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard.
4. Pour the dressing over the farro mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Tomato and Burrata Salad with Basil Oil
A vibrant and flavorful salad that combines the creaminess of burrata cheese, the sweetness of tomatoes, and the brightness of basil oil.
Ingredients:
– 1 large tomato, sliced into 1/2-inch thick rounds
– 1 ball of burrata cheese (about 8 oz)
– 1/4 cup fresh basil leaves
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. Cut the burrata cheese into small pieces and place in a bowl.
2. Arrange the tomato slices on top of the cheese.
3. In a blender or food processor, blend the basil leaves with olive oil until well combined.
4. Drizzle the basil oil over the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Grilled Peach and Goat Cheese Salad
Savor the sweet and tangy combination of grilled peaches, creamy goat cheese, and crisp greens in this refreshing summer salad.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1/2 cup crumbled goat cheese (chèvre)
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized.
3. In a large bowl, combine mixed greens, crumbled goat cheese, and chopped nuts.
4. Arrange grilled peaches on top of the salad.
5. Drizzle balsamic vinegar over the peaches and serve immediately.
Cooking Time: 10-12 minutes (grilling time)
Zucchini Ribbon Salad with Lemon Parmesan Dressing
Brighten up your salad game with this refreshing summer side dish. Thinly sliced zucchinis add a delicate texture to the mix, while a tangy lemon parmesan dressing brings it all together.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Using a spiralizer or vegetable peeler, create long ribbons from the zucchinis.
2. In a large bowl, whisk together lemon juice, Parmesan cheese, and olive oil until smooth.
3. Add the zucchini ribbons to the bowl and toss to coat with dressing.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None
Mediterranean Chickpea and Cucumber Salad
A refreshing summer salad that combines the creamy texture of chickpeas with the crunch of cucumbers, all tied together by a tangy Mediterranean flavor profile.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 1 tablespoon extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chickpeas, cucumbers, red onion, and olives.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley or dill leaves, if desired.
Cooking Time: 10-15 minutes (prep only)
Summary
20 Refreshing Spring Salad Recipes for Bright Days
As the weather warms up, it’s time to refresh your salad game with these 20 delicious and vibrant spring recipes! From classic combinations like strawberry spinach and asparagus arugula, to creative twists like grilled peach goat cheese, there’s something for everyone. Discover how to incorporate seasonal ingredients like radishes, watermelon, and quinoa into your salads, and find inspiration for quick and easy meals that are perfect for bright spring days.
