30+ Delicious Spring Potluck Recipes to Wow Your Guests

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Spring is the season of renewal, and what better way to celebrate the blossoming flowers and warmer days than by hosting a delightful spring potluck?

Whether you’re gathering with friends and family or enjoying a community event, a potluck is the perfect opportunity to share a variety of delicious dishes that reflect the light, fresh flavors of spring.

From vibrant salads to zesty appetizers and savory mains, there’s no shortage of creative and easy-to-make recipes to bring to the table.

This collection of over 30 spring potluck recipes is sure to inspire you, offering something for everyone—from gluten-free and vegetarian options to crowd-pleasing classics.

So, let’s dive into the recipes that will bring your potluck to life!

30+ Delicious Spring Potluck Recipes to Wow Your Guests

A spring potluck is a wonderful way to bring together people and flavors in the spirit of the season.

With these 30+ spring potluck recipes, you’ll have a variety of options to choose from—whether you’re looking for light, fresh salads, savory mains, or decadent desserts.

These dishes are designed to be easy to make, delicious, and perfect for sharing with loved ones.

The recipes in this collection are all about celebrating the best that spring has to offer, with bright, seasonal ingredients and flavors that everyone will enjoy.

So, gather your ingredients, prepare your dish, and get ready to share the joy of spring with your friends and family at your next potluck!

Spring Veggie Quinoa Salad

This light and refreshing Spring Veggie Quinoa Salad is the perfect addition to any potluck spread. Packed with colorful vegetables, protein-rich quinoa, and a zesty lemon vinaigrette, this dish is not only a healthy option but also bursting with flavors that scream spring. It’s simple to make and can be enjoyed by a variety of dietary preferences, making it a crowd-pleaser at any gathering.

Ingredients:

1 cup quinoa, rinsed
2 cups water

1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced

1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese (optional)

2 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard

Salt and pepper, to taste

Instructions:

In a medium saucepan, bring the water to a boil and add the quinoa. Lower the heat, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat and let it cool.

While the quinoa is cooling, prepare the vegetables: chop the tomatoes, cucumber, bell pepper, onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
Once the quinoa has cooled, transfer it to a large bowl. Add the chopped vegetables and parsley, then pour the dressing over the salad. Toss everything together until well combined.

Sprinkle the feta cheese on top, if using, and serve chilled or at room temperature.

This Spring Veggie Quinoa Salad is a perfect combination of freshness, texture, and flavor. It’s versatile enough to be a side dish or even a light main course for a potluck. The lemon vinaigrette ties everything together, giving it that extra zing. This salad can be made ahead, saving you time on the day of the event, and will surely be a hit with guests of all ages.

Lemon Herb Chicken Skewers

These Lemon Herb Chicken Skewers offer a savory yet bright flavor that is ideal for spring potlucks. The marinated chicken, grilled to perfection, is paired with fresh herbs and a hint of lemon that makes each bite a refreshing delight. These skewers are perfect for easy handling at a potluck and can be served hot or at room temperature.

Ingredients:

1.5 lbs chicken breast, cut into 1-inch cubes
2 tbsp olive oil

2 tbsp fresh lemon juice
Zest of 1 lemon
2 garlic cloves, minced

1 tsp dried oregano
1 tsp dried thyme
Salt and pepper, to taste

Fresh parsley, for garnish
Wooden skewers (soaked in water for 30 minutes)

Instructions:

In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
Add the chicken cubes to the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
Preheat the grill or a grill pan over medium heat. Thread the marinated chicken pieces onto the soaked skewers.

Grill the chicken skewers for about 5-6 minutes per side, or until the chicken is fully cooked and slightly charred on the outside.
Remove from the grill and garnish with fresh parsley before serving.

Lemon Herb Chicken Skewers are a tasty and visually appealing option for any spring potluck. The marinade infuses the chicken with refreshing citrus and fragrant herbs, while the grilling process creates a smoky, charred flavor that everyone will love. These skewers are easy to share and can be enjoyed by meat lovers and those seeking a light yet satisfying option at your gathering.

Strawberry Spinach Salad with Poppy Seed Dressing

This vibrant Strawberry Spinach Salad with Poppy Seed Dressing is a delightful, sweet-and-savory combination that captures the essence of spring. The juicy strawberries and crisp spinach are tossed in a creamy, tangy poppy seed dressing, making it a perfect complement to any springtime meal. This salad is not only visually stunning but also offers a balance of nutrients and flavors, ideal for a potluck dish.

Ingredients:

4 cups fresh spinach, washed and dried

1.5 cups strawberries, hulled and sliced
1/4 cup red onion, thinly sliced
1/4 cup sliced almonds, toasted

1/4 cup crumbled goat cheese (optional)

For the dressing:

1/4 cup mayonnaise

2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard

1 tbsp poppy seeds
Salt and pepper, to taste

Instructions:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing. Set aside.
In a large bowl, combine the spinach, strawberries, red onion, and toasted almonds.
Drizzle the dressing over the salad just before serving and toss gently to coat. Sprinkle crumbled goat cheese on top, if desired.

Serve immediately and enjoy!

This Strawberry Spinach Salad with Poppy Seed Dressing brings a burst of color and freshness to your potluck table. The natural sweetness of the strawberries paired with the tangy dressing creates a perfect balance that will appeal to guests looking for something light yet satisfying. Whether as a starter or side dish, this salad adds a touch of elegance and is sure to be a favorite among both vegetarians and non-vegetarians alike.

Spring Asparagus and Bacon Puff Pastry Tart

This Spring Asparagus and Bacon Puff Pastry Tart is a savory and sophisticated dish that combines flaky pastry, tender asparagus, and crispy bacon. The richness of the puff pastry contrasts beautifully with the freshness of the asparagus, while the bacon adds a smoky crunch. Perfect for any potluck, this tart is both easy to make and impressive in flavor, offering a delicious option for those looking for a bite of spring.

Ingredients:

1 sheet puff pastry, thawed
1 bunch asparagus, trimmed

4 slices bacon, cooked and crumbled
1/2 cup grated Parmesan cheese
1/4 cup ricotta cheese

1 tbsp olive oil
Salt and pepper, to taste
1 egg, beaten (for egg wash)

Instructions:

Preheat the oven to 400°F (200°C). Roll out the puff pastry on a parchment-lined baking sheet and score a border around the edges with a knife (about 1 inch from the edge).
Prick the center of the puff pastry with a fork to prevent it from puffing up during baking.

In a small bowl, mix the ricotta cheese and Parmesan cheese, then spread it evenly over the center of the puff pastry, staying within the scored border.
Arrange the asparagus on top of the cheese mixture, making sure to alternate the direction for a visually appealing design.
Drizzle the olive oil over the asparagus and season with salt and pepper.

Bake the tart for 20-25 minutes, or until the puff pastry is golden and the asparagus is tender.
Once out of the oven, sprinkle the crumbled bacon over the tart. Brush the edges of the pastry with the beaten egg for a glossy finish.
Let the tart cool slightly before slicing and serving.

This Spring Asparagus and Bacon Puff Pastry Tart is a showstopper that offers a delightful balance of textures and flavors. The crispness of the puff pastry, the savory richness of the cheese, and the smokiness of the bacon make this tart a perfect choice for a spring potluck. It’s easy to prepare yet looks elegant on the table, making it ideal for impressing guests with minimal effort. This dish is sure to be a hit at any gathering!

Roasted Carrot and Hummus Crostini

These Roasted Carrot and Hummus Crostini are a simple, yet flavorful appetizer that brings together the sweetness of roasted carrots with the creamy texture of hummus. Served on crispy toasted baguette slices, this dish is perfect for a spring potluck. The bright flavors are light, refreshing, and make a wonderful vegan-friendly option that can easily be prepared ahead of time for convenience.

Ingredients:

1 baguette, sliced into 1/2-inch pieces
4 large carrots, peeled and cut into thin strips
2 tbsp olive oil

Salt and pepper, to taste
1 cup hummus (store-bought or homemade)
Fresh parsley, chopped (for garnish)

Lemon zest (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Arrange the carrot strips on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized.

While the carrots are roasting, arrange the baguette slices on another baking sheet. Toast them in the oven for 8-10 minutes, or until they are golden and crispy.
Once the carrots and baguette slices are ready, spread a layer of hummus on each crostini.
Top with the roasted carrot strips, garnishing with chopped parsley and a sprinkle of lemon zest.

Serve immediately or store in an airtight container for up to 2 hours before serving.

Roasted Carrot and Hummus Crostini is a delightful and light appetizer that combines the sweet earthiness of roasted carrots with the creamy richness of hummus. These crostini are perfect for a spring potluck, as they are easy to make and offer a vegan-friendly option that everyone can enjoy. The addition of fresh parsley and lemon zest adds a burst of color and brightness to the dish, making it a visually appealing choice as well. These crostini are sure to be a crowd-pleaser at any gathering!

Avocado and Tomato Caprese Skewers

These Avocado and Tomato Caprese Skewers are a fresh and portable take on the classic Caprese salad. With ripe cherry tomatoes, creamy avocado, and fragrant basil, all drizzled with balsamic glaze, these skewers are a perfect addition to any spring potluck. The colorful ingredients are both delicious and eye-catching, making them an easy-to-eat finger food that’s bursting with flavor.

Ingredients:

1 pint cherry tomatoes
2 ripe avocados, diced into cubes

1/2 cup fresh basil leaves
1/4 cup balsamic glaze
Salt and pepper, to taste

Wooden skewers (optional)

Instructions:

If using wooden skewers, thread a tomato, a basil leaf, a cube of avocado, and another tomato onto each skewer, repeating until the skewer is full.

Arrange the skewers on a serving platter and drizzle with balsamic glaze.
Season with salt and pepper to taste.
Serve immediately, or refrigerate for up to 1 hour before serving.

Avocado and Tomato Caprese Skewers are the ultimate fresh, bite-sized appetizer for any spring potluck. The combination of creamy avocado, juicy tomatoes, and fragrant basil creates a refreshing and satisfying bite. The balsamic glaze adds a rich, tangy finish that ties everything together. These skewers are easy to make, easy to serve, and offer a light yet flavorful option for guests. Perfect for adding a pop of color and flavor to your spring gathering!

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is a delightful and colorful dish that brings together the flavors of the Mediterranean in a light, refreshing salad. With tender couscous, crisp vegetables, and a tangy lemon dressing, it’s perfect for any spring potluck. The addition of olives and feta cheese adds an extra layer of savory richness, making this salad a hearty yet vibrant option that is sure to impress your guests.

Ingredients:

1 cup couscous
1 1/2 cups water
1 cucumber, diced

1 red bell pepper, diced
1/2 cup Kalamata olives, pitted and chopped
1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
2 tbsp olive oil

2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper, to taste

Instructions:

Bring the water to a boil in a medium saucepan. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork to separate the grains.
While the couscous is cooling, chop the vegetables and olives.

In a large bowl, combine the couscous with the diced cucumber, red bell pepper, olives, red onion, parsley, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the couscous mixture and toss everything together until well coated.

Chill for at least 30 minutes before serving.

This Mediterranean Couscous Salad is a crowd-pleaser that offers a refreshing burst of flavor and a mix of textures. The couscous is light and fluffy, the vegetables crisp and colorful, and the feta and olives add a savory punch. Perfect for a spring potluck, this salad is easy to make, can be prepared in advance, and is sure to be a hit with guests looking for something fresh and healthy.

Sweet Potato and Black Bean Taquitos

Sweet Potato and Black Bean Taquitos are a vibrant, flavorful, and vegetarian-friendly option that will wow your guests. These crunchy, oven-baked taquitos are filled with seasoned mashed sweet potatoes and hearty black beans, offering a perfect balance of sweet and savory flavors. Paired with a side of salsa or guacamole, these taquitos are perfect for any potluck, adding a bit of spice and excitement to the spread.

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 can black beans, drained and rinsed

1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder

Salt and pepper, to taste
8-10 small corn tortillas
Olive oil spray (for baking)

Salsa and/or guacamole, for serving

Instructions:

Preheat the oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender. Mash the sweet potatoes with a fork or potato masher.

In a large bowl, combine the mashed sweet potatoes with black beans, cumin, chili powder, garlic powder, salt, and pepper.
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable. Spoon about 2 tablespoons of the sweet potato and black bean mixture into the center of each tortilla.
Roll up each tortilla tightly, securing the filling inside.
Arrange the taquitos on a baking sheet lined with parchment paper. Spray the tops lightly with olive oil spray.
Bake the taquitos for 15-20 minutes, or until golden and crispy.
Serve with salsa and guacamole for dipping.

Sweet Potato and Black Bean Taquitos are a flavorful, crowd-pleasing dish that combines the sweetness of roasted sweet potatoes with the heartiness of black beans. These oven-baked taquitos are crispy on the outside and packed with savory goodness on the inside, making them perfect for a spring potluck. They’re easy to prepare, versatile, and can be served with a variety of dips for an added burst of flavor.

Pea and Mint Pesto Crostini

These Pea and Mint Pesto Crostini are a fresh and vibrant appetizer, perfect for a spring potluck. The sweet green peas combined with fragrant mint create a refreshing pesto that is spread on crispy toasted bread. The combination of flavors is light, savory, and herbaceous, making it an ideal starter to add a pop of color and taste to your potluck spread. Easy to prepare and full of springtime flavors, these crostini are a guaranteed crowd-pleaser.

Ingredients:

1 cup frozen peas, thawed
1/4 cup fresh mint leaves
2 tbsp olive oil
1/4 cup grated Parmesan cheese
1 garlic clove, minced
Salt and pepper, to taste
1 baguette, sliced into 1/2-inch pieces
Olive oil, for drizzling

Instructions:

Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with a little olive oil. Toast in the oven for 8-10 minutes, or until golden and crispy.
In a food processor, combine the peas, fresh mint, olive oil, Parmesan cheese, garlic, salt, and pepper. Pulse until smooth, scraping down the sides as needed.
Spread the pea and mint pesto generously on each toasted baguette slice.
Serve immediately, or refrigerate for up to an hour before serving.

Pea and Mint Pesto Crostini is an elegant and fresh appetizer that brings the flavors of spring into every bite. The sweet peas and fresh mint blend perfectly into a light and creamy pesto that pairs beautifully with the crispy baguette. These crostini are easy to prepare, visually appealing, and provide a bright, herbaceous flavor that will elevate your spring potluck spread. Simple yet sophisticated, this dish will be a hit with your guests!

Lemon Herb Chicken Skewers

Lemon Herb Chicken Skewers are a fresh, zesty, and flavorful dish that will stand out at any spring potluck. The marinated chicken is infused with bright lemon and aromatic herbs, offering a tangy and savory taste. Served on skewers, these chicken bites are easy to eat and perfect for a casual gathering. Whether served as an appetizer or main dish, these skewers bring a refreshing burst of spring to your spread.

Ingredients:

4 boneless, skinless chicken breasts, cut into cubes
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 garlic cloves, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
Salt and pepper, to taste
Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
Add the chicken cubes to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
Preheat the grill or a grill pan over medium-high heat.
Thread the marinated chicken cubes onto the soaked wooden skewers.
Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is cooked through and golden brown.
Serve immediately, or keep warm until ready to serve.

Lemon Herb Chicken Skewers offer a light and refreshing option for a spring potluck, with the bright flavors of lemon and aromatic herbs perfectly complementing the tender chicken. The easy-to-eat skewers make them perfect for a casual gathering, and the zesty marinade adds a burst of freshness. These chicken skewers are not only a great choice for a springtime spread but also a simple and flavorful dish that can be enjoyed by guests of all ages.

Strawberry Spinach Salad with Balsamic Vinaigrette

This Strawberry Spinach Salad with Balsamic Vinaigrette is a refreshing, colorful, and vibrant dish that embodies the essence of spring. Sweet strawberries paired with fresh spinach and tangy balsamic vinaigrette create a balanced combination of flavors. This salad is light, healthy, and full of nutrients, making it an ideal addition to any potluck. The addition of feta cheese and toasted almonds provides extra texture and richness, making this salad both satisfying and delightful.

Ingredients:

4 cups fresh spinach, washed and dried
1 pint fresh strawberries, hulled and sliced
1/4 cup crumbled feta cheese
1/4 cup toasted almonds
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper, to taste

Instructions:

In a large bowl, combine the spinach and sliced strawberries.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
Drizzle the balsamic vinaigrette over the spinach and strawberries, and toss gently to coat.
Sprinkle the crumbled feta cheese and toasted almonds on top.
Serve immediately, or refrigerate for up to 1 hour before serving.

This Strawberry Spinach Salad with Balsamic Vinaigrette is a fresh, colorful, and light option that perfectly captures the spirit of spring. The sweetness of the strawberries, the freshness of the spinach, and the richness of the feta create a well-balanced flavor profile, while the balsamic vinaigrette ties everything together with a tangy kick. This salad is not only delicious but also visually appealing, making it a great choice for any potluck or spring gathering.

Grilled Vegetable Skewers with Pesto

Grilled Vegetable Skewers with Pesto are a simple, yet flavorful option for a spring potluck. Colorful vegetables like bell peppers, zucchini, and mushrooms are grilled to perfection and then drizzled with a fragrant basil pesto. The smoky char from the grill adds depth to the veggies, while the pesto enhances their natural flavors. These skewers are perfect as a side dish or a light, vegetarian main course that everyone can enjoy.

Ingredients:

1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into rounds
1 cup mushrooms, halved
1/4 cup olive oil
Salt and pepper, to taste
1/2 cup basil pesto (store-bought or homemade)

Instructions:

Preheat the grill to medium-high heat.
Thread the bell peppers, zucchini, and mushrooms onto skewers, alternating between vegetables.
Brush the skewers with olive oil and season with salt and pepper.
Grill the vegetable skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and have a nice char.
Remove from the grill and drizzle with pesto before serving.

Grilled Vegetable Skewers with Pesto are a colorful and delicious option that adds a smoky, savory touch to your potluck spread. The combination of charred vegetables and fragrant pesto is simple yet satisfying, and these skewers offer a perfect light and vegetarian-friendly dish for your guests. Easy to prepare, full of flavor, and visually striking, these skewers will surely be a hit at your next spring gathering.

Roasted Beet and Goat Cheese Salad

The Roasted Beet and Goat Cheese Salad is a perfect spring dish that combines earthy roasted beets with creamy goat cheese, creating a delightful balance of flavors. The sweetness of the beets contrasts beautifully with the tangy goat cheese, while the addition of walnuts provides crunch and texture. Tossed in a light vinaigrette, this salad is both elegant and satisfying, making it an ideal option for a spring potluck. This dish is not only flavorful but also visually stunning, with vibrant colors that will brighten any table.

Ingredients:

4 medium beets, peeled and cut into wedges
2 tbsp olive oil
Salt and pepper, to taste
4 cups mixed greens (arugula, spinach, or baby kale)
1/4 cup goat cheese, crumbled
1/4 cup walnuts, toasted
2 tbsp balsamic vinaigrette

Instructions:

Preheat the oven to 400°F (200°C). Place the beet wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast the beets for 25-30 minutes, or until tender, turning halfway through.
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant.
In a large bowl, combine the mixed greens with the roasted beets and walnuts.
Drizzle the salad with balsamic vinaigrette and top with crumbled goat cheese.
Serve immediately, or chill for up to 30 minutes before serving.

Roasted Beet and Goat Cheese Salad is a vibrant and sophisticated dish that combines the rich flavors of roasted beets with the tanginess of goat cheese. The earthy sweetness of the beets paired with the creamy cheese and crunchy walnuts creates a delightful mix of textures, while the balsamic vinaigrette adds a tangy finish. This salad is not only a showstopper in terms of flavor but also makes for a beautiful, colorful addition to any spring potluck or gathering.

Avocado and Corn Salsa

Avocado and Corn Salsa is a fresh, vibrant, and easy-to-make dip that’s perfect for spring potlucks. The creamy avocado pairs perfectly with the sweet and crunchy corn, while the lime juice and cilantro bring in a zesty, refreshing kick. Whether served with tortilla chips, as a topping for grilled meats, or alongside tacos, this salsa is incredibly versatile and full of flavor. It’s a great way to bring the freshness of spring into any gathering and will be a hit with guests of all ages.

Ingredients:

2 ripe avocados, diced
1 cup sweet corn kernels (fresh or frozen, thawed)
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt and pepper, to taste

Instructions:

In a medium bowl, combine the diced avocados, corn, red onion, and cilantro.
Squeeze fresh lime juice over the ingredients, and toss gently to combine.
Season with salt and pepper to taste, adjusting the flavors as needed.
Serve immediately with tortilla chips or as a topping for grilled meats or tacos.

Avocado and Corn Salsa is a refreshing and flavorful dip that brings together creamy avocados and sweet corn, creating a perfect harmony of textures and tastes. The lime juice and cilantro add a refreshing zesty element, making this salsa a perfect accompaniment to any spring gathering. It’s easy to make, highly versatile, and will surely be a hit at your next potluck or backyard barbecue.

Asparagus and Lemon Risotto

Asparagus and Lemon Risotto is a creamy, comforting dish that celebrates the fresh, crisp flavors of spring. The tender asparagus and bright lemon zest pair beautifully with the creamy risotto, creating a dish that feels luxurious yet simple. This recipe is perfect for a potluck, offering a vegetarian-friendly option that’s rich in flavor and texture. The subtle citrus notes add a refreshing twist, making this risotto the perfect addition to any spring table.

Ingredients:

1 cup Arborio rice
2 tbsp olive oil
1 small onion, finely chopped
2 cups vegetable broth
1/2 cup dry white wine
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/4 cup grated Parmesan cheese
Zest of 1 lemon
1 tbsp fresh lemon juice
Salt and pepper, to taste

Instructions:

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the Arborio rice to the skillet and cook, stirring frequently, for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until the liquid is absorbed.
Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
After about 15 minutes, stir in the asparagus pieces and continue cooking, adding broth as needed, until the rice is tender and creamy (about 20-25 minutes in total).
Once the risotto is cooked, stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve warm, garnished with additional lemon zest and Parmesan if desired.

Asparagus and Lemon Risotto is a deliciously creamy dish that brings out the best of spring’s fresh flavors. The bright lemon zest and tender asparagus add a refreshing contrast to the rich, creamy risotto. This dish is not only comforting but also perfect for a potluck, as it’s both flavorful and visually appealing. The combination of citrus and savory ingredients creates a harmonious balance, making this risotto an unforgettable addition to any spring gathering.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a light, fresh, and flavorful dish that highlights the bright taste of young spring peas. The creamy texture of the soup is complemented by the refreshing notes of mint, making it a delightful appetizer or side dish for any spring potluck. The soup is quick and easy to make, with ingredients that are in season during the spring months. It’s both comforting and invigorating, perfect for showcasing the flavors of the season.

Ingredients:

4 cups fresh peas (or frozen peas, thawed)
1 small onion, chopped
2 tbsp olive oil
3 cups vegetable broth
1/2 cup coconut milk or cream
1/4 cup fresh mint leaves
Salt and pepper, to taste
1 tbsp lemon juice (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the peas and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 5-7 minutes, until the peas are tender.
Remove from heat and stir in the fresh mint leaves.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Stir in the coconut milk or cream, and season with salt, pepper, and lemon juice if desired.
Serve warm, garnished with extra mint leaves if desired.

Spring Pea and Mint Soup is a refreshing and vibrant dish that captures the essence of spring. The combination of sweet peas and mint creates a light, invigorating soup that is both comforting and full of fresh flavors. Its creamy texture and bright taste make it an excellent choice for a spring potluck, offering a unique and elegant dish that will leave your guests craving more. This soup is perfect for showcasing seasonal ingredients and will definitely be a crowd-pleaser.

Grilled Lemon Shrimp Skewers

Grilled Lemon Shrimp Skewers are a simple yet flavorful dish that is sure to impress your guests at a spring potluck. The shrimp are marinated in a zesty lemon and garlic marinade that infuses them with tangy, savory flavor. Grilled to perfection, these shrimp are juicy, tender, and slightly smoky. They can be served on their own or paired with a variety of side dishes, making them a versatile addition to your potluck spread.

Ingredients:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
Juice of 1 lemon
Zest of 1 lemon
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, combine the olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper. Stir to combine.
Add the shrimp to the marinade and toss to coat. Let the shrimp marinate in the refrigerator for 15-20 minutes.
Preheat the grill to medium-high heat.
Thread the shrimp onto the soaked skewers.
Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.
Serve immediately, garnished with extra parsley or lemon wedges.

Grilled Lemon Shrimp Skewers are a light, flavorful, and easy-to-make dish that will elevate any spring potluck. The citrusy lemon marinade adds a refreshing, tangy flavor to the shrimp, while the grilling process gives them a smoky finish. These shrimp are versatile, easy to serve, and full of flavor, making them a perfect choice for your spring gathering. Their simplicity and vibrant taste will definitely make them a standout dish at your next potluck.

Roasted Garlic and Parmesan Cauliflower Bites

Roasted Garlic and Parmesan Cauliflower Bites are a healthy and tasty appetizer that is sure to be a hit at any spring potluck. The cauliflower is roasted until golden brown and crispy, then tossed in a rich garlic and Parmesan coating that gives each bite a savory, umami-packed flavor. These cauliflower bites are low-carb, gluten-free, and full of flavor, making them an excellent choice for guests with dietary restrictions or those looking for a lighter alternative to traditional appetizers.

Ingredients:

1 head of cauliflower, cut into florets
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 425°F (220°C).
Toss the cauliflower florets with olive oil, minced garlic, garlic powder, salt, and pepper until evenly coated.
Spread the cauliflower in a single layer on a baking sheet.
Roast for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and crispy on the edges.
Remove from the oven and sprinkle with grated Parmesan cheese.
Serve warm, garnished with fresh parsley.

Roasted Garlic and Parmesan Cauliflower Bites are a delicious and healthier alternative to traditional appetizers. The roasting process brings out the natural sweetness of the cauliflower, while the garlic and Parmesan coating adds a savory, cheesy flavor. These bites are simple to make and perfect for a spring potluck, offering a flavorful yet lighter option that everyone will enjoy. Whether served as a side dish or a snack, they are sure to be a crowd favorite.

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing is a refreshing, light, and vibrant dish that celebrates the flavors of spring. The sweetness of fresh strawberries perfectly complements the slightly bitter spinach, while the homemade poppy seed dressing adds a creamy, tangy finish. This salad is not only delicious but also visually appealing, with bright red strawberries and lush greens creating a beautiful contrast. It’s a wonderful addition to any spring potluck and can be easily customized with additional toppings like nuts, seeds, or cheese.

Ingredients:

4 cups fresh spinach, washed and chopped
1 1/2 cups fresh strawberries, hulled and sliced
1/4 cup red onion, thinly sliced
1/4 cup slivered almonds (optional)
1/4 cup feta cheese (optional)

For the Poppy Seed Dressing:

1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tbsp poppy seeds
Salt and pepper, to taste

Instructions:

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until the dressing is well-combined.
In a large bowl, toss the spinach, strawberries, and red onion together.
Drizzle the dressing over the salad and toss gently to coat.
If desired, top with slivered almonds and crumbled feta cheese.
Serve immediately, or refrigerate the dressing separately until ready to serve.

Strawberry Spinach Salad with Poppy Seed Dressing is a refreshing, light salad that’s bursting with fresh spring flavors. The combination of juicy strawberries, tender spinach, and tangy dressing makes this dish an instant crowd-pleaser. Its vibrant colors and deliciously balanced taste make it an ideal choice for a spring potluck. The optional toppings like almonds and feta add extra flavor and texture, making this salad a versatile and satisfying addition to any meal.

Lemon Basil Pesto Pasta Salad

Lemon Basil Pesto Pasta Salad is a flavorful, zesty, and satisfying dish that brings together fresh basil, lemon, and pasta in a simple yet delicious combination. The pesto dressing is made with aromatic basil, tangy lemon, and savory Parmesan, creating a bright, herbal flavor that coats the pasta beautifully. This pasta salad is easy to prepare and can be served chilled, making it a great option for a spring potluck or picnic. It’s light enough to be a side dish but hearty enough to be the star of the meal.

Ingredients:

12 oz rotini or penne pasta
2 cups fresh basil leaves, packed
1/4 cup pine nuts (or walnuts)
2 garlic cloves
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Juice and zest of 1 lemon
Salt and pepper, to taste
Cherry tomatoes, halved (optional)

Instructions:

Cook the pasta according to package instructions. Drain and set aside to cool.
In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan cheese, lemon juice, lemon zest, olive oil, salt, and pepper. Blend until smooth.
Toss the cooled pasta with the pesto sauce until evenly coated.
If desired, add halved cherry tomatoes for extra color and flavor.
Refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Lemon Basil Pesto Pasta Salad is a light yet flavorful dish that captures the essence of spring with its bright basil and zesty lemon. The pesto sauce brings a burst of freshness to the pasta, making it a perfect side dish for any spring gathering. This pasta salad is versatile and can easily be made ahead of time, making it an excellent choice for a potluck or picnic. Whether served as a side or light main dish, it will surely be a hit at your next spring gathering.

Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad is a hearty yet refreshing dish, combining the earthiness of roasted vegetables with the light and fluffy texture of quinoa. The addition of fresh herbs, such as parsley and thyme, adds brightness and depth to the dish, while a simple lemon vinaigrette brings everything together. This salad is perfect for a spring potluck, offering a nutrient-dense, flavorful option that can be served warm or chilled. It’s a great way to showcase the abundance of fresh vegetables in season and is suitable for a variety of dietary needs, including vegan and gluten-free.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 zucchini, sliced
1 red bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme leaves
For the vinaigrette:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
While the vegetables roast, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer, covered, for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine the quinoa, roasted vegetables, parsley, and thyme. Drizzle with the vinaigrette and toss gently to combine.
Serve warm or chilled, garnished with additional herbs if desired.

Roasted Vegetable and Quinoa Salad is a wholesome, vibrant dish that’s perfect for celebrating the flavors of spring. The combination of tender roasted vegetables and fluffy quinoa makes this salad both filling and refreshing. The lemon vinaigrette ties everything together with a burst of brightness, while the fresh herbs add an extra layer of flavor. This versatile salad can be served warm or chilled and is ideal for a spring potluck, offering a nutritious and delicious option that suits a variety of dietary preferences.

Note: More recipes are coming soon!

30+ Delicious Spring Potluck Recipes to Wow Your Guests