27+ Healthy Spring Salad Recipes to Celebrate the Season

As the days grow warmer and nature awakens from its winter slumber, spring brings with it a bounty of fresh, vibrant ingredients perfect for light and healthy meals.

What better way to embrace the season than with a variety of spring salads?

These salads not only showcase the flavors of the season but also offer refreshing and nutritious options that can be enjoyed as a side dish, a light lunch, or even a full meal.

From tangy citrus and sweet berries to hearty grains and leafy greens, the possibilities for spring salads are endless.

In this article, we’ve compiled 27+ spring salad recipes that will help you make the most of the fresh, seasonal produce available and add a burst of color and flavor to your table.

Whether you’re craving something simple, like a classic spinach and strawberry salad, or looking for a more substantial dish with roasted vegetables and grains, you’ll find a recipe that suits your taste.

So, get ready to dive into these delicious, nutrient-packed salads that celebrate the best of spring!

27+ Healthy Spring Salad Recipes to Celebrate the Season

Spring salads are the perfect way to celebrate the vibrant flavors of the season while nourishing your body with fresh, wholesome ingredients.

With a wide range of recipes, from light and fruity salads to hearty dishes packed with protein and grains, there’s something for everyone.

Whether you’re hosting a spring gathering, looking for a quick lunch, or simply craving a light and refreshing meal, these 27+ spring salad recipes will surely delight your taste buds.

So, grab your favorite greens, fruits, and vegetables, and start experimenting with these delicious spring salad ideas.

With a mix of flavors, textures, and colors, you’ll find that every salad offers a unique and satisfying experience.

Here’s to a season filled with fresh ingredients and delicious meals!

Fresh Spring Greens and Citrus Salad

This light and refreshing salad combines vibrant spring greens with sweet citrus fruits and a zesty homemade dressing. It’s the perfect dish to celebrate the arrival of spring, bringing together tangy and refreshing flavors in every bite. The citrus adds a burst of vitamin C while the greens provide fiber, making this salad both healthy and delicious.

Ingredients:

• 4 cups mixed spring greens (arugula, spinach, baby kale)
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• ½ red onion, thinly sliced
• ½ cup toasted almonds
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, orange segments, grapefruit segments, and red onion.
2. In a small bowl, whisk together the olive oil, honey, Dijon mustard, and white wine vinegar to create the dressing. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the toasted almonds on top for added crunch and flavor.
5. Serve immediately for a fresh, vibrant spring meal.

This citrus-packed salad is an invigorating way to kickstart your spring meals. The combination of greens, fruits, and almonds creates a perfect balance of textures and flavors. The homemade dressing enhances the natural sweetness of the fruits while the greens provide a crisp foundation. Whether you’re hosting a brunch or just enjoying a light meal, this salad will surely brighten your plate and your mood.

Spring Asparagus and Pea Salad with Lemon Vinaigrette

A perfect seasonal dish, this asparagus and pea salad showcases the best of spring produce. The crisp asparagus and sweet peas are complemented by a tangy lemon vinaigrette, making this salad not only delicious but also packed with nutrients. It’s a fantastic choice for a side dish at any spring gathering or a healthy light lunch.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen peas, thawed)
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• 2 tbsp chopped fresh mint

Instructions:

1. Bring a pot of salted water to a boil. Add the asparagus and cook for about 3 minutes, until tender-crisp. Remove with a slotted spoon and immediately plunge into ice water to stop the cooking process.
2. In the same pot, blanch the peas for about 2 minutes, then transfer to the ice water with the asparagus.
3. In a large bowl, combine the asparagus, peas, and cherry tomatoes.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh mint before serving.

This asparagus and pea salad is a delightful celebration of spring’s freshest flavors. The crisp asparagus, sweet peas, and juicy tomatoes blend beautifully with the bright lemon vinaigrette. Mint adds a refreshing touch, making this dish a vibrant addition to your spring meals. Whether served as a side dish or as a light lunch, it’s sure to be a crowd-pleaser that leaves you feeling revitalized.

Strawberry, Spinach, and Goat Cheese Salad

This simple yet elegant salad combines sweet strawberries, creamy goat cheese, and fresh spinach, drizzled with a balsamic glaze. The combination of flavors—tart, creamy, and sweet—creates a well-balanced dish perfect for spring. It’s ideal for a light lunch, a picnic, or as an appetizer at a spring dinner gathering.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup fresh strawberries, hulled and sliced
• 4 oz goat cheese, crumbled
• ¼ cup pecans, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, arrange the spinach leaves and top with sliced strawberries.
2. Sprinkle the crumbled goat cheese and toasted pecans over the salad.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately for the best flavor and texture.

This strawberry, spinach, and goat cheese salad is a delightful medley of flavors and textures. The tangy goat cheese and sweet strawberries are perfectly complemented by the rich balsamic glaze, making each bite a balanced burst of taste. The toasted pecans add a delightful crunch, and the fresh spinach provides the perfect base. It’s a versatile salad that works as a light meal or as a vibrant side dish to any spring celebration.

Roasted Carrot and Arugula Salad with Feta

This roasted carrot and arugula salad offers a balance of earthy and peppery flavors with a creamy touch from feta. The carrots are roasted to bring out their natural sweetness, while the arugula provides a crisp, slightly spicy contrast. Combined with a light citrus dressing, this salad is a satisfying yet refreshing dish to enjoy in the spring.

Ingredients:

• 6 medium carrots, peeled and sliced into ½-inch rounds
• 4 cups arugula
• ½ cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lemon
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sliced carrots with olive oil, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet.
2. Roast the carrots for about 25-30 minutes, turning once, until they are tender and slightly caramelized.
3. While the carrots roast, prepare the dressing by whisking together lemon juice, honey, and a pinch of salt in a small bowl.
4. Once the carrots are roasted, allow them to cool slightly before adding them to a large bowl with the arugula.
5. Drizzle the citrus dressing over the salad and toss gently.
6. Sprinkle crumbled feta and fresh parsley on top before serving.

The combination of roasted carrots and arugula in this salad brings together the sweetness of the carrots and the peppery flavor of the greens. The feta adds a creamy, salty contrast, while the honey and lemon dressing ties it all together with a burst of freshness. This salad is perfect for spring, offering a mix of warm and cool elements that make it a delightful addition to any meal or a stand-alone light dish.

Avocado, Cucumber, and Tomato Salad with Cilantro Lime Dressing

This bright and refreshing salad brings together creamy avocado, crisp cucumber, and juicy tomatoes, all topped with a tangy cilantro lime dressing. It’s a perfect salad for spring and summer, full of hydrating ingredients that are both nutritious and satisfying. The cilantro-lime combination gives this dish a fresh, vibrant kick.

Ingredients:

• 2 ripe avocados, peeled and diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, cucumber slices, cherry tomatoes, and red onion.
2. In a separate small bowl, whisk together lime juice, olive oil, honey, cilantro, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine all ingredients.
4. Serve immediately, garnished with extra cilantro if desired.

This avocado, cucumber, and tomato salad is incredibly simple yet bursting with flavor. The creamy avocado pairs wonderfully with the crisp cucumber and sweet tomatoes, while the cilantro lime dressing adds a refreshing zing. It’s a fantastic choice for a light lunch, a side dish, or even a topping for tacos or grilled meats. This vibrant salad captures the essence of spring with its fresh ingredients and bold flavors, making it a crowd-pleaser at any occasion.

Roasted Beet and Goat Cheese Salad with Walnuts

This roasted beet and goat cheese salad is a gorgeous and nutrient-packed dish that combines earthy beets with the creamy richness of goat cheese and the crunch of toasted walnuts. The balsamic vinaigrette ties the flavors together beautifully, creating a dish that is both light and satisfying. Perfect for a spring dinner or a brunch gathering.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 4 cups mixed greens (such as arugula and spinach)
• 4 oz goat cheese, crumbled
• ½ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
2. Roast the beets for 30-35 minutes, turning occasionally, until they are tender and caramelized.
3. While the beets roast, prepare the balsamic dressing by whisking together balsamic vinegar, honey, olive oil, salt, and pepper.
4. In a large bowl, combine the mixed greens with the roasted beets.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top with crumbled goat cheese and toasted walnuts just before serving.

This roasted beet and goat cheese salad is the perfect balance of sweet, savory, and crunchy textures. The earthy beets, creamy goat cheese, and toasted walnuts come together to create a satisfying dish. The balsamic vinaigrette enhances the natural sweetness of the beets, making every bite a harmonious experience. This salad is not only delicious but also visually stunning, making it an ideal dish to impress guests or enjoy as a vibrant spring meal.

Spinach and Strawberry Salad with Poppy Seed Dressing

This colorful salad combines fresh spinach and sweet strawberries, creating a delicious contrast of flavors. The poppy seed dressing adds a delightful sweetness and tang, elevating the entire dish. Perfect for spring, this salad is light yet filling, making it ideal as a side dish or a main for a healthy, vibrant meal.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup fresh strawberries, hulled and sliced
• ¼ red onion, thinly sliced
• ½ cup toasted sunflower seeds
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, and red onion.
2. In a separate small bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the toasted sunflower seeds on top just before serving.

This spinach and strawberry salad is a burst of freshness and color, making it a perfect dish to showcase the best of spring produce. The sweet strawberries complement the crisp spinach, while the tangy poppy seed dressing brings it all together. The toasted sunflower seeds add a satisfying crunch, rounding out the texture. Whether served as a light lunch or as a side dish at a dinner, this salad is sure to delight with its balance of flavors and vibrant appearance.

Warm Lentil Salad with Roasted Vegetables

This hearty and wholesome warm lentil salad is packed with roasted vegetables and a flavorful lemon-tahini dressing. The nutty lentils provide a protein-packed base, while the roasted carrots, zucchini, and bell peppers bring sweetness and depth. A perfect meal for a healthy lunch or dinner, this salad is filling yet light, offering a perfect balance of textures.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium carrots, peeled and cut into sticks
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrots, zucchini, and bell pepper with olive oil, cumin, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized.
2. While the vegetables roast, cook the lentils by simmering them in water for 20-25 minutes, or until tender but firm. Drain any excess water.
3. In a small bowl, whisk together lemon juice, tahini, and a pinch of salt and pepper to create the dressing.
4. In a large bowl, combine the cooked lentils and roasted vegetables.
5. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley before serving.

This warm lentil salad with roasted vegetables is a nourishing and satisfying dish, perfect for a light spring dinner or a hearty lunch. The lentils provide a filling base, while the roasted vegetables bring a sweet and smoky flavor. The creamy lemon-tahini dressing adds a lovely tang, and the parsley garnishes the dish with freshness. This salad is not only healthy but also versatile, allowing you to experiment with different vegetables or add protein for a more filling meal.

Cucumber, Tomato, and Red Onion Salad with Feta

A simple, refreshing salad that combines the classic trio of cucumbers, tomatoes, and red onions, this dish is brightened up with the addition of feta cheese. Drizzled with olive oil and a splash of red wine vinegar, it’s the perfect accompaniment to grilled meats or as a standalone meal during the warm spring months. The crisp vegetables, creamy feta, and zesty dressing make each bite a delight.

Ingredients:

• 1 cucumber, thinly sliced
• 1 pint cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ½ cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the cucumber slices, halved cherry tomatoes, and red onion.
2. Add the crumbled feta cheese on top of the vegetables.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley before serving.

This cucumber, tomato, and red onion salad with feta is a light and flavorful option that’s perfect for any spring meal. The crisp cucumbers and juicy tomatoes pair beautifully with the tangy feta, while the red onion adds a hint of sharpness. The dressing ties everything together with a touch of oregano, enhancing the freshness of the ingredients. Whether served as a side dish or enjoyed on its own, this salad will brighten up your table and satisfy your taste buds with every bite.

Grilled Asparagus and Lemon Salad with Parmesan

Grilled asparagus and lemon make for an incredibly flavorful spring salad, complemented by the rich, umami notes of Parmesan cheese. The smoky char from grilling the asparagus pairs beautifully with the bright citrusy kick from lemon. This light yet satisfying dish works as a great appetizer or side salad for any spring meal.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the asparagus with olive oil and season with salt and pepper.
2. Grill the asparagus for 5-7 minutes, turning occasionally, until the spears are tender and lightly charred.
3. Transfer the asparagus to a platter and drizzle with lemon juice and zest.
4. Sprinkle the grated Parmesan over the asparagus while still warm.
5. Garnish with fresh basil before serving.

This grilled asparagus and lemon salad with Parmesan is a delightful dish that highlights the fresh flavors of spring. The grilling adds a smoky depth to the asparagus, while the lemon brings a refreshing brightness. The addition of Parmesan cheese creates a savory contrast, making each bite satisfying and balanced. It’s a perfect side dish for any meal or an elegant addition to a spring gathering.

Watermelon, Feta, and Mint Salad

Sweet, juicy watermelon pairs with tangy feta cheese and fresh mint leaves to create a refreshing and unique spring salad. The combination of textures and flavors—from the crispness of the watermelon to the creaminess of the feta—makes this salad a perfect light appetizer or side dish for hot weather. It’s vibrant, cooling, and bursting with freshness.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup crumbled feta cheese
• ½ cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, crumbled feta, and fresh mint leaves.
2. Drizzle with olive oil and balsamic glaze.
3. Toss gently to combine, then season with salt and pepper to taste.
4. Serve immediately, garnished with extra mint if desired.

This watermelon, feta, and mint salad is a cool and revitalizing treat that combines sweet, savory, and herby notes in every bite. The watermelon provides hydration and a natural sweetness, while the feta adds a creamy, salty contrast. The mint elevates the freshness of the salad, making it an ideal choice for warm spring days. It’s a perfect balance of flavors that can brighten any meal or be served on its own for a light, satisfying dish.

Roasted Sweet Potato and Kale Salad with Tahini Dressing

Roasted sweet potatoes and kale create a hearty, nutritious base for this spring salad. The warm sweetness of the roasted sweet potatoes is balanced by the earthiness of the kale, while a creamy tahini dressing adds richness. This salad can be enjoyed warm or at room temperature and is perfect for those looking for a filling, plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, de-stemmed and chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• ¼ cup pumpkin seeds, toasted

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, maple syrup, salt, and pepper. Roast for 25-30 minutes, or until tender and caramelized.
2. While the sweet potatoes roast, massage the kale with the remaining olive oil and a pinch of salt to soften the leaves.
3. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper to create the dressing.
4. Once the sweet potatoes are roasted, let them cool slightly before combining them with the massaged kale.
5. Drizzle the tahini dressing over the salad, toss gently, and sprinkle with toasted pumpkin seeds.

This roasted sweet potato and kale salad with tahini dressing is both nourishing and satisfying, making it an ideal choice for a hearty spring meal. The roasted sweet potatoes add a comforting sweetness, while the kale brings earthiness and crunch. The creamy tahini dressing ties everything together with its rich, nutty flavor. Topped with crunchy pumpkin seeds, this salad is not only flavorful but also packed with nutrients, making it a perfect dish for a wholesome lunch or dinner.

Avocado and Chickpea Salad with Lemon Vinaigrette

This avocado and chickpea salad is a deliciously creamy and protein-packed dish that’s perfect for spring. The ripe avocado provides a rich, buttery texture, while the chickpeas add a hearty crunch. Tossed with a zesty lemon vinaigrette, this salad brings together fresh, vibrant flavors that are light yet satisfying.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, cucumber, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This avocado and chickpea salad with lemon vinaigrette is a refreshing and nutritious dish that makes the perfect light lunch or side. The creamy avocado and hearty chickpeas create a satisfying base, while the crisp cucumber and sweet cherry tomatoes add freshness. The zesty lemon vinaigrette ties everything together, making each bite burst with flavor. It’s a versatile and easy-to-make salad that will become a staple in your spring meal rotation.

Arugula and Pear Salad with Goat Cheese and Walnuts

This arugula and pear salad is a delightful combination of peppery arugula, sweet pears, creamy goat cheese, and crunchy walnuts. Tossed with a simple balsamic dressing, it’s a balanced and sophisticated salad that’s perfect for spring gatherings or as a light meal. The mix of textures and flavors makes it both satisfying and refreshing.

Ingredients:

• 4 cups arugula
• 2 ripe pears, sliced
• ½ cup crumbled goat cheese
• ¼ cup walnuts, toasted and chopped
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the arugula, sliced pears, goat cheese, and toasted walnuts.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra walnuts or goat cheese if desired.

This arugula and pear salad with goat cheese and walnuts is a perfect harmony of flavors, with the peppery arugula, sweet pears, creamy goat cheese, and crunchy walnuts providing an unforgettable bite. The balsamic dressing adds a touch of sweetness and tang that brings all the ingredients together. This salad is not only beautiful but also incredibly tasty, making it an ideal side for any spring meal or a light meal on its own.

Beetroot, Orange, and Feta Salad with Walnuts

This vibrant beetroot, orange, and feta salad is a celebration of spring’s best ingredients. Roasted beets add earthy sweetness, while juicy oranges provide a citrusy freshness. The tangy feta cheese and crunchy walnuts elevate the dish, making it both delicious and packed with texture. Drizzled with a honey-mustard dressing, this salad offers a perfect balance of sweet, savory, and tangy.

Ingredients:

• 2 medium beets, roasted and peeled
• 2 oranges, peeled and segmented
• ½ cup crumbled feta cheese
• ¼ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 40-45 minutes, until tender. Peel and slice into rounds.
2. In a large bowl, combine the sliced beets, orange segments, crumbled feta, and toasted walnuts.
3. In a small bowl, whisk together the olive oil, honey, Dijon mustard, red wine vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with extra walnuts or feta if desired.

This beetroot, orange, and feta salad with walnuts is a refreshing and unique dish that celebrates the flavors of spring. The earthy sweetness of roasted beets is beautifully complemented by the bright, juicy oranges. The feta cheese adds a tangy richness, and the walnuts provide a delightful crunch. The honey-mustard dressing ties everything together with a perfect balance of sweet and savory notes. This salad is not only visually stunning but also a deliciously wholesome addition to any spring meal.

Cucumber, Tomato, and Red Onion Salad with Dill Yogurt Dressing

This cucumber, tomato, and red onion salad is a light, crisp, and refreshing dish that embodies the flavors of spring. The combination of juicy tomatoes, cool cucumber, and tangy red onion is complemented by a creamy dill yogurt dressing. It’s a perfect side dish for any warm-weather meal or a healthy, quick snack.

Ingredients:

• 1 cucumber, sliced
• 2 cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, and red onion.
2. In a separate small bowl, whisk together the Greek yogurt, dill, lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

This cucumber, tomato, and red onion salad with dill yogurt dressing is a wonderfully refreshing and cooling dish for warm days. The crispness of the vegetables and the tangy, creamy yogurt dressing create a perfect balance of flavors. The fresh dill adds a lovely herbal note that brightens up the salad, making it an ideal addition to any spring meal, from a backyard barbecue to a light lunch.

Spring Pea and Ricotta Salad with Lemon and Mint

This spring pea and ricotta salad is a light and creamy dish that brings together the sweetness of fresh peas and the richness of ricotta cheese. Topped with fresh lemon zest and mint, it’s a vibrant, refreshing salad that showcases the beauty of spring ingredients. Perfect as a side dish or a light lunch, it’s both nutritious and satisfying.

Ingredients:

• 2 cups fresh peas (or frozen peas, thawed)
• ½ cup ricotta cheese
• Zest and juice of 1 lemon
• 1 tbsp fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Blanch the peas in boiling water for 2-3 minutes, then drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the peas with the ricotta cheese.
3. Add the lemon zest, lemon juice, fresh mint, olive oil, salt, and pepper.
4. Toss gently to combine, ensuring the ricotta coats the peas evenly.
5. Serve immediately, garnished with extra mint leaves if desired.

This spring pea and ricotta salad with lemon and mint is a refreshing celebration of the season’s flavors. The peas are naturally sweet and complement the creamy, mild ricotta beautifully. The lemon adds a zesty brightness, while the mint gives the salad a fresh, aromatic finish. This dish is simple yet sophisticated, perfect for a light lunch or as a vibrant side dish at a spring gathering.

Roasted Carrot and Quinoa Salad with Tahini Lemon Dressing

This roasted carrot and quinoa salad is a hearty yet refreshing dish perfect for spring. The earthy sweetness of roasted carrots pairs wonderfully with the nutty flavor of quinoa. Topped with a creamy tahini lemon dressing, this salad is both satisfying and full of vibrant, wholesome flavors, making it an ideal meal for a light lunch or dinner.

Ingredients:

• 4 medium carrots, peeled and cut into strips
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 tbsp honey
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot strips with olive oil, honey, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the cooked quinoa and roasted carrots.
3. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper to make the dressing.
4. Drizzle the tahini lemon dressing over the quinoa and carrots, tossing to coat evenly.
5. Garnish with fresh parsley before serving.

This roasted carrot and quinoa salad with tahini lemon dressing is a perfect combination of flavors and textures. The roasted carrots add a natural sweetness, while the quinoa provides a satisfying base. The creamy tahini lemon dressing brings everything together, making the salad rich and flavorful. It’s a versatile dish that can be served as a light main course or a side to complement other spring dishes.

Grilled Asparagus and Cherry Tomato Salad with Balsamic Glaze

This grilled asparagus and cherry tomato salad is a light and flavorful dish, perfect for spring. The smoky, charred flavor of the grilled asparagus pairs beautifully with the sweetness of fresh cherry tomatoes. Drizzled with a rich balsamic glaze, this salad is both satisfying and refreshing, making it a great addition to any meal or as a standalone dish.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper, and grill for 5-7 minutes until tender and slightly charred.
3. While the asparagus is grilling, heat balsamic vinegar and honey in a small saucepan over low heat, stirring occasionally until it thickens slightly to create the glaze.
4. Once the asparagus is done, cut it into bite-sized pieces and toss it with the halved cherry tomatoes.
5. Drizzle the balsamic glaze over the salad and serve immediately.

This grilled asparagus and cherry tomato salad with balsamic glaze is a perfect spring dish that combines fresh, smoky, and sweet flavors. The grilled asparagus adds a savory depth, while the cherry tomatoes provide a burst of juiciness. The balsamic glaze adds a tangy-sweet finish that elevates the entire salad. Whether served as a side dish or a light main course, this salad is an ideal choice for any spring gathering or outdoor meal.

Spinach, Strawberry, and Almond Salad with Honey Mustard Dressing

This spinach, strawberry, and almond salad is a delightful combination of vibrant flavors and textures. The sweet, juicy strawberries pair perfectly with the earthy spinach, while the crunchy almonds add a satisfying bite. The honey mustard dressing brings a sweet and tangy balance, making this salad a perfect choice for a refreshing spring lunch or dinner.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup strawberries, sliced
• ¼ cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach leaves and sliced strawberries.
2. In a small pan, toast the sliced almonds over medium heat until golden brown and fragrant.
3. In a separate bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
4. Drizzle the honey mustard dressing over the salad and toss gently to combine.
5. Sprinkle the toasted almonds on top and serve immediately.

This spinach, strawberry, and almond salad with honey mustard dressing is a beautiful and delicious way to enjoy the flavors of spring. The sweetness of the strawberries pairs wonderfully with the earthy spinach, while the toasted almonds add a satisfying crunch. The honey mustard dressing ties everything together with a perfect balance of sweetness and tang. This salad is not only healthy but also vibrant and flavorful, making it an ideal choice for any springtime meal.

Sweet Potato and Arugula Salad with Pecan Dressing

This sweet potato and arugula salad is a flavorful, nutrient-packed dish that combines the natural sweetness of roasted sweet potatoes with the peppery bite of arugula. Tossed with a rich and nutty pecan dressing, this salad offers a balance of savory, sweet, and crunchy elements, making it a satisfying and wholesome choice for a spring meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula
• ½ cup pecans, toasted
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and caramelized.
2. In a large bowl, combine the arugula and roasted sweet potatoes.
3. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper to make the pecan dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle the toasted pecans over the top and serve immediately.

This sweet potato and arugula salad with pecan dressing is a wonderful mix of textures and flavors that is both hearty and refreshing. The roasted sweet potatoes add a natural sweetness, while the arugula provides a peppery bite. The pecan dressing adds a nutty richness that enhances the flavors of the salad. This dish is a perfect balance of comfort and freshness, making it an ideal option for a healthy lunch or dinner during the spring months.

Note: More recipes are coming soon!