27+ Must Try Spring Pioneer Woman Recipes to Brighten Your Table

Spring is a season of renewal, vibrant colors, and fresh flavors, and there’s no better way to celebrate than by diving into a collection of Pioneer Woman-inspired recipes.

Known for her hearty, crowd-pleasing dishes, Ree Drummond, aka the Pioneer Woman, combines rustic charm with bright, seasonal ingredients to create meals perfect for springtime gatherings.

Whether you’re planning a sunny picnic, a festive Easter dinner, or simply want to enjoy the bounty of the season, these 27+ spring Pioneer Woman recipes will bring joy and flavor to your table.

Let’s explore dishes that highlight spring vegetables, zesty flavors, and classic comfort foods reimagined for this lively time of year.

27+ Must Try Spring Pioneer Woman Recipes to Brighten Your Table

Spring is the perfect season to embrace light, fresh, and flavorful meals that bring loved ones together.

With these 27+ Pioneer Woman-inspired recipes, you’ll have a variety of dishes to suit every occasion, from casual weeknight dinners to grand celebrations.

Let Ree Drummond’s signature style guide your spring cooking adventures, blending rustic charm with the vibrant tastes of the season.

Try these recipes, and let the spirit of spring shine in every bite.

Creamy Butternut Squash Soup

Spring is a season of renewal, and this creamy butternut squash soup is a perfect low-carb, keto-friendly option to kickstart your lunch. Packed with nutrients and bursting with flavor, this soup combines the natural sweetness of butternut squash with savory spices and a hint of creaminess. It’s light enough for spring but satisfying enough to keep you full throughout the day.

Ingredients:

• 1 medium butternut squash (peeled and diced)
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until translucent.
2. Add the diced butternut squash, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth (or blend in batches if using a countertop blender).
4. Stir in the heavy cream and nutmeg. Adjust seasonings if needed.
5. Serve hot with a drizzle of olive oil or a sprinkle of parsley for garnish.

This creamy butternut squash soup is an ideal choice for a low-carb, keto-friendly lunch that doesn’t compromise on flavor. Its smooth texture and warm spices make it a dish you’ll want to revisit all season long. Pair it with a fresh spring salad for a complete meal.

Zucchini Noodle Alfredo

also known as zoodles, are a fantastic low-carb substitute for traditional pasta. In this spring-inspired recipe, they’re paired with a rich and creamy Alfredo sauce to create a keto-friendly lunch that feels indulgent yet light. This dish is quick to make, making it perfect for busy days when you want something delicious and healthy.

Ingredients:

• 2 medium zucchinis, spiralized
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens.
3. Add the spiralized zucchini to the skillet, tossing gently to coat the noodles with the sauce. Cook for 2-3 minutes until slightly tender.
4. Season with salt and pepper. Garnish with fresh parsley and additional Parmesan, if desired.

Zucchini Noodle Alfredo is a low-carb lunch that doesn’t skimp on flavor. The creamy Alfredo sauce perfectly complements the light and refreshing zucchini noodles, making it a satisfying yet guilt-free choice. Enjoy this keto-friendly recipe as a standalone dish or alongside grilled chicken for added protein.

Spring Avocado and Tuna Salad Wraps

Spring is the season of fresh flavors, and these avocado and tuna salad wraps are a perfect example. Packed with healthy fats and protein, these wraps are an easy, keto-friendly lunch option that you can prepare in minutes. The combination of creamy avocado, tangy lemon, and savory tuna creates a delicious and satisfying meal.

Ingredients:

• 1 ripe avocado, mashed
• 1 can tuna in water, drained
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup diced celery
• 4 large lettuce leaves (for wrapping)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine mashed avocado, mayonnaise, Dijon mustard, and lemon juice. Mix until smooth.
2. Add the tuna and diced celery to the mixture. Stir to combine and season with salt and pepper.
3. Scoop the tuna salad onto the center of each lettuce leaf. Roll the lettuce leaves to form wraps.
4. Serve immediately, or refrigerate until ready to eat.

These avocado and tuna salad wraps are a refreshing and portable lunch option for spring. Perfect for those on a keto diet, they’re loaded with healthy fats and protein to keep you energized throughout the day. Make a batch for a quick and tasty lunch that’s as easy to make as it is to enjoy.

Cauliflower Fried Rice with Spring Vegetables

Cauliflower fried rice is a versatile and delicious way to enjoy the classic flavors of fried rice while staying low-carb. This spring-inspired version is loaded with colorful seasonal vegetables and fragrant spices, making it a light yet satisfying keto-friendly lunch option.

Ingredients:

• 2 cups riced cauliflower
• 1 cup mixed spring vegetables (e.g., snap peas, asparagus, carrots, diced)
• 2 eggs, beaten
• 2 tbsp coconut oil or avocado oil
• 2 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1/4 cup chopped green onions

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium heat. Add beaten eggs and scramble until cooked through. Remove and set aside.
2. Add the remaining oil to the skillet. Sauté garlic and mixed vegetables for 3-4 minutes until tender.
3. Add riced cauliflower to the skillet, stirring to combine. Cook for 5-6 minutes until the cauliflower is tender.
4. Stir in soy sauce, sesame oil, and scrambled eggs. Cook for 1-2 minutes, then garnish with green onions.
5. Serve hot.

This cauliflower fried rice with spring vegetables is a colorful and flavorful keto lunch option that’s perfect for the season. Packed with fiber and nutrients, it’s a guilt-free way to enjoy a comfort food classic.

Cucumber and Smoked Salmon Roll-Ups

These cucumber and smoked salmon roll-ups are a light and elegant lunch idea perfect for spring. They’re packed with healthy fats, protein, and refreshing flavors that align beautifully with keto goals. This no-cook recipe is ideal for busy days or entertaining guests.

Ingredients:

• 1 large cucumber, thinly sliced lengthwise
• 4 oz smoked salmon
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp capers (optional)
• Salt and pepper to taste

Instructions:

1. Spread a thin layer of cream cheese over each cucumber slice.
2. Place a piece of smoked salmon on top of the cream cheese.
3. Sprinkle with dill, capers, salt, and pepper.
4. Roll up each cucumber slice tightly and secure with a toothpick if needed.
5. Chill before serving.

These cucumber and smoked salmon roll-ups are a refreshing and satisfying keto lunch. The creamy cheese and smoky salmon paired with crisp cucumber make them an irresistible choice for spring meals.

keto Spinach and Feta Stuffed Mushrooms

Stuffed mushrooms are a simple yet impressive keto lunch option. In this spring-inspired recipe, spinach and feta cheese take center stage, creating a rich and savory filling. These bite-sized delights are perfect for a quick lunch or as a party appetizer.

Ingredients:

• 12 large mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté garlic and spinach until wilted.
3. Remove from heat and mix in feta and Parmesan cheese. Season with salt and pepper.
4. Stuff each mushroom cap with the spinach mixture and place them on the baking sheet.
5. Bake for 15-20 minutes until the mushrooms are tender and the filling is golden.

Keto spinach and feta stuffed mushrooms are an easy and flavorful lunch option that’s perfect for spring. Their rich filling and earthy mushroom base make them satisfying and nutrient-packed.

Avocado Chicken Salad with Spring Greens

This avocado chicken salad combines creamy avocado with tender chicken and crisp spring greens for a refreshing and keto-friendly lunch. With a bright lemon dressing, it’s a perfect meal to enjoy the season’s bounty.

Ingredients:

• 1 cup cooked chicken, shredded
• 1 ripe avocado, diced
• 2 cups mixed spring greens
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/4 cup sliced almonds
• Salt and pepper to taste

Instructions:

1. In a bowl, mix shredded chicken with diced avocado and lemon juice.
2. Arrange spring greens on a plate and top with the chicken mixture.
3. Drizzle with olive oil and sprinkle with sliced almonds.
4. Season with salt and pepper before serving.

This avocado chicken salad is a refreshing and wholesome keto lunch that captures the essence of spring. It’s light, flavorful, and packed with nutrients to keep you energized.

Keto Egg Salad Lettuce Wraps

Egg salad gets a keto twist in this quick and easy recipe. Wrapped in crisp lettuce leaves, this dish is light, creamy, and perfect for a spring lunch.

Ingredients:

• 4 hard-boiled eggs, chopped
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp chopped chives
• 4 large lettuce leaves (for wrapping)
• Salt and pepper to taste

Instructions:

1. In a bowl, mix chopped eggs, mayonnaise, Dijon mustard, and chives.
2. Season with salt and pepper to taste.
3. Scoop the egg salad onto each lettuce leaf and roll to form wraps.
4. Serve immediately.

Keto egg salad lettuce wraps are a classic low-carb lunch that’s easy to prepare and enjoy. Their creamy texture and fresh crunch make them a delightful springtime choice.

Keto Shrimp and Avocado Salad

This shrimp and avocado salad is a delightful blend of creamy, crunchy, and savory flavors. Packed with protein and healthy fats, it’s a perfect keto-friendly lunch that feels like a treat.

Ingredients:

• 1 cup cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 2 cups baby spinach
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• Salt and pepper to taste

Instructions:

1. Combine cooked shrimp, diced avocado, spinach, and cherry tomatoes in a bowl.
2. Drizzle with olive oil and lime juice. Toss gently to combine.
3. Season with salt and pepper.
4. is keto shrimp and avocado salad is a refreshing, nutrient-dense lunch option that’s perfect for spring. Its light and zesty flavors will make it a regular on your weekly menu.

Grilled Chicken and Asparagus Salad

Spring is synonymous with fresh produce, and this grilled chicken and asparagus salad is a perfect representation of the season. Packed with lean protein and vibrant greens, this keto-friendly dish is as satisfying as it is nutritious.

Ingredients:

• 1 grilled chicken breast, sliced
• 1 cup asparagus spears, trimmed and grilled
• 2 cups mixed spring greens
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the spring greens on a plate and top with sliced grilled chicken and grilled asparagus.
2. Sprinkle crumbled goat cheese over the salad.
3. Drizzle with olive oil and balsamic vinegar.

This grilled chicken and asparagus salad is a wholesome and refreshing springtime meal. Its combination of tender chicken, fresh greens, and creamy goat cheese makes it a delightful low-carb lunch option.

Keto Caprese Stuffed Avocado

This keto twist on the classic Caprese salad uses avocados as a creamy and flavorful base. With fresh mozzarella, ripe tomatoes, and fragrant basil, this dish is a perfect springtime lunch.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh mozzarella balls, halved
• 1 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Scoop a small amount of flesh from each avocado half to create a larger cavity.
2. In a bowl, mix cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and balsamic vinegar.
3. Spoon the mixture into each avocado half.
4. Season with salt and pepper before serving.

Keto Caprese stuffed avocados are a creamy, flavorful, and easy-to-make lunch option. This dish combines the best flavors of spring into a low-carb meal you’ll love.

lemon Garlic Shrimp Zoodles

ish combines tender shrimp with zesty lemon and garlic, all tossed with zucchini noodles. It’s a light, keto-friendly lunch that celebrates the fresh flavors of spring.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant.
2. Add shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook for 2-3 minutes per side until pink.
3. Toss in the zucchini noodles and lemon juice. Cook for 2-3 minutes until slightly tender.
4. Serve immediately, garnished with parsley if desired.

Lemon garlic shrimp zoodles are a quick and flavorful keto lunch option that highlights the freshness of spring. This dish is light yet satisfying, perfect for warmer days.

Keto Spring Veggie Frittata

A frittata is a versatile dish, and this spring version features vibrant seasonal vegetables. It’s packed with protein and healthy fats, making it a fantastic keto-friendly lunch or brunch option.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1 cup diced spring vegetables (e.g., asparagus, spinach, bell peppers)
• 1/2 cup shredded cheddar or feta cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Whisk eggs with heavy cream, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Add vegetables and sauté until tender.
4. Pour the egg mixture over the vegetables and cook for 2-3 minutes.
5. Sprinkle cheese on top and transfer the skillet to the oven. Bake for 10-12 minutes or until set.
6. Slice and serve warm.

This keto spring veggie frittata is a vibrant and filling lunch option that’s perfect for meal prepping. Its mix of seasonal veggies and rich eggs make it a satisfying and nutritious choice.

Keto Turkey and Avocado Collard Wraps

Collard greens are a fantastic low-carb alternative to tortillas, and these turkey and avocado wraps make a flavorful, portable lunch. This recipe is perfect for a quick keto meal packed with healthy fats and protein.

Ingredients:

• 4 large collard green leaves, stems trimmed
• 4 oz sliced turkey breast
• 1 ripe avocado, sliced
• 1/4 cup shredded cheese
• 2 tbsp mayonnaise or Dijon mustard

Instructions:

1. Spread mayonnaise or mustard onto each collard green leaf.
2. Layer with turkey slices, avocado, and shredded cheese.
3. Roll the leaves tightly into wraps, tucking in the sides as you go.

Keto turkey and avocado collard wraps are a refreshing and satisfying lunch option. They’re easy to prepare and perfect for enjoying on the go.

Keto Bacon and Spinach Deviled Eggs

Deviled eggs are a classic keto snack, and this version with bacon and spinach turns them into a hearty lunch option. They’re creamy, smoky, and packed with protein, making them ideal for a springtime meal.

Ingredients:

• 6 hard-boiled eggs, halved
• 3 tbsp mayonnaise
• 2 slices cooked bacon, crumbled
• 1/4 cup fresh spinach, finely chopped
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Scoop the yolks from the halved eggs into a bowl. Mash them with mayonnaise and mustard.
2. Stir in chopped spinach and crumbled bacon. Season with salt and pepper.
3. Spoon the mixture back into the egg whites.
4. Serve immediately or chill before serving.

Keto bacon and spinach deviled eggs are a flavorful and satisfying low-carb lunch. They’re easy to prepare and perfect for enjoying during spring picnics or at home.

Keto Creamy Broccoli and Cheese Soup

This creamy broccoli and cheese soup is a comforting yet keto-friendly lunch option that celebrates spring’s fresh produce. It’s rich, velvety, and packed with flavor, making it a delicious way to fuel your day.

Ingredients:

• 4 cups broccoli florets
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1/2 small onion, finely diced
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until fragrant.
2. Add broccoli florets and broth. Simmer for 10-12 minutes until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth (or blend in batches if needed).
4. Stir in heavy cream and cheddar cheese until melted. Season with salt and pepper.
5. Serve warm, garnished with additional cheese or a sprinkle of parsley.

This keto creamy broccoli and cheese soup is a satisfying and nourishing lunch option. It’s perfect for enjoying the season’s bounty while keeping your meals low in carbs and high in flavor.

Keto Greek Salad with Grilled Halloumi

This Greek salad with grilled halloumi is a fresh and flavorful keto lunch option. Packed with healthy fats, fresh vegetables, and savory cheese, it’s a vibrant meal that captures the essence of spring.

Ingredients:

• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives
• 4 oz grilled halloumi cheese, sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine cherry tomatoes, cucumber, red onion, and olives.
2. Drizzle with olive oil, red wine vinegar, and oregano. Toss to combine.
3. Grill halloumi slices for 2-3 minutes per side until golden and crispy.
4. Top the salad with grilled halloumi and serve.

This keto Greek salad with grilled halloumi is a refreshing and protein-packed lunch option. It’s perfect for spring days when you want something light yet satisfying.

Keto Spring Veggie Buddha Bowl

A keto-friendly Buddha bowl is a colorful and customizable lunch idea. This spring version features fresh seasonal vegetables, creamy avocado, and a zesty dressing for a vibrant, nutrient-packed meal.

Ingredients:

• 1 cup cooked cauliflower rice
• 1/2 cup roasted asparagus
• 1/2 cup sautéed zucchini
• 1/4 cup diced radishes
• 1/2 avocado, sliced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Arrange cauliflower rice, asparagus, zucchini, radishes, and avocado in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper to taste.
4. Serve immediately.

This keto spring veggie Buddha bowl is a nourishing and vibrant lunch option. It’s light, flavorful, and perfect for enjoying the season’s freshest produce.

Keto Sesame-Crusted Tuna Salad

Sesame-crusted tuna salad is a sophisticated yet simple keto lunch option. The seared tuna adds a gourmet touch, while the crisp salad greens and tangy dressing keep it light and refreshing.

Ingredients:

• 1 tuna steak (about 6 oz)
• 2 tbsp sesame seeds
• 1 tbsp olive oil
• 2 cups mixed spring greens
• 1/2 avocado, sliced
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp fresh lime juice

Instructions:

1. Coat the tuna steak with sesame seeds.
2. Heat olive oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes per side until golden but still pink in the center.
3. Arrange spring greens and avocado on a plate. Slice the tuna and place on top.
4. Drizzle with soy sauce and lime juice before serving.

This sesame-crusted tuna salad is a restaurant-worthy keto lunch you can make at home. Its balance of flavors and textures makes it a standout meal for spring.

Keto Cauliflower Crust Spring Pizza

Pizza on a keto diet? Absolutely! This cauliflower crust spring pizza is topped with fresh seasonal vegetables and a creamy cheese base, making it a delightful and low-carb lunch option.

Ingredients:

• 2 cups riced cauliflower
• 1 cup shredded mozzarella cheese (divided)
• 1 large egg
• 1/4 cup marinara sauce (sugar-free)
• 1/2 cup sliced zucchini
• 1/4 cup cherry tomatoes, halved
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Mix riced cauliflower, half the mozzarella, and the egg in a bowl. Form into a crust on a baking sheet lined with parchment paper.
3. Bake the crust for 15-20 minutes until golden.
4. Spread marinara sauce over the crust, then top with zucchini, cherry tomatoes, and the remaining mozzarella.
5. Bake for another 10 minutes until the cheese is melted. Garnish with fresh basil before serving.

This keto cauliflower crust spring pizza is a delicious and creative lunch option. It’s packed with flavor and a great way to enjoy pizza while staying low-carb.

Note: More recipes are coming soon