28+ Easy and Delicious Spring Vegetable Salad Recipes You Need to Try

As the weather warms up and the days grow longer, spring brings an abundance of fresh, vibrant vegetables ready to be enjoyed.

There’s no better way to celebrate the season than by preparing a light, healthy, and refreshing salad.

Whether you’re looking for a quick lunch, a vibrant side dish for dinner, or something to bring to a spring gathering, spring vegetable salads are the perfect choice.

In this blog post, we’ve gathered over 28 delicious and unique spring vegetable salad recipes that highlight the best of what the season has to offer.

From crunchy peas and tender asparagus to crisp cucumbers and juicy tomatoes, these salads are bursting with flavor and color.

Let’s dive into the world of spring vegetables and discover new ways to enjoy them in these creative and nutrient-packed salads.

28+ Easy and Delicious Spring Vegetable Salad Recipes You Need to Try

Spring is a time for renewal and fresh beginnings, and what better way to embrace the season than with a vibrant and nourishing vegetable salad?

With the wide variety of vegetables available, there’s no limit to the flavor combinations you can create.

The 28+ spring vegetable salad recipes we’ve shared offer a diverse selection of ideas that can cater to all tastes and preferences.

Whether you’re a fan of creamy dressings or light vinaigrettes, hearty grains or delicate greens, there’s a spring salad recipe here to suit every occasion.

So, next time you’re craving a meal that’s light, fresh, and full of seasonal goodness, try one of these salads to bring the flavors of spring straight to your plate!

Fresh Spring Garden Salad with Lemon-Herb Dressing

This vibrant spring garden salad is a celebration of the season’s freshest vegetables. Bursting with crisp textures and bright flavors, it features a medley of spring greens, radishes, snap peas, and a refreshing lemon-herb dressing that ties everything together beautifully. Perfect for a light lunch or a side dish for your springtime gatherings.

Ingredients:

• 4 cups mixed spring greens (baby spinach, arugula, and butter lettuce)
• 1 cup snap peas, trimmed and halved
• 1 cup thinly sliced radishes
• 1 cup shredded carrots
• 1 avocado, diced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted sunflower seeds

For the Lemon-Herb Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spring greens, snap peas, radishes, carrots, and avocado. Toss gently to mix.
2. In a small bowl, whisk together all dressing ingredients until emulsified.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Top with crumbled feta cheese (if using) and toasted sunflower seeds.
5. Serve immediately and enjoy the fresh, crisp flavors!

This Fresh Spring Garden Salad is a versatile dish that highlights the season’s best produce. The zesty lemon-herb dressing adds a refreshing tang, making it an excellent addition to your spring menu. Enjoy it as a standalone meal or alongside your favorite grilled protein.

Spring Asparagus and Quinoa Salad with Honey Mustard Vinaigrette

Packed with wholesome quinoa, tender asparagus, and a mix of colorful vegetables, this salad is as nutritious as it is delicious. Tossed with a tangy-sweet honey mustard vinaigrette, it’s a perfect blend of textures and flavors, ideal for a healthy springtime meal.

Ingredients:

• 1 cup cooked quinoa
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons chopped fresh mint

For the Honey Mustard Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to retain its vibrant color. Drain and set aside.
3. In a large mixing bowl, combine the quinoa, asparagus, cherry tomatoes, cucumber, red onion, and mint.
4. In a small bowl, whisk together all vinaigrette ingredients until smooth.
5. Pour the vinaigrette over the salad and toss to combine.
6. Sprinkle with goat cheese (if desired) and serve chilled or at room temperature.

This Spring Asparagus and Quinoa Salad is a nutrient-packed delight that’s perfect for a light lunch or picnic. Its bright flavors and hearty quinoa base make it satisfying and energizing, offering a healthy and delicious way to embrace the flavors of spring.

Roasted Spring Vegetable and Arugula Salad with Balsamic Glaze

This warm salad pairs the earthy flavors of roasted spring vegetables with the peppery bite of fresh arugula. A drizzle of balsamic glaze elevates the dish, making it a stunning addition to any springtime table. It’s as visually appealing as it is delicious.

Ingredients:

• 1 bunch baby carrots, trimmed
• 1 cup halved baby potatoes
• 1 cup asparagus spears, cut into 2-inch pieces
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the carrots, potatoes, asparagus, and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the vegetables for 20–25 minutes, or until tender and lightly browned.
4. Arrange the arugula on a serving platter. Top with the warm roasted vegetables.
5. Sprinkle with shaved Parmesan cheese and drizzle with balsamic glaze.
6. Serve immediately and enjoy the harmony of warm and fresh flavors.

The Roasted Spring Vegetable and Arugula Salad combines the warmth of oven-roasted vegetables with the freshness of arugula, creating a delightful balance of textures and flavors. This salad is perfect for springtime dining and pairs beautifully with grilled chicken or fish for a complete meal.

Spring Pea and Mint Salad with Creamy Yogurt Dressing

This Spring Pea and Mint Salad is a celebration of simplicity and freshness. Featuring sweet peas, crisp cucumber, and fragrant mint, it’s brought together with a creamy yogurt dressing that adds a delightful tang. Perfect for a refreshing starter or a light side dish.

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 cup diced cucumber
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh mint
• 1/4 cup crumbled feta cheese (optional)

For the Creamy Yogurt Dressing:

• 1/3 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the peas, cucumber, red onion, mint, and feta cheese (if using).
2. In a small bowl, whisk together the yogurt, olive oil, lemon juice, honey, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately or chill for 15–20 minutes before serving for a more refreshing experience.

This Spring Pea and Mint Salad is the epitome of freshness and simplicity. The creamy yogurt dressing complements the natural sweetness of the peas, making it a delightful dish for any spring occasion. Pair it with grilled meats or enjoy it as a light lunch.

Radish and Arugula Salad with Orange Vinaigrette

This Radish and Arugula Salad combines peppery greens, crunchy radishes, and juicy orange segments for a refreshing and colorful dish. Tossed with a zesty orange vinaigrette, this salad is a delightful way to bring vibrant spring flavors to your table.

Ingredients:

• 4 cups arugula
• 1 cup thinly sliced radishes
• 2 oranges, peeled and segmented
• 1/4 cup slivered almonds, toasted
• 1/4 cup crumbled goat cheese (optional)

For the Orange Vinaigrette:

• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a salad bowl, combine the arugula, radishes, orange segments, and toasted almonds.
2. In a small bowl, whisk together the orange juice, olive oil, honey, mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Top with crumbled goat cheese, if desired, and serve immediately.

This Radish and Arugula Salad with Orange Vinaigrette is a lively dish bursting with flavor and texture. The citrusy dressing balances the peppery greens and radishes, creating a vibrant salad that’s perfect for a spring brunch or dinner.

Spring Kale and Strawberry Salad with Poppy Seed Dressing

This Spring Kale and Strawberry Salad is a delightful combination of hearty greens and juicy berries. The sweet-tangy poppy seed dressing elevates the salad, making it a vibrant and nutritious addition to your springtime menu.

Ingredients:

• 4 cups kale, stems removed and leaves chopped
• 1 cup sliced strawberries
• 1/2 cup sliced cucumber
• 1/4 cup crumbled blue cheese or feta
• 1/4 cup chopped walnuts or pecans, toasted

For the Poppy Seed Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. Massage the kale leaves with a pinch of salt for 2–3 minutes to soften them.
2. In a large bowl, combine the kale, strawberries, cucumber, and toasted nuts.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, mustard, poppy seeds, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top with crumbled cheese and serve immediately.

This Spring Kale and Strawberry Salad with Poppy Seed Dressing is a perfect harmony of sweet, tangy, and earthy flavors. It’s ideal as a side dish or a light meal, showcasing the best of spring produce in every bite.

Sweet Potato and Arugula Salad with Maple-Dijon Dressing

This Sweet Potato and Arugula Salad combines the natural sweetness of roasted sweet potatoes with the peppery bite of fresh arugula. Tossed in a maple-Dijon dressing, it creates a perfect balance of savory, sweet, and tangy flavors. This hearty salad is perfect as a main dish or a side, offering both nutrition and satisfaction.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup crumbled goat cheese (optional)

For the Maple-Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25–30 minutes or until tender and lightly caramelized.
3. In a large bowl, combine the arugula, red onion, and roasted sweet potatoes.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Top with toasted pecans and crumbled goat cheese, if using, and serve immediately.

This Sweet Potato and Arugula Salad with Maple-Dijon Dressing is a wonderfully balanced dish full of vibrant flavors. The roasted sweet potatoes provide warmth and depth, while the arugula adds a peppery freshness. The maple-Dijon dressing ties it all together with a perfect sweet-tangy finish, making it an excellent choice for a nutritious and satisfying spring meal.

Roasted Beet and Citrus Salad with Walnut Vinaigrette

This Roasted Beet and Citrus Salad is a stunning combination of earthy beets, tangy citrus, and crunchy walnuts. Roasting the beets brings out their natural sweetness, which pairs perfectly with the bright flavors of orange and grapefruit. The walnut vinaigrette adds a rich, nutty depth, making this salad both refreshing and satisfying.

Ingredients:

• 2 medium beets, roasted and sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted walnuts

For the Walnut Vinaigrette:

• 3 tablespoons walnut oil (or olive oil)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in foil and roast for 45–60 minutes, until tender. Let cool, peel the skin off, and slice into rounds.
3. In a large bowl, combine the roasted beets, orange segments, grapefruit segments, and red onion.
4. In a small bowl, whisk together the walnut oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently.
6. Top with crumbled feta cheese and toasted walnuts before serving.

The Roasted Beet and Citrus Salad with Walnut Vinaigrette is a beautiful and flavorful salad that showcases the rich, earthy flavor of beets and the bright, citrusy freshness of orange and grapefruit. The walnut vinaigrette adds depth to each bite, making it a sophisticated and satisfying dish. Perfect for a spring dinner party or as a side to grilled meats.

Avocado and Cucumber Spring Salad with Sesame Lime Dressing

This Avocado and Cucumber Spring Salad is a refreshing, light dish that combines creamy avocado, cool cucumber, and a tangy sesame lime dressing. The crunch of the cucumber pairs perfectly with the smoothness of avocado, while the sesame lime dressing adds a zesty kick. Ideal for a light lunch or as a crisp side dish for your spring meals.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1/4 cup red bell pepper, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds (optional)

For the Sesame Lime Dressing:

• 2 tablespoons sesame oil
• 2 tablespoons fresh lime juice
• 1 teaspoon soy sauce
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon grated fresh ginger
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the avocado, cucumber, red bell pepper, and cilantro.
2. In a small bowl, whisk together the sesame oil, lime juice, soy sauce, honey, ginger, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat the ingredients.
4. Sprinkle with sesame seeds and serve immediately.

This Avocado and Cucumber Spring Salad with Sesame Lime Dressing is a light, flavorful dish that highlights the fresh, crisp vegetables of spring. The creamy avocado and cool cucumber create a perfect balance with the tangy sesame lime dressing, making it a satisfying dish for any occasion. It’s perfect for those seeking a quick, healthy, and refreshing salad that’s both easy to prepare and packed with flavor.

Grilled Asparagus and Tomato Salad with Lemon Herb Dressing

Grilled Asparagus and Tomato Salad brings together the smoky flavors of grilled asparagus with the juiciness of ripe tomatoes, all topped with a light and tangy lemon herb dressing. It’s a simple yet delicious salad that celebrates the fresh ingredients of spring and adds a smoky twist with the grilled veggies. Perfect as a side or a light main dish for your next outdoor gathering.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 large tomatoes, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

For the Lemon Herb Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Drizzle the asparagus with olive oil, season with salt and pepper, and grill for about 4–5 minutes per side, until tender and slightly charred.
3. Remove the asparagus from the grill and cut into 2-inch pieces.
4. In a large bowl, combine the grilled asparagus, sliced tomatoes, red onion, basil, and parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 15 minutes for a more refreshing taste.

This Grilled Asparagus and Tomato Salad with Lemon Herb Dressing is a delightful way to enjoy spring’s freshest flavors. The smoky grilled asparagus contrasts beautifully with the juicy tomatoes, while the lemon herb dressing ties the flavors together with a bright, tangy note. This salad is perfect for a light lunch or as a side for grilled meats or fish.

Spring Carrot and Radish Salad with Dijon Honey Dressing

This Spring Carrot and Radish Salad combines the earthy sweetness of carrots with the spicy crunch of radishes, creating a refreshing and colorful dish. Tossed with a Dijon honey dressing, it’s a simple yet vibrant salad that captures the essence of spring vegetables. Ideal as a light appetizer or side to any spring meal.

Ingredients:

• 4 medium carrots, peeled and shaved into ribbons
• 1 cup radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted sunflower seeds or pepitas (optional)

For the Dijon Honey Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the carrot ribbons, radish slices, and parsley.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper until smooth and emulsified.
3. Drizzle the dressing over the salad and toss to coat.
4. Top with toasted sunflower seeds or pepitas for an added crunch. Serve immediately or refrigerate for 15 minutes for a chilled salad.

This Spring Carrot and Radish Salad with Dijon Honey Dressing is a vibrant and healthy dish full of crunch and flavor. The sweetness of the carrots balances the spicy radishes, while the Dijon honey dressing adds a lovely tangy-sweet flavor that elevates the entire dish. It’s the perfect salad to serve during the spring months, whether as a side or a refreshing light meal.

Pea Shoots and Avocado Salad with Lemon Garlic Dressing

Pea Shoots and Avocado Salad is a light yet satisfying salad with tender pea shoots, creamy avocado, and a zesty lemon garlic dressing. This salad is full of fresh, spring flavors and is quick to prepare, making it the perfect side dish or light lunch to enjoy during the warmer months.

Ingredients:

• 3 cups pea shoots
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pine nuts
• 1 tablespoon fresh cilantro, chopped (optional)

For the Lemon Garlic Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the pea shoots, diced avocado, red onion, and toasted pine nuts.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Garnish with fresh cilantro, if desired, and serve immediately.

This Pea Shoots and Avocado Salad with Lemon Garlic Dressing is a wonderfully light and refreshing dish. The creamy avocado pairs perfectly with the delicate pea shoots, while the lemon garlic dressing adds a tangy, aromatic kick. It’s a perfect salad for any spring occasion, whether served as a side or as a standalone light meal.

Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing

This Roasted Vegetable and Quinoa Salad is packed with hearty roasted vegetables and protein-rich quinoa, creating a filling yet light dish. The lemon tahini dressing adds a creamy and tangy flavor that perfectly complements the earthiness of the roasted vegetables. This salad is perfect for a nutritious lunch or dinner, offering a balance of textures and flavors that will leave you feeling satisfied.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup sweet potato, diced
• 1 cup zucchini, diced
• 1 cup red bell pepper, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the Lemon Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, and red bell pepper in olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25–30 minutes, until tender and slightly browned.
3. In a large bowl, combine the cooked quinoa with the roasted vegetables and chopped parsley.
4. In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth and creamy.
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for a more refreshing taste.

This Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing is a vibrant, nutrient-packed dish that’s perfect for any time of year, especially during spring. The quinoa adds protein and texture, while the roasted vegetables bring a comforting earthiness. The lemon tahini dressing ties everything together with a creamy, tangy finish. This salad is a great meal prep option and works well as a main or a side.

Fresh Fennel and Apple Salad with Orange Vinaigrette

This Fresh Fennel and Apple Salad offers a delightful balance of crisp, refreshing flavors with the anise-like bite of fennel and the sweetness of fresh apples. The orange vinaigrette adds a citrusy zing that complements the ingredients perfectly. This light and invigorating salad is ideal for spring, offering a crunchy texture and vibrant flavors that are sure to awaken your taste buds.

Ingredients:

• 2 medium fennel bulbs, thinly sliced
• 1 red apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon shaved Parmesan cheese (optional)

For the Orange Vinaigrette:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fennel slices, apple slices, and toasted walnuts.
2. In a small bowl, whisk together the orange juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Top with fresh parsley and shaved Parmesan, if desired, and serve immediately.

The Fresh Fennel and Apple Salad with Orange Vinaigrette is a vibrant, refreshing salad that perfectly captures the flavors of spring. The combination of crisp fennel and sweet apples creates an enjoyable contrast in texture, while the citrusy vinaigrette enhances the natural freshness of the ingredients. This salad is an ideal light appetizer or side dish for any meal.

Spinach and Strawberry Salad with Balsamic Glaze

This Spinach and Strawberry Salad combines the sweetness of fresh strawberries with the earthiness of spinach, creating a balanced and refreshing dish. The tangy balsamic glaze adds a rich, sweet-savory finish that elevates the salad to a whole new level. It’s a perfect dish to celebrate the spring season, providing both color and flavor in every bite.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup strawberries, hulled and sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese (optional)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. To make the balsamic glaze, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it reduce by half until it thickens into a syrupy consistency (about 8-10 minutes). Remove from heat and set aside to cool.
2. In a large bowl, combine the spinach leaves, sliced strawberries, toasted almonds, and crumbled feta.
3. Drizzle the balsamic glaze over the salad and toss gently to combine. Serve immediately for a fresh, flavorful experience.

This Spinach and Strawberry Salad with Balsamic Glaze is a delightful spring salad that pairs the sweet juiciness of strawberries with the earthiness of spinach. The balsamic glaze adds a deliciously tangy-sweet element that enhances the entire dish. Perfect as a side salad or a light meal, it’s a wonderful way to enjoy the freshness of spring produce.

Spring Pea and Mint Salad with Feta

This Spring Pea and Mint Salad combines the sweetness of fresh peas with the aromatic freshness of mint, creating a refreshing dish perfect for the spring season. Topped with crumbled feta cheese, the salad offers a creamy contrast to the bright peas and mint. The addition of lemon juice and olive oil brings everything together with a light, tangy dressing that enhances the freshness of the ingredients.

Ingredients:

• 2 cups fresh or frozen peas, thawed
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 2–3 minutes, then drain and cool under cold water.
2. In a large bowl, combine the peas, chopped mint, and crumbled feta.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 15 minutes for a more refreshing taste.

This Spring Pea and Mint Salad with Feta is a light, flavorful dish that celebrates the best of spring’s fresh ingredients. The peas offer a satisfying sweetness, while the mint provides an aromatic note that complements the tangy feta. The lemon dressing adds a zesty kick that ties the salad together beautifully. It’s an excellent side dish or a light vegetarian main course for any spring meal.

Roasted Beet and Arugula Salad with Goat Cheese

This Roasted Beet and Arugula Salad is a vibrant and earthy combination of roasted beets, peppery arugula, and creamy goat cheese. The natural sweetness of the beets balances perfectly with the sharpness of the arugula, and the tangy goat cheese adds a rich, creamy touch. This salad is topped with a simple vinaigrette, allowing the fresh flavors to shine.

Ingredients:

• 2 medium beets, roasted and peeled, sliced
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in foil and roast for 40-45 minutes, until tender. Let them cool, then peel and slice them.
3. In a large bowl, combine the roasted beets, arugula, goat cheese, and toasted walnuts.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Drizzle the vinaigrette over the salad and toss gently. Serve immediately.

This Roasted Beet and Arugula Salad with Goat Cheese is a beautifully balanced dish that offers a medley of flavors and textures. The earthy beets and peppery arugula come together in perfect harmony, while the creamy goat cheese and toasted walnuts add richness and crunch. A drizzle of balsamic vinaigrette ties everything together, making this salad a delightful addition to any meal.

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

This Cucumber, Tomato, and Red Onion Salad is a simple yet flavorful combination of crisp cucumbers, juicy tomatoes, and sharp red onions, topped with a creamy dill yogurt dressing. The tangy yogurt dressing with fresh dill enhances the salad’s refreshing vegetables, making it a perfect choice for a light, cooling dish during warm spring days.

Ingredients:

• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumber, halved cherry tomatoes, and red onion.
2. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, salt, and pepper until smooth and creamy.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Serve immediately or chill for 15–20 minutes for a more refreshing taste.

This Cucumber, Tomato, and Red Onion Salad with Dill Yogurt Dressing is a light, fresh salad that perfectly captures the essence of spring. The crunchiness of the cucumber and the juiciness of the tomatoes provide a refreshing base, while the dill yogurt dressing adds a creamy, tangy touch. It’s an ideal side dish for any spring meal, offering a cool and satisfying complement to grilled meats or sandwiches.

Asparagus and Chickpea Salad with Lemon Dijon Dressing

This Asparagus and Chickpea Salad is a delightful spring salad packed with tender asparagus, protein-rich chickpeas, and a zesty lemon Dijon dressing. The combination of textures from the crunchy asparagus and hearty chickpeas makes it a satisfying salad, while the lemon Dijon dressing adds a tangy, flavorful kick. This simple yet nutritious salad is perfect for a light lunch or as a side dish to any spring meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Lemon Dijon Dressing:

• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat and add the olive oil. Add the asparagus pieces and sauté for 4–5 minutes, until tender but still crisp. Remove from heat and let cool.
2. In a large bowl, combine the sautéed asparagus, chickpeas, red onion, and fresh parsley.
3. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for 10–15 minutes for enhanced flavors.

This Asparagus and Chickpea Salad with Lemon Dijon Dressing is a nutritious, refreshing option that’s perfect for the spring season. The sautéed asparagus offers a slight crispness, while the chickpeas add heartiness to the salad. The tangy lemon Dijon dressing elevates the flavors and brings everything together. It’s a wonderful dish to enjoy on its own or as a side to grilled meats or seafood.

Carrot and Raisin Salad with Apple Cider Vinaigrette

This Carrot and Raisin Salad is a simple yet flavorful dish that combines the sweetness of shredded carrots with the natural sweetness of raisins. The apple cider vinaigrette dressing adds a tangy and slightly sweet finish that enhances the freshness of the ingredients. This light and nutritious salad is perfect for spring, offering a balance of flavors and textures in every bite.

Ingredients:

• 4 medium carrots, peeled and grated
• 1/2 cup raisins
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts (optional)

For the Apple Cider Vinaigrette:

• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated carrots, raisins, and chopped parsley.
2. In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until the dressing is smooth and well-combined.
3. Drizzle the dressing over the salad and toss to coat. Add the chopped walnuts, if using, for a bit of crunch.
4. Serve immediately or chill for 15–20 minutes to allow the flavors to meld.

This Carrot and Raisin Salad with Apple Cider Vinaigrette is a refreshing and healthy dish that highlights the natural sweetness of carrots and raisins. The apple cider vinaigrette adds a bright tanginess that balances the flavors beautifully. This simple salad is perfect for spring and can be enjoyed as a snack, side dish, or light lunch.

Watermelon, Cucumber, and Feta Salad with Mint

This Watermelon, Cucumber, and Feta Salad is a refreshing and hydrating dish that’s perfect for warm spring days. The combination of juicy watermelon, crisp cucumber, and tangy feta creates a delightful contrast in textures. The addition of fresh mint adds a cooling note, while the olive oil and lime dressing brings a subtle citrusy finish that elevates the entire dish.

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, sliced cucumber, crumbled feta, and chopped mint.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for 10–15 minutes for a more refreshing experience.

This Watermelon, Cucumber, and Feta Salad with Mint is a perfect springtime dish that combines refreshing ingredients with a burst of flavor. The sweetness of the watermelon pairs beautifully with the crisp cucumber and creamy feta, while the mint adds an aromatic freshness. The lime dressing ties everything together with a zesty kick, making this salad an ideal choice for a light, hydrating snack or side dish.

Note: More recipes are coming soon!