25+ Fresh and Flavorful Spring Vegetarian Salad Recipes You’ll Love

As the days grow longer and the temperatures rise, spring offers the perfect opportunity to indulge in light, fresh, and vibrant meals.

One of the best ways to enjoy the abundance of spring produce is through delicious vegetarian salads that showcase the season’s finest ingredients.

Whether you’re looking for crisp greens, juicy fruits, or colorful vegetables, there’s a spring salad for every taste.

From tangy dressings to crunchy toppings, these 25+ spring vegetarian salad recipes will inspire your next meal and make eating healthy feel exciting and flavorful.

In this article, you’ll find a collection of vibrant, easy-to-make spring salads that highlight the best of the season.

Whether you’re planning a picnic, hosting a brunch, or simply craving a nutritious lunch, these salads offer a variety of flavors, textures, and nutrients to nourish both your body and your taste buds.

So grab your freshest greens, fruits, and veggies, and let’s dive into some of the best spring salad recipes to brighten your table this season!

25+ Fresh and Flavorful Spring Vegetarian Salad Recipes You’ll Love

Spring is the perfect time to refresh your meals with light, nutrient-packed vegetarian salads that feature the freshest produce available.

From crisp leafy greens to the sweetness of spring fruits, these 25+ spring vegetarian salad recipes provide endless inspiration for healthy and delicious meals.

Whether you enjoy simple salads with a tangy dressing or more complex combinations with nuts, seeds, and cheeses, there’s something in this collection for everyone.

These salads aren’t just healthy; they’re vibrant, colorful, and perfect for showcasing the best flavors of the season.

So, gather your ingredients, get creative, and enjoy the refreshing taste of spring with these easy and delightful vegetarian salads!

Spring Greens & Citrus Salad with Lemon Vinaigrette

This vibrant salad combines the fresh, peppery flavors of arugula and baby spinach with the juicy sweetness of citrus fruits. Topped with a tangy homemade lemon vinaigrette, it’s an ideal dish for welcoming spring. The combination of greens, citrus, and a simple dressing brings a balance of textures and flavors that are light yet satisfying.

Ingredients:

• 4 cups mixed spring greens (arugula, spinach, baby kale)
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 red onion, thinly sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese (optional)

For the Lemon Vinaigrette:

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, orange segments, grapefruit segments, and red onion slices.
2. To prepare the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
3. Drizzle the vinaigrette over the salad, tossing gently to coat everything evenly.
4. Top with toasted almonds and crumbled feta, if using.
5. Serve immediately as a refreshing side dish or a light main course.

This Spring Greens & Citrus Salad is a perfect way to embrace the season’s fresh produce. The bright flavors of the citrus fruits pair beautifully with the peppery greens, creating a salad that feels both indulgent and healthy. The homemade lemon vinaigrette adds a zesty finishing touch, making it a versatile dish that pairs well with a variety of meals or stands alone as a satisfying vegetarian option.

Roasted Beet & Goat Cheese Salad with Walnut Pesto

Roasted beets and creamy goat cheese are a match made in heaven, and when paired with a vibrant walnut pesto, they create a rich and indulgent salad. The earthy sweetness of the roasted beets contrasts beautifully with the tangy, creamy goat cheese, while the pesto adds an extra layer of depth with its herbaceous and nutty flavors.

Ingredients:

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

For the Walnut Pesto:

• 1 cup fresh basil leaves
• 1/4 cup walnuts, toasted
• 1/4 cup olive oil
• 1 garlic clove
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. 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. Roast for 30-35 minutes, or until the beets are tender and slightly caramelized.
2. While the beets are roasting, prepare the walnut pesto by blending the basil, walnuts, olive oil, garlic, Parmesan, salt, and pepper in a food processor until smooth.
3. Once the beets are done, allow them to cool slightly. In a large bowl, toss the mixed greens with the walnut pesto until well coated.
4. Arrange the roasted beets on top of the greens and sprinkle with crumbled goat cheese and toasted walnuts.
5. Serve immediately for a hearty yet refreshing salad.

The combination of roasted beets, creamy goat cheese, and walnut pesto makes this salad a delightful and sophisticated choice for spring. The earthy sweetness of the beets and the rich flavor of the goat cheese are complemented perfectly by the fresh, aromatic walnut pesto. This salad is not only visually stunning but also offers a mix of textures and flavors that will satisfy your taste buds and make for an unforgettable dish.

Asparagus & Avocado Salad with Tahini Dressing

This simple yet elegant salad brings together the fresh crunch of asparagus and creamy avocado, dressed with a flavorful tahini dressing. It’s a nutritious and satisfying option for spring, with the lightness of the asparagus paired with the richness of the avocado. The tahini dressing adds a creamy, nutty flavor that ties everything together beautifully.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 ripe avocado, diced
• 1/4 cup toasted sunflower seeds
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 tbsp water (or more for desired consistency)
• Salt and pepper to taste

Instructions:

1. Steam the asparagus for about 3-4 minutes until tender-crisp, or blanch in boiling water for 1-2 minutes, then cool under cold running water.
2. In a large bowl, combine the asparagus, avocado, toasted sunflower seeds, and chopped parsley.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth.
4. Drizzle the tahini dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature for a fresh, light meal.

This Asparagus & Avocado Salad with Tahini Dressing is a celebration of spring’s fresh flavors, with crisp asparagus and creamy avocado providing a delicious contrast. The tahini dressing offers a rich, nutty flavor that enhances the dish’s light yet satisfying qualities. Whether served as a main or a side, this salad is perfect for those looking for a healthy, flavorful dish that showcases the season’s best produce.

Spring Pea & Radish Salad with Mint Dressing

This light and refreshing salad combines the crispness of fresh spring peas and radishes with a zesty mint dressing. The sweetness of the peas and the peppery bite of the radishes are perfectly complemented by the herbaceous and cooling mint, making it a perfect salad for the warmer months. Whether served as a side or a main dish, this salad brings a burst of color and flavor to your plate.

Ingredients:

• 2 cups fresh peas, shelled (or frozen peas, thawed)
• 1 cup radishes, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp toasted pumpkin seeds (or sunflower seeds)

For the Mint Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp fresh mint, finely chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh peas, radishes, and chopped mint leaves.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, chopped mint, salt, and pepper until smooth.
3. Pour the dressing over the pea and radish mixture, tossing gently to combine.
4. Top with crumbled feta and toasted pumpkin seeds for added texture and flavor.
5. Serve immediately as a light and vibrant salad.

The combination of sweet peas and crisp radishes, enhanced by the refreshing mint dressing, makes this Spring Pea & Radish Salad an ideal choice for any spring meal. The salad is not only visually appealing with its vibrant colors but also offers a perfect balance of sweet, savory, and tangy flavors. The addition of feta and seeds provides a satisfying crunch, while the mint dressing ties everything together beautifully, making this dish both light and satisfying.

Strawberry & Spinach Salad with Balsamic Glaze

This sweet and savory salad pairs fresh, juicy strawberries with tender spinach leaves, creating a delightful balance of flavors and textures. The sweetness of the strawberries contrasts beautifully with the earthy spinach, while the balsamic glaze adds a tangy, rich finish. Perfect for spring picnics or light lunches, this salad offers both freshness and depth of flavor in every bite.

Ingredients:

• 4 cups fresh baby spinach leaves
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup crumbled goat cheese or feta cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp balsamic glaze (or balsamic vinegar reduction)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, goat cheese (or feta), and toasted walnuts.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Finish by drizzling the balsamic glaze over the salad for an added depth of flavor.
5. Serve immediately for a fresh and satisfying spring salad.

This Strawberry & Spinach Salad with Balsamic Glaze is a perfect spring dish that combines the sweetness of fresh strawberries with the richness of balsamic glaze. The spinach adds a refreshing base, while the tangy cheese and toasted walnuts bring in extra texture and flavor. The combination of sweet, savory, and tangy elements makes this salad a standout dish that can be enjoyed as a side or a light meal. It’s ideal for those looking for a quick yet impressive dish to celebrate the flavors of spring.

Quinoa & Roasted Vegetable Salad with Lemon-Tahini Dressing

Packed with protein and nutrients, this quinoa and roasted vegetable salad is the perfect hearty dish for a healthy spring meal. Roasted vegetables, including sweet potatoes, bell peppers, and zucchini, bring rich, caramelized flavors that pair beautifully with the nutty quinoa. Drizzled with a zesty lemon-tahini dressing, this salad is a comforting yet refreshing option for those looking for a filling vegetarian dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1-2 tbsp water (to reach desired consistency)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the sweet potato, bell pepper, and zucchini on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and lightly caramelized.
2. While the vegetables are roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water a little at a time until the dressing reaches a smooth, pourable consistency.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley.
5. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
6. Serve warm or chilled for a fulfilling spring meal.

This Quinoa & Roasted Vegetable Salad with Lemon-Tahini Dressing is a perfect blend of hearty grains and roasted vegetables, elevated by a creamy, tangy dressing. It’s a satisfying dish that works as a standalone main or a filling side. The quinoa offers protein and texture, while the roasted veggies add a deep, savory flavor. The lemon-tahini dressing ties everything together with its creamy, citrusy punch, making this salad a wholesome, flavorful option to enjoy throughout the spring.

Grilled Vegetable & Couscous Salad with Feta and Lemon Dressing

This grilled vegetable and couscous salad is a perfect balance of smokiness, sweetness, and freshness. The charred vegetables—such as bell peppers, zucchini, and eggplant—pair beautifully with the fluffy couscous, creating a satisfying and hearty salad. Topped with crumbled feta and drizzled with a zesty lemon dressing, this dish offers a refreshing yet filling meal, ideal for warm spring days.

Ingredients:

• 1 cup couscous
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

For the Lemon Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the bell pepper, zucchini, and eggplant with olive oil and season with salt and pepper. Grill the vegetables for 5-7 minutes per side until tender and slightly charred.
2. Meanwhile, prepare the couscous according to package instructions, fluffing with a fork once done.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the lemon dressing.
4. Once the vegetables are grilled, chop them into bite-sized pieces and toss with the cooked couscous, crumbled feta, and fresh parsley.
5. Drizzle the lemon dressing over the salad and toss to combine.
6. Serve warm or chilled for a vibrant, satisfying dish.

This Grilled Vegetable & Couscous Salad with Feta and Lemon Dressing is a hearty yet refreshing dish that brings the best of spring vegetables to the forefront. The smoky flavors from the grilled vegetables pair perfectly with the lightness of couscous, while the creamy feta adds a touch of richness. The lemon dressing ties it all together, making it a flavorful and wholesome meal that’s perfect for both lunch and dinner. Whether enjoyed warm or cold, this salad is a versatile, crowd-pleasing dish.

Roasted Carrot & Chickpea Salad with Tahini-Lemon Dressing

This roasted carrot and chickpea salad is both hearty and vibrant, offering a perfect combination of textures and flavors. The sweet, caramelized carrots and crispy chickpeas are paired with a tangy tahini-lemon dressing that brings everything together beautifully. This salad is a satisfying vegetarian option that’s great as a side dish or a light main for lunch or dinner.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pomegranate seeds (optional, for garnish)

For the Tahini-Lemon Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1-2 tbsp water (to reach desired consistency)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrot sticks and chickpeas with olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until the carrots are tender and slightly caramelized, and the chickpeas are crispy.
2. While the vegetables are roasting, prepare the tahini-lemon dressing by whisking together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth and creamy.
3. Once the roasted carrots and chickpeas have cooled slightly, transfer them to a large bowl.
4. Drizzle the tahini-lemon dressing over the roasted vegetables and chickpeas, tossing to combine.
5. Garnish with fresh parsley and pomegranate seeds, if desired.
6. Serve warm or at room temperature for a nourishing spring meal.

This Roasted Carrot & Chickpea Salad with Tahini-Lemon Dressing is a perfect blend of savory, sweet, and tangy flavors. The roasted carrots provide a natural sweetness, while the crispy chickpeas offer crunch and texture. The tahini-lemon dressing brings a creamy, slightly tangy element that elevates the salad to another level. With the addition of fresh parsley and pomegranate seeds for a burst of freshness, this dish is a nutritious and satisfying option that will delight your taste buds and nourish your body.

Avocado & Cucumber Salad with Lemon-Basil Dressing

This Avocado & Cucumber Salad is a crisp, refreshing option that is both light and filling. Creamy avocado and crunchy cucumber are paired with a zesty lemon-basil dressing, making this salad a perfect choice for a healthy spring meal. It’s full of fresh flavors, simple ingredients, and offers a wonderful balance of textures that’s ideal for warmer weather.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup pumpkin seeds (or sunflower seeds)

For the Lemon-Basil Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, cucumber slices, red onion, and chopped basil.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Top with pumpkin seeds for a crunchy finish.
5. Serve immediately as a light, refreshing salad.

This Avocado & Cucumber Salad with Lemon-Basil Dressing is the epitome of fresh, vibrant spring flavors. The creamy avocado and cool cucumber are perfectly complemented by the tangy lemon-basil dressing, making this dish both refreshing and satisfying. The addition of pumpkin seeds offers a delightful crunch, rounding out the textures. It’s a quick and easy salad that’s perfect for any spring gathering or as a healthy side dish. The balance of flavors and textures ensures this salad will be a hit every time it’s served.

Watermelon & Feta Salad with Mint Vinaigrette

This Watermelon & Feta Salad with Mint Vinaigrette is a wonderfully refreshing dish that celebrates the sweetness of watermelon and the saltiness of feta cheese. Combined with fresh mint and a light vinaigrette, this salad is a perfect accompaniment to warm spring and summer days. The contrast of textures and flavors makes it an ideal side dish for barbecues, picnics, or light lunches.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1/4 red onion, thinly sliced (optional)

For the Mint Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey or agave
• 1 tbsp fresh mint, finely chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, chopped mint leaves, and red onion (if using).
2. In a small bowl, whisk together olive oil, lemon juice, honey, fresh mint, salt, and pepper until smooth.
3. Drizzle the mint vinaigrette over the salad and toss gently to combine, being careful not to break up the watermelon.
4. Serve immediately as a vibrant, refreshing spring dish.

This Watermelon & Feta Salad with Mint Vinaigrette is the perfect marriage of sweet, salty, and refreshing flavors. The juiciness of the watermelon and the creaminess of the feta provide a delicious contrast, while the mint vinaigrette adds a fragrant, zesty kick that ties everything together. Whether served as a side or a light meal, this salad is a great way to enjoy the fresh produce of spring. It’s simple, vibrant, and incredibly satisfying, making it a go-to dish for any occasion.

Roasted Beet & Goat Cheese Salad with Arugula

This Roasted Beet & Goat Cheese Salad with Arugula is a simple yet sophisticated dish that highlights the earthy sweetness of roasted beets paired with the tangy richness of goat cheese. The peppery arugula adds depth and freshness, making this salad a wonderful choice for a light lunch or elegant appetizer. The addition of toasted walnuts provides a satisfying crunch, balancing the creamy cheese and soft beets.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 4 cups fresh arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 1 tbsp olive oil
• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and roast for 25-30 minutes or until tender.
2. While the beets are roasting, prepare the balsamic vinaigrette by whisking together balsamic vinegar, Dijon mustard, olive oil, honey, salt, and pepper.
3. In a large bowl, toss the fresh arugula with the roasted beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
5. Serve immediately as a warm or room-temperature salad.

The Roasted Beet & Goat Cheese Salad with Arugula is a delightful combination of earthy, creamy, and tangy flavors. The roasted beets provide natural sweetness, while the goat cheese adds richness and a bit of tang. The peppery arugula and crunchy walnuts elevate the salad to a new level, and the balsamic vinaigrette brings everything together with its sweet and sour balance. This salad is perfect for spring gatherings or a nourishing light meal and will impress with its vibrant colors and complex flavors.

Asparagus & Quinoa Salad with Lemon-Garlic Dressing

Asparagus & Quinoa Salad with Lemon-Garlic Dressing is a light and nutritious dish that pairs the vibrant, crisp asparagus with protein-packed quinoa. The lemon-garlic dressing adds a fresh, zesty flavor that brightens the dish and complements the natural sweetness of the asparagus. This salad makes for a great spring side or a satisfying vegetarian main dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon-Garlic Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions, then fluff with a fork and set aside to cool slightly.
2. While the quinoa is cooking, heat 1 tbsp olive oil in a pan over medium heat. Add the asparagus and sauté for 3-4 minutes, just until tender and slightly crisp. Season with salt and pepper.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, sautéed asparagus, diced red bell pepper, and fresh parsley.
5. Drizzle the lemon-garlic dressing over the salad and toss to combine.
6. Serve warm or chilled for a light and refreshing meal.

This Asparagus & Quinoa Salad with Lemon-Garlic Dressing is a light yet filling dish that celebrates the flavors of fresh spring produce. The crisp asparagus pairs wonderfully with the protein-rich quinoa, and the lemon-garlic dressing adds a tangy, savory kick. The red bell pepper and parsley provide color and freshness, making this salad as beautiful as it is flavorful. Perfect for a spring picnic or as a healthy side dish, this salad is a great way to enjoy the bounty of the season.

Spring Pea & Radish Salad with Mustard Vinaigrette

This Spring Pea & Radish Salad with Mustard Vinaigrette is a delightful celebration of fresh, crisp vegetables that are perfect for the spring season. The sweet and tender peas combine beautifully with the peppery, crunchy radishes, while the tangy mustard vinaigrette ties the flavors together with its sharp yet balanced bite. This salad is both refreshing and nutrient-packed, making it a wonderful side dish or light lunch option.

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 bunch radishes, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Mustard Vinaigrette:

• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the peas, radishes, red onion, and fresh mint.
2. In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, honey (if using), salt, and pepper to create the vinaigrette.
3. Drizzle the vinaigrette over the vegetables and toss gently to combine, ensuring everything is coated evenly.
4. Serve immediately or refrigerate for a chilled, refreshing salad.

This Spring Pea & Radish Salad with Mustard Vinaigrette is a crisp and vibrant dish that perfectly captures the essence of spring. The sweet peas and peppery radishes provide a refreshing contrast in textures, while the mustard vinaigrette adds a zesty punch to bring it all together. The addition of mint adds a cool and fragrant note, making this salad ideal for picnics, barbecues, or as a light side to any meal. It’s easy to prepare, nutritious, and bursting with flavor—making it a great way to enjoy fresh spring produce.

Tomato, Avocado & Chickpea Salad with Lemon-Cumin Dressing

This Tomato, Avocado & Chickpea Salad with Lemon-Cumin Dressing is a hearty yet fresh spring salad that combines creamy avocado, juicy tomatoes, and protein-packed chickpeas. The lemon-cumin dressing provides a perfect balance of zesty and earthy flavors, making this salad a delightful option for a light lunch or side dish. It’s simple to prepare but full of flavor and texture, offering a satisfying and nutritious meal.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the Lemon-Cumin Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, cherry tomatoes, chickpeas, red onion, and fresh cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, smoked paprika (if using), salt, and pepper to create the dressing.
3. Drizzle the lemon-cumin dressing over the salad and toss gently to combine.
4. Serve immediately or chill for a slightly cooler, refreshing option.

This Tomato, Avocado & Chickpea Salad with Lemon-Cumin Dressing is a satisfying and wholesome salad that’s packed with healthy fats, protein, and vibrant flavors. The creamy avocado and juicy tomatoes provide a luscious base, while the chickpeas add substance and texture. The lemon-cumin dressing adds a zesty kick with a hint of smokiness, making every bite interesting and full of flavor. This salad is perfect as a light lunch, side dish, or even as a topping for toast or wraps, making it a versatile and delicious addition to your spring menu.

Broccoli & Cauliflower Salad with Tahini-Yogurt Dressing

This Broccoli & Cauliflower Salad with Tahini-Yogurt Dressing is a crunchy, creamy salad that offers a delicious and nutritious twist on the traditional veggie salad. The combination of crisp broccoli and cauliflower florets is complemented by a tangy and creamy tahini-yogurt dressing, creating a satisfying balance of flavors. With a touch of garlic, lemon, and a sprinkle of sesame seeds, this salad is a refreshing and healthy choice for spring.

Ingredients:

• 2 cups broccoli florets, chopped into bite-sized pieces
• 2 cups cauliflower florets, chopped into bite-sized pieces
• 1/4 cup red onion, finely chopped
• 1/4 cup sunflower seeds or toasted sesame seeds
• 1/4 cup fresh parsley, chopped

For the Tahini-Yogurt Dressing:

• 3 tbsp tahini
• 2 tbsp plain yogurt (or dairy-free yogurt)
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Water to thin (if needed)

Instructions:

1. Steam or blanch the broccoli and cauliflower florets until just tender but still crisp, about 3-4 minutes. Drain and rinse under cold water to stop the cooking process. Alternatively, you can use raw florets for extra crunch.
2. In a small bowl, whisk together tahini, yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth. If the dressing is too thick, add water, one tablespoon at a time, to reach your desired consistency.
3. In a large bowl, combine the broccoli, cauliflower, red onion, sunflower seeds, and fresh parsley.
4. Drizzle the tahini-yogurt dressing over the salad and toss gently to combine.
5. Serve immediately or chill for a refreshing, cool salad.

This Broccoli & Cauliflower Salad with Tahini-Yogurt Dressing is a delightful, healthy dish that’s both satisfying and refreshing. The crunch of the broccoli and cauliflower creates a hearty base, while the creamy tahini-yogurt dressing adds richness and tang. The garlic and lemon in the dressing brighten the flavors, and the sesame seeds add a nice crunch. It’s the perfect salad to enjoy on a warm spring day, and it’s versatile enough to serve as a side, snack, or light meal. Plus, it’s packed with fiber and nutrients, making it a wholesome and delicious choice for any spring gathering.

Cucumber & Avocado Salad with Lime-Cilantro Dressing

This Cucumber & Avocado Salad with Lime-Cilantro Dressing is a fresh and light spring salad that is perfect for any occasion. The crisp cucumber and creamy avocado offer a beautiful contrast in texture, while the bright, tangy lime-cilantro dressing adds a burst of freshness. This salad is refreshing, healthy, and incredibly easy to prepare, making it a go-to dish for picnics, barbecues, or light weeknight meals.

Ingredients:

• 2 cups cucumber, thinly sliced
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lime-Cilantro Dressing:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey (optional)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, diced avocado, red onion, and fresh cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey (if using), garlic, salt, and pepper until smooth.
3. Drizzle the lime-cilantro dressing over the salad and toss gently to combine, ensuring that the avocado doesn’t get mashed.
4. Serve immediately as a refreshing, light side dish.

This Cucumber & Avocado Salad with Lime-Cilantro Dressing is an ideal spring dish that brings together the freshness of cucumber and the creaminess of avocado in a simple, flavorful salad. The lime-cilantro dressing adds a zesty, tangy note that ties everything together, making each bite a refreshing treat. Perfect for a warm day or as a side to a grilled meal, this salad is quick to prepare, packed with healthy fats and nutrients, and bursting with vibrant flavors. It’s a light yet satisfying dish that’s bound to become a favorite for any spring gathering.

Spinach & Strawberry Salad with Poppy Seed Dressing

The Spinach & Strawberry Salad with Poppy Seed Dressing is a sweet and savory combination that beautifully celebrates the fresh flavors of spring. The slightly bitter spinach pairs wonderfully with the sweetness of ripe strawberries, while the poppy seed dressing brings a subtle tang and crunch. This salad is vibrant, refreshing, and loaded with nutrients, making it a great option for a light lunch, brunch, or as a side dish for your next spring gathering.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced almonds (or walnuts)
• 1/4 cup crumbled feta cheese (optional)

For the Poppy Seed Dressing:

• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1/3 cup olive oil
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, red onion, sliced almonds, and crumbled feta cheese (if using).
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the poppy seed dressing over the salad and toss gently to coat the ingredients evenly.
4. Serve immediately as a colorful and healthy spring salad.

This Spinach & Strawberry Salad with Poppy Seed Dressing is the perfect combination of sweet and savory flavors that complement each other in every bite. The freshness of the spinach and strawberries, along with the tangy, creamy dressing, make this salad a crowd-pleaser at any spring event. The addition of nuts and feta gives the salad texture and richness, making it satisfying enough for a main course or a light side dish. This salad is a great way to enjoy fresh spring produce while adding a delightful mix of flavors to your meal.

Carrot & Chickpea Salad with Tahini-Lemon Dressing

This Carrot & Chickpea Salad with Tahini-Lemon Dressing is a healthy, vibrant salad that’s perfect for a quick and easy lunch or as a side dish to a larger meal. The sweet carrots and hearty chickpeas create a filling base, while the creamy tahini-lemon dressing adds depth and richness. This salad is packed with fiber, protein, and healthy fats, making it both nutritious and satisfying.

Ingredients:

• 2 large carrots, peeled and grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tahini-Lemon Dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp honey or maple syrup (optional)
• Salt and pepper to taste
• Water to thin (if necessary)

Instructions:

1. In a large bowl, combine the grated carrots, chickpeas, red onion, and fresh parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, honey (if using), salt, and pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
3. Drizzle the tahini-lemon dressing over the salad and toss to coat evenly.
4. Serve immediately as a satisfying and nutritious salad, or refrigerate for a chilled option.

This Carrot & Chickpea Salad with Tahini-Lemon Dressing is a bright and filling dish that’s both satisfying and packed with nutrients. The combination of sweet carrots and protein-rich chickpeas makes for a hearty base, while the tahini-lemon dressing adds a creamy, zesty flavor that ties the salad together. Whether served as a side or a light meal, this salad is a great option for anyone looking to enjoy a simple, healthy dish that’s perfect for spring. It’s easy to prepare, full of flavor, and makes the most of fresh ingredients.

Roasted Beet & Goat Cheese Salad with Balsamic Glaze

The Roasted Beet & Goat Cheese Salad with Balsamic Glaze is a perfect balance of earthy, sweet, and tangy flavors that come together in a beautifully vibrant dish. Roasted beets, with their natural sweetness, pair perfectly with the creamy goat cheese, while the balsamic glaze adds a rich, tangy finish to the salad. This dish is ideal for springtime, providing a nutrient-packed, elegant salad that works as a light main or an appetizer.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 4 cups mixed greens (arugula, spinach, or mesclun)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the Balsamic Glaze:

• 1/4 cup balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized, turning halfway through.
2. While the beets roast, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until it thickens slightly. Remove from heat and stir in olive oil, salt, and pepper.
3. Once the beets are roasted and cooled slightly, arrange the mixed greens on a platter or individual plates.
4. Top with roasted beets, crumbled goat cheese, and walnuts. Drizzle the balsamic glaze over the top.
5. Serve immediately as a hearty and flavorful salad.

This Roasted Beet & Goat Cheese Salad with Balsamic Glaze is a deliciously earthy and tangy dish that’s ideal for spring. The natural sweetness of the roasted beets complements the creamy goat cheese, while the balsamic glaze adds a deep, rich flavor that enhances every bite. The walnuts add a crunchy texture, creating a balanced and satisfying salad that can stand on its own or be paired with a main course. Its vibrant colors and robust flavors make it a showstopper for any spring gathering or dinner party, offering a simple yet sophisticated option for those seeking a nutritious, flavorful dish.

Sweet Potato & Kale Salad with Maple-Dijon Dressing

This Sweet Potato & Kale Salad with Maple-Dijon Dressing is a hearty, wholesome dish that combines roasted sweet potatoes with nutrient-rich kale, creating a balanced and filling salad. The maple-Dijon dressing adds a sweet, tangy flavor that ties the ingredients together beautifully. This salad is perfect for a healthy, satisfying lunch or as a vibrant side dish to any spring meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds or sunflower seeds
• 2 tbsp olive oil
• Salt and pepper to taste

For the Maple-Dijon Dressing:

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized, flipping halfway through.
2. While the sweet potatoes roast, massage the kale with a pinch of salt and 1 tablespoon of olive oil to soften the leaves. Place the kale in a large bowl.
3. Prepare the maple-Dijon dressing by whisking together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
4. Once the sweet potatoes are done, allow them to cool slightly. Then, add them to the kale along with the red onion and pumpkin seeds.
5. Drizzle the maple-Dijon dressing over the salad and toss to combine.
6. Serve immediately or refrigerate for a chilled option.

This Sweet Potato & Kale Salad with Maple-Dijon Dressing is a filling, healthy, and vibrant dish that perfectly blends the sweetness of roasted sweet potatoes with the earthy richness of kale. The maple-Dijon dressing adds a delightful balance of sweetness and tang, making every bite exciting. The addition of pumpkin seeds brings a nutty crunch that elevates the texture of the salad. It’s an ideal option for a nutritious lunch, a side dish, or even as a meal prep for the week. This salad is a wonderful way to embrace the flavors of spring while enjoying a light yet satisfying dish.

Zucchini & Feta Salad with Lemon-Herb Dressing

The Zucchini & Feta Salad with Lemon-Herb Dressing is a light and refreshing dish that’s perfect for the warmer spring months. The thinly sliced zucchini adds a cool, crisp texture that pairs beautifully with the tangy feta cheese. The lemon-herb dressing ties the ingredients together, creating a flavorful and easy-to-make salad that’s ideal for lunch, picnics, or as a side dish for any meal.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup sunflower seeds or pine nuts
• Salt and pepper to taste

For the Lemon-Herb Dressing:

• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano or thyme
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Using a mandoline or sharp knife, slice the zucchinis into thin rounds or ribbons. Place them in a large bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, dried oregano (or thyme), minced garlic, salt, and pepper to make the dressing.
3. Drizzle the dressing over the zucchini and toss to coat.
4. Add the crumbled feta cheese, parsley, and sunflower seeds or pine nuts. Toss gently to combine.
5. Serve immediately or chill for a cool, refreshing option.

This Zucchini & Feta Salad with Lemon-Herb Dressing is the perfect way to showcase the light, fresh flavors of spring. The crisp zucchini provides a refreshing base, while the creamy feta cheese adds a tangy richness. The lemon-herb dressing elevates the dish with its bright, citrusy notes, making it a perfect complement to any spring meal. The sunflower seeds or pine nuts add a delightful crunch, making every bite satisfying. This salad is an excellent choice for a quick and healthy lunch, a side dish, or a crowd-pleasing addition to any springtime gathering. Simple yet flavorful, it’s sure to become a staple in your spring recipe rotation.

Note: More recipes are coming soon!