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21 Fresh Spring Salad Recipes to Try

Spring is a time of renewal, a season when the world awakens from its winter slumber and bursts forth with vibrant color and fresh flavors. And there is no better way to celebrate the arrival of this glorious season than with a beautiful, crisp, and utterly delicious spring salad. Gone are the heavy, hearty dishes of winter, replaced by light, bright, and invigorating meals that make the most of the season’s bountiful produce.

From tender asparagus and sweet peas to peppery radishes and juicy strawberries, the spring harvest offers a veritable playground for the salad enthusiast. This is the time to embrace fresh herbs, delicate greens, and zesty, citrus-forward dressings. Whether you are looking for a light lunch, a vibrant side dish for a spring celebration, or a hearty main course that won’t weigh you down, there is a spring salad for every occasion.

This collection of 21 fresh spring salad recipes is a celebration of all things spring. We’ve gathered a variety of recipes that showcase the best of the season, from simple, elegant salads that let the ingredients shine to more complex and creative combinations that will surprise and delight your taste buds. So, get ready to toss, drizzle, and enjoy the fresh, vibrant flavors of spring!

1. Classic Strawberry Spinach Salad

Yields: 4 servings Prep time: 15 minutes

Ingredients:

For the Salad:

  • 10 oz fresh spinach
  • 1 pint fresh strawberries, hulled and sliced
  • 1/2 cup toasted slivered almonds
  • 1/4 cup crumbled feta cheese
  • 1/4 red onion, thinly sliced

For the Poppy Seed Dressing:

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

Instructions:

  1. In a small bowl, whisk together all the ingredients for the poppy seed dressing. Season with salt and pepper to taste.
  2. In a large salad bowl, combine the spinach, sliced strawberries, toasted almonds, feta cheese, and red onion.
  3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

2. Shaved Asparagus and Parmesan Salad

Yields: 4 servings Prep time: 10 minutes

Ingredients:

  • 1 lb fresh asparagus, tough ends trimmed
  • 1/4 cup shaved Parmesan cheese
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Using a vegetable peeler, shave the asparagus spears into long, thin ribbons. Place the asparagus ribbons in a medium bowl.
  2. Add the shaved Parmesan, lemon juice, and olive oil to the bowl. Toss gently to combine.
  3. Season with salt and pepper to taste. Serve immediately.

3. Spring Cobb Salad with Lemon-Dill Vinaigrette

Yields: 4 servings Prep time: 20 minutes

Ingredients:

For the Salad:

  • 1 head of romaine lettuce, chopped
  • 2 cups cooked and shredded chicken
  • 4 hard-boiled eggs, peeled and quartered
  • 1 avocado, diced
  • 1 cup snap peas, trimmed and halved
  • 1/2 cup thinly sliced radishes
  • 4 slices of bacon, cooked and crumbled

For the Lemon-Dill Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp chopped fresh dill
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together all the ingredients for the lemon-dill vinaigrette. Season with salt and pepper to taste.
  2. Arrange the chopped romaine lettuce on a large platter. Top with rows of shredded chicken, hard-boiled eggs, avocado, snap peas, radishes, and crumbled bacon.
  3. Drizzle the dressing over the salad just before serving.

4. Pea, Mint, and Feta Salad

Yields: 4 servings Prep time: 10 minutes

Ingredients:

  • 2 cups fresh or frozen peas, blanched
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh mint
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a medium bowl, combine the blanched peas, crumbled feta, and chopped mint.
  2. In a small bowl, whisk together the olive oil and lemon juice. Drizzle over the pea mixture and toss to combine.
  3. Season with salt and pepper to taste. Serve chilled or at room temperature.

5. Radish and Butter Lettuce Salad with a Simple Vinaigrette

Yields: 4 servings Prep time: 10 minutes

Ingredients:

  • 1 head of butter lettuce, torn into bite-sized pieces
  • 1 bunch of radishes, thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together the olive oil, white wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
  2. In a large salad bowl, combine the butter lettuce and sliced radishes.
  3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

6. Spring Quinoa Salad with Asparagus and a Lemon-Herb Dressing

Yields: 4 servings Prep time: 15 minutes

Ingredients:

For the Salad:

  • 1 cup cooked quinoa, cooled
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces, blanched
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh chives

For the Lemon-Herb Dressing:

  • 1/3 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp chopped fresh basil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together all the ingredients for the lemon-herb dressing. Season with salt and pepper to taste.
  2. In a large bowl, combine the cooked quinoa, blanched asparagus, parsley, and chives.
  3. Pour the dressing over the quinoa mixture and toss to combine. Serve chilled or at room temperature.

7. Lemony Orzo Salad with Asparagus and Cherry Tomatoes

Yields: 6 servings Prep time: 20 minutes

Ingredients:

  • 1 lb orzo, cooked according to package directions and cooled
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces, blanched
  • 1 pint cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine the cooked orzo, blanched asparagus, cherry tomatoes, feta cheese, and basil.
  2. In a small bowl, whisk together the olive oil, lemon juice, and garlic. Pour over the orzo mixture and toss to combine.
  3. Season with salt and pepper to taste. Serve chilled or at room temperature.

8. Greek-Inspired Spring Salad

Yields: 4 servings Prep time: 15 minutes

Ingredients:

  • 1 head of romaine lettuce, chopped
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces, blanched
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 cup Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together the olive oil, red wine vinegar, and oregano. Season with salt and pepper to taste.
  2. In a large salad bowl, combine the romaine lettuce, blanched asparagus, cherry tomatoes, cucumber, olives, and feta cheese.
  3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

9. Spring Panzanella with Asparagus and Peas

Yields: 4 servings Prep time: 20 minutes

Ingredients:

  • 4 cups stale bread, cut into 1-inch cubes
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces, blanched
  • 1 cup fresh or frozen peas, blanched
  • 1/2 red onion, thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the bread cubes with 2 tablespoons of olive oil and spread on a baking sheet. Bake for 10-15 minutes, or until golden brown and crisp. Let cool.
  2. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, and garlic. Season with salt and pepper to taste.
  3. In a large bowl, combine the toasted bread cubes, blanched asparagus, blanched peas, and red onion.
  4. Pour the dressing over the bread mixture and toss to combine. Let the salad sit for at least 15 minutes before serving to allow the bread to soak up the dressing.

10. Creamy Cucumber and Radish Salad

Yields: 4 servings Prep time: 10 minutes

Ingredients:

  • 1 English cucumber, thinly sliced
  • 1 bunch of radishes, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, dill, and lemon juice. Season with salt and pepper to taste.
  2. Add the sliced cucumber and radishes to the bowl and toss to combine.
  3. Serve chilled.

11. Spring Herb Salad with a Champagne Vinaigrette

Yields: 4 servings Prep time: 10 minutes

Ingredients:

  • 4 cups mixed tender herbs (such as parsley, dill, chives, tarragon, and cilantro)
  • 1/4 cup olive oil
  • 2 tbsp Champagne vinegar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together the olive oil, Champagne vinegar, and Dijon mustard. Season with salt and pepper to taste.
  2. In a large salad bowl, gently toss the mixed herbs with the dressing. Serve immediately.

12. Fava Bean and Pecorino Salad

Yields: 4 servings Prep time: 20 minutes

Ingredients:

  • 2 lbs fresh fava beans, shelled and blanched
  • 1/2 cup shaved Pecorino cheese
  • 1/4 cup chopped fresh mint
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a medium bowl, combine the blanched fava beans, shaved Pecorino, and chopped mint.
  2. In a small bowl, whisk together the olive oil and lemon juice. Drizzle over the fava bean mixture and toss to combine.
  3. Season with salt and pepper to taste. Serve chilled or at room temperature.

13. Roasted Carrot and Avocado Salad

Yields: 4 servings Prep time: 25 minutes

Ingredients:

  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 avocado, diced
  • 1/4 cup toasted pumpkin seeds
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the carrots with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Let cool.
  2. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, and honey. Season with salt and pepper to taste.
  3. In a large bowl, combine the roasted carrots, diced avocado, and to