These healthy spring salads are all delicious recipes that showcase the season's freshest ingredients.
Spring is a riot of greens, asparagus, radishes, citrus, potatoes, and green beans. The fruit and vegetables in season in spring are a welcome pop of flavor and color after the sturdier produce available in winter.
We've got several different types of spring salad ideas - including some green salads, salads with grains, potato salads, and main course salads.
This delightful spring farro salad has roasted asparagus, broccolini, and radishes. It's absolutely bursting with flavor.
It's topped with dill, chives, and a mustardy dressing for a bright hit of spring flavor!
This shaved fennel and asparagus salad recipe combines quinoa, Manchego cheese, red onion, and a zesty lemon dressing. It’s super refreshing and makes a great light lunch or side salad.
This gorgeous rainbow carrot salad with quinoa and feta is a warm salad that makes for a great vegetarian main course or delicious side salad.
This tasty Turkish potato salad is a hearty and filling side dish that's so flavorful.
The combination of bell peppers, green onions, fresh herbs, and kicky spices really makes this dish special.
This daikon radish salad with cucumbers is a bright and flavorful side dish. It has a zesty sesame and rice wine vinegar dressing.
You can use either purple or white daikon radishes for this salad - they both taste great but the purple has a bit more of a colorful pop!
This easy chickpea cucumber and feta salad is ready in about 15 minutes! It's a great light lunch for two or a side dish for four.
This French potato salad with green beans is a hearty side dish or a wonderful lunch.
It's full of flavor, has velvety potatoes, a fresh punch from the green beans, and added substance from the hard-boiled eggs.
This easy radish cucumber salad recipe with dill and feta is a crunchy and fresh side. It's a perfect side dish to serve with BBQ or roast chicken.
This is the best green salad recipe - it's got crumbled pecorino, rich panko, soft butter lettuce, a bright jolt of red spring onions.
It's the perfect green salad because it’s lush, easy to make, and has a deliciously, mustardy dressing. You’ll love this green salad recipe!
This delicious green salad is made with tatsoi, shaved cucumber, and sliced radishes. It’s topped with hemp hearts, furikake, and a zesty sesame soy ginger dressing.
This heart of palm salad with arugula, chicken, and hard-boiled eggs is an easy, flavorful main course for two people. It can easily be scaled up.
It's a refreshing and healthy main course salad recipe that we think you'll love.
This delightful kumquat salad with watermelon radishes, radicchio, and dukkah seasoning is a bright pop of flavor. It's bursting with seasonal produce and topped with a delicious, nutty blend.
This delicious green goddess cabbage salad is a wonderful combination of finely diced cabbage, green onions, cucumbers, chives, and a creamy dressing.
This easy green salad is quick + delightful. It's got a mustardy dressing that tastes great tossed with any soft green.
This radish salad has four kinds of radishes! If you love the peppery, crisp flavor of radishes, then this is the salad for you.
The bright, fresh flavors or thinly shaved radishes pairs beautifully with some mellow olive oil and parmesan cheese.
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
- 1 bunch asparagus, woody ends removed, chopped into 2-inch pieces
- 1 bunch broccolini, chopped into 2-inch pieces
- 1 bunch red radishes, greens removed and halved
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 lemon, halved
- 1 tablespoon stoneground mustard
- ¼ cup chopped fresh dill
- 2 tablespoon chopped chives
Cooking the Farro
- Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat and allow the farro to simmer for 30 minutes or until tender and no stock remains.
- Remove the farro from the heat and allow it to cool before adding to a large bowl. Remove the bay leaves and discard.
Roasting the Vegetables & Assembling the Salad
- Preheat oven to 400 degrees F.
- Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them in a single layer across one (or two if necessary) parchment-lined baking sheets. Nestle the lemon halves onto the baking sheet, cut side up.
- Roast the vegetables in the oven for 15 minutes or until the radishes are fork tender and the broccolini is slightly charred.
- Add the roasted vegetables to the bowl of farro.
- Mix the remaining tablespoon of olive oil with the wholegrain mustard, the juice from the roasted lemon, the remaining teaspoon of kosher salt, and 1 tablespoon of water. Whisk to combine.
- Drizzle the vegetables and farro with the dressing and top with the dill and chives. Toss lightly to combine and serve immediately or chill in the refrigerator.
Amount Per Serving: Calories: 334Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1655mgCarbohydrates: 51gFiber: 10gSugar: 7gProtein: 11g
I hope you enjoy these beautiful and delicious spring salad recipes! Check out our full list of spring recipes as well.