Seasonal Spring Salad Recipe (Fresh, Green, Easy)

There’s no better time to embrace the bounty of spring seasonal produce, especially when it comes to a fresh green salad! In this recipe, we’ll guide you through creating a superb spring salad that parallels the season along with a homemade dressing bursting that couldn’t be simpler to make!

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Exploring Seasonality

Eating seasonally is important in our house and finding spring produce by either growing it ourselves or shopping at the farmer’s market is a great way to get fresh vegetables and crisp lettuce. This is the time of year for greens, so making a fresh salad is the perfect way to allow spring in!

Green Salad

For the base of the salad, a simple spring mix salad recipe combines a few of your favorite leafy greens, such as spinach, kale, arugula, and butter lettuce to create the base of your fresh spring salad. Of course, you can always buy a bag of spring mix, but where’s the fun in that? Greens like the cooler spring months and in southern Michigan, April and May are the perfect months to get the freshest lettuce possible for the base of the salad.

Asparagus

Asparagus is a quintessential spring vegetable, available from late March through June, depending on your region. When selecting asparagus, look for firm, brightly colored spears with tight tips, indicating freshness and tenderness.

Peas

Fresh peas are another delightful spring vegetable, typically in season from April through July. Opt for pods that are plump and vibrant green, with no signs of wilting. These coupled with radishes give this salad the perfect crunch. I wasn’t able to find locally sourced snap peas in my area while making this recipe, but it totally would have been in the mix. I went for pea shoots instead.

Radishes

Radishes are one of the earliest spring vegetables, often available as early as March and continuing through the spring months. I love how the radishes give this salad a peppery flavor. 

Artichokes

Artichokes are in season but are not grown in my region. I use artichokes that have been brined in oil and canned for this salad, but if you can source fresh artichokes in your area, I say go for it!

Feta Cheese

Milk is in abundance this time of year as cows have calved and milk is at its peak. Any kind of cheese product would be yummy in this salad. Feta is one of my favorites. Mini mozzarella balls are another solid choice!

Microgreens

Microgreens thrive in the cooler temperatures of spring, adding a burst of freshness and color to salads. Certain varieties, like radish and pea shoots, are particularly suited to spring-growing conditions.

Ingredients

For the Salad

• 4 cups of baby spinach or mixed salad greens
• 5-8 stalks of fresh asparagus, trimmed and sliced diagonally into bite-sized pieces
• 1 cup of fresh peas, shelled, or in my case, pea shoots
• 4-5 radishes, thinly sliced
• A handful of vibrant microgreens (again I used pea shoots here)
• ½ cup of crumbled feta cheese

For the Dressing

• ¼ cup of extra virgin olive oil
• 2 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of honey or maple syrup
• 1 teaspoon of Dijon or yellow mustard
• Salt and pepper to taste

Instructions

Blanch the Asparagus (and Peas if using): Bring a pot of salted water to a boil. Add the asparagus and peas, and blanch for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside. You could also grill these in olive oil if that suits you better.

Assemble the Salad: In a large bowl, combine the asparagus, peas, sliced radishes, artichokes, microgreens, and baby spinach or mixed salad greens. Toss gently to mix all the ingredients evenly. Sprinkle the crumbled feta cheese on top.

Making the Salad Dressing

1. Whisk Together the Ingredients: In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey or maple syrup, yellow mustard, salt, and pepper until well combined. Adjust the seasoning according to your preference.
2. Drizzle Over the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients with the flavorful dressing.
3. Serve and Enjoy: Transfer the salad to a serving platter or individual bowls. Serve immediately for maximum freshness!

Note on washing lettuce: Some opt for a salad spinner and that’s useful, but if you’re like me and don’t have room for more gear, soak your greens in a bowl of clean water to wash the first off and then let them air dry on a tea towel in a single layer. It may take a little longer, but I like seeing my counter full of fresh vegetables! Make sure you store them promptly after drying so they don’t start to wilt. Sometimes I add a smaller tea towel or cloth napkin into the bag or bowl to soak up more water as the lettuce awaits the plate!

Variations

Add Herbs: Spruce up this salad even more by adding fresh herbs like parsley, chives, spring onions (ramps), or green onions for a kick of flavor and more seasonal goodness. 

Add Protein: For some protein, add hard-boiled eggs, or grilled chicken breasts or fish to your salad

Sourdough Anyone?: A side of sourdough bread is always a solid choice

Dairy Alternatives: Instead of feta, shoot for mini mozzarella balls, parmesan, or another cheese of your choosing. If you’re dairy-free, add in some almond cheese or another creamy ingredient that you like.

Speaking of Cream: To make the dressing a bit creamier, add heavy cream or homemade mayo.

Why We Love This Salad

This healthy spring salad is the perfect embodiment of the season’s bounty, making it a great addition to any springtime gathering or weeknight dinner. So, grab your freshest produce from the farmers’ market, grocery store, or your own backyard, and get ready to elevate your salad game!