29 Spring Salads That Are Easy, Fresh and Full of Seasonal Produce
See ya, soup season. Spring is on the horizon, and with it, all the seasonal produce our heart could desire. While the farmers market isn’t full quite yet, we’re still eagerly anticipating the arrival of our favorites: strawberries, arugula, peas and asparagus (to name a few). And what better way to make use of our haul than with a gorgeous salad or two? Here, 29 spring salads that are a fresh reprieve from winter’s hearty fare—from a strawberry cobb to a roasted carrot–green goddess situation we’re making ASAP.
45 Spring Recipes That Call for a Trip to the Farmers Market
1. Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing
Kristen Buck/Buck Naked Kitchen
Time Commitment: 15 minutes
Why We Love It: <15 minutes, no cook, dairy free, vegetarian
If you have a mandoline, use it to shave the raw vegetables super thin. It’ll make for a gorgeous salad with lots of texture. (And if you don’t have one, don’t worry. Just use a chef’s knife.)
2. Mackerel Asparagus Salad with Sesame Vinaigrette
David Loftus/The Tinned Fish Cookbook
Time Commitment: 15 minutes
Why We Love It: <15 minutes, low sugar, high protein
If you claim to not like tinned fish, we urge you to give it a second chance. Not only is it delicious, it’s an easy and fast way to add protein to any spring salad. Mackerel is slightly milder than tuna, so it’s great for first timers.
3. Asparagus Caesar Salad
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 35 minutes
Why We Love It: crowd-pleaser, <10 ingredients
Leave the lettuce, take the garlicky Caesar dressing. As it turns out, it’s an ideal companion to almost any green vegetable, including asparagus.
4. Sugar Snap Pea Salad with Chèvre Ranch
Lauren V. Allen/Chèvre
Time Commitment: 15 minutes
Why We Love It: crowd-pleaser, <15 minutes, low carb
Here, goat cheese gets whipped into a creamy, tangy dressing and crumbled on top. It’s nothing like that pallid log sitting on your cheese board (and that’s a very good thing).
5. Spring Panzanella Salad
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 25 minutes
Why We Love It: crowd-pleaser, <30 minutes, vegetarian
Panzanella is an Italian salad made with bread (aka our dream). We’ve traded the usual tomato medley for spring vegetables like asparagus, peas and watercress for a fresh, seasonal touch.
6. Spring Crudités with Romesco Sauce
Photo: Nico Schinco/Styling: Sarah Copeland
Time Commitment: 45 minutes
Why We Love It: special occasion–worthy, vegetarian
OK, fine. Crudités aren’t technically salad…unless you rebrand them as a “deconstructed” salad. Besides, who could resist the creamy roasted red pepper dip that comes on the side?
7. Cold Soba Noodle Salad with Strawberries
Gentl and Hyers/Open Kitchen
Time Commitment: 21 minutes
Why We Love It: <30 minutes, crowd-pleaser, vegetarian
Strawberries and soba sound like an odd couple, but they’re tied together by a sweet and salty miso dressing that makes them a beautiful pair.
8. Salmon and Fennel Dinner Salad
A New Way to Food
Time Commitment: 55 minutes
Why We Love It: high protein, dairy free
If a salad leaves us hungry 20 minutes after eating it, it’s never going in our permanent rotation. Thankfully, this salmon and strawberry number is surprisingly filling (without feeling heavy), so we’ll be making it again and again.
9. Roasted Radishes with Butter
© Joann Pai/À Table
Time Commitment: 25 minutes
Why We Love It: <10 ingredients, <30 minutes, crowd-pleaser
It’s like the classic French combo of radishes and butter, but roasted for depth of flavor. We should also mention it comes together with six ingredients. Ooh la la.
10. Asparagus, Peas and Cucumber ‘Cacio e Pepe’
Linda Pugliese/Salad Freak
Time Commitment: 20 minutes
Why We Love It: <30 minutes, <10 ingredients, <500 calories
Even though this springy salad is nothing like the pasta dish from which it takes its name, it is proof that the flavor pairing of Parmesan and black pepper makes everything it touches a little tastier.
11. Strawberry Cobb Salad with Dairy-Free Ranch Dressing
Coconut and Kettlebells
Time Commitment: 25 minutes
Why We Love It: dairy free, <30 minutes, <10 ingredients
If the mantra “dress to impress” was about a salad, this would be the dish. All the classic fixings came to the party (like bacon, egg and avocado), with strawberries for a seasonal touch.
12. Strawberry, Basil and Arugula Salad with Lots of Black Pepper
Katherine Gillen
Time Commitment: 10 minutes
Why We Love It: <15 minutes, <10 ingredients, no cook
Think of it like a modern twist on the beloved (but dated) combination of spinach and strawbs. Even better, the dressing basically makes itself as you macerate the berries in honey and vinegar.
13. Spring Pea Farro Salad
What’s Gaby Cooking
Time Commitment: 40 minutes
Why We Love It: Mediterranean, beginner-friendly, vegetarian
We love a grain-based salad for many reasons, but chief among them is that you can make it in advance for meal-prep lunches or lazy dinners. This one is packed with spring produce and feta, topped off with a champagne vinaigrette.
14. Spring Niçoise Salad
How Sweet Eats
Time Commitment: 1 hour
Why We Love It: vegetarian, special occasion–worthy
A Niçoise salad requires a little more effort since you have to prep all the components before assembling it, but the result (a gorgeously composed salad that will actually satisfy) is so worth it.
15. Spring Vegetable Salad with Pistachios, Parmesan, & Lemon Dijon Vinaigrette
Plays Well with Butter
Time Commitment: 25 minutes
Why We Love It: gluten free, <30 minutes, no cook
This is like a celebration of spring’s best fresh produce in one bowl. The gang’s all here: asparagus, snap peas, spinach and radishes, all coated in a lemony dressing and topped with pistachios and Parm.
16. Spring Lentil Salad
Two Peas and Their Pod
Time Commitment: 30 minutes
Why We Love It: crowd-pleaser, vegetarian, <500 calories
If you thought lentils were only good for soups and stews, try adding them to a salad for a boost of plant-based protein.
17. Avocado, Grapefruit and Fennel Salad
Foodie Crush
Time Commitment: 15 minutes
Why We Love It: no cook, vegetarian, gluten free
Citrus season isn’t over until the juiciest grapefruit sings. Plop it in a bowl alongside ripe avocado and crisp fennel, and suddenly you have a salad that’s ideal for the transition from winter to spring.
18. Spring Goddess Grain Bowl
Plays Well With Butter
Time Commitment: 30 minutes
Why We Love It: dairy free, <30 minutes, make ahead
Four words: 30-minute meal prep. Not only is this bowl totally wholesome and filling, it’s also an easy way to showcase spring’s finest produce. (We see you, watermelon radishes.)
19. Sesame Chicken Cabbage Crunch Salad
Ambitious Kitchen
Time Commitment: 1 hour
Why We Love It: high protein, special occasion–worthy
You can customize this salad with any veggies you like, because the real star of the show is the sesame ginger dressing. Need some ideas? We like bell peppers, carrots and crunchy cabbage.
20. Spring Detox Cauliflower Salad
Pinch of Yum
Time Commitment: 40 minutes
Why We Love It: vegan, <500 calories, make ahead
This plant-based power salad will give you life after the last few months of rich braises and cozy stews. (Not that there’s anything wrong with those.)
21. Strawberry Chicken Salad with Strawberry Balsamic Dressing
The Recipe Critic
Time Commitment: 15 minutes
Why We Love It: crowd-pleaser, <15 minutes, gluten free
Behold, strawberries squared. The dressing sounds fancy, but it comes together easily in a food processor or blender.
22. Strawberry Caprese Salad
Feel Good Foodie
Time Commitment: 20 minutes
Why We Love It: <30 minutes, <10 ingredients, vegetarian
This fresh, picnic-friendly recipe is proof that you don’t need mayonnaise to make a mean pasta salad. (But you do need cheese.)
23. Spring Salad
RecipeTin Eats
Time Commitment: 15 minutes
Why We Love It: <15 minutes, <10 ingredients, <500 calories
The name says it all. This is a bounty of fresh greens and crisp vegetables, and it’s a delicious way to say goodbye to dreary winter. Pair it with a piece of seared fish or a big bowl of pasta.
24. Strawberry Crunch Salad with Champagne Vinaigrette
How Sweet Eats
Time Commitment: 30 minutes
Why We Love It: vegetarian, gluten free, special occasion–worthy
The second we see strawberries at the grocery store, we’re buying the whole lot and making this dish. Something about the combination of candied nuts, creamy goat cheese and fresh fruit is irresistible.
25. Snap Pea Salad with Zesty Lemon Vinaigrette
Minimalist Baker
Time Commitment: 15 minutes
Why We Love It: gluten free, vegan, <15 minutes
This bright and tangy bowl is a great way to showcase snap peas without just plopping them alongside a store-bought veggie dip. They’re crunchy, sweet and can hold up to a flavorful dressing, like this mustardy concoction.
26. Roasted Cauliflower, Chickpea and Arugula Salad
Gimme Some Oven
Time Commitment: 40 minutes
Why We Love It: vegetarian, dairy free
The roasted veg and protein-rich chickpeas make this salad hearty without any meat, while the tahini dressing adds a creamy element that feels oh-so-indulgent.
27. Roasted & Raw Carrot Salad with Avocado
Cookie and Kate
Time Commitment: 50 minutes
Why We Love It: vegetarian, <10 ingredients, gluten free
Consider this a lesson in building a salad with plenty of contrasting textures but not a ton of ingredients. Soaking the raw carrots in ice water will ensure they’re extra crisp before they hit the plate.
28. Green Goddess Roasted Carrot Salad
How Sweet Eats
Time Commitment: 35 minutes
Why We Love It: vegetarian, gluten free, special occasion–worthy
Carrots for spring? Groundbreaking. No really, they are, when you roast them to coax out their natural sweetness and pair them with an herbaceous and creamy dressing.
29. Little Gem Salad with Dilly Ranch Dressing
Feasting at Home
Time Commitment: 30 minutes
Why We Love It: <30 minutes, gluten free
This salad might sound simple, but it’s peppered with cucumbers, radishes, pickled onions and avocado for a cool, crunchy and creamy experience in every bite.
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Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City restaurants. She used to sling sugary desserts in a pastry kitchen, but now she’s an avid home cook and fanatic baker.
