10 Fresh Spring Salad Recipes Using Early Season Vegetables

Spring salad recipes are the best way to celebrate the fresh, colorful vegetables that make their way into our kitchens this time of year! Are you as excited about that as I am? From tender peas to crisp radishes and lettuce, early-season produce is just begging to be tossed into a salad bowl.

These spring salad recipes are bright, fresh, and so easy to put together. They are perfect for a light lunch, a backyard dinner, or anything in between. And the best part? They taste just as good as they look.

So what exactly are we working with? Spring brings some of the most tender and flavorful crops of the whole year. We are talking crisp lettuce, baby spinach, sweet peas, and delicate chives.

And then there are dandelions! I know, I know — hear me out! Those green leaves popping up in your yard are actually a spring superfood. They are edible, nutritious, and surprisingly tasty in a salad.

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1. Spring Greens Salad
2. Wedge Salad with Blue Cheese Dressing
3. Cranberry Almond Spinach Salad
4. Dandelion Salad with Eggs
5. Caesar Salad
6. Strawberry, Spinach Salad
7. Asparagus, Peas, and Cucumber Salad
8. Microgreens and Radish Salad
9. Goat Cheese and Asparagus Salad
10. Grilled Chicken and Mixed Greens Salad

Spring Salad Recipes Starring Fresh Leafy Greens

These spring salad recipes are all about those gorgeous leafy greens that make their way into our kitchens this time of year — from tender spinach to bold arugula and even dandelion!

Note: All recipes make 4 servings- adjust if you need more

Spring Greens Salad

This simple spring salad recipe is ready in just 5 minutes and tastes anything but basic! A handful of fresh greens tossed in a sweet-and-tangy maple-balsamic dressing makes this one you will want to make on repeat all season long.

Shake the following ingredients together in a jar, then taste and adjust as needed.

• 1/4 cup each of maple syrup and balsamic vinegar
• 1/2 cup olive oil
• 1/2 teaspoon garlic powder, 1 teaspoon salt, and black pepper to taste

Drizzle a light amount over 4 cups spring greens and toss gently until every leaf is coated. sprinkle with Seeds, nuts, or any other crunchies if desired. Serve immediately and enjoy!

Wedge Salad with Blue Cheese Dressing

This classic dish is one of those spring salad recipes that never goes out of style. Crisp iceberg lettuce topped with creamy homemade blue cheese dressing, crumbled bacon, cherry tomatoes, and fresh spring chives makes this one seriously satisfying salad! You’ll have to purchase tomatoes at this time of year, but you can omit them if you wish.

Whisk the following ingredients together in a medium bowl and refrigerate for at least 20 minutes.

• Kosher salt and freshly ground black pepper
• 1 cup light sour cream
• 1/2 cup mayonnaise
• 3 tablespoons each of buttermilk and red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt and 1 1/2 teaspoons freshly ground black pepper
• 4 ounces blue cheese, reserve a few chunks for garnish

Cut 1/2 head iceberg lettuce, into 4 wedges (remove the core and limp outer leaves). Place each wedge on a plate and drizzle generously with dressing. Top with bacon crumbles, chives, reserved blue cheese chunks, and 2 cups of halved tomatoes. Finish with a sprinkle of freshly ground black pepper and serve.

Cranberry, Almond, Spinach  Spring Salad

This pretty spinach salad is packed with color and texture in every single bite! Sweet dried cranberries, crunchy toasted almonds, and creamy feta cheese come together on a bed of fresh baby spinach for a salad that feels a little fancy but comes together in just 15 minutes.

Melt 1 tablespoon butter in a dry skillet over medium heat and toast 1/4 cup almonds slivers, stirring occasionally, until fragrant and golden brown, about 1 minute. Set aside. In a large bowl, toss 4 cups baby spinach with 1/2 cup of your favorite dressing until the leaves are lightly coated. Add 1/2 cup dried cranberries, 1/4 cup crumbled feta cheese, and toasted almonds and gently toss to combine. Season with freshly ground black pepper and serve.

Ranch, creamy poppyseed, or apple cider vinegar dressings all work well with this salad!

Dandelion Spring Salad With Eggs

Dandelion leaves are often the very first fresh greens to pop up in spring, making them a true sign that the season has arrived. This simple and satisfying salad is a wonderful way to use fresh foraged or store-bought dandelion greens.

Wash 4 cups of dandelion greens thoroughly and drain off any excess water. Place 4 eggs in a pot of cold water, bring to a boil, and cook for about 10 minutes until hard-boiled. Drain, cool, and cut into halves. Add the dandelion greens to a bowl, top with the eggs, and season with salt and pepper.

Whisk together 2 tbsp vegetable oil and 4 tbsp balsamic vinegar, drizzle over salad and toss to combine.

Note: Make sure you are picking dandelions in areas that have not been sprayed

Caesar Salad

Is there anything more satisfying than a really good Caesar salad? Crisp romaine lettuce, crunchy homemade croutons, and freshly shaved parmesan all tossed in a light, tangy dressing — this one is a total crowd pleaser and comes together in just 30 minutes!

Whisk together the following ingredients

• 2 small garlic cloves, minced (1 tsp)
• 2 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 1 1/2 tsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 tsp sea salt, or to taste
• 1/8 tsp black pepper

Rinse, dry, and chop 1 large head romaine into bite-sized pieces and place in a large bowl. Top with 1/3 cup parmesan cheese and add croutons to taste, drizzle with dressing, and toss gently until everything is evenly coated. Save time by using purchased dressing .

Strawberry Spinach Salad

This gorgeous salad is as fresh and colorful as spring itself! Baby spinach is topped with juicy strawberries and crunchy walnuts, then drizzled with the most incredible homemade strawberry dressing. Yes, you read that right — a strawberry dressing made right in the blender! This one is going to be a new favorite.

Blend the following ingredient together

• 1/4 cup red wine vinegar
• 1/2 cup red onion, finely diced
• 1 cup fresh strawberries, stemmed and quartered
• 1 tablespoon strawberry preserves
• 1 tablespoon honey

With the blender running, slowly add 1/3 cup of olive oil in a steady stream until the dressing is emulsified. Season with salt and pepper to taste.

Add 5 cups baby spinach to a large salad bowl and drizzle with just enough dressing to lightly coat the leaves. Toss gently, then top with 1 1/2 cups of quartered strawberries and 1/2 cup of coarsely chopped walnuts. Drizzle with a little more dressing and serve.

Interested in more ideas? See our growing collection of recipes that use garden fresh vegetables.

More Spring Salad Recipes Using Fresh Season Vegetables

Spring is about so much more than just leafy greens! These next spring salad recipes celebrate all of the other amazing produce that shows up this time of year. Think crisp radishes, tender asparagus, sweet peas, and juicy strawberries. There is something here for every taste and every occasion!

Asparagus, Peas, and Cucumber Salad

This one is a little unexpected and totally wonderful! Shaved asparagus, crisp-tender peas, and cucumber ribbons are tossed with a simple lemon-garlic vinaigrette and finished with Parmesan. It is elegant, fresh, and a really fun way to use two of spring’s best crops.

Trim the tough ends off 1 pound of asparagus and steam until just tender. While the asparagus is steaming, bring a small pot of heavily salted water to a boil and cook 1 cup of peas until crisp-tender and bright green. Transfer both the peas and the asparagus to the ice bath to stop the cooking, then drain and pat dry.

Peel and slice an English cucumbers and set aside.

In a large bowl, whisk together the juice of half a lemon, about 1/4 cup olive oil, and 1 clove of grated garlic.

Pat the cucumbers, asparagus, and peas dry, then add them to the bowl along with a handful of arugula and dressing. Transfer to a serving platter and finish with a generous grating of Parmesan.

Tip: You can steam the asparagus, cook the peas, and slice the cucumbers in advance, then refrigerate them until you are ready to serve. Just wait to add the dressing and arugula until the last minute. Cucumbers release a lot of water once they are dressed, which can make your salad watery if you assemble it too far ahead.

Microgreens and Radish Salad

Radishes are among the fastest-growing cool-weather crops, making them a perfect ingredient for a spring salad! Paired with delicate microgreens and crisp cucumber, this bright and crunchy salad is tossed in a simple, homemade lemon-poppyseed dressing that you’ll want to put on everything.

Add the following ingredients to a mason jar, secure the lid, and shake vigorously. Taste and adjust seasoning as needed.

• 1/2 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp fine sea salt
• 2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1/2 tsp lemon zest
• 2 tsp poppy seeds

In a large bowl, toss together 3 heaping cups of microgreens, 6 thinly sliced radishes, and a thinly sliced cucumber. Drizzle with dressing a little at a time, tossing until everything is evenly coated. You may not need it all!

Goat Cheese and Asparagus Salad

If you are looking for a spring salad that works as both a light lunch and a gorgeous side dish, this is the one! Tender blanched asparagus is tossed with mixed greens, cherry tomatoes, and red onion, then topped with creamy crumbled goat cheese and crunchy walnuts. A simple maple Dijon vinaigrette ties it all together beautifully.

Bring a pot of salted water to a boil, and cook 1 pound fresh asparagus, trimmed and cut into 2-inch pieces for 3 to 5 minutes, until bright green and tender-crisp. Transfer immediately to an ice bath to stop the cooking, then drain and pat dry.

Whisk together the following ingredients

• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup

In a large bowl, combine the asparagus, 2 cups mixed salad greens, 1/2 cup cherry tomatoes, halved, and 1/4 cup red onion, thinly sliced. Drizzle with the vinaigrette and toss gently to coat, seasoning with salt and pepper. Top with 1/2 cup goat crumbled goat cheese and 1/4 cup walnuts and serve.

Chicken and Mixed Greens Salad

This hearty salad really works as a full meal! Fresh mixed greens are loaded up with colorful vegetables, juicy grilled chicken, and homemade croutons, then finished with shaved parmesan and a simple balsamic dressing. It is fresh, filling, and comes together in no time.

Season 2 boneless chicken breasts and cook in a hot pan for a few minutes on each side until cooked through. Set aside to cool, then cut into bite-sized pieces.

Wash and drain 2 cups of mixed greens, 1 cucumber,peeled and sliced, 3 cherry tomatoes, halved, and 4 thinly sliced radish.

For the dressing, combine olive oil and balsamic vinegar in a 1:3 ratio, add a squeeze of lemon juice, and season with salt and pepper. Shake or whisk until well combined

Assemble the salad by combining the greens, cucumber, tomatoes, and radish in a large bowl. Top with the chicken and a drizzle of dressing, and serve.

Final Thoughts

There you have it — 10 fresh and easy spring salad recipes that make the most of the best leafy greens of the season! Whether you are pulling dandelion greens from your backyard, picking up a bunch of asparagus at the farmers’ market, or grabbing a bag of baby spinach at the grocery store, there is a spring salad recipe here for everyone.

We love how these spring salad recipes prove that eating fresh and healthy does not have to be complicated. From a classic Caesar to that show-stopping Strawberry Arugula Salad, these are recipes you will want to make again and again all season long.

Which one are you going to try first? Don’t forget to pin this post, so you get back to it quickly when you are looking for an easy spring salad recipe.