Introduction
Spring is the perfect time to enjoy fresh, colorful salads that feel lively and satisfying. These 26 recipes are full of flavor, textures, and seasonal ingredients—perfect for lunch, dinner, or a light snack. Whether you love crisp greens, hearty grains, or sweet fruits, there’s a salad here for every craving.
1. Strawberry Spinach Salad with Balsamic Glaze
A refreshing mix of sweet strawberries and tangy feta makes this salad feel special.
Ingredients
- 4 cups baby spinach
- 1 cup strawberries, sliced
- 1/4 cup toasted almonds
- 1/4 cup crumbled feta
- 2 tbsp balsamic glaze
Instructions
- Wash and dry spinach.
- Slice strawberries and toast almonds lightly.
- Toss spinach, strawberries, almonds, and feta in a large bowl.
- Drizzle with balsamic glaze and gently mix.
How to Serve It
Serve immediately. Garnish with extra berries or a few mint leaves for added freshness.
2. Citrus Arugula Salad with Avocado
Citrus adds a juicy pop to the peppery arugula, while creamy avocado balances the flavors.
Ingredients
- 4 cups arugula
- 1 orange, segmented
- 1 grapefruit, segmented
- 1 avocado, diced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Combine arugula, citrus, and avocado in a bowl.
- Whisk olive oil, lemon juice, salt, and pepper.
- Drizzle dressing over salad and toss gently.
How to Serve It
Serve chilled, optionally topped with toasted pumpkin seeds for crunch.
3. Quinoa and Roasted Veggie Salad
Roasted vegetables mixed with fluffy quinoa make this salad hearty and satisfying.
Ingredients
- 1 cup quinoa, cooked
- 1 red bell pepper, roasted
- 1 zucchini, roasted
- 1/2 red onion, roasted
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Roast vegetables at 400°F for 20 minutes until tender.
- Cook quinoa according to package instructions.
- Mix quinoa with roasted vegetables and drizzle with olive oil and lemon juice.
- Season with salt and pepper.
How to Serve It
Serve warm or at room temperature, garnished with fresh parsley.
4. Caprese Salad with Pesto Drizzle
A classic Italian salad gets a fresh twist with homemade pesto.
Ingredients
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp pesto sauce
- Salt and pepper to taste
Instructions
- Layer tomato and mozzarella slices on a plate, alternating with basil leaves.
- Drizzle with pesto sauce.
- Sprinkle salt and pepper to taste.
How to Serve It
Serve as an appetizer or light side, optionally with a drizzle of balsamic reduction.
5. Spring Pea and Mint Salad
Sweet peas and fresh mint make this salad light and refreshing.
Ingredients
- 2 cups fresh or thawed peas
- 1/4 cup crumbled goat cheese
- 2 tbsp toasted pine nuts
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Cook peas lightly in boiling water for 2–3 minutes, then cool.
- Combine peas with goat cheese and pine nuts.
- Drizzle with olive oil and lemon juice, season with salt and pepper.
How to Serve It
Serve chilled or at room temperature, garnished with extra mint leaves.
6. Mediterranean Chickpea Salad
Protein-packed chickpeas make this salad filling without feeling heavy.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta, crumbled
- 10 olives, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt, pepper, and dried oregano to taste
Instructions
- Combine all vegetables and chickpeas in a large bowl.
- Drizzle olive oil and lemon juice, season with salt, pepper, and oregano.
- Toss gently to combine.
How to Serve It
Serve cold. Add fresh parsley or a sprinkle of paprika for color.
7. Watermelon, Feta, and Cucumber Salad
Sweet watermelon and salty feta create a refreshing flavor contrast.
Ingredients
- 2 cups watermelon, cubed
- 1 cucumber, diced
- 1/4 cup crumbled feta
- 2 tbsp fresh mint, chopped
- 1 tbsp lime juice
Instructions
- Combine watermelon, cucumber, feta, and mint.
- Drizzle with lime juice and toss gently.
How to Serve It
Serve chilled, perfect for a picnic or summer lunch.
8. Roasted Beet and Goat Cheese Salad
Earthy roasted beets pair beautifully with creamy goat cheese.
Ingredients
- 2 medium beets, roasted and sliced
- 4 cups arugula
- 1/4 cup goat cheese
- 2 tbsp walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- Roast beets at 400°F for 35–40 minutes.
- Toss arugula, beets, goat cheese, and walnuts.
- Drizzle with olive oil and balsamic vinegar.
How to Serve It
Serve warm or at room temperature, optionally with a sprinkle of fresh thyme.
9. Asian Sesame Noodle Salad
Crunchy vegetables and nutty sesame make this salad satisfying and flavorful.
Ingredients
- 8 oz rice noodles, cooked
- 1 cup shredded carrots
- 1 cup bell peppers, julienned
- 1/2 cup edamame
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
Instructions
- Cook noodles and cool under cold water.
- Toss noodles with vegetables and edamame.
- Whisk sesame oil, soy sauce, and rice vinegar, then drizzle.
- Sprinkle sesame seeds before serving.
How to Serve It
Serve chilled, optionally with sliced green onions on top.
10. Avocado and Mango Salad
Sweet mango and creamy avocado combine for a tropical, fresh salad.
Ingredients
- 1 avocado, diced
- 1 mango, diced
- 1 red bell pepper, diced
- 4 cups mixed greens
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Combine avocado, mango, bell pepper, and greens.
- Drizzle with lime juice and season with salt and pepper.
How to Serve It
Serve immediately to prevent avocado browning, with a few fresh cilantro leaves.
11. Roasted Asparagus and Parmesan Salad
Roasted asparagus gives a slightly nutty flavor, paired with salty Parmesan for richness.
Ingredients
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1/4 cup Parmesan, shaved
- 2 tbsp pine nuts, toasted
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Toss asparagus with olive oil, salt, and pepper.
- Roast for 12–15 minutes until tender.
- Top with Parmesan and pine nuts.
How to Serve It
Serve warm or at room temperature. Drizzle a little lemon juice for brightness.
12. Kale and Apple Salad with Lemon Dressing
Crunchy apples add sweetness to earthy kale, while lemon dressing brightens the flavors.
Ingredients
- 4 cups kale, chopped
- 1 green apple, thinly sliced
- 1/4 cup dried cranberries
- 2 tbsp sunflower seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Massage kale with olive oil and lemon juice for 2 minutes.
- Add apple slices, cranberries, and sunflower seeds.
- Toss to combine and season with salt and pepper.
How to Serve It
Serve immediately for a crisp texture or refrigerate 10 minutes for a slightly softer kale.
13. Grilled Peach and Burrata Salad
Grilled peaches add caramelized sweetness that complements creamy burrata cheese.
Ingredients
- 2 peaches, halved and pitted
- 4 oz burrata cheese
- 4 cups arugula
- 2 tbsp toasted almonds
- 1 tbsp honey
- 1 tsp olive oil
Instructions
- Grill peaches cut-side down for 3–4 minutes until caramelized.
- Arrange arugula, peaches, and burrata on a plate.
- Drizzle with honey and olive oil.
- Sprinkle with toasted almonds.
How to Serve It
Serve immediately while peaches are warm for contrast with creamy burrata.
14. Mediterranean Farro Salad
Nutty farro adds substance to this fresh, Mediterranean-inspired salad.
Ingredients
- 1 cup farro, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup olives, sliced
- 1/4 cup feta, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook farro according to package directions and cool.
- Mix farro with vegetables, olives, and feta.
- Drizzle with olive oil and lemon juice, season with salt and pepper.
How to Serve It
Serve chilled or at room temperature, optionally with fresh oregano or parsley.
15. Spinach, Pear, and Walnut Salad
Sweet pears and crunchy walnuts pair beautifully with tangy blue cheese.
Ingredients
- 4 cups baby spinach
- 1 pear, sliced
- 1/4 cup walnuts, toasted
- 1/4 cup crumbled blue cheese
- 2 tbsp balsamic vinaigrette
Instructions
- Toss spinach, pear slices, walnuts, and blue cheese in a bowl.
- Drizzle with balsamic vinaigrette and gently toss.
How to Serve It
Serve immediately; garnish with extra walnut pieces or a drizzle of honey if desired.
16. Roasted Carrot and Chickpea Salad
Sweet roasted carrots complement the nutty chickpeas in this hearty salad.
Ingredients
- 4 carrots, peeled and sliced
- 1 can chickpeas, drained and rinsed
- 2 cups arugula
- 2 tbsp pumpkin seeds
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss carrots and chickpeas with olive oil, cumin, salt, and pepper.
- Roast 20–25 minutes until tender.
- Combine with arugula and pumpkin seeds.
How to Serve It
Serve warm or room temperature with a sprinkle of fresh parsley.
17. Tomato, Cucumber, and Feta Greek Salad
A fresh, classic Greek salad perfect for light lunches or sides.
Ingredients
- 2 cups tomatoes, diced
- 1 cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup feta, crumbled
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- Salt, pepper, oregano to taste
Instructions
- Combine tomatoes, cucumber, onion, and feta in a bowl.
- Drizzle olive oil and vinegar, season with salt, pepper, and oregano.
- Toss gently to mix.
How to Serve It
Serve chilled, optionally with a few olives or fresh oregano leaves.
18. Avocado, Tomato, and Corn Salad
Creamy avocado balances sweet corn and juicy tomatoes in this summery salad.
Ingredients
- 1 cup corn kernels, cooked or grilled
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Combine corn, avocado, tomatoes, and cilantro in a bowl.
- Drizzle with lime juice and season with salt and pepper.
How to Serve It
Serve chilled or at room temperature; perfect as a side for grilled meats.
19. Mixed Berry and Almond Salad
Sweet berries and crunchy almonds make this salad feel light but satisfying.
Ingredients
- 4 cups mixed baby greens
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/4 cup slivered almonds
- 2 tbsp raspberry vinaigrette
Instructions
- Toss greens with berries and almonds.
- Drizzle with vinaigrette and gently mix.
How to Serve It
Serve immediately; optionally garnish with edible flowers for a spring touch.
20. Broccoli, Apple, and Raisin Salad
Crunchy broccoli pairs with sweet apples and raisins for a kid-friendly, vibrant salad.
Ingredients
- 2 cups broccoli florets, blanched
- 1 apple, diced
- 1/4 cup raisins
- 2 tbsp sunflower seeds, toasted
- 2 tbsp light mayonnaise or yogurt dressing
Instructions
- Blanch broccoli for 2–3 minutes and cool.
- Combine broccoli, apple, raisins, and sunflower seeds.
- Toss with dressing until coated.
How to Serve It
Serve chilled; optionally sprinkle a little paprika for color.
21. Grilled Zucchini and Goat Cheese Salad
Smoky zucchini complements creamy goat cheese and sweet tomatoes.
Ingredients
- 2 zucchini, sliced lengthwise
- 4 cups arugula
- 1/4 cup goat cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Grill zucchini slices 3–4 minutes per side until tender.
- Toss arugula, zucchini, and goat cheese in a bowl.
- Drizzle with olive oil and season with salt and pepper.
How to Serve It
Serve warm or at room temperature, with a sprinkle of fresh basil.
22. Radish and Herb Salad
Crisp radishes and fresh herbs make this salad light and peppery.
Ingredients
- 1 bunch radishes, thinly sliced
- 2 cups mixed fresh herbs (parsley, dill, cilantro)
- 2 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Combine radishes and herbs in a bowl.
- Drizzle with olive oil and lemon juice.
- Toss to combine and season.
How to Serve It
Serve immediately as a crisp, refreshing side salad.
23. Mango and Avocado Quinoa Salad
Sweet mango and creamy avocado brighten up fluffy quinoa for a filling salad.
Ingredients
- 1 cup cooked quinoa
- 1 mango, diced
- 1 avocado, diced
- 1/2 red bell pepper, diced
- 2 green onions, chopped
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Mix quinoa with mango, avocado, bell pepper, and onions.
- Drizzle with lime juice and season.
How to Serve It
Serve chilled or at room temperature; garnish with cilantro.
24. Carrot, Orange, and Pomegranate Salad
Citrus and pomegranate seeds add sweetness and color to this refreshing salad.
Ingredients
- 2 large carrots, shredded
- 1 orange, segmented
- 1/4 cup pomegranate seeds
- 1 tbsp olive oil
- 1 tsp honey
- Salt to taste
Instructions
- Toss shredded carrots, orange segments, and pomegranate seeds in a bowl.
- Drizzle with olive oil and honey.
- Season with salt and mix gently.
How to Serve It
Serve chilled as a side dish or light lunch salad.
25. Cabbage and Apple Slaw
Crunchy cabbage and crisp apple make a refreshing, tangy slaw.
Ingredients
- 2 cups shredded cabbage
- 1 apple, julienned
- 1 carrot, shredded
- 2 tbsp mayonnaise or yogurt dressing
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Combine cabbage, apple, and carrot in a bowl.
- Toss with dressing and apple cider vinegar.
- Season with salt and pepper.
How to Serve It
Serve chilled; great as a side for sandwiches or grilled foods.
26. Spinach, Strawberry, and Quinoa Salad
Sweet strawberries and nutty quinoa make this salad hearty yet fresh.
Ingredients
- 1 cup cooked quinoa
- 4 cups baby spinach
- 1 cup strawberries, sliced
- 2 tbsp slivered almonds
- 2 tbsp balsamic vinaigrette
Instructions
- Toss cooked quinoa with spinach, strawberries, and almonds.
- Drizzle with balsamic vinaigrette and mix gently.
How to Serve It
Serve immediately, optionally topped with a few fresh mint leaves.
Conclusion
These 26 spring salads bring together seasonal fruits, vegetables, grains, and fresh herbs to make meals colorful, flavorful, and satisfying. They’re perfect for lunches, dinners, or sharing with friends. Try a few this week, save your favorites, or mix and match ingredients to create your own combinations—spring has never tasted this good.
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