13 Vibrant Spring Salads To Try This Season!

Spring is here, and in my kitchen that means one thing – it’s time to bring in the fresh, bright flavors of the season, and salads are firmly back on the menu! This collection features 13 of my favorite spring salads, and whether you’re craving something light and zesty, packed with seasonal veggies, or just a really good excuse to pile on the feta, I’ve got you covered.

These 13 spring salad recipes are all about bright colors, bold flavors, and fresh ingredients that make the most of the season. Think crunchy asparagus, juicy berries, tender greens, and zippy homemade dressings—the kind of salads that actually make you excited to eat your greens.

Perfect for easy lunches, light dinners, or side dishes for spring gatherings (I’ll definitely be serving up a selection of these for Easter brunch!), these salads are here to bring a little freshness and flavor to your table. Let’s get down to the recipes…

1. Asparagus Chickpea Quinoa Salad

This Asparagus Chickpea Quinoa Salad is light, fresh, and packed with spring flavors! With tender asparagus, protein-rich chickpeas, and fluffy quinoa, this salad is hearty enough for a meal but also light enough for a refreshing side dish. Tossed with a zesty lemon dressing, it’s the perfect way to welcome spring with vibrant, seasonal ingredients!

Serves: 4

Ingredients

For the Salad:

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup feta cheese, crumbled (optional)
¼ cup fresh parsley, chopped

For the Lemon Dressing:

¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper

Instructions

Cook the quinoa: In a medium saucepan, bring 2 cups of water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool.
Blanch the asparagus: Bring a pot of water to a boil. Add the asparagus pieces and cook for 2-3 minutes until tender-crisp and bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper until well combined.
Assemble the salad: In a large bowl, combine the cooked quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and parsley. Pour the dressing over the salad and toss to combine.
Add toppings: Sprinkle with feta cheese (if using) and give it a final toss.
Serve: Enjoy immediately, or refrigerate for 30 minutes to let the flavors meld together. Serve chilled or at room temperature.

2. Spring Mix Salad with Balsamic Honey Dressing

A Spring Mix Salad is light, fresh, and the ultimate celebration of spring flavors! This version features tender baby greens, juicy strawberries, crunchy nuts, and tangy goat cheese, all tossed in a sweet and tangy balsamic honey dressing. It’s simple, elegant, and perfect for Easter, brunch, or any springtime meal!

Serves: 4

Ingredients

For the Salad:

6 cups spring mix greens (baby spinach, arugula, and baby lettuces)
½ cup strawberries, sliced
¼ cup crumbled goat cheese (or feta)
¼ cup candied pecans or walnuts
¼ small red onion, thinly sliced
¼ cup sunflower seeds (optional)

For the Balsamic Honey Dressing:

¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
¼ tsp salt
¼ tsp black pepper

Instructions

Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper until smooth. Set aside.
Assemble the salad: In a large bowl, add the spring mix greens, sliced strawberries, red onion, goat cheese, and candied pecans. Toss gently to combine.
Dress the salad: Drizzle the balsamic honey dressing over the salad and toss lightly to coat.
Serve: Sprinkle with sunflower seeds (if using) and serve immediately for the freshest taste.

3. Blueberry Goat Cheese Salad

This Blueberry Goat Cheese Salad is a vibrant, sweet, and tangy salad that’s perfect for spring! Juicy fresh blueberries, creamy goat cheese, crunchy walnuts, and crisp greens come together with a homemade honey balsamic dressing. It’s elegant enough for Easter brunch but simple enough for a quick and healthy lunch! I absolutely love the flavor combination of the sweet blueberries with the salty and tangy goat cheese – it’s a must-try.

Serves: 4

Ingredients

For the Salad:

6 cups mixed greens (such as spring mix or baby spinach)
1 cup fresh blueberries
¼ cup crumbled goat cheese
¼ cup walnuts, toasted and chopped
¼ cup red onion, thinly sliced
¼ cup dried cranberries (optional)

For the Honey Balsamic Dressing:

¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper

Instructions

Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. Set aside.
Assemble the salad: In a large bowl, add the mixed greens, fresh blueberries, goat cheese, walnuts, and red onion. Toss gently to combine.
Dress the salad: Drizzle the honey balsamic dressing over the salad and toss lightly to coat.
Serve: Sprinkle with dried cranberries (if using) and serve immediately.

4. Strawberry Crunch Salad

This Strawberry Crunch Salad is the perfect blend of sweet, crunchy, and fresh! Featuring juicy strawberries, crunchy granola, toasted almonds, and creamy feta, this salad is bursting with texture and flavor. Tossed with a simple honey-lime dressing, it’s the ultimate springtime side dish. I know that granola on a salad might sound a little strange, but trust me – it really works!

Serves: 4

Ingredients

For the Salad:

6 cups mixed greens (spring mix or baby spinach)
1 ½ cups fresh strawberries, sliced
½ cup granola (or chopped honey-roasted nuts)
¼ cup sliced almonds, toasted
¼ cup crumbled feta cheese (or goat cheese)
¼ cup dried cranberries (optional)

For the Honey-Lime Dressing:

3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper

Instructions

Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the salad: In a large bowl, add the mixed greens, sliced strawberries, granola, toasted almonds, and feta cheese. Toss gently to combine.
Dress the salad: Drizzle the honey-lime dressing over the salad and toss lightly until everything is coated.
Serve: Sprinkle with dried cranberries (if using) for extra sweetness and serve immediately.

5. Roasted Beet and Carrot Salad with Burrata

This Roasted Beet and Carrot Salad with Burrata is sweet, earthy, creamy, and absolutely stunning on a plate! Roasting brings out the natural sweetness of the beets and carrots, while the creamy burrata adds a rich, luxurious touch. Finished with a bright lemon-honey dressing, this salad is perfect for spring gatherings, Easter brunch, or any time you want a colorful and flavorful dish! It’s a real showstopper, and I love it for special occasions.

Serves: 4

Ingredients

For the Salad:

3 medium beets (any color), peeled and cut into wedges
3 large carrots, peeled and sliced diagonally
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
4 cups arugula or mixed greens
1 burrata ball (about 4 oz)
¼ cup pistachios, chopped
¼ cup pomegranate seeds (optional)
Fresh basil or microgreens, for garnish

For the Lemon-Honey Dressing:

¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions

Roast the vegetables: Preheat oven to 400°F (200°C). Toss the beet wedges and carrot slices with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad: Arrange the arugula or mixed greens on a serving plate. Top with the roasted beets and carrots, burrata, pistachios, and pomegranate seeds.
Dress the salad: Drizzle with the lemon-honey dressing and gently toss.
Garnish and serve: Sprinkle with fresh basil or microgreens for an elegant touch. Serve immediately and enjoy!

6. Shrimp and Avocado Spring Salad

This Shrimp and Avocado Spring Salad is light, refreshing, and packed with fresh flavors! Juicy pan-seared shrimp, creamy avocado, and crisp greens are tossed in a zesty citrus dressing, making it the perfect spring salad for a quick lunch, dinner, or brunch. It’s simple, healthy, and absolutely delicious!

Serves: 4

Ingredients

For the Salad:

1 lb shrimp, peeled and deveined
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
6 cups mixed greens (such as arugula, baby spinach, or butter lettuce)
1 avocado, sliced
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup feta cheese, crumbled (optional)
¼ cup toasted pepitas (pumpkin seeds) or sunflower seeds

For the Citrus Dressing:

¼ cup olive oil
2 tbsp fresh orange juice
1 tbsp fresh lime juice
1 tsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions

Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, black pepper, and smoked paprika, then add them to the pan. Cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
Make the dressing: In a small bowl, whisk together olive oil, orange juice, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad: In a large bowl or serving platter, layer the mixed greens, avocado slices, cherry tomatoes, and red onion.
Add the shrimp: Place the cooked shrimp on top of the salad.
Dress and garnish: Drizzle the citrus dressing over the salad, then sprinkle with feta cheese (if using) and toasted pepitas.
Serve immediately and enjoy!

7. Arugula Pesto Potato Salad

This Arugula Pesto Potato Salad is a vibrant, herby twist on classic potato salad, perfect for spring gatherings, Easter brunch, or a fresh side dish for any meal. Instead of a heavy mayo-based dressing, this version is tossed in a peppery arugula pesto, giving it bold flavor and a fresh, bright finish. With tender baby potatoes, crunchy toasted pine nuts, and shaved parmesan, it’s a simple yet elegant dish that will impress every time!

Serves: 4

Ingredients

For the Potato Salad:

1 ½ lbs baby potatoes (red or gold), halved
½ tsp salt (for boiling)
¼ cup toasted pine nuts
¼ cup shaved parmesan cheese
¼ cup red onion, thinly sliced
Fresh arugula, for garnish

For the Arugula Pesto:

2 cups fresh arugula
¼ cup fresh basil
¼ cup toasted pine nuts (or walnuts)
¼ cup grated parmesan cheese
1 garlic clove
¼ cup olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper

Instructions

Boil the potatoes: Place the halved baby potatoes in a pot of cold salted water. Bring to a boil, then simmer for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
Make the arugula pesto: In a food processor, combine arugula, basil, pine nuts, parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding more olive oil if needed for a thinner consistency.
Toss the salad: In a large bowl, toss the warm potatoes with the arugula pesto, ensuring they’re well coated.
Add toppings: Gently fold in the toasted pine nuts and red onion.
Finish and serve: Sprinkle with shaved parmesan and fresh arugula, then serve warm or at room temperature.

8. Grilled Lemon Herb Chicken Salad

This Grilled Lemon Herb Chicken Salad is fresh, zesty, and packed with flavor! Juicy, marinated chicken is grilled to perfection and served over a bed of crisp greens, cherry tomatoes, cucumbers, avocado, and feta cheese. Tossed with a homemade lemon herb dressing, this salad is light, refreshing, and perfect for spring meals, meal prep, or an Easter brunch centerpiece!

Serves: 4

Ingredients

For the Grilled Lemon Herb Chicken:

2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper

For the Salad:

6 cups mixed greens (such as arugula, spinach, and romaine)
½ cup cherry tomatoes, halved
½ cup cucumber, sliced
1 avocado, sliced
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup toasted almonds (optional)

For the Lemon Herb Dressing:

¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, basil, salt, and black pepper. Add the chicken breasts, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Grill the chicken: Preheat a grill (or grill pan) over medium-high heat. Remove the chicken from the marinade and grill for 5-6 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
Assemble the salad: In a large bowl or platter, layer the mixed greens, cherry tomatoes, cucumber, avocado, red onion, and feta cheese.
Add the grilled chicken: Arrange the sliced grilled lemon herb chicken on top of the salad.
Dress and serve: Drizzle with the lemon herb dressing, toss lightly, and sprinkle with toasted almonds (if using). Serve immediately and enjoy!

9. Strawberry Spinach Pasta Salad

This Strawberry Spinach Pasta Salad is the perfect blend of sweet, savory, and fresh flavors! With juicy strawberries, tender pasta, baby spinach, creamy feta, and crunchy pecans, it’s a refreshing and colorful dish that’s perfect for spring gatherings, Easter brunch, or a light summer meal. Tossed in a homemade balsamic honey dressing, this salad is both delicious and easy to make!

Serves: 4

Ingredients

For the Salad:

8 oz bowtie (farfalle) or rotini pasta
4 cups baby spinach
1 ½ cups fresh strawberries, sliced
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese (or goat cheese)
¼ cup pecans, toasted and roughly chopped
¼ cup sunflower seeds (optional)

For the Balsamic Honey Dressing:

¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the salad: In a large bowl, add the baby spinach, cooked pasta, sliced strawberries, red onion, feta cheese, and toasted pecans. Toss gently to combine.
Dress and serve: Drizzle the balsamic honey dressing over the salad and toss lightly to coat. Sprinkle with sunflower seeds (if using) and serve immediately.

10. Asparagus, Tomato, and Feta Salad

This Asparagus, Tomato, and Feta Salad is fresh, vibrant, and packed with spring flavors! Tender blanched asparagus, juicy cherry tomatoes, and creamy feta are tossed in a lemon-garlic dressing, making this salad simple yet incredibly flavorful. It’s such a gorgeous way to enjoy the produce of the season.

Serves: 4

Ingredients

For the Salad:

1 bunch asparagus, trimmed and cut into 2-inch pieces
1 ½ cups cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup toasted almonds or pine nuts (optional)
Fresh basil or parsley, for garnish

For the Lemon-Garlic Dressing:

¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions

Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 1-2 minutes, until bright green and slightly tender. Drain and immediately transfer to an ice water bath to stop the cooking. Drain again and pat dry.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until smooth.
Assemble the salad: In a large bowl, combine the blanched asparagus, cherry tomatoes, red onion, and crumbled feta cheese.
Dress and serve: Drizzle the lemon-garlic dressing over the salad and toss gently. Sprinkle with toasted almonds or pine nuts and fresh herbs. Serve immediately or chill for 15 minutes for extra flavor.

11. Cottage Cheese Asparagus Salad

If you’re a regular reader, you’ll know just how much I love cottage cheese recipes! It’s a super affodabl ingredient that’s packed with protein and goodness, and it’s a wonderful base for making seasonal salads. Here, it’s combined with asparagus, juicy tomatoes, and fresh herbs for a simple yet totally delicious meal or side dish.

Serves: 4

Ingredients

For the Salad:

1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup cottage cheese (full-fat or low-fat)
1 ½ cups cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup toasted almonds or sunflower seeds
2 tbsp fresh dill or parsley, chopped
½ tsp salt
¼ tsp black pepper

For the Lemon-Honey Dressing:

2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
1 garlic clove, minced
¼ tsp salt
¼ tsp black pepper

Instructions

Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 1-2 minutes, until bright green and slightly tender. Drain and immediately transfer to an ice water bath to stop the cooking. Drain again and pat dry.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper until smooth.
Assemble the salad: In a large bowl, combine the blanched asparagus, cherry tomatoes, red onion, toasted almonds, and fresh dill.
Add the cottage cheese: Spoon the cottage cheese over the salad and gently toss to combine. Alternatively, use the cottage cheese as a base and add the extra ingredients as a topping.
Dress and serve: Drizzle the lemon-honey dressing over the salad, season with salt and pepper, and serve immediately.

12. Avocado Egg Salad with Crispy Bacon

This one is a fresh twist on classic egg salad, swapping out mayo for creamy avocado, while crispy bacon adds the perfect salty crunch. Whether you serve it on toast, in a wrap, or as a low-carb lettuce cup, it’s easy to make, satisfying, and perfect for spring lunches or meal prep!

Serves: 4

Ingredients

For the Salad:

6 large eggs, hard-boiled and chopped
1 ripe avocado, mashed
4 slices bacon, cooked until crispy and crumbled
¼ cup red onion, finely chopped
2 tbsp fresh chives or green onions, chopped
2 tbsp fresh parsley, chopped
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

For Serving (Optional):

Toasted bread, croissants, or wraps
Romaine or butter lettuce cups
Extra crispy bacon for garnish

Instructions

Prepare the eggs: Hard-boil the eggs. Drain and transfer to an ice bath. Peel and chop – I like to reserve 1 or 2 and chop them extra chunk for adding at the end!
Cook the bacon: While the eggs cook, heat a skillet over medium heat. Cook the bacon until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate and crumble once cooled.
Mash the avocado: In a large bowl, mash the avocado with a fork until smooth. Stir in lemon juice, Dijon mustard, salt, and black pepper.
Assemble the egg salad: Add the chopped eggs, crumbled bacon, red onion, chives, and parsley to the bowl. Gently fold everything together until well combined.
Serve and enjoy: Spoon the avocado egg salad onto toast, in wraps, or in lettuce cups. Garnish with extra bacon crumbles and fresh herbs if desired.

13. Radish and Cucumber Salad

With peppery radishes, cool cucumbers, and a tangy lemon-dill dressing, this is the perfect light side dish for spring gatherings, Easter brunch, or a quick weekday meal. The combination of fresh herbs and bright citrus flavors makes this salad simple, yet incredibly delicious!

Serves: 4

Ingredients

For the Salad:

1 ½ cups radishes, thinly sliced
1 large English cucumber, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh dill, chopped
¼ cup feta cheese, crumbled (optional)
¼ cup toasted almonds or sunflower seeds (optional)

For the Lemon-Dill Dressing:

3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper

Instructions

Prepare the vegetables: Thinly slice the radishes, cucumber, and red onion. Place them in a large mixing bowl.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper until well combined.
Assemble the salad: Add the chopped fresh dill to the bowl with the radishes and cucumbers. Drizzle the lemon-dill dressing over the top and toss gently to combine.
Garnish and serve: Sprinkle with feta cheese and toasted almonds if using. Serve immediately, or let the salad chill for 15 minutes for extra flavor infusion.