Easy Spring Salad [+Video]
This is an easy spring salad full of seasonal ingredients like asparagus, radishes, peas, fresh herbs and enhanced with roasted chickpeas, feta cheese, toasted pine nuts, and hard boiled eggs all topped with a bright and tangy lemon salad dressing.
Well, we did it again! We survived winter! And boy was it a doozy here in Utah this year. I have never seen so much snow here and we have lived here a really long time. So the fact that a “spring” salad is even a possibility brings a smile to my face! It is time for bright refreshing flavors and warmer temperatures!
What Goes in a Spring Salad?
One of the beauties of a salad is that they are so versatile, so I’m going to share the ingredients for how we like to make this salad, but keep in mind that you can omit or add ingredients to your liking. Here is what we like…
Dressing
- Olive Oil: the base of the dressing
- Dijon Mustard: adds intense mustard flavor
- Lemon Juice and Zest: adds a bright pop of freshness and acidity
- Shallot: adds mild onion flavor
- Champagne Vinegar: if you can’t find champagne vinegar, you can use prosecco or white wine vinegar
- Salt and Pepper: adds flavor
Salad
- Pine Nuts: adds texture and we toast them for maximum flavor
- Asparagus: remove the tough stem end and then cut it into 1-2″ pieces
- Frozen Peas: let them defrost in a bowl of water
- Baby Salad Greens: this can be any mix of greens you enjoy…romaine, spinach, arugula, chard, etc.
- Radishes: adds a little heat and gorgeous color
- Cucumber: we prefer an English cucumber
- Fresh Herbs: mint, basil, parsley, chives – this blend is so bright and bold
- Feta: totally optional, but we love them saltiness flavor it adds
- Roasted Chickpeas: you can buy roasted chickpeas or roast your own and they add great texture
- Olive Oil: used to roast the chickpeas
- Salt and Pepper: adds flavor
- Hard Boiled Eggs: adds protein and heartiness to the salad
This is meant to just be an overview of the ingredients for this salad. For all the details and measurements, scroll down to the recipe card at the end of this post.
How to Make a Fresh Spring Salad
I like to start salad recipes by making the dressing. It can be made up to a day or two ahead of time, so it’s nice to get that made and out of the way. For this salad dressing, just whisk all the ingredients together and set it aside.
Other parts of this recipe can also be prepped ahead of time. You can hard boil the eggs, toast the pine nuts and roast the chickpeas up to one or two days ahead of time if you want to.
When you are ready to make the salad, start by thawing the peas in a bowl of water, prepping and sautéing the asparagus and then you’ll start slicing and chopping all the other veggies and herbs. Slice the eggs and you are ready to assemble the salad.
Layer all the ingredients in a large bowl and pour some of the dressing on top and toss everything together. Add more dressing as desired and a little salt and pepper to taste and serve immediately.
All of the instructions for making this spring salad can be found in the recipe card at the end of the post.
Watch How to Make Spring Salad Video
Variations
I mentioned at the beginning that salads are completely customizable which is why they are so popular. Here are some ideas for variations:
- Additions: avocado, artichoke hearts, sunflower seeds, broccoli florets, cauliflower, celery, green beans, or croutons
- Protein: grilled or smoked chicken breast, diced ham, or turkey breast
- Substitutes: try pistachios or almonds instead of the pine nuts, shaved parmesan or goat cheese for the feta
What to Eat with this Spring Salad
When spring finally comes, we are all about grilling and smoking, so this spring salad often accompanies the following main dishes:
Why We Love this Spring Salad
- Seasonal ingredients: I love making recipes and meals based on whatever is fresh and in season. The asparagus, radishes and greens are great seasonal ingredients.
- Homemade salad dressing: Salad dressings are so easy to make at home and then you have complete control of what goes into it. This mustard lemon vinaigrette is so bright and bold!
- Textures: I’m obsessed with all the textures in this salad. The crunchy little pine nuts and roasted chickpeas paired with the creamy eggs and the leafy greens are a match that is meant to be.
- Customizable: The section above offers some ideas of ways to customize this salad, but the beauty is that you make it totally your own!
Prep Ahead and Storage Tips
Generally speaking, salads are not great for making ahead of time. They get soggy quickly and are best eaten fresh. That being said, several parts of this salad can be prepped ahead of time. I mentioned this above, but you can make the salad dressing, roast the chickpeas, toast the pine nuts and hard boil the eggs all ahead of time.
Prepare and dress only the amount of salad that you think will be eaten. The ingredients will store much better before adding the dressing. If you do end up with some leftovers, store in an airtight container. It will keep for a day or two.
When warmer temperatures finally come, I crave bright and refreshing flavors. This easy spring salad is vibrant, healthy and looks and tastes so elegant while still being so easy to make! You’re going to love it!
More Spring Recipes:
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Easy Spring Salad
Description
This is an easy spring salad full of seasonal ingredients like asparagus, radishes, peas, fresh herbs and enhanced with roasted chickpeas, feta cheese, toasted pine nuts, and hard boiled eggs all topped with a bright and tangy lemon salad dressing.
Course 100 + Salad Recipes to Obsess Over
Keyword asparagus, chickpeas, feta, herbs, homemade salad dressing, pine nuts, salad, salad dressing
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 8
Calories 205kcal
Author Sweet Basil
Toast the pine nuts in a pan over medium heat until golden, tossing occasionally. Remove to a plate.
2 Tablespoons Pine Nuts
Place the peas in a bowl of cool water to thaw.
Turn the heat to medium high and replace the skillet. Dry the chickpeas and toss in olive oil, salt and pepper. Cook for 8-10 minutes, stirring occasionally. Set aside on a plate.
1/2 Cup Roasted Chickpeas, Olive Oil, Salt and Pepper
Return the pan to the heat and drizzle in olive oil. Chop the asparagus into 1-2" pieces and add to the skillet with salt and pepper. Cook, stirring occasionally until tender, about 4 minutes. Remove to a plate to cool.
Whisk the dressing together and set aside.
6 Tablespoons Olive Oil, 1 teaspoon Dijon Mustard, 1 teaspoon Lemon Zest, 1/4 Cup Lemon Juice, 1/2 Shallot, 1 Tablespoon Champagne Vinegar, 1/4 teaspoon Salt and Pepper, 1-2 Tablespoons Lemon Juice
Layer the lettuces and all other ingredients on a platter and dress lightly then add a little salt and pepper on top.
1 Bunch Asparagus, 1/2 Cup Frozen Peas, 6 Cups Baby Salad Greens, 1-2 Radishes, 1/3 Cup Fresh Mint, 1/4 Cup Fresh Basil, 1/4 Cup Fresh Parsley, 1 Tablespoon Fresh Chives, 1/3 Cup Feta, 3 Hard Boiled Eggs, 1/2 English Cucumber
NOTE: Toast pine nuts on the stove top in a skillet over medium low heat. Place the pine nuts in a single layer and stir occasionally until the pine nuts start to brown and smell nutty.
I buy roasted chickpeas at Costco, but you can roast your own. Drain a can of chickpeas and pat them dry. Toss them in a little olive oil and salt and pepper and roast them in the oven at 400 degrees for 45 minutes.
Boil the eggs for 7-8 minutes, cooled in ice water then peeled and halved Serving: 1cup | Calories: 205kcal | Carbohydrates: 10g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 76mg | Sodium: 187mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 3mg
READ: Easy Spring Salad [+Video]