17 Bright & Fresh Spring Salad Recipes to Lighten Your Meals

Spring is here, and it's time to say goodbye to heavy meals. You're probably craving something lighter and fresher, and that's where spring salads come in. They're perfect for warm weather, and they're super tasty too.

These 17 bright and fresh spring salad recipes are just what you need to lighten your meals. You'll discover new flavors and ingredients that will make your taste buds happy. From classic combinations to unique twists, there's something for everyone in this collection of delicious salads.

1. Strawberry Spinach Salad With Feta Cheese

A rejuvenating mix of strawberries, spinach, and feta cheese.

Ingredients

• 4 cups fresh spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine spinach leaves and sliced strawberries.
2. In a small bowl, whisk together balsamic vinaigrette and olive oil.
3. Drizzle the dressing over the spinach and strawberry mixture.
4. Sprinkle crumbled feta cheese and chopped pecans over the top.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

2. Asparagus and Prosciutto Spring Salad

Fresh asparagus and prosciutto combine in a light spring salad.

Ingredients

• 1 pound fresh asparagus
• 6 slices prosciutto
• 1/2 cup mixed greens
• 1/2 cup cherry tomatoes
• 1/4 cup shaved parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange prosciutto slices.
3. Bake prosciutto for 10-12 minutes or until crispy.
4. Trim asparagus ends and place on a separate baking sheet.
5. Drizzle asparagus with olive oil and season with salt and pepper.
6. Roast asparagus in the oven for 12-15 minutes or until tender.
7. In a large bowl, combine mixed greens, cherry tomatoes, and shaved parmesan cheese.
8. Add roasted asparagus and crispy prosciutto to the bowl.
9. Drizzle lemon juice over the salad and serve immediately.

3. Spring Greens With Grilled Chicken and Lemon Vinaigrette

Fresh spring greens paired with grilled chicken and a zesty lemon vinaigrette.

Ingredients

• 4 cups mixed spring greens
• 1 pound boneless, skinless chicken breast
• 1/2 cup lemon vinaigrette
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat and season the chicken with salt and pepper.
2. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
3. Let the chicken rest for a few minutes before slicing it into thin strips.
4. In a large bowl, combine the spring greens, cherry tomatoes, and sliced chicken.
5. Drizzle the lemon vinaigrette over the top and toss to combine.
6. Sprinkle the feta cheese and chopped parsley over the salad and serve immediately.

4. Roasted Beet and Goat Cheese Salad

A flavorful salad combining roasted beets and creamy goat cheese.

Ingredients

• 2 large beets
• 1/2 cup goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Let beets cool, then peel and slice.
4. In a large bowl, combine mixed greens, roasted beets, and chopped walnuts.
5. In a small bowl, whisk together olive oil and balsamic vinegar.
6. Drizzle dressing over the salad and top with crumbled goat cheese.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

5. Watercress and Radish Salad With Balsamic Glaze

Fresh watercress and radish combine in a revitalizing spring salad.

Ingredients

• 4 cups watercress
• 1 large radish
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Wash and dry the watercress, removing any thick stems.
2. Slice the radish into thin rounds.
3. In a large bowl, combine the watercress and radish.
4. Drizzle the balsamic glaze and olive oil over the salad.
5. Season with salt and pepper to taste.
6. Serve immediately.

6. Kale and Quinoa Salad With Roasted Vegetables

Kale and quinoa salad with roasted vegetables is a healthy and flavorful dish.

Ingredients

• 2 cups kale, chopped
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 Brussels sprouts, trimmed and halved
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring quinoa and water to a boil.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
4. In a large bowl, massage chopped kale with olive oil, salt, and pepper for 2-3 minutes.
5. Spread the chopped onion, garlic, carrots, and Brussels sprouts on a baking sheet.
6. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender.
7. In the large bowl with kale, combine cooked quinoa, roasted vegetables, and crumbled feta cheese.
8. Toss to combine and serve warm.

7. Grilled Peach and Arugula Salad With Burrata Cheese

Grilled Peach and Arugula Salad With Burrata Cheese is a delicious summer salad.

Ingredients

• 4 ripe peaches
• 1/2 cup burrata cheese
• 4 cups arugula
• 1/4 cup balsamic glaze
• Salt and pepper to taste
• 1/4 cup chopped pecans
• 1 tablespoon olive oil

Instructions

1. Preheat grill to medium-high heat.
2. Grill peaches for 2-3 minutes per side, or until caramelized.
3. In a large bowl, combine arugula and grilled peaches.
4. Cut burrata cheese into small pieces and add to the bowl.
5. Drizzle balsamic glaze and olive oil over the salad.
6. Sprinkle chopped pecans over the top.
7. Season with salt and pepper to taste.
8. Serve immediately.

8. Classic Caprese Salad With Fresh Mozzarella

A simple Italian salad with fresh mozzarella, tomatoes, and basil.

Ingredients

• 3 large tomatoes
• 8 oz fresh mozzarella
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Slice the tomatoes into 1/4-inch thick rounds.
2. Cut the mozzarella into 1/4-inch thick slices.
3. Arrange the tomato and mozzarella slices on a large plate or platter.
4. Drizzle the olive oil over the salad.
5. Drizzle the balsamic vinegar over the salad.
6. Sprinkle the basil leaves over the salad.
7. Season with salt and pepper to taste.
8. Serve immediately.

9. Spring Pea and Mint Salad With Lemon Zest

Fresh spring peas and mint come together in a light and invigorating salad.

Ingredients

• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese

Instructions

1. Bring a pot of salted water to a boil and blanch the spring peas for 2-3 minutes.
2. Immediately plunge the peas into an ice bath to stop the cooking process.
3. In a large bowl, whisk together olive oil, lemon juice, and lemon zest.
4. Add the cooled peas, fresh mint leaves, and crumbled feta cheese to the bowl.
5. Season with salt and pepper to taste, then toss to combine.
6. Serve the salad chilled, garnished with additional mint leaves if desired.

10. Heirloom Tomato and Cucumber Salad With Dill

Fresh heirloom tomatoes and cucumbers combined with dill create a light, rejuvenating salad.

Ingredients

• 4 large heirloom tomatoes, sliced
• 2 large cucumbers, sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper, to taste

Instructions

1. In a large bowl, arrange the sliced tomatoes and cucumbers.
2. Sprinkle the chopped fresh dill over the top of the tomatoes and cucumbers.
3. In a small bowl, whisk together the olive oil and white wine vinegar.
4. Drizzle the dressing over the salad and toss to coat.
5. Season the salad with salt and pepper to taste.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve the salad chilled, garnished with additional fresh dill if desired.

11. Carrot and Avocado Salad With Ginger Dressing

Fresh carrots and avocado mixed with a zesty ginger dressing.

Ingredients

• 4 large carrots, peeled and grated
• 2 ripe avocados, diced
• 1/2 cup plain Greek yogurt
• 2 tablespoons freshly grated ginger
• 1 tablespoon honey
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the grated carrots and diced avocado.
2. In a small bowl, whisk together the yogurt, ginger, and honey until smooth.
3. Pour the dressing over the carrot and avocado mixture, and toss to coat.
4. Sprinkle the chopped cilantro over the top and season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the salad chilled, garnished with additional cilantro if desired.

12. Mixed Berry and Feta Salad With Toasted Pecans

Fresh mixed berries and crumbled feta cheese come together in a sweet and savory salad.

Ingredients

• 4 cups mixed greens
• 1 cup mixed berries
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pecans
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, mixed berries, and crumbled feta cheese.
2. In a small skillet, toast the pecans over medium heat for 2-3 minutes.
3. Sprinkle the toasted pecans over the salad.
4. Drizzle the balsamic vinaigrette over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

13. Zucchini and Corn Salad With Parmesan Cheese

Fresh summer salad combining zucchini, corn, and parmesan cheese.

Ingredients

• 2 medium zucchinis, sliced
• 1 cup corn kernels
• 1/2 cup parmesan cheese, shaved
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat and grill zucchinis for 3-4 minutes per side.
2. In a large bowl, combine grilled zucchinis, corn kernels, and parmesan cheese.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour dressing over the zucchini mixture and toss to combine.
5. Season with salt and pepper to taste, then serve immediately.

14. Edamame and Mushroom Salad With Soy Sauce

A savory and healthy salad combining edamame and mushrooms with a soy sauce dressing.

Ingredients

• 1 cup edamame
• 1 cup mixed mushrooms
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cook the edamame according to package instructions and set aside.
2. In a large skillet, heat the olive oil over medium heat and sauté the mushrooms until tender.
3. Add the garlic to the skillet and cook for an additional m
4. Ininute. a large bowl, combine the cooked edamame, mushrooms, and garlic.
5. In a small bowl, whisk together the soy sauce and a pinch of salt and pepper.
6. Pour the soy sauce dressing over the edamame and mushroom mixture, and toss to combine.
7. Serve the salad warm or at room temperature, garnished with green onions if desired.

15. Radicchio and Pear Salad With Gorgonzola Cheese

A revitalizing mix of bitter and sweet flavors in a simple salad.

Ingredients

• 1 head of radicchio
• 1 ripe pear
• 1/2 cup of gorgonzola cheese
• 1/4 cup of chopped walnuts
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Wash and dry the radicchio leaves, then tear them into bite-sized pieces.
2. Slice the pear into thin wedges.
3. Crumble the gorgonzola cheese into small pieces.
4. In a large bowl, combine the radicchio, pear, and gorgonzola cheese.
5. Sprinkle the chopped walnuts over the top of the salad.
6. Drizzle the olive oil over the salad and season with salt and pepper to taste.
7. Toss the salad gently to combine the ingredients.
8. Serve immediately and enjoy.

16. Cucumber and Smoked Salmon Salad With Dill Sauce

Invigorating cucumber and smoked salmon salad with a tangy dill sauce.

Ingredients

• 1 large cucumber
• 1/2 cup smoked salmon
• 1/4 cup plain Greek yogurt
• 1 tablespoon freshly chopped dill
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 slices of bread

Instructions

1. Peel and slice the cucumber into thin rounds.
2. Cut the smoked salmon into small pieces.
3. In a bowl, mix together the Greek yogurt, chopped dill, and lemon juice.
4. Season the yogurt mixture with salt and pepper to taste.
5. Arrange the cucumber slices on a plate or platter.
6. Top the cucumber with the smoked salmon pieces.
7. Drizzle the dill sauce over the salmon and cucumber.
8. Serve with slices of bread on the side.

17. Arugula and Shaved Parmesan Salad With Balsamic Vinaigrette

A light and invigorating salad featuring arugula, shaved parmesan, and a tangy balsamic vinaigrette.

Ingredients

• 4 cups fresh arugula
• 1/2 cup shaved parmesan cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the arugula, shaved parmesan, and cherry tomatoes.
2. In a small bowl, whisk together the balsamic vinegar and olive oil.
3. Drizzle the balsamic vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy.

Conclusion

You'll pass into a world of flavor with these spring salad recipes, where every bite is a gentle breeze of freshness, sweeping away the mundane and ushering in a season of delight, as the sweetness of strawberries and the zest of lemons softly awaken your palate.