25 Classic Spring Salad Recipes to Brighten Your Table

As soon as the weather starts to warm up, I can’t help but crave fresh, vibrant salads packed with all the spring goodness I can find. There’s something about the season that makes me want to fill my plate with crisp veggies, juicy fruits, and light, zesty dressings. Whether it’s a quick lunch or a side dish to complement dinner, spring salads always hit the spot in my house. I love playing with different combinations of ingredients to keep things interesting, and honestly, it’s one of my favorite ways to celebrate the changing seasons.

What I love most about spring salads is how versatile they are. You can mix in tender greens, sweet strawberries, tangy citrus – whatever feels right for the moment. And it’s not just about the flavors, either. The textures are a big part of the fun, from crunchy radishes to creamy avocado. There’s always something new to try, and I love that it’s easy to customize depending on what I have on hand or what my family is in the mood for.

In this post, I’m sharing 25 of my favorite retro and traditional spring salad recipes. These are the kinds of dishes that remind me of gatherings with family and friends, and I hope they bring the same nostalgic joy to your table. Whether you’re hosting or just looking to make a fresh meal, I hope these recipes give you some inspiration to dive into spring with a delicious, vibrant twist!

1. Classic Waldorf Salad

One salad that always reminds me of family gatherings is the Classic Waldorf Salad. It’s a recipe that’s been around for years, but it never goes out of style. The crunchy apples, crisp celery, and walnuts tossed in a creamy dressing create the perfect balance of textures and flavors. This is the kind of salad I can make ahead of time and know it’ll be a hit with everyone – whether it’s for a casual meal or something a little more special. It’s a great way to bring a bit of nostalgia to your spring spread!

Servings: 4

Ingredients:

• 2 large apples (Granny Smith or Red Delicious), diced
• 1 cup celery, chopped
• 1 cup walnuts, chopped
• 1 cup grapes, halved
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

1. In a large bowl, combine the diced apples, chopped celery, walnuts, and halved grapes.
2. In a small bowl, mix the mayonnaise, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the fruit and nut mixture, gently tossing to combine.
4. Serve on a bed of lettuce leaves and enjoy!

2. Vintage Three Bean Salad

The Vintage Three Bean Salad is one of those timeless recipes that never fails to take me back to simple, homey meals. I love how easy it is to throw together, yet it’s so flavorful with its mix of beans, crisp onions, and a tangy dressing that ties everything together. It’s the kind of dish I remember seeing at every family potluck or barbecue, and it’s still a favorite in my house. Whether it’s a side for a big meal or a quick, satisfying lunch, this three-bean salad is always a winner!

Servings: 6

Ingredients:

• 1 can (15 oz) green beans, drained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, and parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Refrigerate for at least 1 hour before serving to let the flavors meld.

3. Spinach and Strawberry Salad

Spinach and Strawberry Salad is one of my absolute go-to’s when I’m craving something fresh and light. The combination of tender spinach leaves and sweet, juicy strawberries just screams spring to me. I love adding a little crunch with nuts and a simple balsamic dressing to bring everything together. It’s one of those salads that’s quick to put together but still feels special enough for a dinner with the family or a weekend gathering. This salad is always a hit, and it’s such a refreshing way to enjoy the flavors of the season!

Servings: 4

Ingredients:

• 4 cups fresh spinach, washed and dried
• 2 cups strawberries, hulled and sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced

For the Poppy Seed Dressing:

• 1/4 cup mayonnaise
• 1/4 cup sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, poppy seeds, salt, and pepper to create the dressing.
2. In a large bowl, combine the spinach, sliced strawberries, sliced almonds, and red onion.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to 30 minutes before serving for a chilled option.

4. Retro Pasta Salad

Retro Pasta Salad is the ultimate throwback dish that always brings a smile to my face. It’s the kind of salad I remember being at every picnic or potluck growing up, with its colorful pasta, crisp veggies, and creamy dressing. I love how simple yet satisfying it is, and it’s so easy to customize with whatever ingredients you have on hand. It’s the perfect side dish for any spring gathering, and I swear it gets better as it sits in the fridge. It’s one of those classic recipes that never goes out of style!

Servings: 6

Ingredients:

• 3 cups cooked pasta (shells or rotini)
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (red and yellow), diced
• 1/2 cup black olives, sliced
• 1/2 cup mozzarella cheese, cubed
• 1/4 cup Italian dressing
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, cherry tomatoes, bell peppers, black olives, and mozzarella cheese.
2. Pour the Italian dressing over the pasta mixture and toss to coat evenly.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 1 hour before serving for optimal flavor.

5. Classic Caesar Salad

Classic Caesar Salad is one of those dishes that never seems to get old. There’s something so comforting about the combination of crisp romaine, crunchy croutons, and that creamy, tangy dressing. It’s always a crowd-pleaser, and I love how easy it is to make. I can toss it together in no time, and it’s the perfect side for just about any meal. Whether I’m serving it alongside a main dish or enjoying it on its own, this salad is a staple in my kitchen and always brings that classic touch to the table.

Servings: 4

Ingredients:

• 1 large head of romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup croutons
• 1/4 cup Caesar dressing (store-bought or homemade)
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the chopped romaine lettuce and croutons.
2. Drizzle the Caesar dressing over the salad and toss gently to coat.
3. Sprinkle the grated Parmesan cheese on top and add freshly ground black pepper.
4. Serve immediately for the best texture.

6. Cobb Salad

Cobb Salad is a favorite in my house whenever we want something hearty yet fresh. I love how you can layer in so many delicious ingredients – crisp greens, creamy avocado, juicy tomatoes, and of course, that crispy bacon. It’s filling enough to be a meal on its own, but it also makes a great side for any gathering. The variety of flavors and textures in each bite makes it feel like a little celebration on your plate. This salad has always been a go-to when I need something satisfying, and it’s always a hit with my family!

Servings: 4

Ingredients:

• 4 cups mixed greens
• 1 cup cooked chicken breast, diced
• 2 hard-boiled eggs, chopped
• 1/2 cup bacon, cooked and crumbled
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup blue cheese, crumbled
• Your choice of dressing (ranch or vinaigrette)

Instructions:

1. On a large platter, arrange the mixed greens as the base.
2. Layer the diced chicken, chopped eggs, crumbled bacon, diced avocado, cherry tomatoes, and blue cheese on top of the greens in rows.
3. Drizzle with your choice of dressing before serving.

7. Spring Pea and Mint Salad

Spring Pea and Mint Salad is one of my favorite ways to celebrate the fresh, vibrant flavors of the season. The sweetness of the peas paired with the refreshing hint of mint just feels so light and crisp – it’s like a little taste of spring in every bite. I love how easy it is to make, and it’s the perfect dish when I’m looking for something fresh to brighten up a meal. This salad is great on its own or as a side, and it’s one of those recipes that always feels like a seasonal treat!

Servings: 4

Ingredients:

• 2 cups fresh peas (or frozen, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh peas, chopped mint, diced red onion, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the pea mixture and toss gently to combine.
4. Serve chilled or at room temperature.

8. Beet and Goat Cheese Salad

Beet and Goat Cheese Salad is such a special dish that always feels a little gourmet but is surprisingly easy to put together. The earthy sweetness of the roasted beets paired with the creamy tang of goat cheese is such a delicious combination. I love adding a handful of nuts for crunch and a simple vinaigrette to bring it all together. It’s the kind of salad that feels both refreshing and hearty, and it’s perfect for a spring dinner or as a stunning side to any meal. Every time I make it, I’m reminded of how much I love the flavors of the season!

Servings: 4

Ingredients:

• 2 cups mixed greens
• 2 medium beets, roasted and sliced
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens on a serving platter.
2. Top with the sliced roasted beets, crumbled goat cheese, and toasted walnuts.
3. Drizzle with balsamic vinaigrette and season with salt and pepper.
4. Serve immediately for a fresh and vibrant dish.

9. Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is one of those recipes that I can’t get enough of. It’s packed with so much flavor, from the tangy feta and olives to the crunch of cucumbers and the burst of cherry tomatoes. I love how satisfying the chickpeas are while still keeping everything light and fresh. It’s perfect for meal prep or as a quick, healthy side dish, and it’s always a hit at gatherings. This salad is definitely one of my go-tos when I want something flavorful, filling, and full of vibrant, Mediterranean goodness!

Servings: 4

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

10. Caprese Salad

Caprese Salad is one of those simple yet perfectly balanced dishes that never disappoints. The combination of ripe, juicy tomatoes, creamy mozzarella, and fragrant basil is so classic, and I love drizzling it with a little olive oil and balsamic for that extra burst of flavor. It’s the kind of salad that feels light and fresh, yet it’s so satisfying. Whenever I make it, it feels like a celebration of summer – even if it’s not quite summer yet. It’s one of my favorite go-to’s for any meal, and it’s always a crowd-pleaser!

Servings: 4

Ingredients:

• 4 large ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. On a serving platter, alternate layers of sliced tomatoes and mozzarella cheese.
2. Tuck fresh basil leaves between the layers.
3. Drizzle with olive oil and balsamic glaze, and season with salt and pepper.
4. Serve immediately as a refreshing appetizer or side dish.

11. Greek Salad

Greek Salad is one of those dishes that always brings a burst of fresh, vibrant flavors to the table. The combination of crunchy cucumbers, ripe tomatoes, Kalamata olives, and tangy feta is just so satisfying. I love the simple dressing of olive oil, lemon, and oregano that really brings everything together. Whether it’s a side dish or a light meal on its own, this salad never lets me down. It’s perfect for a quick, refreshing bite and always feels like a little taste of the Mediterranean!

Servings: 4

Ingredients:

• 2 cups cucumber, diced
• 2 cups tomatoes, chopped
• 1 cup bell pepper, diced (any color)
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Oregano (optional)

Instructions:

1. In a large bowl, combine the diced cucumber, chopped tomatoes, bell pepper, red onion, and Kalamata olives.
2. Add the crumbled feta cheese on top.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and oregano (if using).
4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

12. Avocado and Tomato Salad

Avocado and Tomato Salad is one of my favorite quick and easy dishes that’s bursting with fresh, satisfying flavors. The creamy avocado pairs so well with the juicy tomatoes, and I love adding a squeeze of lime and a sprinkle of salt to really enhance both. It’s light, refreshing, and comes together in just a few minutes, making it perfect for those days when I want something tasty and healthy without much effort. This salad is always a hit in my house, and I make it often when I want something simple but packed with flavor!

Servings: 4

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, halved cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Serve immediately for the best flavor and texture.

13. Radish and Cucumber Salad

Radish and Cucumber Salad is one of those refreshing, crisp salads that I absolutely love making when I want something light and zesty. The combination of crunchy radishes and cool cucumbers is so satisfying, and the tangy dressing just brings everything together perfectly. I like to add a little fresh dill or mint for extra flavor, and it’s the ideal side dish for almost any meal. It’s simple, quick, and always feels like the perfect way to welcome in warmer days!

Servings: 4

Ingredients:

• 1 cup radishes, thinly sliced
• 1 cup cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced radishes, cucumber, red onion, and dill.
2. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

14. Quinoa Salad with Lemon Vinaigrette

Quinoa Salad with Lemon Vinaigrette is one of my favorite salads for when I’m craving something light but still filling. The quinoa gives it a nice base, and the lemon vinaigrette adds such a fresh, zesty kick that ties everything together perfectly. I love adding in whatever veggies I have on hand – cherry tomatoes, cucumbers, or even some fresh herbs – to make it feel like a colorful, vibrant dish. It’s great as a side, or sometimes I even enjoy it as a light meal on its own. This salad always feels like a fresh, nourishing choice, and it’s one I turn to time and time again!

Servings: 4

Ingredients:

• 1 cup cooked quinoa
• 1 cup bell peppers, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced bell peppers, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

15. Carrot and Raisin Salad

Carrot and Raisin Salad is one of those classic dishes that never fails to bring a little comfort to the table. The sweetness of the raisins pairs so well with the crunch of the carrots, and the creamy dressing ties it all together. I love how simple and wholesome it is, yet it always feels like a treat. It’s perfect as a side dish or a light, refreshing snack. This salad always reminds me of family gatherings and is a great way to enjoy fresh, raw veggies with a sweet twist!

Servings: 4

Ingredients:

• 4 cups grated carrots
• 1/2 cup raisins
• 1/4 cup chopped walnuts (optional)
• 1/4 cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. In a large bowl, combine the grated carrots, raisins, and walnuts (if using).
2. In a small bowl, mix the mayonnaise, honey, lemon juice, and salt until well combined.
3. Pour the dressing over the carrot mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes before serving.

16. Broccoli Salad with Bacon

Broccoli Salad with Bacon is one of those salads that feels both hearty and fresh. The crisp, tender broccoli paired with the salty crunch of bacon makes every bite so satisfying. I love the creamy dressing that brings everything together, and the addition of raisins or sunflower seeds gives it a nice balance of sweetness and crunch. It’s perfect for potlucks, BBQs, or just as a side for dinner. This salad has that perfect mix of flavors and textures that make it always a favorite in my house!

Servings: 6

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup cooked bacon, crumbled
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, crumbled bacon, red onion, cheddar cheese, and sunflower seeds.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
3. Pour the dressing over the broccoli mixture and toss gently to combine.
4. Refrigerate for at least 1 hour before serving.

17. Apple and Celery Salad

Apple and Celery Salad is a wonderfully fresh and crunchy dish that I love making when I want something light but still satisfying. The crisp apples add a natural sweetness, while the celery gives it a nice bite and freshness. I enjoy tossing it all together with a tangy dressing that brings everything into balance. It’s the perfect salad to brighten up a meal and always feels like a refreshing addition to any table. Plus, it’s quick and easy to throw together, making it ideal when I want something simple yet flavorful!

Servings: 4

Ingredients:

• 2 large apples, cored and diced
• 1 cup celery, chopped
• 1/4 cup walnuts, chopped
• 1/4 cup raisins
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced apples, chopped celery, walnuts, and raisins.
2. In a small bowl, mix the mayonnaise, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the apple mixture and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.

18. Zucchini Noodle Salad

Zucchini Noodle Salad is such a fun and light way to enjoy a salad, especially when I’m craving something refreshing but with a twist. The zucchini noodles are so satisfying to work with, and they make the perfect base for all kinds of fresh veggies and a zesty dressing. I love how versatile this salad is – I can toss in whatever I have on hand, from cherry tomatoes to fresh herbs, and it always comes together beautifully. It’s a great choice when I want something healthy and full of flavor without weighing me down!

Servings: 4

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spiralized zucchini, cherry tomatoes, red onion, and basil.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a fresh and light dish.

19. Panzanella Salad

Panzanella Salad is one of my favorite ways to use up leftover bread while creating something deliciously vibrant. The mix of juicy tomatoes, crunchy bread cubes, and fresh basil is so simple, yet so full of flavor. I love how the bread soaks up all the tangy dressing, making each bite a perfect balance of textures. It’s the kind of salad that’s perfect for summer when tomatoes are at their peak, and it’s always a crowd-pleaser at family gatherings or casual meals. Every time I make it, it feels like a little taste of sunshine!

Servings: 4

Ingredients:

• 4 cups cubed stale bread (preferably Italian or French)
• 3 cups ripe tomatoes, chopped
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed bread, chopped tomatoes, cucumber, red onion, and basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Let the salad sit for about 30 minutes before serving to allow the bread to absorb the flavors.

20. Cucumber and Tomato Salad with Feta

Cucumber and Tomato Salad with Feta is one of those light, refreshing salads that I turn to when I want something bright and full of flavor. The crisp cucumber, juicy tomatoes, and creamy feta come together in the most satisfying way, and the simple dressing just ties everything together perfectly. It’s a great side dish for just about any meal, and I love how easy it is to put together. This salad always feels like a burst of freshness on the plate, and it’s a favorite of mine whenever I want something quick and delicious!

Servings: 4

Ingredients:

• 2 cups cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced cucumber, cherry tomatoes, feta cheese, and red onion.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15 minutes to enhance the flavors.

21. Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad is a perfect mix of hearty and healthy, with just the right amount of warmth and freshness. The roasted sweet potatoes bring a natural sweetness, and the black beans add a satisfying richness. I love tossing it all together with a simple dressing that has a little kick and a squeeze of lime for extra brightness. It’s great as a light meal on its own or as a side to something more substantial. This salad is one of my favorites when I want something filling but still packed with flavor!

Servings: 4

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large bowl, combine the black beans, corn, red bell pepper, and red onion.
3. Once the sweet potatoes are roasted and cooled slightly, add them to the bowl.
4. In a small bowl, whisk together the remaining olive oil, lime juice, salt, and pepper. Drizzle over the salad and toss gently to combine.
5. Garnish with fresh cilantro before serving.

22. Spinach, Strawberry, and Almond Salad

Spinach, Strawberry, and Almond Salad is one of those salads that makes me feel like I’m eating something both refreshing and indulgent at the same time. The combination of sweet strawberries, crisp spinach, and crunchy almonds creates the perfect balance of flavors and textures. I love drizzling it with a light vinaigrette to bring it all together, and it’s just so satisfying without being too heavy. This salad is a great way to welcome spring, and it’s always a hit when I want something vibrant and delicious!

Servings: 4

Ingredients:

• 4 cups fresh spinach, washed and dried
• 2 cups strawberries, hulled and sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach, sliced strawberries, toasted almonds, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the best flavor and texture.

23. Thai Mango Salad

Thai Mango Salad is one of those dishes that always feels exciting and full of flavor. The sweet, juicy mango paired with the crunch of veggies and a tangy, spicy dressing creates a perfect balance of sweet, sour, and heat. I love how refreshing and vibrant it feels, especially when topped with a sprinkle of peanuts or cilantro for added texture. It’s great on its own or as a side dish, and it always brings a burst of brightness to the table. Whenever I make it, I’m reminded of how much I love those bold, fresh Thai flavors!

Servings: 4

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, crushed

For the Dressing:

• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon honey
• 1 teaspoon chili flakes (optional)

Instructions:

1. In a large bowl, combine the julienned mangoes, red bell pepper, cucumber, cilantro, and crushed peanuts.
2. In a small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a fresh and zesty dish.

24. Roasted Vegetable Salad

Roasted Vegetable Salad is one of my favorite ways to enjoy a cozy, hearty salad that’s still packed with fresh flavors. I love the depth of flavor that comes from roasting vegetables like sweet potatoes, carrots, and bell peppers – the caramelization just makes everything so satisfying. The warm veggies pair beautifully with a light dressing, and I often toss in some greens or nuts for extra texture. It’s perfect as a main dish or as a side, and it’s always the kind of salad that feels comforting but still full of vibrant, roasted goodness.

Servings: 4

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens

For the Dressing:

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. In a large bowl, combine the mixed greens.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and olive oil.
4. Add the roasted vegetables to the greens and drizzle with the dressing. Toss gently to combine and serve warm or at room temperature.

25. Lentil Salad with Roasted Vegetables

Lentil Salad with Roasted Vegetables is a go-to when I want something hearty yet healthy. The lentils add a nice, earthy base, and when paired with the roasted veggies, like squash and carrots, it creates such a satisfying combination. I love how the warm vegetables mix with the lentils and a simple dressing, making every bite full of flavor. This salad is great on its own or as a side, and it’s the kind of dish that feels nourishing while still being light enough for any season!

Servings: 4

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 cup roasted carrots, diced
• 1 cup roasted bell peppers, diced
• 1/2 cup red onion, diced
• 1/4 cup parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, roasted carrots, roasted bell peppers, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve warm or chilled.

I hope these spring salad recipes inspire you to embrace the season with fresh, vibrant flavors! Whether you’re looking for something light and crisp or hearty and satisfying, there’s a salad here for every taste. I love how these dishes can be easily customized to fit any meal or gathering, and they’re always a hit at my table.