Spring Vegetable Salad with Pistachios, Parmesan, & Lemon Dijon Vinaigrette

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This Spring Vegetable Salad recipe is a celebration of the season's best fresh produce – raw asparagus, snap peas, radishes, baby spinach, & more! Toss it with a bright & garlicky lemon vinaigrette then finish with pistachios & shaved parmesan, creating a simple-yet-stunning salad loaded with satisfying texture & fresh flavor! Perfect for springtime entertaining or as an add-on to any weeknight dinner at home.

Naturally meatless & gluten-free. Easily vegetarian, vegan, & dairy-free.

An overhead shot of finished Spring Vegetable Salad tossed in a Lemon Dijon Vinaigrette and finished with shaved parmesan and lemon zest inside of a large white ceramic bowl. A gold spoon and fork rest inside of the bowl for serving. The bowl sits atop a white textured surface with a blue and white striped linen napkin rest alongside the bowl and a small white speckled ceramic bowl filled with lemon dijon vinaigrette, loose lemon wedges, and small white plate with shaved parmesan surrounding the bowl of salad at center.

A Feel-Good Spring Salad Loaded with Seasonal Veggies 

A giant spring vegetable salad is one of my biggest cravings this time of year. After plenty of warm & rich comfort food all winter, my body always wants fresh, crunchy, & feel-good veggies by the time April rolls around. This spring salad recipe satisfies ALL those cravings!

Loading up on seasonal veggies like asparagus, sugar snap peas, radishes, & green onions is the perfect way to welcome the new season. The tender raw veggies simply need a bit of chopping (no cooking or blanching necessary!) before a quick toss with baby spinach, nutty pistachios, shaved parmesan, & a garlicky lemon Dijon vinaigrette. Every bite is the perfect blend of bright springtime flavor with the best crisp & crunchy texture.

As a major bonus, working with high-quality seasonal ingredients doesn’t have to be expensive thanks to the affordable prices at ALDI! The ALDI produce section is always stocked with amazing seasonal veggies & their springtime produce is no exception! Their spring veggies are so gorgeous that all you really need to do to make a killer spring vegetable salad is elevate the fresh vegetables with a few simple ingredients like shelled pistachios, fresh lemon juice, & organic olive oil.

An overhead shot of finished Spring Vegetable Salad tossed in a Lemon Dijon Vinaigrette and finished with shaved parmesan and lemon zest inside of a large white ceramic bowl. A gold spoon and fork rest inside of the bowl for serving. The bowl sits atop a white textured surface with a blue and white striped linen napkin rest alongside the bowl and a few loose lemon wedges and parmesan shavings surrounding the bowl at center.

Spring Salad Recipe Highlights

You’ll fall in love with this recipe for spring salad because it has…

  • DELICIOUS CRUNCH. This dish uses seasonal springtime veggies like asparagus, sugar snap peas, & radishes with awesome crunchy texture. Super satisfying & fresh!
  • ZERO COOKING. Serving raw spring veggies showcases their peak ripe flavor & makes mealtime extra easy. No need for cooking or blanching!
  • THE BEST LEMONY DRESSING. Bring the whole spring salad recipe together with an easy-to-make, bright lemon Dijon vinaigrette that feels like spring. So good, you can use it on any salad!

The most satisfying spring salad! ♡ Read on to learn more about how to make Spring Vegetable Salad, or jump straight to the recipe to plan your next ALDI run & get cooking!

Key Ingredients

Since they’re already at their peak ripeness, the beauty of working with high-quality seasonal ingredients is the fact that you don’t need to do much to make their flavors shine. That’s exactly the approach of this spring salad recipe. Aside from the spring vegetables, you need just a handful of other simple staples.

Note: Full ingredients list & measurements provided in the Recipe Card, below.

Head to ALDI & grab…

  • Spring veggiesFresh asparagus, sugar snap peas, radishes, green onions, & baby spinach are some of the best early spring veggies! When it comes to asparagus, look for tender & thin, medium-sized spears for the perfect crunch without any woodiness.
  • Pistachios – Satisfying pistachios add even more texture & a burst of wonderful nutty flavor. I always keep a bag of Southern Grove Shelled Pistachios from ALDI in my pantry. They’re super affordable & since they’re already shelled, they’re ready to put to use in any recipe or dish – so convenient!
  • Parmesan – A sprinkling of freshly shaved Emporium Selection Parmesan Cheese adds nuttiness that complements the pistachios & brings the entire salad together.
  • Homemade lemon vinaigrette – This simple dressing uses lemon juice & zest, garlic, extra virgin olive oil, Dijon mustard, & a little honey to create the absolute best light & bright vinaigrette. All of these staples are available at ALDI, though I’m especially partial to Simply Nature Organic Extra Virgin Olive Oil & Simply Nature Organic Wildflower Honey – both offer exceptional flavor at seriously affordable prices!

How to Make the Best Cold Spring Vegetable Salad

This spring salad is easy to make, with just 2 simple steps: prepping the vegetables & whisking up the vinaigrette. Once both are ready, all you have to do is toss it all together!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

1

Prep the spring veggies. It might seem like a tiny detail, but the way you cut vegetables makes a big impact in a simple salad like this! Why? ⇢ Pretty simple! Different knife cuts create different textures. Here’s how I suggest prepping the spring produce for this salad:

  • Asparagus. ⇢ Snap each spear at its natural breaking point to remove any woody ends, then slice the asparagus diagonally (“on the bias”), creating pieces that are about 1/4-inch thick.
  • Sugar snap peas. ⇢ I also like slicing the snap peas into 1/4-inch diagonal pieces, just like the asparagus. When mixed together, the two bright green veggies make a perfect pair!
  • Radishes. ⇢ For me, the key to enjoying raw radishes is slicing them very thin. Feel free to leave them in circles or slice them into matchsticks (pictured).
  • Spinach. ⇢ Baby spinach is typically perfectly bite-sized for a fresh salad. Feel free to leave it as is or give it a rough chop.
2

Lemon Dijon vinaigrette. Prepping this homemade spring salad dressing is as simple as adding lemon juice, zest, garlic, Dijon, honey, & extra virgin olive oil to a bowl & whisking until combined. Homemade vinaigrette tip! ⇢ I’m a big fan of prepping homemade vinaigrettes in a jar, which you can seal & shake well to create a perfectly smooth & creamy dressing.

3

Spring salad assembly. Add the spring vegetables to a large bowl, seasoning with some salt & freshly ground black pepper. Pour the lemon Dijon vinaigrette over top, then toss everything together until the greens & veggies are well coated. From there, add in the pistachios, shaved parmesan, & taste to see whether it needs a little more salt, pepper, or an extra squeeze of lemon. Salad tip! ⇢ Seasoning each layer of a salad is the best way to ensure it tastes super fresh & flavorful.

A glass mixing bowl filled with finished Spring Vegetable Salad & tossed in Lemon Dijon Vinaigrette sits atop a white textured surface. The mixing bowl is surrounded by a blue and white striped linen napkin, a few loose lemon wedges, and a measuring cup filled with pistachios.

Make-Ahead & Storage Tips

Since the vinaigrette starts to impact the crunchy texture of the fresh veggies once it’s all tossed together, this salad is best enjoyed immediately after it’s assembled. If you’re taking a spring vegetable salad to a gathering & want to plan-ahead, I suggest chopping all the ingredients, making the vinaigrette, & then storing everything for later. All you have to do is toss everything together right before you head out the door – easy! Check the Recipe Notes, below, for more guidance.

Spring Salad Serving Suggestions

This salad is ideal for springtime gatherings like Mother’s Day, Easter, or even the small at-home celebrations like lighting up the grill for the first time as the weather warms up (always an exciting day in our house 🎉). The main thing I love about this recipe, though, is that it’s great as-is but it’s also super flexible. You can add some protein to make it a more complete meal or enjoy it as a side with a few easy variations.

Easy spring salad serving ideas:

  • Add some protein for an all-in-one meal! Sliced grilled lemon chicken, steak, pork chops, or Never Any! Chicken Sausage from ALDI are all perfect add-ons for an especially satisfying spring vegetable salad.
  • Make it a little more hearty by including a poached egg or keep things totally plant-based by adding chickpeas, or warm grains like quinoa or farro. For a really quick & easy add-in, grab a pack of Simply Nature Organic 90 Second Seven Grains at ALDI, which is ready to serve after just 90 seconds in the microwave.
  • Swap the parmesan with another cheese! Creamy goat cheese & tangy feta both pair beautifully with the flavors in this recipe for spring salad, but you can grab whatever cheese sounds best to you! I’m pretty obsessed with the cheese selection at ALDI & have so much fun perusing their delicious options.
  • Add extra toppings like homemade croutons, sunflower seeds, or dried fruit for added texture & flavor.
An overhead shot of finished Spring Vegetable Salad tossed in a Lemon Dijon Vinaigrette and finished with shaved parmesan and lemon zest inside of a large white ceramic bowl. A gold spoon and fork rest inside of the bowl for serving. The bowl sits atop a white textured surface with a blue and white striped linen napkin rest alongside the bowl and a small white speckled ceramic pinch bowl filled pistachios, loose lemon wedges, and small white plate with shaved parmesan surrounding the bowl of salad at center.

Quick Vegan Variation!

Easily make a vegan spring vegetable salad by ditching the cheese entirely (or use your favorite dairy-free cheese) & swapping the honey in the vinaigrette for pure maple syrup or agave nectar. Super simple & just as fresh & delicious!

A side angle shot of finished Spring Vegetable Salad tossed in a Lemon Dijon Vinaigrette and finished with shaved parmesan and lemon zest inside of a large white ceramic bowl. A gold spoon and fork rest inside of the bowl for serving. The bowl sits atop a white textured surface with a small white speckled pinch bowl filled with pistachios and a small white plate filled with parmesan shavings resting alongside the bowl at center.

I can’t wait for you to try this Spring Vegetable Salad with Pistachios, Parmesan, & Lemon Dijon Vinaigrette! It bursts with springtime flavor & I know you’ll love it just as much as we do! If you do give it a try, be sure to let me know. Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Craving More Spring-Inspired Meals? Be sure to try Creamy Mascarpone Pasta with Chicken & Asparagus, Lemon Chicken Piccata, or Strawberry Salad with Goat Cheese next. ♡ Happy cooking!

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An overhead shot of finished Spring Vegetable Salad tossed in a Lemon Dijon Vinaigrette and finished with shaved parmesan and lemon zest inside of a large white ceramic bowl. A gold spoon and fork rest inside of the bowl for serving. The bowl sits atop a white textured surface with a blue and white striped linen napkin resting alongside the bowl. A small white speckled ceramic pinch bowl filled pistachios, a small white ceramic speckled bowl containing vinaigrette, loose lemon wedges, and small white plate with shaved parmesan surround the bowl of salad at center.

Spring Vegetable Salad with Pistachios, Parmesan, & Lemon Dijon Vinaigrette

  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: Entree Salads & Bowls, Side Dish Recipes
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

By the time spring makes its appearance, there’s nothing I want more in life than an abundance of fresh produce. This Spring Vegetable Salad is inspired by & designed to satisfy these early spring cravings. 

Thin-cut fresh asparagus, snap peas, radishes, & spinach are tossed in a simple homemade lemon Dijon vinaigrette that bursts with light & bright flavor. Finish with a handful of pistachios & shaved parmesan to take it completely over the top! It’s crunchy, so fresh, & super satisfying – the perfect spring salad! 

The real beauty of this salad, though, is its versatility. It’s impressive & festive enough to serve at any springtime celebration, but it also comes together so quickly (with no cooking involved), making it a great pairing for any weeknight dinner. Plus, easy add-ons like grilled chicken, chickpeas, or quick-cook grains make it hearty enough to stand on its own as a meal.

Be sure to check the Recipe Notes, below, for easy variations & prep tips. Happy Spring!


Ingredients

Scale

for the spring vegetable salad:

  • 16 ounces fresh asparagus, woody ends trimmed & sliced on the bias into 1/4-inch pieces (~2 cups sliced)
  • 8 ounces sugar snap peas, sliced on the bias into 1/4-inch pieces (~1 1/2 cups sliced)
  • 8 ounces radishes, ends trimmed & thinly sliced into matchsticks (~1 1/2 cups sliced)
  • 2 green onions, ends trimmed & thinly sliced on the bias
  • 1/3 cup Southern Grove Shelled Pistachios, roughly chopped as desired
  • 5 ounces Simply Nature Organic Fresh Baby Spinach
  • kosher salt & ground black pepper, to season
  • for serving, as desired: garlicky lemon Dijon vinaigrette (below), fresh squeezed lemon juice, shaved Emporium Selection Parmesan Cheese, etc.

for the garlicky lemon Dijon vinaigrette:

  • 2 lemons, zested & juiced (~1/4 cup juice)
  • 2 cloves garlic, finely chopped or grated
  • 23 tablespoons Simply Nature Organic Extra Virgin Olive Oil
  • 1/2 teaspoon Burman’s Dijon Mustard
  • 1/2 teaspoon Simply Nature Organic Wildflower Honey (sub pure maple syrup or agave if vegan)
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep the spring vegetables: Most of the prep work involved in this spring salad recipe comes from prepping the spring vegetables. I suggest starting here, slicing & chopping the asparagus, snap peas, radishes, & green onions as indicated in the Ingredients List, above. Set aside, or store in individual airtight containers in the refrigerator for up to 2 days. (Note: Once sliced, radishes are best stored submerged in water, which prevents browning & preserves their crunchy texture.)Spring Vegetable Salad ingredients arranged on a white textured surface: fresh asparagus, sugar snap peas, radishes, green onions, Southern Grove Shelled Pistachios, Simply Nature Organic Fresh Baby Spinach, lemons, garlic, Emporium Selection Parmesan Cheese - all from ALDI. Many of these ingredients have been chopped into bite-sized pieces and fill white speckled ceramic bowls. The bowls surround a white plastic cutting board with lemon wedges, whole sugar snap peas, and pieces of asparagus with a white pairing knife resting alongside.
  2. Prep the lemon Dijon vinaigrette: Combine all listed dressing ingredients in a small bowl or jar. Season with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine well. Set aside, or store in an airtight container in the refrigerator for up to 1 week.An overhead shot of a small glass container is filled with Garlicky Lemon Dijon Vinaigrette dressing for Spring Vegetable Salad. The container rests atop a white textured surface with a small golden spoon rests inside of the vinaigrette. Loose cloves of garlic and sliced lemon wedges surround the vinaigrette.
  3. Assemble the spring vegetable salad: To a large bowl, add the baby spinach, asparagus, sugar snap peas, radishes, green onions, & pistachios. Season with a healthy pinch of kosher salt & ground black pepper as desired. Pour the lemon Dijon vinaigrette over top, tossing to combine well. Taste & adjust seasoning as needed with a squeeze of fresh lemon juice or additional kosher salt & ground black pepper. Serve immediately. Enjoy!How to make spring salad, step 3: Assemble the spring vegetable salad. Prepared baby spinach, asparagus, sugar snap peas, radishes, green onions, & pistachios fill a large clear glass mixing bowl. Lemon dijon vinaigrette has been poured over top and the salad has been garnished with shaved parmesan and lemon zest. The bowl sits atop a white textured surface.

Notes

  • Ingredient Notes:
    • Asparagus: Since this spring vegetable salad uses a mix of raw vegetables, it’s best to use thin-medium asparagus spears here, which are typically more tender than thicker stalks.
    • For a vegan spring salad: Simply omit the cheese (or use your favorite sharp non-dairy cheese) & swap the honey in the vinaigrette for pure maple syrup or agave nectar.
    • For a hearty spring salad: This spring salad stands on its own as a great spring side dish, but you can amp up the heartiness in a number of ways to make it a more satisfying meal – serve with grilled chicken or a poached egg, toss in some cooked grains, etc. Refer to the blog post, above, for more easy serving suggestions.
  • Make-Ahead & Storage: 
    • Make-ahead instructions: This spring salad is best enjoyed fresh, immediately upon assembly. If you’d like to make it ahead of time, for meal prep or a spring gathering, I suggest prepping a couple of the components – chop the vegetables according to the Ingredients List, above, & prep the lemon Dijon vinaigrette according to Step 2 of Recipe Directions, above. To serve, simply toss the salad together according to Step 3 of Recipe Directions, above.
    • Storage: Spring vegetable salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.

Keywords: spring vegetable recipe, spring salad, homemade spring vegetable salad

Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.

A side angle shot of finished Spring Vegetable Salad tossed in a Lemon Dijon Vinaigrette and finished with shaved parmesan and lemon zest inside of a large white ceramic bowl. A gold spoon and fork rest inside of the bowl for serving. The bowl sits atop a white textured surface with a small white speckled pinch bowl filled with pistachios and a small white plate filled with parmesan shavings resting alongside the bowl at center.

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 4.13.22
    Kate Walter said:

    PWWB’s expertly vetted recipes…so spot on! Vividly fresh with a new twist for me…the pistachios crunch + flavor pop.. and do not ignore the 1/4″ diagonal snap pea/ asparagus cut…this is a new style salad as a bit of chop salad crunch lands it!

    • 4.14.22
      Erin @ Plays Well With Butter said:

      Thanks so much Kate! We are so glad to hear you were able to try our new salad & that it was a hit & yes couldn’t agree more – it’s amazing what a difference the different cuts of veggies can make when prepping the salad – it makes for an even more satisfying bite & the crunch is unmatched! 🙂

  2. 4.10.22
    Lauren Hobson said:

    Made this as a side for our burgers last night and WOW!!! Im a salad lady all the way! All the raw spring veggies made this great and that dressing is amazing. Cant wait to have it for lunch today. I can see this being perfect on easter as well

    • 4.11.22
      Erin @ Plays Well With Butter said:

      Thanks Lauren!! So glad to hear that you loved it & totally agree – it would be perfect for Easter or any other Spring celebration!

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