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!
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
- 2–3 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
- 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.)
- 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.
- 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!
- 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