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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • 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


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 and designed to satisfy these early spring cravings. 

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

The real beauty of this salad, though, is its versatility. It’s impressive and 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 and prep tips. Happy Spring!



for the spring vegetable salad:

  • 16 ounces fresh asparagus, woody ends trimmed and sliced on the bias into ¼-inch pieces ( approx. 2 cups sliced)
  • 8 ounces sugar snap peas, sliced on the bias into ¼-inch pieces (approx. 1 ½ cups sliced)
  • 8 ounces radishes, ends trimmed and thinly sliced into matchsticks (approx. 1 ½ cups sliced)
  • 2 green onions, ends trimmed and thinly sliced on the bias
  • ⅓ cup pistachios, roughly chopped as desired
  • 5 ounces baby spinach
  • kosher salt and ground black pepper, to season
  • for serving, as desired: garlicky lemon Dijon vinaigrette (below), fresh squeezed lemon juice, shaved parmesan cheese, etc.

for the garlicky lemon Dijon vinaigrette:

  • 2 lemons, zested and juiced (approx. ¼ cup juice)
  • 2 cloves garlic, finely chopped or grated
  • 23 tablespoons good-quality extra-virgin olive oil
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey (sub pure maple syrup or agave if vegan)
  • kosher salt and ground black pepper, to season


  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 and chopping the asparagus, snap peas, radishes, and 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 and 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 and 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, and pistachios. Season with a healthy pinch of kosher salt and ground black pepper as desired. Pour the lemon Dijon vinaigrette over top, tossing to combine well. Taste amd adjust seasoning as needed with a squeeze of fresh lemon juice or additional kosher salt and 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.


  • 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) and 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 and 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, and 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.