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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


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
  • 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


  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.


  • 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