I used to make the same boring green salad with iceberg lettuce and store-bought dressing every spring, but everything changed when I discovered these 10 vibrant spring salad recipes. Each one celebrates the season’s freshest ingredients, from sweet strawberries and tender asparagus to crisp sugar snap peas and juicy citrus fruits.

Now my salads are the highlight of every meal, bursting with color, texture, and flavors that truly capture the essence of spring.

What I love most about this collection is how each salad serves a different purpose and occasion. When I need a light lunch, the Spring Pea and Mint Salad or Citrus and Avocado Salad are perfect refreshing options. For entertaining guests, the Asparagus and Prosciutto Salad or Watermelon Radish and Arugula Salad never fail to impress with their elegant presentation.

And when I want something more substantial, the Spring Chicken and Berry Salad or Quinoa and Roasted Beet Salad work beautifully as complete meals.

The best part is how these recipes have transformed my relationship with vegetables and made me excited about eating healthy. I’m no longer stuck in a salad rut, and I actually look forward to trying new flavor combinations with each week’s farmers market haul. Whether you’re hosting a spring brunch, packing lunches for the week, or simply want to eat more fresh produce, these salads prove that healthy eating can be absolutely delicious and never boring.

1. Strawberry Spinach Salad with Poppy Seed Dressing

Fresh baby spinach is topped with sweet strawberries, crunchy almonds, and tangy feta cheese in this classic spring salad. The homemade poppy seed dressing adds a sweet and tangy finish that ties all the flavors together. This colorful salad is perfect for spring gatherings, bridal showers, or as a light lunch that celebrates the season’s first berries.

Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 6

Ingredients

For the salad:

• 8 cups fresh baby spinach
• 2 cups fresh strawberries, hulled and sliced
• ½ cup sliced almonds, toasted
• ½ cup crumbled feta cheese
• ¼ red onion, thinly sliced
• ½ cup candied pecans (optional)

For the poppy seed dressing:

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 3 tablespoons honey
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Toast the almonds by placing them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool completely to maintain their crunch.
2. Prepare the dressing by whisking together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified. Alternatively, shake all ingredients in a mason jar with a tight lid until well combined.
3. Wash and dry the spinach thoroughly using a salad spinner or by patting it dry with paper towels. Excess water will dilute the dressing and make the salad soggy.
4. Slice the strawberries by removing the green tops and slicing them into ¼-inch thick slices. If your strawberries are very large, quarter them instead for easier eating.
5. Prepare the red onion by slicing it as thinly as possible. For a milder flavor, you can soak the sliced onions in cold water for 10 minutes, then drain and pat dry.
6. Assemble the salad by placing the spinach in a large serving bowl or platter as the base. Arrange the sliced strawberries, toasted almonds, crumbled feta cheese, and red onion slices evenly over the top.
7. Add optional toppings such as candied pecans if using, which add extra sweetness and crunch to complement the other textures in the salad.
8. Dress just before serving by drizzling the poppy seed dressing over the salad, or serve the dressing on the side so guests can add their desired amount. Toss gently to coat all ingredients evenly if dressing the entire salad.
9. Serve immediately while the spinach is crisp and the strawberries are fresh. This salad is best enjoyed right after assembly, as the spinach will wilt if dressed too far in advance.

2. Spring Pea and Mint Salad

Tender spring peas, fresh mint, and creamy ricotta come together in this light and refreshing salad that captures the essence of spring. The combination of sweet peas and cooling mint creates a uniquely fresh flavor profile. This elegant salad works beautifully as a side dish for grilled fish or chicken, or as a standalone lunch.

Prep Time: 15 minutes | Cook Time: 3 minutes | Servings: 4

Ingredients

• 3 cups fresh or frozen peas
• 1 cup sugar snap peas, trimmed and halved
• ½ cup fresh mint leaves, roughly chopped
• ¼ cup fresh basil leaves, torn
• 1 cup ricotta salata or feta cheese, crumbled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cups baby arugula
• ¼ cup toasted pine nuts
• Salt and black pepper to taste

Instructions

1. Blanch the peas by bringing a large pot of salted water to a rolling boil. Add the peas and cook for 2-3 minutes until bright green and just tender but still crisp. Immediately drain them in a colander.
2. Shock the peas by transferring them immediately to a bowl of ice water to stop the cooking process. This preserves their vibrant green color and crisp texture. Let them sit for 2 minutes, then drain thoroughly and pat dry.
3. Prepare the sugar snap peas by trimming off the ends and removing any strings, then slicing them diagonally into halves or thirds for easier eating and better presentation.
4. Toast the pine nuts by placing them in a dry skillet over medium-low heat, stirring frequently for 3-4 minutes until golden brown and fragrant. Watch them carefully as they can burn quickly. Remove from heat immediately.
5. Make the dressing by whisking together the olive oil, lemon juice, lemon zest, salt, and black pepper in a small bowl until well combined and slightly thickened.
6. Chop the herbs by roughly chopping the mint leaves and tearing the basil leaves with your hands rather than cutting them, which prevents bruising and browning.
7. Combine the salad by placing the blanched peas, sugar snap peas, and baby arugula in a large serving bowl. Drizzle with the lemon dressing and toss gently to coat everything evenly.
8. Add the finishing touches by sprinkling the chopped mint, torn basil, crumbled ricotta salata, and toasted pine nuts over the top of the salad.
9. Season and serve by tasting and adjusting the seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while the peas are still crisp and the herbs are fresh and fragrant.

3. Asparagus and Prosciutto Salad

Roasted asparagus and crispy prosciutto create a sophisticated salad with bold flavors and elegant presentation. The salty prosciutto perfectly complements the earthy asparagus while a balsamic glaze adds sweetness. This impressive salad is ideal for spring dinner parties or as a special side dish that looks and tastes restaurant-quality.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

Ingredients

• 2 pounds fresh asparagus, trimmed
• 6 slices prosciutto
• 4 cups mixed spring greens
• ½ cup shaved Parmesan cheese
• ¼ cup extra virgin olive oil, divided
• 3 tablespoons balsamic glaze
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper to taste
• ¼ cup toasted hazelnuts, roughly chopped

Instructions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper—one for the asparagus and one for the prosciutto.
2. Prepare the asparagus by trimming off the woody ends (usually the bottom 1-2 inches). You can snap them naturally where they break or cut them with a knife. Arrange them in a single layer on one prepared baking sheet.
3. Season the asparagus by drizzling with 2 tablespoons of olive oil and sprinkling with salt and black pepper. Toss to coat evenly, then spread them out again in a single layer for even roasting.
4. Roast the asparagus for 12-15 minutes, depending on thickness, until tender and lightly browned at the tips. They should be easily pierced with a fork but still have some bite.
5. Crisp the prosciutto by laying the slices flat on the second prepared baking sheet without overlapping. Bake for 8-10 minutes until crispy and slightly darkened. The prosciutto will continue to crisp as it cools.
6. Cool and break the prosciutto by removing it from the oven and letting it cool completely on the baking sheet. Once cool, break it into bite-sized pieces or shards for easier eating.
7. Make the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well emulsified.
8. Toast the hazelnuts by placing them in a dry skillet over medium heat for 4-5 minutes, stirring frequently until golden and fragrant. Roughly chop them once cooled.
9. Assemble the salad by arranging the mixed spring greens on a large serving platter as the base. Top with the roasted asparagus, arranging them in an attractive pattern.
10. Add toppings by scattering the crispy prosciutto pieces, shaved Parmesan cheese, and toasted hazelnuts over the asparagus and greens.
11. Dress and finish by drizzling the lemon dressing over the entire salad, then finishing with decorative drizzles of balsamic glaze in a crosshatch or zigzag pattern. Serve immediately while the asparagus is still slightly warm and the prosciutto is crispy.

4. Watermelon Radish and Arugula Salad

Stunning watermelon radishes add visual appeal and peppery crunch to this simple but elegant arugula salad. The beautiful pink interior of the radishes creates a striking presentation against the dark green arugula. This refreshing salad features a light citrus dressing that lets the fresh spring vegetables shine.

Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 4

Ingredients

• 6 cups baby arugula
• 2 large watermelon radishes, thinly sliced
• 1 fennel bulb, thinly shaved
• ½ cup crumbled goat cheese
• ¼ cup pistachios, toasted and roughly chopped
• 2 oranges, segmented
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon champagne vinegar or white wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Fresh dill for garnish

Instructions

1. Prepare the watermelon radishes by scrubbing them clean and trimming off the ends. Using a mandoline or very sharp knife, slice them as thinly as possible into translucent rounds, about 1/16 inch thick, to showcase their beautiful pink interior.
2. Shave the fennel by removing the tough outer layer and fronds (save the fronds for garnish). Cut the bulb in half and remove the core, then use a mandoline or sharp knife to shave it into paper-thin slices.
3. Segment the oranges by cutting off the top and bottom of each orange, then carefully slicing away the peel and white pith. Hold the orange over a bowl to catch the juice, and cut along each membrane to release the segments, letting them fall into the bowl.
4. Toast the pistachios by placing them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until lightly golden and fragrant. Remove from heat, let cool, then roughly chop them.
5. Make the citrus dressing by whisking together the olive oil, fresh orange juice (use any juice collected from segmenting the oranges), champagne vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
6. Wash and dry the arugula thoroughly using a salad spinner to remove all excess water, which would otherwise dilute the dressing and make the salad watery.
7. Assemble the base by arranging the arugula on a large serving platter or in a wide, shallow bowl, creating an even bed for the other ingredients.
8. Arrange the vegetables by artfully placing the watermelon radish slices and shaved fennel over the arugula, overlapping them slightly for a beautiful presentation that shows off the radishes’ pink interiors.
9. Add the toppings by scattering the orange segments, crumbled goat cheese, and toasted pistachios over the salad, distributing them evenly.
10. Dress and garnish by drizzling the citrus dressing over the entire salad just before serving. Garnish with fresh dill and reserved fennel fronds. Serve immediately while everything is fresh and crisp.

5. Spring Herb and Butter Lettuce Salad

Delicate butter lettuce leaves are tossed with an abundance of fresh spring herbs in this light, refreshing salad. The variety of herbs creates layers of flavor while the soft lettuce provides the perfect canvas. This elegant French-inspired salad is simple yet sophisticated, letting the quality and freshness of the ingredients speak for themselves.

Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 4

Ingredients

• 2 heads butter lettuce (Boston or Bibb), leaves separated
• 1 cup mixed fresh herbs (parsley, chives, dill, tarragon, chervil)
• ½ cup fresh mint leaves
• ½ cup fresh basil leaves
• 1 avocado, sliced
• ¼ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• Salt and black pepper to taste
• Flaky sea salt for finishing

Instructions

1. Prepare the lettuce by separating the leaves carefully from the heads, discarding any wilted or damaged outer leaves. Gently wash the leaves in cool water, then spin them dry in a salad spinner or pat them very gently with paper towels.
2. Prepare the herbs by washing them thoroughly and patting them completely dry. Remove any tough stems from the parsley, dill, and tarragon. Chop the chives into ½-inch pieces. Leave mint and basil leaves whole if they’re small, or tear larger ones into bite-sized pieces.
3. Mince the shallot by peeling and finely dicing it into very small pieces. For a milder flavor, you can soak the minced shallot in cold water for 5 minutes, then drain and pat dry before using.
4. Make the vinaigrette by whisking together the olive oil, white wine vinegar, lemon juice, Dijon mustard, minced shallot, salt, and black pepper in a small bowl until the mixture is smooth and emulsified.
5. Taste and adjust the dressing by dipping a piece of lettuce into it and tasting. Adjust the seasoning as needed—add more lemon juice for brightness, salt for depth, or mustard for tang.
6. Combine the greens and herbs by placing the butter lettuce leaves and fresh herbs in a large, wide salad bowl. The bowl should be large enough to toss everything gently without bruising the delicate leaves.
7. Dress the salad by drizzling about three-quarters of the vinaigrette over the lettuce and herbs. Using your hands or salad servers, toss very gently to coat the leaves evenly without bruising them. Add more dressing if needed.
8. Slice the avocado just before serving by cutting it in half, removing the pit, and slicing it thinly while still in the skin. Use a spoon to scoop out the slices in one piece.
9. Plate the salad by transferring the dressed greens and herbs to individual serving plates or a large serving platter, arranging them in a natural, loose manner.
10. Finish and serve by arranging the avocado slices on top of the salad and sprinkling with a pinch of flaky sea salt. Serve immediately while the lettuce is crisp and the herbs are vibrant and aromatic.

6. Grilled Spring Vegetable Salad

Charred spring vegetables get a smoky depth from the grill in this hearty, satisfying salad. Zucchini, bell peppers, and spring onions are grilled to perfection and served over mixed greens. This warm vegetable salad is perfect for outdoor dining and makes a great vegetarian main course or impressive side dish.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 6

Ingredients

• 3 medium zucchini, sliced lengthwise ½-inch thick
• 2 red bell peppers, cut into large flat pieces
• 1 yellow bell pepper, cut into large flat pieces
• 6 spring onions or scallions, trimmed
• 1 bunch asparagus, trimmed
• 6 cups mixed spring greens
• ½ cup crumbled feta cheese
• ¼ cup fresh basil leaves, torn
• ¼ cup extra virgin olive oil, plus more for grilling
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• ¼ cup pine nuts, toasted

Instructions

1. Preheat the grill to medium-high heat (about 400-450°F) and clean the grates thoroughly. Oil the grates by dipping a folded paper towel in vegetable oil and using tongs to rub it over the grates.
2. Prepare the vegetables by washing and patting them dry. Cut the zucchini lengthwise into ½-inch thick slices. Remove the stems and seeds from the peppers and cut them into large, flat pieces for easier grilling.
3. Make the marinade by whisking together ¼ cup olive oil, minced garlic, dried oregano, salt, and black pepper in a large bowl. This will be used to coat the vegetables before grilling.
4. Coat the vegetables by brushing all the vegetables generously with the marinade, making sure every surface is coated. This prevents sticking and adds flavor while grilling.
5. Grill the peppers first by placing them skin-side down on the grill. Cook for 5-7 minutes until the skins are charred and blistered. Use tongs to transfer them to a bowl and cover with plastic wrap to steam for 5 minutes, which makes peeling easier.
6. Grill the zucchini and onions by placing them on the grill in a single layer. Cook for 3-4 minutes per side until you see distinct grill marks and the vegetables are tender but not mushy.
7. Grill the asparagus by placing the spears perpendicular to the grill grates to prevent them from falling through. Cook for 3-5 minutes, rolling them occasionally, until tender and lightly charred.
8. Peel and cut the peppers once they’ve steamed by removing them from the bowl and peeling off the charred skin. Cut the peppers into strips about 1 inch wide.
9. Cut the grilled vegetables by slicing the zucchini into 2-inch pieces, cutting the spring onions into 2-inch lengths, and cutting the asparagus into thirds or halves depending on their length.
10. Make the dressing by whisking together the balsamic vinegar, lemon juice, the remaining olive oil, salt, and black pepper in a small bowl until emulsified.
11. Assemble the salad by arranging the mixed spring greens on a large serving platter. Artfully arrange the grilled vegetables on top while they’re still warm.
12. Add finishing touches by scattering the crumbled feta cheese, torn basil leaves, and toasted pine nuts over the grilled vegetables. Drizzle with the balsamic dressing and serve immediately while the vegetables are still warm.

7. Spring Chicken and Berry Salad

Grilled chicken, fresh berries, and crunchy candied nuts make this salad a complete meal. The combination of protein, fruit, and greens creates a perfectly balanced dish that’s both filling and refreshing. This colorful salad is ideal for spring lunches, light dinners, or outdoor picnics.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

For the salad:

• 1 pound boneless, skinless chicken breasts
• 8 cups mixed spring greens
• 1 cup fresh strawberries, sliced
• ½ cup fresh blueberries
• ½ cup crumbled blue cheese or goat cheese
• ½ cup candied pecans
• ¼ red onion, thinly sliced
• Salt and black pepper to taste
• 2 tablespoons olive oil for grilling

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the chicken by pounding the chicken breasts to an even thickness of about ¾ inch between two pieces of plastic wrap. This ensures even cooking and helps them stay juicy.
2. Season the chicken by brushing both sides with olive oil and seasoning generously with salt and black pepper. Let it sit at room temperature for 10 minutes while you preheat the grill.
3. Preheat the grill to medium-high heat (about 400°F) and oil the grates well to prevent sticking.
4. Grill the chicken by placing it on the preheated grill and cooking for 6-7 minutes per side, without moving it, until it reaches an internal temperature of 165°F and has nice grill marks.
5. Rest the chicken by transferring it to a clean cutting board and tenting it loosely with foil for 5-10 minutes. This allows the juices to redistribute throughout the meat.
6. Make the dressing while the chicken rests by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth and emulsified.
7. Prepare the berries by hulling and slicing the strawberries and rinsing the blueberries. Pat them dry gently with paper towels to remove excess moisture.
8. Slice the chicken by cutting it against the grain into ½-inch thick slices. Cutting against the grain makes the chicken more tender and easier to eat.
9. Assemble the salad base by dividing the mixed spring greens among four large serving plates or arranging them on one large serving platter.
10. Add the toppings by arranging the sliced strawberries, blueberries, thinly sliced red onion, and crumbled cheese over the greens, distributing them evenly.
11. Top with chicken by fanning the sliced grilled chicken over the top of each salad, arranging it attractively so it’s visible.
12. Finish and serve by sprinkling the candied pecans over each salad and drizzling with the balsamic dressing. Serve immediately with extra dressing on the side.

8. Quinoa and Roasted Beet Salad

Earthy roasted beets, fluffy quinoa, and tangy goat cheese come together in this nutritious and colorful spring salad. The beets add sweetness and vibrant color while the quinoa provides protein and substance. This hearty salad is perfect as a vegetarian main course or a substantial side dish.

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 6

Ingredients

• 4 medium beets (mixed colors if available)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 6 cups baby arugula or mixed greens
• ½ cup crumbled goat cheese
• ½ cup walnuts, toasted and chopped
• ¼ cup fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• ¼ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Prepare the beets by scrubbing them clean under running water and trimming off the greens and roots. Leave the skins on for roasting, as they’ll be easier to remove once cooked.
3. Wrap the beets individually in aluminum foil, creating sealed packets. This steams the beets while roasting, making them tender and easier to peel.
4. Roast the beets by placing the foil-wrapped beets on the prepared baking sheet and roasting for 40-50 minutes, depending on size, until they’re tender when pierced with a knife.
5. Cook the quinoa while the beets roast by combining the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
6. Fluff the quinoa by removing the pan from heat and letting it sit covered for 5 minutes, then fluffing it with a fork. Spread it on a baking sheet to cool completely, which prevents it from becoming mushy.
7. Peel the beets once they’re cool enough to handle by unwrapping them and using paper towels to rub off the skins, which should slip off easily. Wear gloves if using red beets to avoid staining your hands.
8. Cut the beets into bite-sized pieces by slicing them into wedges or cubes, about ½ to ¾ inch in size. Keep different colored beets separate if using mixed varieties to maintain their distinct colors.
9. Toast the walnuts by placing them in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned. Let them cool, then roughly chop them.
10. Make the dressing by whisking together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well emulsified and smooth.
11. Assemble the salad by spreading the arugula or mixed greens on a large serving platter as the base. Scatter the cooled quinoa evenly over the greens.
12. Add the beets and toppings by arranging the roasted beet pieces over the quinoa and greens, then sprinkling with crumbled goat cheese, toasted walnuts, fresh dill, and chives.
13. Dress and serve by drizzling the dressing over the entire salad just before serving, or serve it on the side for guests to add their own. This salad can be served at room temperature or slightly chilled.

9. Citrus and Avocado Spring Salad

Bright citrus segments and creamy avocado create a refreshing contrast in this elegant spring salad. The combination of sweet oranges, tangy grapefruit, and buttery avocado is both beautiful and delicious. This light, vitamin-packed salad is perfect for brunch or as a palate-cleansing side dish.

Prep Time: 20 minutes | Cook Time: 0 minutes | Servings: 4

Ingredients

• 6 cups mixed greens (butter lettuce, arugula, and watercress)
• 2 navel oranges
• 1 ruby red grapefruit
• 2 ripe avocados
• ¼ red onion, thinly sliced
• ¼ cup fresh mint leaves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon lime zest
• Salt and black pepper to taste
• ¼ cup pomegranate seeds (optional)
• 2 tablespoons pumpkin seeds, toasted

Instructions

1. Segment the citrus fruits by cutting off the top and bottom of each orange and grapefruit to create a flat surface. Stand each fruit upright and carefully slice away the peel and white pith, following the curve of the fruit.
2. Cut the segments by holding each peeled fruit over a bowl to catch the juice, and carefully cut along each membrane to release the segments. Let them fall into the bowl, squeezing the membranes at the end to extract any remaining juice.
3. Reserve the citrus juice from segmenting by straining it through a fine-mesh sieve to remove any seeds or pulp. You’ll need about 2-3 tablespoons for the dressing.
4. Prepare the avocados just before assembling the salad by cutting them in half, removing the pits, and slicing them thinly while still in the skin. Use a spoon to scoop out the slices carefully.
5. Slice the red onion as thinly as possible using a mandoline or sharp knife. For a milder flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
6. Make the citrus dressing by whisking together the olive oil, lime juice, 2 tablespoons of the reserved citrus juice, honey, lime zest, salt, and pepper in a small bowl until emulsified.
7. Toast the pumpkin seeds by placing them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they puff up slightly and turn golden. Remove from heat immediately.
8. Wash and dry the greens thoroughly using a salad spinner, ensuring no excess water remains that would dilute the dressing.
9. Assemble the salad by arranging the mixed greens on a large serving platter or individual plates as the base layer.
10. Arrange the citrus and avocado by alternating orange segments, grapefruit segments, and avocado slices in an attractive pattern over the greens, creating visual interest with the different colors.
11. Add the toppings by scattering the thinly sliced red onion, fresh mint leaves, pomegranate seeds if using, and toasted pumpkin seeds over the salad.
12. Dress and serve by drizzling the citrus dressing over the salad just before serving, being careful not to overdress. The delicate avocado and citrus can become mushy if dressed too far in advance. Serve immediately for the best texture and flavor.

10. Spring Pasta Salad with Lemon Vinaigrette

Fresh spring vegetables and tender pasta are tossed in a bright lemon vinaigrette for this crowd-pleasing salad. Cherry tomatoes, snap peas, and herbs make this dish burst with spring flavors and colors. This versatile pasta salad is perfect for potlucks, picnics, or as a make-ahead lunch option.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 8

Ingredients

• 1 pound pasta (fusilli, penne, or farfalle)
• 2 cups sugar snap peas, trimmed
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 1 cup fresh mozzarella balls (bocconcini), halved
• ½ cup Kalamata olives, pitted and halved
• ¼ cup fresh basil leaves, torn
• ¼ cup fresh parsley, chopped
• ¼ red onion, finely diced

For the lemon vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Cook the pasta by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Don’t overcook, as the pasta will continue to soften as it sits in the salad.
2. Blanch the snap peas by adding them to the pasta water during the last 2 minutes of cooking. This ensures they’re crisp-tender and bright green.
3. Drain and cool by immediately draining the pasta and snap peas in a colander, then rinsing them under cold running water to stop the cooking process. Drain thoroughly and shake off excess water.
4. Make the vinaigrette while the pasta cools by whisking together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper in a small bowl until smooth and emulsified.
5. Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber into bite-sized pieces, halving the mozzarella balls, and finely dicing the red onion.
6. Combine the pasta and vegetables by placing the cooled pasta in a large serving bowl and adding the blanched snap peas, cherry tomatoes, cucumber, mozzarella, olives, and red onion.
7. Add the dressing by pouring about three-quarters of the lemon vinaigrette over the pasta and vegetables. Toss everything together gently but thoroughly using two large spoons or salad servers to ensure even coating.
8. Add the fresh herbs by sprinkling the torn basil and chopped parsley over the salad and tossing gently to distribute them evenly throughout.
9. Adjust seasoning by tasting the salad and adding more salt, pepper, or the remaining vinaigrette if needed. Pasta salads often need more seasoning than you’d expect, so don’t be shy.
10. Chill or serve by either serving the salad immediately at room temperature, or covering it and refrigerating for at least 1 hour to allow the flavors to meld. If refrigerating, you may need to add a bit more vinaigrette and adjust the seasoning before serving, as pasta absorbs dressing as it sits.
11. Refresh before serving if the salad has been refrigerated by letting it sit at room temperature for 15-20 minutes and giving it a good toss. Add a splash of olive oil or lemon juice if it seems dry, and garnish with additional fresh herbs.