It snowed yesterday and the day before. Both times I felt like crying. But this morning, I woke up to the sound of birds chirping outside. Yes, there is still snow on the ground and it is currently 19 F degrees (-7 Celcius). However, I know that birds being here means that spring is finally coming.
I cannot be happier.
In honor of spring finally making its way here to Vermont, today I am sharing a few of my favorite Spring Salad Recipes. Some of the recipes you will see below are from my archives while others are from a few of my favorite blogs. I hope that they will inspire you to get in the kitchen and play with all the new produce coming our way with the new season. To get the recipes, simply click on the title of the recipe.
I think this Cucumber Tomato Mozzarella Salad is the quintessential warm whether salad. Drizzled with homemade balsamic vinegar dressing, it is easy and quick to make and so flavorful. If you are in need of a simple tomato salad recipe, you will love this recipe.
Talk about a meal-worthy salad that has all the right components to fill you in a healthy and guilt-free way. This vegan Roasted Cauliflower Salad is packed with lentils, fresh dates, red onions, crunchy roasted almonds, and flavored with tahini dressing. It may sound (and look) like so much is going on in one salad, but believe me, each sweet and savory component of this recipe is there to compliment one another.
All of the southwestern flavors put in a bowl, topped off with roasted chicken, drizzled with creamy avocado dressing and turned into a meal-worthy and healthy dinner everyone in your family can enjoy.
The recipe for this Spring Greens Salad with Fennel, Radish and Miso-Buttermilk Dressing comes from my friend Alana of Bojon Gourmet. In addition to being one of my favorite food photographers, she shares some of the most interesting (and yummy looking) recipes on her website. I am a big fan of miso based salad dressing and can only imagine the richness of her miso – buttermilk dressing drizzled on fresh spring vegetables.
I love a good strawberry spinach salad drizzled with poppy seed dressing. But let’s face it, the ones you order in restaurants are high in calories. My version here is packed with fresh salad greens (aka spinach and arugula) and drizzled with homemade and lightened-up poppy seed dressing.
I always use radish as an accent and color in my salads. To be honest, other than that, I never know where else to use them. If you are like me, you should check out this Radish Salad from my friends Yusuf and Zerrin of Give Recipe. Made with only a few ingredients, it is a great way to use up all the radish that is currently in abundance in farmer’s markets.
This Orzo and Roasted Shrimp is my go-to picnic salad. An old Ina Garten recipe, I have never met anyone who does not like it. If you want to up your pasta salad game and impress your guests, you ought to give this recipe a try.
Have you ever tried forbidden rice? It is also called black rice. If you haven’t, I think this Forbidden Rice Salad is a great recipe to start. It is from my friend Traci of Vanilla and Bean’s blog. I have been following her website for years and have always found it to be a great source of inspiration. This salad is no different. I’d say sweet and savory flavors combined with crunchy cashews and homemade coconut curried dressing sounds as beautiful as it looks. What do you think?
I know citrus is more of a winter fruit, but beets are currently in abundance so I couldn’t help but share this Citrus Beet Salad from Ashley’s blog, Hither and Thither. This was actually a recipe that I photographed and shared on her website.
This salad is an interesting recipe in that it uses tarragon and hazelnuts to flavor sliced oranges and roasted beets spread on a bed of thick whole milk yogurt. I don’t how they all work, but I promise you this is a next-level, restaurant quality salad. I wish I could take credit for it, but it comes from one of my favorite cookbooks, Cook Beautiful. If you want to impress a beet lover, give this salad a go.
Growing up in Turkey, halloumi was a favorite cheese in our household. Come summer, my dad would grill it and we would put it on everything. This Halloumi Salad with Beets and Blackberries from my friend Liren of Kitchen Confidante® takes me to my childhood.
Love a good potato salad? Me too. In the last few months, this Deviled Egg Potato Salad has been my go-to potluck and party dish. I know that Easter is over, but with all the spring and summer parties coming up I thought my mayo-free and healthier take on potato salad might come handy.