Every year, when the first signs of spring start to nudge winter out the door, my kitchen habits shift entirely. Hearty stews and simmered suppers give way to something crisper, greener, and undeniably lighter. My husband teases that he doesn’t even bother asking what’s for dinner anymore—he already knows the answer: vegetables. And not just any vegetables, but the fresh, fleeting stars of spring.
Spring is a season that offers a rare kind of abundance—brief, beautiful, and full of promise. Tender greens, sweet peas, peppery herbs, and delicate alliums flood the markets, begging to be turned into something fresh. And while I’ll happily throw them into pastas, grain bowls, or even scrambled eggs, they most often end up in what has become my springtime staple: the salad.
But don’t let the word salad fool you—these aren’t sad desk lunches or limp side dishes. These are salads that celebrate the best of the season, bold with flavor and rich with texture. From creamy labneh pairings to crunchy pita croutons, each dish is designed to let spring shine.
Here are some of my go-to salads that embrace everything spring has to offer.
Spring Vegetable and Arugula Salad with Labneh and Cucumbers
This salad is proof that simplicity, when done right, can be stunning. The foundation is a smooth layer of labneh—a thick, tangy yogurt cheese that gives this dish richness and contrast. On top of that, I pile a rainbow of blanched spring vegetables (think snap peas, asparagus, baby carrots) and thinly sliced cucumbers that have been quickly salted for added crunch.
A mustardy lemon vinaigrette ties it all together, cutting through the creamy labneh and waking up the vegetables. It’s elegant, refreshing, and endlessly customizable depending on what you’ve just picked up from the market.
Pro tip: Keep a stash of blanched vegetables in the fridge. They’re the ultimate spring salad cheat—ready to go and still full of snap.
Roasted Oyster Mushroom and Watercress Salad
This salad leans a little more earthy and robust, making it perfect for those still-chilly spring evenings. Oyster mushrooms, when roasted until golden, take on a meaty chew and a deep umami flavor. Pair them with watercress, whose peppery bite balances the richness of the mushrooms, and suddenly you’ve got a dish that eats like a meal.
Shaved cheese—think aged goat cheese or a salty pecorino—adds the finishing touch, melting ever so slightly over the warm mushrooms and greens.
It’s a salad that proves that spring doesn’t always have to mean light and delicate. Sometimes, it’s about depth and texture too.
Fattoush (Chopped Vegetable and Pita Salad)
No spring salad roundup would be complete without a good chopped salad, and fattoush is one of the greats. It’s crunchy, colorful, and incredibly satisfying. The foundation is toasted pita—golden and crisp—combined with a medley of chopped cucumbers, tomatoes, radishes, and herbs like mint and parsley.
But what sets this salad apart is the dressing: a zippy mix of lemon juice and pomegranate molasses that adds tang and sweetness in equal measure. Add in a handful of seared halloumi or a sprinkle of sumac for an extra punch.
It’s the kind of salad that doesn’t sit politely on the side of your plate—it demands center stage.
Salade Lyonnaise (Warm Bacon and Poached Egg Salad)
There’s something deeply comforting about a warm salad, and Salade Lyonnaise is the definition of French bistro comfort. Bitter greens—traditionally frisée, but escarole or dandelion work too—are tossed in a warm vinaigrette made with the rendered fat of crisped lardons (or thick-cut bacon if you’re stateside).
Topped with a softly poached egg, this salad is all about contrasts: the crunch of bacon, the silkiness of the yolk, the sharp bite of the greens, and the gentle heat of shallots sautéed in bacon fat.
It’s indulgent, yes—but still very much a salad, and a gorgeous one at that.
Spring Salads, Elevated
What I love most about spring salads is that they feel like a return. A return to brightness, to freshness, to meals that don’t require hours over the stove. But also a return to joy in the kitchen—because there’s something deeply satisfying about transforming raw, vibrant ingredients into something beautiful.
These salads are more than just a way to eat your greens. They’re an invitation to celebrate the season’s best, to linger over your produce, and to maybe even surprise yourself with how deeply satisfying a plate of vegetables can be.
So go ahead—stock your fridge with herbs and lettuces, scout out the best ramps and radishes you can find, and give your mandoline a workout. With salads like these, you won’t miss the stews one bit.
