Spring Salad Recipe
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This Spring Salad recipe with lemon vinaigrette is packed with seasonal greens and vegetables like asparagus and green beans. The flavor is fresh, bright, and full of everything I love about spring. The candied pecans add the perfect touch of sweetness and crunch, and I think you’re going to love how all these ingredients come together in the most delicious way.
Lately, I’ve noticed I’ve been eating more salads than ever. Honestly, the dressing is usually my favorite part, and for this spring salad, I make a bright and delicious lemon thyme vinaigrette. If you’re looking to level up your salad game, you’ve got to try my homemade buttermilk ranch or my classic balsamic vinaigrette. They’re both super simple and totally worth making.
Spring Salad
A spring salad can be whatever you want it to be, as long as the ingredients are fresh and in season. I really believe that a few thoughtful additions can take your salad to the next level, like tossing in crisp vegetables, a bit of protein, some nuts for crunch, and a flavorful dressing to tie it all together.
I always recommend using what you already have, what’s in season, and what’s on sale. Otherwise, you might end up with an overpriced salad that just doesn’t hit the mark.
For my spring salad recipe, I use chewy farro, creamy avocado, and crisp-tender vegetables. I add hard-boiled eggs and candied pecans for a bit of protein and richness, then toss it all with a lemon vinaigrette that ties everything together with a bright citrusy finish. Oh my, this one never lasts long. My wife and daughter are always asking me to make it for lunch during the week, and honestly, I don’t blame them.
Ingredients and Substitutions
- Grains – I like to use cooked farro in this recipe, but you can also use bulghur or quinoa.
- Greens – My favorite combination is spring mix lettuce.
- Vegetables – I add asparagus, green beans, and parboiled peas for this salad.
- Nuts – I enjoy making my own candied pecans for this salad. They add the perfect mix of sweetness, crunch, and extra flavor that really takes it up a notch.
- Dressing – I make a very simple lemon vinaigrette that tastes fresh.
- Eggs – Some hard-boiled eggs for a boost of protein.
- Garnishes – I used a combination of cherry tomatoes, radishes, avocados, and micro greens.
How to Make a Spring Salad
Make the dressing: First thing I do is prepare the lemon vinaigrette and set it aside.
Prepare the pecans: I make the candied pecans next and let them cool while I get the rest of the salad ready.
Cook the farro: I cook the farro according to the package instructions, then rinse it under cold water and let it chill in the fridge while I prep everything else.
Blanch the vegetables: I bring a large pot of salted water to a boil, then add the green beans and asparagus first and cook them for about 90 seconds. After that, I toss in the peas and let everything cook together for another 90 seconds.
Cool the vegetables: As soon as the vegetables are done cooking, I drain them and rinse them under cold water to stop the cooking. Then I set them aside to chill.
Assemble the salad: I place the spring mix in a large bowl, then layer on the chilled farro, green beans, asparagus, and peas. I tuck in the hard-boiled eggs, cherry tomatoes, sliced radishes, candied pecans, avocado slices, and a handful of microgreens. I serve it with the lemon vinaigrette on the side or drizzle it right over the top before serving.
Chef Tip + Notes
Letting the lemon thyme vinaigrette sit while you prep everything else gives the flavors time to meld and mellow. It’s a small step, but it makes a noticeable difference in how the dressing tastes and how well it ties the spring salad together. That citrusy balance becomes smoother, and the herbs really come through in the best way.
- Blanch the vegetables: I make sure not to overcook the green beans, asparagus, and peas. A quick boil followed by an ice bath or cold rinse keeps them crisp and bright.
- Prep ahead when possible: I often cook the farro, make the vinaigrette, and boil the eggs the day before.
- Use ripe avocados: I check for ripeness by giving them a gentle squeeze. A ripe avocado should give slightly but still feel firm enough to slice without mashing.
- Chill ingredients before serving: I like everything to be cold before assembling. It keeps the salad refreshing and helps the dressing coat the ingredients evenly.
Serving Suggestions
If we’re firing up the grill, I love serving this salad alongside my grilled BBQ chicken. The smoky flavor of the chicken pairs so well with the freshness of the greens. I like preparing a big fruit platter on the side too. It’s fresh, colorful, and makes a perfect finish for any spring meal.
On seafood nights, I like to serve this spring salad with either some salmon patties or my buttery salmon piccata. Both dishes are simple but super flavorful, and they balance the salad beautifully.
Make-Ahead and Storage
Make-Ahead: You can make this spring salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to leave the hard-boiled eggs and avocado un-cut.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will not freeze.
More Salad Recipes
Video
Spring Salad Recipe
Ingredients
- 1 lemon vinaigrette recipe
- 1/2 candied pecans recipe
- 4 cups of cooked Farro
- 1 cup of trimmed green beans
- ½ bunch of asparagus, cut into 1″ pieces
- 1 cup of spring peas
- 12 ounces of spring mix lettuce
- 6 hard boiled eggs, shelled and cut in half
- 1 bunch of cherry tomatoes
- 2 thinly sliced radishes
- 2 peeled, seeded and sliced avocados
- micro greens for garnish
- sea salt and fresh cracked pepper to taste
Instructions
- Start by preparing the lemon vinaigrette dressing and set it aside.
- Make the candied pecans and then set them to the side.
- Cook the farro according to the package, rinse it, and chill it.
- Make the candied pecans and set them aside.
- Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds.
- Rinse and chill the vegetables immediately.
- To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.
Yummy recipe thank you ChefBilly 😁😋
Thank you ChefBilly tasty recipe 😁😋
Thank you ChefBilly did tie recipe lived thus 😁😋
Awesome
many thanks!
Super delicious and packed with great flavors. I couldn’t find farro so I did substitute it with quinoa. My Mother In Law requested I make it again while she was visiting.
thanks for giving it a shot!!
My very picky husband loved it! Now I can try all the salad recipes he says! Such simple ingredients came together to make the best salad we ever had. Chef is a genius! Thanks for the great recipe. Would make again definitely!
Thanks for giving it a shot!!
This was amazing. I made it tonight. My husband said you’ve made a lot of great and delicious salads but this one by far is the best yet. I said perfect I’ll let my “friend” Billy know. I made it pretty much adhering to recipe but did also parboil some julienned carrots for more added color. The lemon vinaigrette was also super easy and delicious
So good!!
Excellent salad. Just finished it for dinner. The farro was the perfect texture for the greens and the dressing was nice and light. Easy prep means this will be reappearing down the road. Thanks, chef.
Thank you so much for the kind words sir, so glad it worked out for you!!