Introduction
Spring salads can be bold, filling, and full of color—no boring bowls here. These recipes mix grains, roasted veggies, fruits, cheeses, and proteins for meals that feel fresh and satisfying. Perfect for lunch, dinner, or sharing with friends.
1. Lemon Chickpea Grain Salad
Bright citrus and hearty grains make this a solid meal salad.
Ingredients
- 1 cup cooked pearl couscous
- 1 cup canned chickpeas, rinsed
- ½ cup diced cucumber
- 2 tbsp olive oil
- 1 lemon, juiced
- ¼ tsp salt
Instructions
- Whisk oil, lemon juice, and salt.
- Toss with couscous, chickpeas, and cucumber.
- Chill 15 minutes before serving.
How to Serve It
Top with fresh parsley or feta.
2. Roasted Sweet Potato & Avocado Salad
Soft, creamy, and lightly sweet.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 tbsp olive oil
- 1 avocado, sliced
- ¼ tsp salt
Instructions
- Roast sweet potatoes at 200°C for 25 minutes.
- Cool slightly and toss with avocado.
3. Strawberry Spinach Chicken Salad
Sweet fruit with savory chicken.
Ingredients
- 3 cups baby spinach
- 1 cup strawberries, sliced
- 1 grilled chicken breast, sliced
- 2 tbsp vinaigrette
Instructions
- Grill chicken at 200°C for 15 minutes.
- Toss all ingredients together.
4. Spring Pasta Salad with Peas
Light pasta that works warm or cold.
Ingredients
- 200 g short pasta
- ½ cup peas
- 2 tbsp olive oil
- ¼ tsp salt
Instructions
- Boil pasta; add peas in last 2 minutes.
- Drain and toss with oil and salt.
5. Roasted Carrot Lentil Salad
Filling and full of texture.
Ingredients
- 1 cup cooked lentils
- 2 carrots, sliced
- 1 tbsp olive oil
Instructions
- Roast carrots at 200°C for 20 minutes.
- Toss with lentils and oil.
6. Greek Orzo Salad
Classic flavors that travel well.
Ingredients
- 1 cup cooked orzo
- ½ cup cherry tomatoes
- ¼ cup olives
- ¼ cup feta
Instructions
- Mix all ingredients.
- Chill 20 minutes.
7. Asparagus & Egg Spring Salad
Simple and protein-rich.
Ingredients
- 1 bunch asparagus
- 2 eggs
- 1 tbsp olive oil
Instructions
- Blanch asparagus 3 minutes.
- Boil eggs 7 minutes; peel and slice.
8. Roasted Beet & Goat Cheese Salad
Earthy with creamy contrast.
Ingredients
- 2 beets, wrapped in foil
- ¼ cup goat cheese
Instructions
- Roast beets at 200°C for 45 minutes.
- Peel, slice, and top with cheese.
9. Quinoa Citrus Salad
Light and zesty.
Ingredients
- 1 cup cooked quinoa
- 1 orange, segmented
- 1 tbsp olive oil
Instructions
- Toss quinoa with orange and oil.
- Chill 10 minutes.
10. Grilled Chicken Caesar-Style Salad
Familiar taste with a lighter feel.
Ingredients
- 3 cups romaine
- 1 grilled chicken breast
- 2 tbsp Caesar dressing
Instructions
- Grill chicken at 200°C for 15 minutes.
- Slice and toss with lettuce and dressing.
11. Spring Farro Salad
Chewy grains with fresh add-ins.
Ingredients
- 1 cup cooked farro
- ½ cup mixed vegetables
- 1 tbsp olive oil
Instructions
- Combine all ingredients.
- Rest 10 minutes before serving.
12. Cucumber Yogurt Chickpea Salad
Cool and filling.
Ingredients
- 1 cup chickpeas
- ½ cup cucumber
- ¼ cup plain yogurt
Instructions
- Stir all ingredients together.
- Chill 20 minutes.
13. Roasted Broccoli Lemon Salad
Crisp edges and citrus finish.
Ingredients
- 1 head broccoli
- 1 tbsp olive oil
- ½ lemon, zest
Instructions
- Roast at 220°C for 18 minutes.
- Toss with lemon zest.
14. Tuna White Bean Salad
Fast and protein-packed.
Ingredients
- 1 can tuna, drained
- 1 cup white beans
- 1 tbsp olive oil
Instructions
- Mix all ingredients.
- Chill 10 minutes.
15. Spring Taco Salad Bowl
Crunchy and fun.
Ingredients
- 1 cup cooked protein of choice
- ½ cup beans
- 1 cup chopped vegetables
Instructions
- Warm protein in pan 5 minutes.
- Assemble bowl.
16. Roasted Zucchini & Feta Salad
Light and savory.
Ingredients
- 2 zucchini, sliced
- ¼ cup feta
- 1 tbsp olive oil
Instructions
- Roast zucchini at 200°C for 15 minutes.
- Top with feta.
17. Spring Niçoise-Style Salad
Balanced and filling.
Ingredients
- 2 boiled potatoes
- 1 cup green beans
- 2 eggs
- 1 can tuna
Instructions
- Boil potatoes 15 minutes; beans 4 minutes.
- Assemble with sliced eggs and tuna.
18. Lemon Rice Herb Salad
Simple base with fresh taste.
Ingredients
- 1 cup cooked rice
- 1 tbsp lemon juice
- 2 tbsp herbs
Instructions
- Toss rice with lemon and herbs.
- Cool before serving.
19. Roasted Cauliflower Tahini Salad
Nutty and rich.
Ingredients
- 1 head cauliflower
- 2 tbsp tahini
- 1 tbsp olive oil
Instructions
- Roast cauliflower at 220°C for 25 minutes.
- Drizzle with tahini.
20. Shrimp Spring Salad
Fresh seafood option.
Ingredients
- 300 g shrimp
- 3 cups mixed greens
- 1 tbsp olive oil
Instructions
- Sauté shrimp 2–3 minutes per side.
- Toss with greens.
21. Roasted Corn & Tomato Salad
Sweet and juicy.
Ingredients
- 2 ears corn
- 1 cup cherry tomatoes
Instructions
- Roast corn at 220°C for 15 minutes.
- Cut kernels and mix with tomatoes.
22. Spring Panzanella Salad
Crunchy and satisfying.
Ingredients
- 2 cups bread cubes
- 1 cup mixed vegetables
- 2 tbsp olive oil
Instructions
- Toast bread at 180°C for 10 minutes.
- Toss with vegetables and oil.
23. Baked Halloumi Salad
Salty cheese with crisp edges.
Ingredients
- 200 g halloumi
- 1 tbsp olive oil
Instructions
- Bake halloumi at 200°C for 15 minutes.
24. Spring Soba Noodle Salad
Light noodles with crunch.
Ingredients
- 200 g soba noodles
- 1 cup vegetables
- 1 tbsp sesame oil
Instructions
- Boil noodles 5 minutes.
- Toss with vegetables and oil.
25. Roasted Tomato & Burrata Salad
Creamy and juicy.
Ingredients
- 2 cups cherry tomatoes
- 1 burrata ball
Instructions
- Roast tomatoes at 200°C for 20 minutes.
- Serve with burrata.
26. Chicken & Barley Spring Salad
Chewy grains and tender meat.
Ingredients
- 1 cup cooked barley
- 1 grilled chicken breast
- 1 tbsp olive oil
Instructions
- Grill chicken at 200°C for 15 minutes.
- Slice and mix with barley.
27. Spring Veggie Couscous Salad
Easy and colorful.
Ingredients
- 1 cup cooked couscous
- 1 cup chopped vegetables
- 1 tbsp olive oil
Instructions
- Toss couscous with vegetables and oil.
- Rest 10 minutes before serving.
Conclusion
These spring salads bring color, texture, and real flavor to the table. Try a few this week, save your favorites, and share them with anyone who loves fresh meals that feel satisfying and fun.
