Spring’s warm breezes do more than just uplift our spirits—they bring a promise from Mother Nature. Gardens awaken, farmers’ markets come alive, and our plates start to mirror the vibrant energy of the season. From the crisp snap of early cherries to the tender bite of asparagus, spring beckons us to savor fresh, green, and lively flavors. The Spring Harvest Salad pays homage to this seasonal bounty.
If you’re like me, you’ve likely enjoyed a fall version of this salad before. Fall Harvest Salads, filled with autumn staples like kale, apples, and sweet potatoes, are a staple in my home during colder months. However, as the weather warms, a spring-inspired variation seemed more fitting.
This recipe features springtime favorites such as strawberries, spinach, sugar snap peas, and the underrated hero of spring cuisine: carrot greens, which add a vibrant, parsley-like taste to your dish. Whether you’re relishing this salad on a sunny terrace or packing it for a springtime picnic, it’s a bowl brimming with rejuvenation.
Spring heralds a shift towards vibrant flavors and freshness. Asparagus and leeks replace the heartier winter root vegetables, cucumber adds a refreshing crunch, and early cherries bring a burst of sweetness that complements leafy greens perfectly. And don’t discard those carrot tops—they’re edible and delightful, offering a flavor somewhere between parsley and carrot.
Spring Harvest Salad
Ingredients:
– 2 cups baby spinach
– 1 cup arugula
– 1 cup sugar snap peas, trimmed and halved
– 1 cup thinly sliced asparagus (blanched if desired)
– 1/2 cup sliced cucumber
– 1/2 cup fresh cherries, pitted and halved
– 1 cup sliced fresh strawberries
– 1/2 cup thinly sliced leeks
– 2 tbsp chopped fresh carrot greens
– Crumbled feta cheese (to taste)
– 1/4 cup toasted macadamia nuts
For the Dressing:
– 2 tbsp extra virgin olive oil
– 1 tsp white balsamic vinegar
– 1/2 cup blended strawberries
– 1 tsp honey or maple syrup
– 1/2 tsp dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large salad bowl, combine spinach, arugula, snap peas, asparagus, cucumber, and leeks.
2. Add strawberries, cherries, feta cheese, and nuts.
3. Sprinkle with chopped carrot greens.
4. In a jar or bowl, whisk together dressing ingredients until smooth.
5. Drizzle dressing over the salad and toss gently.
Tip: Add grilled chicken or salmon for a complete meal or pair with chilled white wine and crusty bread for a delightful outdoor lunch.
This salad captures the essence of spring—fresh, vibrant, and a touch indulgent. It’s a recipe that nourishes both
