6 Simple (Not Boring!) Spring Salad Recipes

Eat Your Greens!

If you’re like me, then even a glimpse of warm weather has you thinking about summer foods. Summer means lighter, more nutrition-dense foods that will give you energy for those warm-weather bike rides and outdoor runs.

Dark green leafy vegetables are some of the most nutrition-packed foods per calorie. They are rich in vitamins such as B, C, E, and K and minerals like iron, calcium, magnesium, and potassium. These low-calorie and high-fiber vegetables will aid in digestion and help keep you strong and healthy.


Eat More Greens!

Unfortunately, most people don’t eat enough vegetables, especially dark, leafy greens. The good news is there are many ways to get more greens in your diet. Try adding them to smoothies and stir-fries. You can even toss them into baked goods or make pasta noodles with them! One of my favorite ways to eat them in the springtime is in salads, but not those boring lettuce and red onion salads.

Ditch the nutrition-less iceberg lettuce and store-bought dressing and opt for one of these salads instead!

1. Spinach


Strawberry Spinach Basil Salad

  • 1 cup spinach
  • ½ c. sliced strawberries
  • 2 T. chopped fresh basil
  • ¼ c. pecans
  • Basil Vinaigrette

Toss together all ingredients in a large bowl.

Basil Vinaigrette:

  • 1 c. basil leaves
  • 1/3 c. olive oil
  • 3 T. white wine vinegar
  • 1 shallot, minced
  • salt and pepper

Blend all the ingredients in a blender until smooth.


2. Argulua

arugula salad yogatraveltree

Arugula Brie Salad

  • 1 c. arugula
  • ½ diced apple
  • ¼ c. chopped walnuts
  • 1-2 oz brie cheese
  • creamy balsamic dressing

Toss together all ingredients in a large bowl.


Creamy Balsamic Vinaigrette:

  • ¼ c. balsamic vinegar
  • ¼ c. plain Greek yogurt
  • 2 T. olive oil
  • 1 t. Dijon mustard
  • 1 t. honey
  • salt and pepper to taste

Blend all the ingredients in a blender until smooth.


3. Spring Mix

Okay so spring mix isn't actually a green, but I included it because it is a lot of greens! The best way to get all your vitamins and minerals is to eat a variety. Spring mix usually includes Romaine, Spinach, Chard, Red Leaf, and more!

Classic Spring Salad

  • 1 c. Spring mix
  • ¼ c. matchstick carrots
  • ½ c. chopped cherry tomatoes
  • 1/3 c. roasted chickpeas
  • Avocado Citrus Dressing

Toss together all ingredients in a large bowl.


Avocado Citrus Dressing:

  • 1 large avocado
  • 1/4 c. orange juice
  • 1 T. lemon
  • 1 shallot, minced
  • salt & pepper to taste

Mix all in a food processor until smooth and creamy.


4. Cabbage

Japanese-style Spring Salad

  • 1 c. Spring mix
  • ½ c. cooked Edamame, deshelled
  • ½ c. chopped cooked tofu (optional)
  • ¼ c. matchstick carrots
  • ¼ c. shredded green cabbage
  • ¼ c. shredded red cabbage
  • ¼ c. toasted sesame seeds
  • Sesame Ginger Dressing

Toss together all ingredients in a large bowl.

Sesame Ginger Dressing:

  • 1 t. minced ginger
  • 1 shallot, minced
  • 6 T. sesame oil
  • 3 T. rice vinegar
  • 1 t. soy sauce

Mix all the ingredients in a food processor or blender until smooth.


5. Romaine

romaine salad yogatraveltree

Red Pepper and Goat Cheese

  • 1 c. Romaine lettuce
  • ¼ c. crumbled goat cheese
  • ¼ c. walnuts
  • Roasted Red Pepper Dressing

Toss together all ingredients in a large bowl.


Roasted Red Pepper Dressing:

  • -2 red peppers
  • -red wine vinegar
  • -olive oil
  • -salt & pepper
  1. Preheat the broiler. Cut the peppers in half and remove the stems and seeds. Place on an aluminum foil-lined baking sheet. Broil for about 5 minutes, or until the red pepper skin is blackened. Remove the peppers from the oven and place in a bowl. Cover with plastic wrap to let them steam. Once cool (about 20 minutes), remove the pepper skins.
  2. Place the peppers in a food processer and blend with ¼ c. red wine vinegar and ½ c. olive oil. Salt and pepper to taste.

6. Kale

kale slaw yogatraveltree

Asian Kale Slaw

Check out my recipe here!

Share your favorite green salad recipe below!



Megan McGowan is a yoga teacher, student, vegetarian food lover, world traveler, and avocado fanatic from Chicago.  Her love for healthy food has instilled a passion for cooking since she was a child.  When she’s not on her mat or in the kitchen, you can find her exploring the city or playing with her bunny Lola. Find her at www.meganmcgowan.com or on Facebook.


Images via: @kimberlycandy, Pink Lady America, Savior Faire, Shutterbean