10-05-2025
Fresh From The Garden: A Spring Harvest Salad To Celebrate The Season
The warm breezes of spring are more than just a mood booster, they're a promise from Mother Nature. Gardens wake up, farmers' markets buzz to life, and our plates start to reflect the colorful energy of the season. From the juicy snap of early cherries to the tender crunch of asparagus, spring offers an invitation to eat fresh, green, and alive. This Spring Harvest Salad is a tribute to all that.
If you're anything like me, you've likely already indulged in a version of this each fall. Fall Harvest Salads - packed with a cornucopia of autumn basics like kale, apples, and sweet potatoes - are on a steady rotation in my house during the colder months. But I found myself craving a spring equivalent that was a better fit for warmer weather.
This recipe includes seasonal stars like strawberries, spinach, sugar snap peas, and even the unsung hero of spring cooking: carrot greens, which bring a bright, parsley-like flavor to your fork. Whether you're enjoying this salad on a sun-drenched patio or packing it for a spring picnic, it's a bowl full of renewal.
Spring vegetables are all about flavor and freshness. Asparagus and leeks replace heavier winter roots, cucumber adds a cool crunch, and early cherries bring a pop of sweetness that plays beautifully with leafy greens. Carrot tops? Don't toss them—they're edible and delicious, with a flavor somewhere between parsley and carrot.
Ingredients:
2 cups baby spinach
1 cup arugula
1 cup sugar snap peas, trimmed and halved
1 cup thinly sliced asparagus (blanched for 1 minute 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 (a fresh spring replacement for onions)
2 tablespoons chopped fresh carrot greens
Crumbled feta cheese (measure with your heart)
1/4 cup toasted macadamia nuts
For the Dressing:
2 tablespoons extra virgin olive oil
1 teaspoon white balsamic vinegar
1/2 cup of blended strawberries
1 teaspoon honey or maple syrup
1/2 teaspoon dijon mustard
Salt and pepper to taste
Instructions:
In a large salad bowl, combine spinach, kale, snap peas, asparagus, cucumber and leeks.
Add in the strawberries, cherries, goat cheese, and nuts.
Sprinkle with chopped carrot greens for a fresh, herbal finish.
In a small jar or bowl, whisk together the dressing ingredients until smooth and emulsified.
Drizzle the dressing over the salad and toss gently.
Tip: Add grilled chicken or salmon to turn it into a full meal, or pair it with a chilled white wine and some crusty bread for a perfect outdoor lunch.
This is a salad that tastes like springtime itself—bright, crisp, and just a little bit indulgent. It's the kind of recipe that makes you feel good, inside and out, and celebrates all the simple beauty spring has to offer.
lead editor Jenn Jordan explores how weather and climate weave through our daily lives, shape our routines and leave lasting impacts on our communities.
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