This Spring Salad Recipe is the perfect way to bring big fresh, seasonal flavours to your table with low effort. By pairing the garden salad with the complex flavours of this homemade balsamic vinaigrette, you get a reliable side salad that works for everything from quick lunches to formal dinners. This simple recipe proves you don’t need a “sexy” list of ingredients to create a professional-level salad at home.
Why This Spring Salad Recipe Works
- The 3-1 Rule: This balsamic vinaigrette recipe uses the classic 3-1 ratio of oil to balsamic vinegar, with a touch of Dijon mustard acting as the emulsifier. The Dijon mustard keeps the dressing from separating and the salad greens from looking overly greasy.
- Simple Pantry Staples: This recipe is made with easy to source ingredients, and most with ingredients that you’ll likely already have in your home pantry. Meaning this recipe is super approachable and easy to throw together on a whim.
- Perfect for Meal Prep: This easy garden salad and balsamic vinaigrette can be made ahead and eaten all week. Simply prep the veggies ahead of time and store them separate from the vinaigrette to keep them crisp. Give the dressing a quick stir or shake before you toss everything together.
- Ultimate Side Salad: While the salad is delicious on it’s own, it was also created to be the perfect side dish. The freshness of the toppings and acidity of the balsamic vinaigrette make it perfect to pair with barbecued meats or a creamy bowl of my Cauliflower and Leek Soup.
What You’ll Need To Make This Easy Garden Salad Recipe
For the Spring Salad
Mixed Greens: I chose to used mixed greens with baby spinach to keep the spring salad base simple and fresh.
Cherry Tomatoes: Halved, add a pop of acidity and colour.
Cucumber: Quartered, to add freshness and some texture to each bite.
Avocado: Avocado is one of my favourite additions to any spring salad recipe. It adds a great creamy texture to each mouthful and adds additional healthy fats to keep you satiated longer.
Feta Cheese: Feta is the perfect savoury addition to balance out the sweetness of the dressing and the crunch of the nuts.
Pecans: Roughly chopped for a pop of sweetness and crunch.
Roasted Sunflower Seeds: I generally stay away from the salted variety as it’s not really necessary if you’re adding the feta cheese.
For the Homemade Balsamic Vinaigrette
Extra Virgin Olive Oil: The base of the dressing, providing an all around smoothness to the vinaigrette.
Balsamic Vinegar: This is the power ingredient of the dressing (hence the name), it adds a deep and complex flavour to the dressing along with some needed sweetness.
Honey: A small bit of honey helps round out the sharpness of the vinegar.
Dijon Mustard: Dijon brings some tang to the dressing, and acts as the emulsifier which is the “glue” that keeps the balsamic vinaigrette from separating, keeping it smooth and creamy.
Salt & Pepper: Added to help enhance the flavours of the other ingredients, especially the sweetness of the pecans.
How to Make This Spring Salad Recipe
- Mix the Balsamic Vinaigrette: In a small jar or bowl, whisk together the oil, balsamic vinegar, honey, dijon, salt, and pepper, until the dressing is thick and creamy. If using a jar (affiliate link), shaking it vigorously will get the same result. And if you’ve got extra, it’s already in the perfect container to store in the fridge. Tip: Give your dressing a quick taste before adding it to the salad – this is the time to make flavour adjustments as needed.
- Preparing the Salad Base: In a salad bowl (affiliate link), toss the baby spinach and salad greens, then layer on the tomatoes, cucumber, sliced avocado, and feta cheese.
- Top & Toss: Sprinkle on the chopped pecans and sunflower seeds, then drizzle on the homemade Balsamic Vinaigrette just before it’s time to serve. Gently toss the easy garden salad to ensure every leaf is lightly coated.
More Fresh Favourites
If you enjoyed this fresh Spring Salad Recipe, you’ll definitely want to try this Easy Spinach Salad Recipe with Berries and Goat Cheese. It’s another simple recipe that’s packed with fresh flavours!
Did You Make This Recipe?
I’d love to see how your Spring Salad and Balsamic Vinaigrette turned out! If you give this recipe a try, please leave a rating in the recipe card below and tag me @Feasts_and_Treats on Instagram so I can see your beautiful creations!
Easy Spring Salad Recipe With Homemade Balsamic Vinaigrette
Ingredients
Method
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper until it's fully combined and creamy.
- In a large salad bowl, toss the mixed greens and baby spinach together, then layer in the halved cherry tomatoes, cucumber, sliced avocado, and feta.
- Top with the chopped pecans and roasted sunflower seeds. Drizzle the homemade balsamic vinaigrette over the salad and gently toss just before serving.
Notes
- If you’re looking to prep this salad a head of time I would suggest getting the salad base and ingredients ready and stored separately from the dressing to ensure everything stays crisp and fresh. The dressing can also be made a head of time and kept in a mason jar in the fridge for 4-5 days. If the dressing looks a bit thick after being in the fridge, let it sit out on the counter for a few minutes before giving it a shake and drizzling onto the salad.
- Depending on the time of year or where you’re located, some of the ingredients may be harder to find, or out of season. Feel free to try different varieties of fresh veggies or toppings! Thinly sliced radishes or dried cranberries could be a nice substitute!
