Showcase asparagus, fava beans and other spring gems in a beautiful salad — here are some of our favorites.
|Roast Asparagus Salad with Chèvre
Roasting asparagus in a hot oven enhances their sweetness. Here, the stalks are combined with tangy goat cheese, tender baby greens and a lemony vinaigrette.
|Spring Salad with Radishes and Fresh Herbs
Gorgeous spring greens, crunchy radishes and a bright vinaigrette come together in this simple toss-and-serve salad you’ll be craving all season long.
|Wheat Berry Salad with Snow Peas and Carrots
This mild flavor of wheat berries lets a savory Asian-inspired dressing shine in this colorful salad. Carrots and snow peas give it a springtime twist.
|Pea and Asparagus Salad with Meyer Lemon Dressing
An all-green salad makes a bold statement that spring has arrived, but you can also use a mix of asparagus colors—green, white and purple—for a pretty combination.
|Spring Greens and Flowers Salad
This vibrant, simple-to-make salad is a great way to celebrate spring. You can buy edible, pesticide-free flowers at many greengrocers and farmers’ markets, or grow some in your garden at home.
|Watermelon Radish Salad with Avocado Vinaigrette
Here, the rose-colored watermelon radish is thinly sliced, then tossed with romaine lettuce, cilantro and an avocado vinaigrette to create a refreshing salad.
|Baby Spinach Salad with Roasted Strawberries
Roasting strawberries with a bit of sugar intensifies their fruitiness and softens their texture, creating a nice counterpoint to the salty cheese and crunchy toasted almonds in this dish.
|Shaved Rhubarb Salad with Almonds and Cheese
Tangy raw rhubarb makes a bright, unexpected addition to any salad. Here, it’s paired with creamy cheese and nuts.
|Warm Artichoke and Bread Salad with Marinated Crescenza
While fresh artichokes are in season, try this inventive bread salad from Chef Traci Des Jardins. The dish includes Crescenza cheese, a soft cow’s milk cheese that has a creamy texture and mild, delicate flavor.
|Shaved Carrot Salad with Candied Pecans
Candied pecans add a hint of sweetness and spice to this raw carrot salad, which makes a delicious addition to a spring brunch. Use a mandoline to cut the carrots into very thin slices.
|Fava Greens with Chicken, Pecans and Kumquats
Check your local farmers’ market for fava greens, which are the leaves from the fava bean plant. The leaves taste milder than the beans and are delicious in salads, contributing a touch of sweetness and acidity.
|Baby Lettuces with Radishes and Spring Herbs
Here, tender young lettuces, sliced radishes and fresh herbs are tossed with a simple vinaigrette to create a salad that captures the essence of the season.