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.