Celebrate the vibrant flavors of spring with this fresh Spring Salad recipe made with a sweet and tangy homemade raspberry vinaigrette. This salad is a melody of colors and textures made with fresh ingredients that will brighten any occasion, from holiday gatherings to weekend brunch!
This mixed salad is loaded with seasonally fresh vegetables that celebrate spring’s bounty. Crisp romaine lettuce, vibrant radishes, tender asparagus, sweet peas, hard-boiled eggs, rich avocado, and crunchy bacon are drizzled with a sweet and tangy raspberry salad dressing for a fresh and flavorful meal.
This vivid dish is a picturesque brunch salad to entertain guests or the perfect colorful salad for Easter Sunday. Serve it as a refreshing and satisfying main course or a tasty side dish alongside grilled meats or seafood for a heartier meal. This recipe makes two large salads or four side salads so you can feed a crowd! You can also easily double the ingredients to serve more people if needed.
If you are looking for more spring salad ideas, try my cucumber avocado tomato salad, chicken taco salad, or chickpea cucumber salad.
Why You Will Love This Recipe
- Fresh Ingredients. Most of the vegetables in this recipe are in peak ripeness in the spring, giving this salad extra flavor and vibrance.
- Quick & Easy. It only takes 15 minutes to prepare two large spring salads and blend the homemade dressing!
- Nutrient-rich. This salad is as nutritious as it is delicious, packed with vegetables rich in vitamins, minerals, and antioxidants. It is a good source of protein and healthy fats for a balanced meal.
Recipe Ingredients
Below are the simple ingredients you will need to make this spring salad recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Raspberries: Plump fresh raspberries add a sweet-tart flavor to the homemade vinaigrette.
- Oil: Olive oil and avocado oil will work well in this recipe for their neutral flavor and healthy fats.
- Red Wine Vinegar: Adds acidity and a tangy depth of flavor to the vinaigrette. Alternatively, you can substitute it for white wine vinegar or apple cider vinegar for a milder flavor.
- Honey: A touch of honey adds a natural sweetness and brightness to balance the acidity of the vinaigrette. Or swap for maple syrup or agave nectar.
- Smooth Dijon Mustard: Adds tanginess to the vinaigrette and helps emulsify the dressing so it has a blended smooth texture. Alternatively, you can use whole-grain mustard or dry mustard powder in a pinch.
- Romaine Lettuce: Provides a crisp and refreshing base for the salad and a satisfying crunch. You can also use mixed baby greens or baby spinach for variety.
- Bacon: Pre-cook bacon and make it extra crispy to elevate the salad’s flavor profile and add crunch.
- Eggs: Hard-boiled eggs add protein and creaminess to the salad. Use large eggs. For extra protein, add extra eggs as desired.
- Asparagus: Fresh asparagus adds a vibrant green color, tender texture, and subtle earthy taste to the salad. Choose firm spears with tightly closed tips for the best quality and remove the woody stems before chopping.
- Avocado: Adds creaminess and a buttery texture to the salad. Look for ripe avocados that give slightly when gently squeezed for optimal creaminess.
- Peas: Fresh peas or thawed frozen peas both work in this recipe. Alternatively, you can sub for edamame or blanched green beans for a similar texture.
- Radishes: Sliced radishes add a crisp texture and peppery flavor to balance the salad’s sweetness. Choose firm radishes with smooth skin and a vibrant color for the best taste.
How to Make a Spring Salad
Below are photos and recipe steps to easily make this spring salad at home. You will also need a food processor, a cutting board, a knife, and large salad bowls.
Prepare the Salad Dressing
Add all dressing ingredients to a food processor and blend until smooth. Transfer the blended dressing to a jar or container and set aside.
Assemble the Salad
Assemble your salads in large salad bowls with lettuce, bacon, eggs, asparagus, avocado, peas, and radishes. Drizzle with dressing and serve!
Serve
Enjoy this fresh salad as a light lunch, serve as an Easter salad recipe, brighten your next brunch gathering, or make it a delicious side at your next BBQ or picnic! Pair it with some of our favorite recipes below for a full-spread meal.
- Air Fryer Stuffed Chicken Breast
- Tomato Sandwich
- Grilled Chicken and Zucchini Skewers
- Air Fryer Steak with Compound Butter
- Chicken Parmesan
Tips and Tricks
- Use the freshest ingredients you can find for the best flavor and texture. Visit your local farmers market for ripe romaine lettuce, asparagus, avocados, and radishes in season during the spring.
- Add extra salad toppings like fresh berries, crumbled goat cheese or feta cheese, chopped pistachios, walnuts, almonds, or fresh herbs like parsley, basil, or mint. Sunflower seeds, hemp seeds, or pumpkin seeds would also be a delightful addition.
- Make this recipe vegan by omitting the eggs and swapping the bacon for a vegan alternative or substitute it for crispy tempeh or smoked tofu.
Spring Salad FAQ
It is best to dress the salad right before serving it to prevent the ingredients from becoming soggy, but you can prepare the ingredients in advance and store them separately. Make the dressing and store it in a jar or airtight container and combine the salad ingredients in a separate container in the refrigerator until you are ready to assemble and serve!Â
If you can’t find good fresh raspberries, I recommend substituting them with another fresh berry like strawberries or blackberries with a similar fruity tang. The freshness is key to a quality vinaigrette. However, you can use frozen raspberries in a pinch just note that the texture and flavor of the dressing may alter.Â
To get the perfect boiled eggs with a creamy yolk and firm whites, place eggs in a saucepan and cover them completely with water. Bring the water to a boil then reduce the heat and simmer for 9-12 minutes – longer for harder yolks, shorter for softer yolks. Transfer the eggs to a bowl of iced water to cool off then peel!
Spring Salad with Raspberry Vinaigrette
Ingredients
Dressing:
- 6 oz fresh raspberries
- ¼ cup olive oil or avocado oil
- 1 tbsp red wine vinegar
- 1 tbsp honey (or sugar free maple syrup if on keto diet)
- 1 tsp Dijon mustard
- ¾ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Salad:
- 6 cups romaine lettuce chopped
- 4 slices crispy bacon chopped
- 2 hard-boiled eggs sliced
- 4 spears fresh asparagus chopped
- 1 large avocado sliced
- ½ cup peas fresh or thawed from frozen
- ¼ cup sliced radishes
Instructions
- Add all dressing ingredients to a food processor and blend until smooth. Transfer to a jar or container and set aside.
- Assemble your salads with lettuce, bacon, eggs, asparagus, avocado, peas, and radishes. Drizzle with dressing and serve!
Notes
- The salad keeps really well without the dressing for up to 3 days.Â
- The dressing is sweet and a little tart with a lot of fresh raspberry flavor. This is a colorful and vegetable-forward spring salad!Â
- The dressing keeps in the fridge for about 5 days.