Spring Salad

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This Spring Salad will help you eat your veggies and clean out your fridge. Plus the While Balsamic Maple Dressing is to die for! I like to make this salad with Instant Pot Pork Chops. A complete and fabulous meal!

Spring Salad | With White Balsamic Maple Dressing

This Spring Salad is a fabulous and crazy delicious salad that is perfect for the light and lovely season that is Spring. Filled chock full of fresh herbs, veggies, and a light white balsamic vinaigrette, this salad will make you fall madly back in love with vegetables. Promise! 

Main Ingredients Needed

Like I said above, this spring salad is great partly because you can use up all the random veggies in your fridge {yay for that!}, and partly because it’s so full of flavor with the white balsamic maple dressing! Feel free to add in or omit anything you’d like…any veggie will taste good with this dressing. Here’s what I used to make this spring salad:

• Butter lettuce– roughly chopped or torn. My favorite!
• Basil Leaves +Flat Leaf Parsley- roughly chopped. Hello, herby notes!
• English Cucumber– diced. Light with a crunchy texture.
• Sugar Snap Peas– sliced. Sweet with a fun pop of texture.
• Carrots– grated. Sweet and crunchy.
• Red onion– sliced. I love raw red onions in my salads, but if you don’t like their sharp flavor just leave them out.
• Radishes- julienned. This can be quite a controversial ingredient, if you don’t like radishes just don’t add them.
• Avocados– sliced. Creaminess with a silky soft texture.
• Garbanzo Beans– rinsed and drained. Alternatively, you could use canned white beans too.
• Feta cheese + crumbled blue cheese– these two cheese flavors together are amazing!
• Pepitas– these are raw pumpkin seeds. If you can’t find these just replace them with sunflower seeds.

For the Dressing

• Garlic + Salt– great yet simple ingredients.
• Real Maple Syrup– to add sweetness as well as maple notes.
• White Balsamic Vinegar + Olive Oil- for flavor and volume. This basically makes it a vinaigrette.
• Dried Tarragon– is a leafy green herb that is very aromatic with a slight black licorice flavor. It’s commonly used in French dishes and adds a fresh, springy taste!
• Ground Black Pepper–  season to taste.

How to Make Spring Salad | Directions

For complete directions on how to make Spring Salad, see the printable recipe card below.

Step 1: Begin by Chopping Lettuce

The base of this spring salad starts out with butter lettuce…aka my favorite kind of lettuce. Throw that into the bowl. Top with some diced cucumber, sliced sugar snap peas, and roughly torn or chopped basil and parsley.

Step 2: Add Radish, Carrot and Red Onion

On top of that, add in some radish, carrot and red onion. Now you and I have one pretty looking bowl of goodness.

Toss your salad well and do your best to not let all the small goodies fall to the bottom.

Step 3: Make Dressing

At this point, you can divide the salad into however many portions you’d like, drizzle with the salad dressing, and top with goodies like avocado, blue cheese, feta cheese, and pepitas. OR, toss everything together in the same bowl and then serve. Totally up to you.

Want More Amazing Salads to Try? Give These a Look…

• Caprese Salad Recipe
• Cucumber Tomato Salad
• Greek Salad
• Sesame Noodle Salad
• Chicken Caesar Pasta Salad

Experiment to see what you like for this spring salad! You really can’t go wrong! The printable recipe card is below. Enjoy, friends! 🙂

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5 from 2 votes

Spring Salad with White Balsamic Maple Dressing

This Spring Salad will help you eat your veggies and clean out your fridge. Plus I'm almost certain this While Balsamic Maple Dressing will be worth coming back for.

servings 6 servings

Prep Time 20 minutes mins

Total Time 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 6 oz butter lettuce 1 bag or container (prewashed and torn)
• ▢ .6 oz fresh basil leaves torn, 1 small container that fresh herbs are sold in
• ▢ 1 cup fresh flat-leaf parsley lightly chopped
• ▢ 1 english cucumber diced with seeds removed
• ▢ 1 1/2 cups sugar snap peas sliced
• ▢ 1 1/2 cups carrot grated
• ▢ 1/4 red onion sliced
• ▢ 5 large radishes julienned
• ▢ 2 haas avocados sliced
• ▢ 1 can garbanzo beans rinsed and drained
• ▢ 1/2 cup feta cheese crumbled
• ▢ 1/2 cup blue cheese crumbled
• ▢ 1/2 cup pepitas raw pumpkin seeds

dressing:

• ▢ 2 cloves garlic
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup real maple syrup
• ▢ 1/2 cup white balsamic vinegar
• ▢ 1 teaspoon dried tarragon
• ▢ 2/3 cup olive oil
• ▢ ground black pepper to taste

US Customary – Metric

Instructions

• Toss ingredients of salad together. Feel free to omit the avocado, cheeses and pepitas and add those as garnish after.
• For the dressing: peel and chop garlic very finely. Sprinkle salt on garlic and using the side of your knife or the back of a spoon, mash the garlic into a paste using the salt as an abrasive. Place garlic and salt into the bottom of a salad dressing container or small bowl.
• Stir in maple syrup, tarragon and vinegar. Add oil in a constant stream while whisking, or if you’re using a container with a lid, pour it all in and shake it up. You want to emulsify the dressing, or suspend the oil in the other ingredients so it’s evenly mixed. It’ll look sort of creamy when it’s emulsified. Taste and add more salt and pepper to your liking. Toss with salad.
• Top with garnishes {mentioned above} if desired. Serve immediately.

Nutrition

Calories: 521kcal | Carbohydrates: 29g | Protein: 10g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 537mg | Potassium: 849mg | Fiber: 7g | Sugar: 16g | Vitamin A: 7846IU | Vitamin C: 41mg | Calcium: 217mg | Iron: 3mg

Course: Salad

Cuisine: American

Keyword: Spring Salad