Ultimate Spring Salad with White Balsamic Maple Dressing

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As a kitchen sink kind of recipe, this Ultimate Spring Salad will help you eat your veggies and clean out your fridge. Plus I’m almost certain this White Balsamic Maple Dressing would be delicious on anything. 

Spring Salad with White Balsamic Maple Dressing

This weekend I started painting an old desk for Brooke’s room. I found it at Goodwill for $25 and it’s seriously the cutest little secretary desk you ever did see. It started out light brown and is now all white. Well, mostly white.

I ran out of spray paint half way through the process and didn’t have the time to go get more/was too tired to finish it/ didn’t want to anymore/wanted a nap.

Plus, my right hand and forearm were hurting after holding the spray can and pressing the button to spray for TWO HOURS. Like, I stopped painting and my hand was a claw. I could hardly move it for a solid 10 minutes post painting. {I’ve been saying this to myself a bunch.}

Even a day later, I’m still having a hard time with the uncomfortableness of it all.

Watching me type on my laptop is comical to say the least. I’m basically down to my left hand and my index finger. It’s how the cool kids do it.

Yo.

…I’ve got problems…

ANYWAYS, here’s 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! 

Spring salad green veggies

The base of this 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.

spring salad with other veggies

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

Spring salad

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

Spring Salad with White Balsamic Maple Dressing

At this point, you can divide the salad into however many portions you’d like, dress 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.

Feel free to add in or omit anything you’d like…it’s basically a kitchen sink kind of recipe. Any veggie will taste good with this dressing 🙂

Experiment to see what you for this salad …and enjoy!! And happy spring!

Ultimate Spring Salad with White Balsamic Maple Dressing

As a kitchen sink kind of recipe, this Ultimate 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 mins
Total Time 20 mins

Ingredients

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

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
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6 Responses
  1. Karen @ On the Banks of Salt Creek

    This looks so yummy. Our AWESOME weather makes me want to eat salad all the time.
    I’m excited to try this dressing. I mostly use homemade dressing.

  2. [email protected] Thoroughly Nourished Life

    Ooh that desk painting sounds like a challenge. My sister and I are my Dad’s number one painting elves for his giant Christmas display. Last year it was 40 gingerbread men – and we are still going on them now! I get the claw action…
    This gorgeous green salad is definitely my jam – and butter lettuce is my favourite too! I knew we were meant to be friends Lauren! I can’t wait to try out your wonderful white balsamic and maple dressing too!

  3. Darlene Frankiw

    Just a question. I have to go to a summer bbq & to bring a salad for about
    20 people. Any recommedations on a salad that gets rave reviews?

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