Recipe

Bright Spring Salad With Lemon-Herb Vinaigrette

Crisp greens, snappy veggies, salty feta, and a bright vinaigrette that makes everything taste like spring showed up on purpose.

By Matt Campbell

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4.8

A large shallow serving bowl filled with spring salad including mixed greens, blanched asparagus pieces, snap peas, peas, sliced radishes, crumbled feta, and toasted almonds on a light stone kitchen table

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Spring salads are my favorite kind of low-drama cooking: a little chopping, a quick dunk in boiling water, and suddenly you have something that tastes like you tried harder than you did. This one hits all the notes I want when the weather starts flirting with warm. Crunch from radishes and snap peas, sweet pops of peas, tender-crisp asparagus, salty feta, and a lemon-herb vinaigrette that is bright enough to wake up a sleepy bag of greens.

It also plays nice with whatever is happening in your kitchen. Add a soft-boiled egg, rotisserie chicken, or chickpeas and it becomes lunch. Keep it as-is and it is the side dish that makes grilled anything feel complete.

Why It Works

Big flavor, minimal effort: The vinaigrette is sharp, herby, and just a little honeyed so it tastes balanced, not sour.
Perfect spring texture: Quick blanching keeps the asparagus and peas bright green and crisp-tender, not sad and swampy.
Built-in contrast: Creamy feta plus crunchy almonds means every bite has something going on.
Flexible: Swap greens, change the cheese, add protein, or use whatever herbs you have without breaking the salad.

Spring salad ingredients arranged on a kitchen counter including asparagus, snap peas, radishes, lemons, mixed greens, fresh herbs, feta, almonds, olive oil, and Dijon mustard

Pairs Well With

Storage Tips

This salad is best right after tossing, but you can absolutely prep it like a calm, organized person.

Store components separately (best): Keep greens dry in a container with a paper towel. Store blanched veggies in a separate container. Keep dressing in a jar. Assemble and toss when ready.
If already dressed: It will keep up to 24 hours in the fridge depending on your greens. Spring mix softens faster; arugula hangs in there longer. Still tasty, just less crisp.
Dressing: The vinaigrette keeps 5 to 7 days refrigerated. Shake before using.
Toasted almonds: Store at room temperature in a tightly sealed container for up to 1 week so they stay crunchy.

Common Questions

Can I make this salad ahead of time?

Yes. Blanch the asparagus and peas, slice the radishes, and make the dressing up to a day ahead. Keep everything separate, then toss right before serving.

Do I have to blanch the asparagus and peas?

No, but it makes the salad better. The blanching itself is quick, think 2 to 3 minutes total for both vegetables, and it keeps everything sweet, tender-crisp, and bright green. If you want zero cooking, use very thin asparagus shaved into ribbons and skip the peas or use thawed frozen peas.

What can I use instead of feta?

Goat cheese is excellent here. Shaved Parmesan is also great if you want something less tangy and more nutty.

How do I keep greens from getting soggy?

Dry them really well and do not dress the salad until the last minute. Also make sure the blanched veggies are fully cooled and patted dry before they hit the greens.

Is this salad gluten-free?

Yes, as written it is naturally gluten-free. If you are highly sensitive, double check labels on the Dijon and cheese, and be mindful of cross-contact with any add-ons like croutons or flavored nuts.

Any easy add-ins or swaps?

Absolutely. Add a soft-boiled egg, rotisserie chicken, chickpeas, or salmon to make it a meal. Swap almonds for pistachios or pepitas. For dairy-free, skip the feta and add avocado or a handful of olives for that salty-creamy vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small pot for blanching
Fine-mesh strainer or slotted spoon
Large bowl of ice water
Cutting board and sharp knife
Small jar or bowl for dressing
Whisk or fork
Small or medium dry skillet (for toasting almonds)

I started making versions of this salad when I realized spring produce has a tiny window where it tastes absolutely unreal, then it is suddenly July and you are eating tomatoes like it is your job. The first time I tossed blanched asparagus with lemon, herbs, and something salty, I had that mid-bite pause where you look at your fork like, oh, you have potential. Now it is my go-to when I want a side that feels fresh and put-together, even if I am wearing sweatpants and listening to something burn in someone else’s kitchen on TV.