12 Spring Salads to Brighten up Your Table

My husband jokes that he doesn't bother asking me what I want for dinner anymore, because my answer is always the same: vegetables. That is especially true during the spring and summer, when alliums, fresh herbs, and green vegetables are abundant. As the weather warms up, I begin swapping hearty soups and stews for crisp salads starring short-lived seasonal ingredients. Ramps, asparagus, peas, and lettuces make their way into all our meals, giving salads, pastas, and eggs a bright pop of flavor. Below, you'll find an assortment of refreshing spring salads—including a tangy pea and preserved olive salad and a Roman-inspired mixed green salad—that are light and bright, and sure to chase the winter blues away.

Spring Vegetable and Arugula Salad With Labne and Cucumbers

The secret to throwing a delicious salad at a moment's notice is keeping an assortment of blanched vegetables ready to go. For the easiest salad, toss blanched spring vegetables, salted cucumbers, and red onions in a punchy dressing of lemon juice, mustard, and olive oil, then pile it onto a bed of rich, tangy labneh.

Roasted Oyster Mushroom and Watercress Salad

Pair pan-roasted oyster mushrooms with watercress—a peppery spring green that is satisfyingly substantial in its own right—with a healthy helping of shaved cheese for a robust spring salad.

Fattoush (Chopped Vegetable and Pita Salad)

Packed with crunchy vegetables, toasted pita, and halloumi, this vibrant salad from Serious Eats contributor Reem Kassis is a star in its own right. It's light and refreshing, and a dressing made with lemon juice and pomegranate molasses brings bold, tart flavor.

Salade Lyonnaise (French Bistro Salad)

This staple bistro salad of Lyon features bitter greens tossed in a warm vinaigrette and is topped with chewy lardons and a gooey poached egg. Cooking the bacon over moderately low heat prevents it from burning, and sautéing the shallots in hot bacon fat mellows out the allium's sharpness.

Pea, Olive, and Preserved Lemon Salad

This easy salad from Serious Eats contributor Nargisse Benkabbou combines sweet peas with briny olives and tangy preserved lemon—and takes just 15 minutes to make.

Roman-Inspired Mixed-Green Salad (Misticanza alla Romana)

The onset of warmer weather means the arrival of tender greens at farmers market, which makes spring the best time to make a mixed-green salad like this one. Modeled after misticanza, a Roman salad that's traditionally made from various wild greens, this salad is especially delicious when made with a combination of tender, peppery, herbal, and bitter greens. A splash of olive oil, some salt, and a few drops of lemon juice or vinegar is all you need to help those flavors shine.

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

Crisp-tender peas, snap peas, and asparagus star in this verdant salad that takes just about 30 minutes to make. Topped with soft-yolked poached eggs and buttery toasted bread crumbs, this simple dinner is a delicious way to celebrate the arrival of spring.

Snap Pea Salad With Creamy Yogurt-Mint Dressing

Though snap peas are delicious raw, a quick blanch helps set their vibrant green color and softens them slightly. Shocking the peas in ice water stops the cooking process, keeping them plump and snappy. A creamy dressing of yogurt and fresh mint brings it all together.

Warm Farro Salad With Asparagus, Peas, and Feta

This salad celebrates the transition from winter to spring by combining asparagus, snap peas, kale, and farro with a tangy vinaigrette, briny feta, and almonds.

Easy Fava Bean and Carrot Salad With Ricotta

Crunchy carrots and fava beans don't need much to shine. Here, we blanch them until they're just tender, then dress them in a bright vinaigrette of lemon juice, zest, and olive oil. Served with toast and a healthy dollop of good-quality ricotta, this salad makes a great side or light meal.

Peas and Carrots Salad With Goat Cheese and Almonds

Peas and carrots are a classic combination in dishes like shepherd's pie, chicken pot pie, and fried rice—but the vegetables are also delicious when turned into a salad. Creamy goat cheese brings a pleasant richness, toasted almonds provide crunch, and a drizzle of honey gives the salad a touch of sweetness.

Tiger Salad (Lao Hu Cai), à la Xi'an Famous Foods

Savory, refreshing, and tart, this dish is inspired by the lao hu cai—or "tiger vegetable salad"—served at Xi'an Famous Foods. It's easy to make: All you have to do is combine peeled celery ribs, crisp scallions, fresh cilantro, and a few slivers of hot chile pepper with a sweet-tart dressing of soy sauce, sesame oil, and rice vinegar.