Published on March 13, 2019

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PHOTOGRAPHY BY LAURE JOLIET

Is it just us or do you also feel an overwhelming need for fresh produce all of a sudden? Given the number of decadent meals we consumed this winter (hopefully not just speaking about ourselves here), it’s only right that we offset all those holiday indulgences with some lighter, healthier fare.

January was all about detoxes and fad diets (Whole30, anyone?). In February, we joined the meal-prep movement and mastered big-batch cooking. Now, with spring on the horizon, we’re looking to recipes that will inspire a culinary revamp. Enter: fresh spring salads. Here are our favorites for eating clean. Restrictive diets need not apply.

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Courtesy of The Bonjon Gourmet

Green Goddess Potato Salad

Featuring a medley of crunchy green veggies, pickled shallots, and fragrant garden herbs, The Bonjon Gourmet’s take on the classic potato salad is prime for spring.

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Courtesy of Minimalist Baker

Kale Salad with Savory Tahini

Crispy chickpeas and spicy kimchi give the typical kale salad an unexpected twist—along with curried roasted vegetables and a homemade tahini dressing.  

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Courtesy of Foodie Crush

Arugula Salad With Shaved Parmesan Three Ways

Think of Foodie Crush’s arugula mix as the ultimate base for all your spring salads to come. Customize it with toppings of your choice (we love this one featuring pesto shrimp and white beans).

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Courtesy of Half Baked Harvest

Spring Pea and Carrot Salad with Carrot Top Pesto

More than just aesthetically pleasing, Half Baked Harvest’s recipe features a savory pesto that makes creative use of carrot-top greens.

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Courtesy of Never Not Hungry

Strawberry Spinach Salad with Chicken and Avocado

We love the subtle hint of sweetness (courtesy of strawberries and cherry tomatoes) that brightens up this grilled chicken and toasted pecan–topped dish.

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Courtesy of Traveling Oven

Spring Salad with Roasted Asparagus and Quail Eggs

Switch things up with quail eggs and dress with an unfussy lemon–olive oil vinaigrette. Because sometimes going back to the basics is not boring at all. 

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Courtesy of Green Kitchen Stories

Beet, Endive & Quinoa Rainbow Salad

What better excuse to eat healthy than with a vibrant dish that is equal parts delicious and beautiful? Green Kitchen Stories’ rainbow salad is further elevated with a honey drizzle and a feta cheese crumble.

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Courtesy of Hot for Food

Kale Avocado Salad

Featuring a simple dressing of lemon, olive oil, and Dijon, this spring salad from Hot for Food might just become your new go-to.

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Courtesy of The Index

Sumac Roasted Sweet Potato and Chickpea Salad

We love this cumin- and sumac-spiced take on sweet potatoes from The Index that’s topped with a spicy harissa dressing and toasted hazelnuts for added crunch.

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Courtesy of A Couple Cookes

Peach & Burrata Caprese Salad
While the obvious highlight of the dish is peaches, the salted peanut-garnished burrata comes in at a close second.

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Courtesy of What’s Gaby Cooking

Spring Pea Salad

Consider this your source of inspiration for making the most of a farmers market haul. Gaby’s spring salad features a basil vinaigrette and a medley of seasonal greens.

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Photography by Cody Guilfoyle

Roasted Butternut Squash and Plum Salad

Jewel-toned heirloom carrots, spice-roasted butternut squash, and hints of plum elevate this recipe to the next level.

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PHOTOGRAPHY BY LAURE JOLIET

Spring Citrus Salad With Heirloom Radishes

Valencia oranges, fresh mint, and fragrant hints of fennel combine in this refreshing spring blend that’s chock-full of herbs and bold flavor.

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