When it comes to seasonal produce, nothing can beat spring. Say goodbye to the bleak winter skies and dark evenings, and hello to vibrancy and colour with the sun in the sky and the food on your plate. No longer will you need to come in after a long day and take respite over a warming bowl or hearty meal, though we have the best recommendations for comfort foods when that’s what you’re craving. Instead, you can enjoy a crisp, light salad with the champions of this season: asparagus, cucumber, radish, purple sprouting broccoli, potato, parsley and more. We have gathered the best classic salads and tasty twists to inspire you and show that salads need not be relegated to a side dish, but can hold their place as the star of the show.
This warm lentil salad is a brilliant low-calorie yet filling meal that showcases the best of spring produce using Granny Smith apples to complement the strong savoury flavour of the Roquefort. Serve with a simple vinaigrette made from olive or walnut oil, red wine vinegar, Dijon mustard and a garlic clove.
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If you’re feeding a crowd, this allotment salad is a brilliant choice as it serves up to eight people. It’s healthy, vegan and gluten-free so it can be enjoyed by everyone and it makes the most of spring staples radish, cabbage, spring onion and asparagus.
Discover more healthy vegan spring recipes.
Vamp up Little Gem lettuce with this no-fuss, midweek meal that’s high in protein and big on flavour. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce.
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Everyone loves a classic potato salad, a tried and tested favourite. But arguably, it’s getting a bit tired and needs some jazzing up. This potato salad with spicy sriracha and zesty lime dressing is a lively addition to any picnic or barbecue. Pair it with flavourful meats like our Jerk-ish pork skewers or Korean chilli, sesame & honey chicken.
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For a filling vegetarian salad that is also healthy, low in calories and high in fibre, try our quinoa with roast asparagus, eggs & capers. With asparagus, courgette, onions and beetroot, it packs in all of your 5-a-day.
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Serve this halloumi, carrot, orange & watercress salad with a mustard & honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day.
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This apple & feta salad is a brilliant accompaniment to barbecued meats. Apple and pork are a perfect pairing, so why not try it alongside our pulled pork recipe? No cooking is involved so it can be on your table in only 10 minutes, and it is gluten-free.
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This warm salad of roasted carrots and beetroot mixed with bulgur wheat and quinoa makes an excellent meal for a spring evening entertaining friends, serving up to six people. Combine the honey, lemon zest, orange zest and juice, cumin and coriander to create your dressing and toss with roasted veg, grains, hazelnuts, feta and herbs.
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Cauliflower is often overlooked, perhaps because traditional boiled cauli doesn’t impart much flavour. This warm cauliflower salad demonstrates the perfect way to enjoy cauliflower, roasted and drizzled in a simple vinegar and honey dressing. For more inspiration on how to use cauliflower, check out our guide for 10 ways with cauliflower and read up on all the health benefits that cauliflower has to offer.
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This simple tomato, cucumber & coriander salad is a great fresh and colourful dish to brighten up any barbecue or picnic. It can be prepared in one step without cooking, so it’s ready to eat in only 15 minutes. It’s great for feeding a crowd as the recipe makes six servings but can easily be doubled.
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This vibrant green salad celebrates the best of spring’s produce using new potatoes, asparagus, apples, lettuce, spring onions and peas. It takes only twenty minutes to prepare, but if you really want to impress your friends and family you can make your own mayonnaise to coat the new potatoes.
Discover more green salad recipes.
This nourishing, tasty salad is full of butternut squash, chickpea, feta, seeds and homemade pickled radish. While the squash and chickpeas are roasting, heat up the sherry vinegar and sugar and pickle the radish. The sweetness of the squash and the sourness of the pickled radish work perfectly together, with the feta bringing in that essential salty flavour profile.
Discover more summer squash recipes.
Make purple sprouting broccoli centre stage in this decadent potato salad, including a whole ball of burrata. The dressing comprised of shallots, garlic, chilli, anchovies, lemon zest and juice, mustard, honey, olive oil, and tahini creates a balanced flavour profile of sweet, salty and zesty, working beautifully with the creaminess of the burrata and freshness of the roasted broccoli.
Discover more purple sprouting broccoli recipes.
Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. Let your potatoes soak up the flavour of the mustard, vinegar, olive oil and shallot dressing as they cool down after boiling, before tossing through with mayonnaise, soured cream, horseradish, lemon juice and spring onions. Serve in a large bowl and watch it disappear, but don’t forget to garnish with delicious crispy onions.
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This spring tabbouleh is a simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. It has a beautiful texture with the crunch of the radishes and cucumbers working with the softness of the pulses and peas. This easy vegan dish also makes great leftover lunches.
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This filling and healthy spring salad makes the most of storecupboard ingredients such as tuna, cannellini beans and red onion. Crunchy fresh asparagus has many health benefits and brings a pop of green to the plate.
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Toss diced tomatoes, cucumber, red onion, and pomegranate seeds, then dress with lime juice and olive oil to make this vibrant Persian salad. It’s a brilliant vegan and gluten-free salad that can be prepared in only 10 minutes.
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Greek salad is a classic fresh and versatile salad as it pairs perfectly with grilled meats, so makes a fantastic side for any barbecue, but it is flavourful enough to hold its own as a main course. Simply double the recipe to make enough for a vegetarian main.
Discover more vegetarian Greek recipes.
Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb.
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Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad.
Discover more burrata recipes.