Recipe: Five Spring Salads
Five spring salads, to roll in the slushy, sunny, and springy days! We’ve got savoury salads, sweet salads, and salads loaded with fruits and veggies. Let’s get cooking!
Five Spring Salads
- Sweet Potato and Blackberry Salad
- Roasted Carrot Salad
- Chickpea and Avocado Salad
- Blackberry Chicken Salad
- Pomegranate and Pear Salad
These five salads make use of mixed greens, some flavourful dressing (hello poppyseed – my favourite!), and are loaded with veggie and fruit goodness. Hearty salads for dinner or lunch. Which one sounds good to you?!
First up, we have the sweet potato and blackberry salad. The sweet potatoes add some heartiness to the dish and it’s balanced well.
This salad holds up well and you can serve it with warm or cold sweet potatoes, it’s good either way!
Up next, the roasted carrot salad has a nutty-creamy dressing that’s perfect for a cooler spring night.
The dressing is so tasty, you might want to make extra to dip veggies in.
The chickpea and avocado salad is the perfect weekend lunch meal – it’s fast, full of goodness, and holds up as leftovers, too.
The blackberry chicken salad is one of my five spring salad favourites – blackberries are my new favourite fruit to add to salad.
The dressing with crushed fruit is so pretty, don’t you think?
Lastly, the pomegranate and pear salad is a dinner table statement, especially if you layer it out like this – it’s eye catching! Eat up and enjoy.
Tip on this salad, if your grocery store doesn’t have any whole pomegranates, or if you’re tight on time, simply pick up a bag of frozen seeds. They’re just as good! The ones below are a little frosty, yet you can fix that with some cold water and laying them out to dry on a paper-towel.
Well, there you have it – five spring salads to take you from the cold wintery days into longer, brighter, and warmer ones.
Thanks so much for stopping by and I’ll see you again soon. Until then, happy eating!