Seasonal Salads to Start Your Spring Off Right
By Alison Wickmann
New season, new seasonal flavors for you to devour.
Apple Pecan Arugula Salad
- ½ cup raw pecans
- 7 ounces arugula (organic when possible)
- 2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)
- ¼ red onion (thinly sliced)
- 2 Tbsp dried cranberries (optional)
- 1 large lemon, juiced (1 lemon yields – 3 Tbsp or 45 ml)
- 1 Tbsp maple syrup
- 1 pinch sea salt + black pepper
- 3 Tbsp olive oil
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8 – 10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serve two as an entree and 4 as a side (as original recipe is written // adjust if altering batch size).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2 – 3 days (though best when fresh). Dressing should keep at room temperature for 2 – 3 days when well sealed.
Inspired by Minimalist Baker.
The Best Classic Pea Salad
- 1 16 Ounce Bag Frozen Green Peas
- 1 ⅓ Cups Mayonnaise
- 2 Teaspoons Granulated Sugar
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Small Red Onion, Chopped
- 1 Cup Shredded Cheddar Cheese
- 1 2.8 Ounce Bag Real Bacon Bit Pieces** See Note
- Remove the frozen peas from the freezer. Open the bag and place the peas in a colander. Allow them to thaw slightly on the counter while you mix up the salad dressing
- In a large bowl mix together the mayonnaise, sugar, salt, and pepper with the red onion, cheese, and bacon bits.
- Add the frozen peas to the salad and stir well, but gently to combine.
- Chill the salad, covered, for at least one hour before serving.
**NOTE: Real bacon can be used in place of the bacon bits. Simply cook and crumble 8 slices of bacon and add to the salad instead.
NOTE: This salad can be made using canned peas instead.
NOTE: This pea salad can be made 2 days before serving. Store in refrigerator in an airtight container.
Inspired by The Salty Marshmallow.
Pineapple Cucumber Salad
- ¼ cup thin sliced red onion rings
- 1 fresh pineapple
- 1 cucumber
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- Submerse red onions in ice water for about 10 minutes.
- Peel and core pineapple. Cut into bite- sized chunks. Slice cucumber thinly and cut in half.
- Drian onions and pat dry and dice.
- Add olive oil, lime juice and salt to a bowl and whisk to combine. Add in pineapple, cucumbers and red onion and toss to coat. Serve immediately.
Inspired by Miss in the Kitchen.
Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs
- 1 bunch Swiss chard
- ½ cup extra virgin olive oil, divided
- 1 ½ cup fresh breadcrumbs, see notes above
- 1 clove garlic, minced
- Sea salt to taste
- Crushed red pepper flakes, optional
- 1 lemon
- ¾ cups grated Parmesan, Grana Padano or Pecorino
- Wash and dry the chard and remove the stems from leaves (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (⅛-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
- Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Ad the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in teh garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
- Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinch of salt. Slowly whisk into ¼ cup of the olive oil.
- Add the parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately.
Inspired by Alexandra Cooks.
Arugula Salad with Quinoa, Apricot & Avocado
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- Juice of 1 medium lemon
- ½ to 1 teaspoon honey or maple syrup, if vegan
- 2 teaspoons cumin
- 1 teaspoon chopped chivevs
- Pinch of red pepper flakes
- ¼ teaspoon sea salt
- Freshly ground black pepper
- For the salad;
- 1 cup cooked quinoa
- 1 cup chickpeas, drained, rinsed
- A few big handfuls of arugula
- ¼ cup dried apricots
- 1 small avocado, cubed
- ¼ cup chopped, toasted almonds
- ¼ cup chopped chives
- Sea salt and freshly ground black pepper
- Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
- In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, adn a few generous pinches of salt and pepper. Drizzle ¾ of the dressing and toss again. Top with avocado, chopped almonds, chives, and drizzle with remaining dressing. Season to taste and serve.
Inspired by Love and Lemons.