10 Fresh and Flavorful Salads for Every Season
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Summer Berry and Spinach Salad |
Spring Fennel and Orange Salad
This light and refreshing salad combines the crunch of fennel with the juicy sweetness of oranges. It’s perfect for those first warm days of spring.Ingredients:
- 2 bulbs fennel, thinly sliced
- 3 oranges, peeled and segmented
- ½ red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
- Arrange the thinly sliced fennel, oranges, and red onion on a large serving plate.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and garnish with fresh dill.
Summer Berry and Spinach Salad
A summer classic, this salad combines the best of fresh berries with tender spinach, providing a sweet and savory bite.Ingredients:
- 4 cups baby spinach
- 1 cup strawberries, sliced
- ½ cup blueberries
- ¼ cup goat cheese, crumbled
- ¼ cup pecans, toasted
- ¼ cup balsamic vinaigrette
Instructions:
- In a large bowl, combine the spinach, strawberries, and blueberries.
- Top with crumbled goat cheese and toasted pecans.
- Drizzle with balsamic vinaigrette and toss gently to combine.
Autumn Apple and Walnut Salad
Autumn brings crisp apples, perfect for pairing with crunchy walnuts and a tangy vinaigrette. This salad is satisfying and rich in textures.Ingredients:
- 4 cups mixed greens
- 1 apple, thinly sliced
- ½ cup walnuts, chopped
- ¼ cup feta cheese, crumbled
- 2 tablespoons dried cranberries
- 3 tablespoons apple cider vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions:
- Toss the mixed greens, apple slices, walnuts, feta, and cranberries in a large bowl.
- In a small jar, shake together apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently before serving.
Winter Kale and Pomegranate Salad
Kale is the king of winter greens, and paired with juicy pomegranate seeds, this salad is as nutritious as it is delicious.Ingredients:
- 4 cups kale, stems removed and chopped
- ½ cup pomegranate seeds
- ¼ cup almonds, sliced
- ¼ cup goat cheese, crumbled
- 2 tablespoons lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
Instructions:
- Massage the kale with olive oil and a pinch of salt until it becomes tender.
- Toss the kale with pomegranate seeds, almonds, and goat cheese.
- Drizzle with lemon juice, season with salt and pepper, and serve.
Spring Asparagus and Quinoa Salad
Asparagus is one of spring’s first vegetables, and it shines in this protein-packed quinoa salad.Ingredients:
- 1 cup quinoa, cooked and cooled
- 1 bunch asparagus, trimmed and blanched
- ½ cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the cooked quinoa, asparagus, and cherry tomatoes.
- Add crumbled feta on top.
- Whisk together olive oil, lemon juice, salt, and pepper and drizzle over the salad before tossing.
Summer Watermelon and Cucumber Salad
Nothing says summer like watermelon. This salad balances its sweetness with the coolness of cucumber and the tang of feta cheese.Ingredients:
- 3 cups watermelon, cubed
- 2 cucumbers, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- Combine the watermelon, cucumber, and mint in a large bowl.
- Drizzle with olive oil and lime juice.
- Sprinkle with feta, salt, and pepper, and toss gently before serving.
Autumn Roasted Beet and Goat Cheese Salad
Roasted beets bring a deep, earthy flavor to this fall salad, beautifully complemented by creamy goat cheese.Ingredients:
- 3 medium beets, roasted and sliced
- 4 cups arugula
- ¼ cup goat cheese, crumbled
- ¼ cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions:
- Arrange the arugula on a serving platter and top with roasted beet slices.
- Sprinkle with goat cheese and toasted walnuts.
- Drizzle with balsamic vinegar and olive oil, season with salt and pepper, and serve.
Winter Roasted Root Vegetable Salad
This hearty salad features roasted winter vegetables like carrots and sweet potatoes, making it perfect for a chilly day.Ingredients:
- 2 carrots, sliced
- 2 sweet potatoes, cubed
- 1 red onion, sliced
- 3 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Toss the carrots, sweet potatoes, and red onion with olive oil, salt, and pepper, and roast at 400°F for 25 minutes.
- Let the vegetables cool slightly, then place them over a bed of mixed greens.
- Drizzle with balsamic vinegar and toss gently before serving.
Spring Pea and Radish Salad
This crunchy and colorful salad celebrates the bright flavors of spring with fresh peas and radishes.Ingredients:
- 1 cup fresh peas
- 5 radishes, thinly sliced
- 4 cups mixed greens
- ¼ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Combine the peas, radishes, and mixed greens in a large bowl.
- Top with crumbled feta cheese.
- Whisk together olive oil, lemon juice, salt, and pepper and drizzle over the salad.
Summer Grilled Corn and Avocado Salad
Grilled corn and creamy avocado come together in this fresh summer salad that’s full of smoky flavor.Ingredients:
- 2 ears of corn, grilled and kernels removed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup cilantro, chopped
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the grilled corn, avocado, cherry tomatoes, and cilantro.
- Drizzle with olive oil and lime juice, and season with salt and pepper.
- Toss gently to combine and serve.