Every spring, I look forward to some of my favorite fruits and vegetables being in season. These favorites include artichokes, asparagus, pineapple, strawberries, rhubarb, and Belgian endive. From smoothies to salads to stir fry, I’m always looking for new recipes that are quick, colorful, and healthy.
One of the easiest ways to get a good serving of both fruits and vegetables (besides smoothies) are salads- which also happens to be one of my favorite meals (second to sushi). Salads are so easy to assemble with little to no cooking required. And when the weather is warmer, there’s nothing better than a crisp cool salad to quench my appetite.
Today, I’ve gathered a few recipes with fruits and vegetables that are in season right now. Not only are these salads healthy, but they are super simple and tastefully delicious!
Roasted Parsnip & Pancetta Salad with Marinated Artichokes
- 3 parsnips (peeled and cut into wedges)
- 2 slices of pancetta
- 1 tbsp olive oil
- 1/2 cup walnut pieces
- 2 cups parsley leaves
- 4 marinated whole artichokes (cut into wedges)
- juice of 1 lemon
Preheat the oven to 200 degrees C. Line a large baking tray with baking paper. Toss the parsnips, pancetta, and oil into a bowl. Transfer to tray and roast for 15 minutes. Add walnuts and roast for an additional 5 minutes. When done, parsnips should be golden and tender when pierced with a knife. Toss the parsley and artichokes in a bowl with the roast mixture and lemon juice. Serve immediately.
Asparagus & Strawberry Salad with Goat Cheese
- 2 cups baby spinach
- 5 asparagus spears (trimmed and cut into pieces)
- 3 medium strawberries (thinly sliced)
- 1/4 cup toasted pepitas
- 1 tbsp crumbled goat cheese
- 5 mint leaves
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- salt and pepper
Bring a small pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Using a slotted spoon, transfer immediately to an ice bath to stop cooking process. Once cooled, remove and pat dry. Using a food processor, combine the mint leaves with salt, oil, and lemon juice to make the dressing. Arrange the greens in a bowl or on a plate. Top with sliced strawberries, asparagus, toasted pepitas, crumbled goat cheese, and a drizzle of the lemon mint dressing. Serve immediately.
Grilled Spring Vegetable Salad
- 2 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1.5 tsp honey
- 1/2 tsp dijon mustard
- 1/4 tsp ground black pepper
- 8 ounces of asparagus (trimmed)
- 2 portabella mushroom caps
- 1 medium zucchini (cut into thick slices)
- 1 small red onion (cut into thick slices)
- 1 red bell pepper (halved and seeded)
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- crumbled feta cheese
Preheat grill to medium heat. Prepare the vinaigrette by mixing the first 6 ingredients in a bowl and set aside. Coat the vegetables as well as the grill with cooking spray. Place vegetables on the grill and cook for 4 minutes on each side until slightly charred. Once cooked, remove from grill and let cool. Chop vegetables into bite size pieces and place into a bowl. Toss with the vinaigrette and fresh herbs. Sprinkle with feta cheese. Enjoy!
Honey Chicken Salad with Belgian Endive
- 1/4 cup olive oil
- 4 tsp honey
- 4 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups of grilled chicken (chopped)
- 1 cup of Gruyère cheese (cubed)
- 4 heads of Belgian endive (trimmed and chopped)
- 1/4 cup chopped fresh chives
- 1/3 cup almonds (toasted and chopped)
In a large bowl, whisk together oil, honey, lemon juice, salt and pepper. Add chicken, cheese, endive, and chives. Toss to coat. Sprinkle with almonds and serve.
Roasted Rhubarb and Beet Salad
- 4 sticks of rhubarb (cut into pieces)
- 6-8 small beets (unpeeled with tops trimmed)
- baby spinach leaves
- 4 tbsp honey
- 2 tbsp olive oil
- chopped walnuts
- crumbled goat cheese
- Dressing: 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper
Preheat oven to 180 degrees C. Drizzle the beets with oil and individually wrap with foil and place on a baking tray. Place tray in oven and roast for 40-50 minutes until tender. Once cooked, cool and peel skins off before dicing them. Next, place rhubarb on baking tray and drizzle/toss with honey. Place tray in oven and roast for 10 minutes until they soften. Once cooked, remove and let cool. To prepare the dressing, whisk together the oil and balsamic vinegar in a bowl. Season with salt and pepper. In a large serving bowl, add spinach leaves and walnuts, drizzle with dressing, and toss together. Top with roasted veggies and goat cheese. Serve immediately.