Whether enjoyed as a side dish or a main course, our Spring Time Salad with Saffron Vinaigrette is sure to delight your taste buds and nourish your body with a refreshing mix of seasonal greens, juicy avocado, and tangy feta cheese crumbles. Topped with crunchy roasted chickpeas and dressed in a light saffron vinaigrette, it’s perfect for a warm spring day.
What are Seasonal Spring Vegetables?
Eating seasonal produce can be a great way to stay with the rhythm of the earth. Most of the time, in-season produce has more nutrients because it hasn’t had to travel as far as out-of-season produce that needs to be imported. Here are some of the vegetables in season in spring (see which ones you can spot in this spring salad recipe:
- Artichokes
- Asparagus
- Leafy Greens
- Beets
- Broccoli
- Spring onions
- Swiss chard
- Turnips
Springtime Salad with Saffron Vinaigrette
Description
A healthy salad with a deliciously luxurious spice.
Ingredients
For the salad:
- 1 lb asparagus, tops only
- 1 cup sprouts
- 5 radishes, thinly sliced
- 1 cup feta crumbles
- 1 avocado, diced
- 1–2 cups roasted chickpeas
- 1/4 cup fresh dill sprigs
- 1 head butter lettuce
For the vinaigrette:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 lemon, juiced
- 1 tbsp honey
- 1 tsp whole grain mustard
- 1 tsp saffron
Instructions
- In a mason jar, add vinaigrette ingredients together and shake well. Let sit for at least 1 hour or overnight for the saffron to infuse.
- Arrange salad ingredients on a platter and top with vinaigrette. Serve immediately.
Recipe, Styling, and Photography by Anna Franklin
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