18 Easy Spring Salads – Best Salad Recipes for Spring – The Pioneer Woman

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They make the most of seasonal produce.
Spring has almost sprung! And we couldn’t be more excited to ditch the heavy comfort foods in favor of lighter, brighter dishes. We’re looking forward to starting up the grill, spending more time outdoors, and finally digging into all those fresh seasonal vegetables. That’s why we’ve rounded up this list of colorful spring salads to get you out of the winter rut.
Here, you’ll find spring salads with different types of lettuce—including arugula, spinach, and baby gem—plus, plenty of flavor-packed salad dressing recipes. Of course, we’ve put spring produce to good use in salads like Ree Drummond’s easy pea salad and the spring salad with radishes—both of which would be perfect on your Easter menu! Whether you’re looking for a light and easy dinner, a quick lunch, or something to pair with your spring soup, these salads are perfect for all your sunny-weather occasions. Besides the side dishes on this list, we’ve also included plenty of heartier options, too. There’s the grilled pork salad with strawberries, a chipotle Caesar salad with grilled salmon, and a Greek salad with chicken and pita chips. Now that’s a healthy dinner idea that even a cowboy would love!
This fresh spring salad is tossed with a simple lemony salad dressing that was passed down from Ree’s Aunt Trish. Use a ball jar to make it easy to shake the dressing up.
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This salad might not contain any lettuce, but it’s still loaded with good-for-you ingredients like fresh green beans, celery, and herbs. Bring it to your first picnic in the warm weather.
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This salad is both fresh and hearty all at the same time. It’s basically the perfect spring dinner salad.
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This colorful salad is sure to brighten up your Easter dinner table—it has plenty of green vegetables like baby arugula, snow peas, and sugar snap peas. Did we mention is loaded with fresh herbs, too?
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Not only does this salad look beautiful in a glass bowl (so you can see all the salad layers), but it can also be made up to a day in advance (so it’s perfect for potlucks).
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Serve this sweet and citrusy fruit salad for Mother’s Day, Easter, or any springtime brunch. It can even be prepared the night before to make your mornings easier.
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A salad topped with chips? Yes, please! Make your own pita chips for a fun addition to this hearty grilled chicken salad.
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This variation on Caesar salad is topped with adobo-seasoned grilled salmon so it has that extra boost of protein. Best of all? It’s a dinner that will be ready in just 30 minutes!
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Ree used to eat mounds of this pea salad as a kid. “Despite all the other dishes competing for attention at Sunday brunch, the one I most remember was a delicious pea salad.”
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This is the kind of salad that even cowboys would love—it’s loaded with bacon, cheese, and a creamy buttermilk dressing. Serve it up at your next barbecue or alongside your favorite steak.
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Transform your taco Tuesday into… salad Tuesday? Okay, so it doesn’t have the same ring but this taco salad is a fun way to serve your favorite taco toppings in salad form.
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Keep things simple with this wedge salad. Each portion of iceberg lettuce is topped with cheese and chives, but it’s the flavorful buttermilk ranch dressing that really sets it apart.
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Thanks to the crispy buffalo chicken and herby goddess-style dressing, this salad is anything but boring! Plus, it’s loaded with spring veggies like garden-fresh greens, avocado, carrots, and radishes.
Get the recipe at Half Baked Harvest.
This salad is the perfect balance of sweet and savory thanks to the addition of fresh fruits and veggies. The gorgonzola cheese just ties it all together.
Get the recipe at Britney Breaks Bread.
Asparagus, peas, and fresh mint give this salad its springtime flavor. Plus, it’s dressed with a lemon dressing that’s perfectly zesty.
Get the recipe at Recipe Tin Eats.
Here’s a twist on the classic Cobb salad: serve it on a platter with all the mix-ins arranged in layers. It’s a gorgeous presentation for any spring celebration.
Get the recipe at Ain’t Too Proud To Meg.
Spicy, zesty, and loaded with beef—this is the kind of salad that will have you coming back for more. It’s also a great way to use leftover steak if you’re in a pinch.
Get the recipe at Whisk It Real Gud.
To make those pretty carrot ribbons, use a vegetable peeler to thinly slice the peeled carrots. It’s a fun (and springy) addition to this hearty quinoa salad.
Get the recipe at Cookie and Kate.