There's nothing quite like the vibrant palette of fresh spring produce dancing together in a bowl, and this Spring Chopped Salad captures that magic perfectly. I remember the first time I threw this together on a sunny afternoon, humbly grabbing goodies from my fridge and garden. Within minutes, I had a riot of colors—emerald green arugula, ruby-red cherry tomato halves, pale pink radish slices, and strands of bright orange carrot—beckoning me to dive right in. And once I took that first crunchy bite, I was hooked: the crispness of the vegetables, the slight tang of red wine vinegar, and the gentle kiss of honey all made my taste buds do a little happy dance.
As someone who delights in simple, wholesome cooking, this salad checks all the boxes. It’s vegetarian, gluten-friendly (thanks to the quinoa), and ready in under half an hour from start to finish. The cooked quinoa adds a satisfying chew, while crumbled feta lends creamy saltiness, and sliced almonds deliver a nutty crunch. Fresh parsley and mint bring herbal brightness that ties everything together, making each forkful feel like a mini spring celebration. Whether you’re planning a picnic, whipping up a weeknight dinner side, or hosting friends for brunch, this salad feels both special and effortless—just the right kind of recipe to welcome longer days and warmer skies. Plus, once you master the simple dressing of olive oil, red wine vinegar, and honey, you’ll find yourself drizzling it on everything from grain bowls to roasted veggies.
So grab your favorite large mixing bowl, and let’s dive into the details of how to bring this Spring Chopped Salad to life. Get ready to chop, toss, and savor a dish that showcases the joys of spring in every crunchy, colorful bite.
KEY INGREDIENTS IN SPRING CHOPPED SALAD
Before we dive into the step-by-step, let’s get acquainted with the stars of our salad. Each ingredient has a unique role in creating layers of flavor, texture, and nutrition that make this dish sing.
- Mixed greens
A lively blend of arugula, spinach, and romaine brings peppery, earthy, and crisp leaf textures. This trio forms the foundation, adding volume and freshness.
- Cucumber
Cool, hydrating, and lightly sweet, cucumber pieces add a refreshing crunch that balances the sharper flavors of onions and radish.
- Cherry tomatoes
Tiny bursts of juicy sweetness, these halved tomatoes offer bright acidity and vibrant color, making every forkful pop.
- Radishes
Sliced thin for a delicate crunch, radishes contribute a mild peppery bite that livens up the greens and tomatoes.
- Carrots
Shredded into fine threads, carrots bring a subtle sweetness and bold orange hue, creating visual contrast and textural interest.
- Red onion
Thinly sliced for gentle pungency, red onion layers in a slightly sharp, savory note that complements the sweet and tangy elements.
- Cooked quinoa
Tender and protein-rich, quinoa enriches the salad with nutty flavor and a satisfyingly chewy bite, boosting its nutritional profile.
- Feta cheese
Crumbled for creamy, salty richness, feta rounds out the flavors while lending a tangy accent to the fresh vegetables.
- Sliced almonds
Toasted or raw, these nuts deliver a delightful crunch and earthy undertones, elevating the overall texture.
- Parsley
Fresh chopped parsley adds grassy, peppery freshness and brightens the palate, enhancing the salad’s herbaceous character.
- Mint
Finely chopped mint brings a cool, sweet aromatic note that dances with the tangy dressing and crisp greens.
- Extra virgin olive oil
Smooth and fruity, olive oil is the foundation of the dressing, carrying flavors and providing healthy fats.
- Red wine vinegar
With its sharp acidity, this vinegar balances the richness of oil and cheese, lifting all ingredients into harmonious interplay.
- Honey
A touch of natural sweetness tames the vinegar’s bite and knits the dressing together, resulting in a well-rounded flavor profile.
- Salt and pepper
Essential seasonings that sharpen flavors and bring out the unique notes of each component, ensuring a perfectly seasoned salad.
HOW TO MAKE SPRING CHOPPED SALAD
Creating this salad is a breeze, and the process itself is part of the fun—chopping, tossing, and watching colorful ingredients come together into something truly special. Follow these detailed steps to assemble a Spring Chopped Salad that’s bursting with flavor and texture.
1. Begin by preparing the vegetables: chop the cucumber into bite-size pieces, slice the radishes as thinly as possible, shred the carrots into slender strands, and slice the red onion into delicate ribbons. Halve the cherry tomatoes and set all the freshly cut produce aside in separate bowls or on a large platter.
2. In a large mixing bowl, combine the mixed greens, chopped cucumber, cherry tomatoes, radishes, shredded carrots, and red onion. Use your hands or tongs to gently layer these ingredients so they stay vibrant and crisp.
3. Add the cooked quinoa to the same bowl and gently toss the mixture together, ensuring the grains weave through the vegetables without crushing the tender leaves.
4. Sprinkle in the crumbled feta cheese and sliced almonds, distributing them evenly for pockets of creamy tang and nutty crunch throughout the salad.
5. In a small separate bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, salt, and pepper until the dressing is smooth and emulsified.
6. Pour the dressing over the salad and toss everything together until each leaf and grain is lightly coated, creating a cohesive medley of flavors.
7. Add the fresh chopped parsley and mint to the bowl, then give the salad one last gentle toss to incorporate those bright herbal notes just before serving.
8. Serve immediately for the crispiest texture, or chill in the fridge for 10–15 minutes if you prefer a cooler, more melded flavor experience.
SERVING SUGGESTIONS FOR SPRING CHOPPED SALAD
When it comes to enjoyment, this Spring Chopped Salad shines in a variety of settings. Whether you’re aiming for a light lunch, a side dish at dinner, or the centerpiece of a laid-back brunch, these ideas will help you showcase the salad at its best.
- Serve alongside grilled chicken or fish for a balanced meal. The smoky char on protein pairs beautifully with the salad’s tangy dressing and fresh herbs.
- Layer the salad in mason jars for portable lunches or picnic fare. Pack the dressing at the bottom, then greens and veggies, topping with cheese and nuts; shake before eating.
- Turn it into a hearty grain bowl by adding roasted sweet potatoes or avocado slices. Drizzle extra dressing and finish with an extra sprinkle of herbs for a satisfying one-bowl meal.
- Feature it at a spring brunch alongside quiche or frittata. The lively colors and crisp textures will brighten up the table and pair seamlessly with egg dishes.
HOW TO STORE SPRING CHOPPED SALAD
This Spring Chopped Salad is best enjoyed fresh, but with a few smart tricks, you can keep it tasting bright throughout the week. Proper storage ensures the vegetables remain crunchy, the dressing stays vibrant, and the herbs retain their fragrance.
- Store the salad in an airtight container in the refrigerator, making sure there’s minimal air space to keep the greens from wilting quickly. Consume within 1–2 days for peak freshness.
- Keep the dressing separate until you’re ready to serve. Pouring it on just before eating prevents the greens from becoming soggy and maintains the salad’s crisp texture.
- If you’ve prepped a large batch, store herbs in a small sealed bag or jar with a lightly moistened paper towel to preserve their fragrance and color.
- For the best make-ahead option, assemble all individual components—chopped veggies, quinoa, cheese, nuts—in separate containers. When it’s mealtime, combine everything in a bowl and dress immediately for that freshly tossed appeal.
CONCLUSION
From the first chop of crisp vegetables to the last drizzle of honey–red wine vinegar dressing, this Spring Chopped Salad captures the very essence of the season. Every ingredient plays its part: the peppery arugula, juicy cherry tomatoes, cool cucumber, and nutty quinoa come together in harmony, while crumbled feta and sliced almonds add those irresistible creamy and crunchy contrasts. Fresh parsley and mint breathe bright herbal life into each forkful, tying the flavors together and making every bite feel like a mini celebration. Whether you’re serving this as an appetizer, lunch, or dinner side, its sheer vibrancy and satisfying textures are guaranteed to draw compliments, smiles, and second helpings.
You can easily print this recipe out and save it for later, or tuck it into your digital recipe box for springtime inspiration. Below, you’ll find a handy FAQ section to answer any lingering questions you might have—everything from ingredient swaps to timing tips. And of course, if you give this salad a try, I’d love to hear how it turned out for you. Feel free to leave a comment with your feedback, share your own twists on the ingredients, or ask any questions if you need help along the way. This spring, let’s celebrate freshness, bright flavors, and the simple joy of good food shared with friends and family. Enjoy every vibrant bite, and happy chopping!
Spring Chopped Salad
Description
A crunchy mix of mixed greens, cherry tomatoes, radishes, and quinoa tossed in a zesty honey red wine vinegar dressing, topped with feta and fresh mint for a refreshing spring bite.
Ingredients
Instructions
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Begin by preparing the vegetables: chop the cucumber, slice the radishes, shred the carrots, and slice the red onion thinly. Halve the cherry tomatoes and set everything aside.
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In a large mixing bowl, combine the mixed greens, chopped cucumber, cherry tomatoes, radishes, shredded carrots, and red onion.
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Add the cooked quinoa to the bowl and gently toss the ingredients together.
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Sprinkle in the crumbled feta cheese and sliced almonds for added crunch and flavor.
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In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until fully combined.
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Pour the dressing over the salad and toss everything together until the salad is evenly coated with the dressing.
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Add the fresh chopped parsley and mint to the salad and give it one last gentle toss to incorporate the herbs.
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Serve immediately or chill in the fridge for about 10-15 minutes before serving if you prefer a colder salad.
Note
- You can swap the feta cheese for goat cheese or leave it out for a dairy-free option.
- Feel free to add other spring vegetables like asparagus or snap peas for extra flavor.
- This salad is also great with grilled chicken or shrimp for added protein.
- The dressing can be stored in an airtight container in the fridge for up to a week.
