You know it’s really spring when the farmers market looks like a paint palette. That’s when I start building my salads based on what’s fresh, seasonal, and simply too beautiful to walk past.
Whether it’s bright red cherry tomatoes, watermelon radishes, or snap peas straight from the vine, I let the produce department (or my favorite farmer) guide me. I’m drawn to whatever’s organic, vibrant, and practically begging to be turned into something delicious.
Yes, I absolutely eat with my eyes first—and this salad proves it.
Some of the best tomatoes right now are the organic heirlooms that come in a variety of colors and give off an explosion of deliciousness with each bite!
A good mix of leaves is essential. In this case I used an organic spring mix blend that includes baby spinach and arugula. It really becomes a meal when you add a surprise twist with some blanched asparagus and sprinkle pomegranate seeds.... so yummy!
You can slice the red onions thinly so they're barely noticeable, but because they're organic they carry a sharp taste. Plus they always blend in well with a few sprigs of cilantro.
When you've got a bowl filled with so many flavors, the only salad dressing that makes sense is a light mixture of oil, fresh squeezed lemons and salt. You can chop up any of your favorite herbs for a little extra kick.
I could eat salads like this one all day long. There are no rules here, just add what you love!
So what goes into a favorite salad? Whatever makes you happy. 🥗
This spring salad is more of a starting point than a rulebook—use it as a flexible guide and build your own version based on what’s in season, what’s ripe, and what you love.
Mine shifts as the weeks go on. The magic is in the mix. As for the dressing? I like to add a little brightness with a spoonful of homemade jam instead of honey—something light like apricot, orange, or peach. It gives the vinaigrette a subtle sweetness without overpowering the freshness.
Nambe Butterfly Salad Bowl with ServersA sculptural, modern bowl crafted from acacia wood with stainless steel accents, perfect for showcasing your colorful spring salads.
Blue 9 Salad Bowl – Spacious & Versatile This spacious and versatile bowl is ideal for mixing and serving large salads, combining functionality with a sleek design.
Crate & Barrel Caesna Mirror Salad Servers (Set of 2) These mirror-finished servers add a touch of elegance to your table setting, complementing any salad bowl beautifully.
S/2 Elegant Marble + Wood Salad Servers Combining marble and wood, these servers offer a sophisticated aesthetic and are perfect for upscale dining experiences.
Emile Henry Oil Cruet This ceramic cruet not only preserves the quality of your olive oil but also adds a classic touch to your kitchen decor.
Le Creuset Vancouver Pasta/Salad Bowl Set Crafted from high-fired stoneware, these bowls are perfect for salads and pastas, offering both durability and a touch of elegance.
The Latte Stoneware Pasta Bowls, Assorted Set of 6: Amelie Edition These versatile bowls are ideal for salads, pastas, and more, featuring a modern design that suits any table setting.
Cole & Mason Derwent Salt/Pepper Mill Featuring a sleek design and adjustable grinding settings, this set is both functional and stylish.
Directions
Bring a pan of water to a rapid boil. Add asparagus and blanch for 2-3 minutes while turning them. Drain and allow to cool completely.
In a small bowl mix together all the ingredients for the dressing.
In a large bowl arrange mixed greens, asparagus, tomatoes, arugula, cilantro and onion and top with pomegranate seeds. Drizzle with dressing and enjoy every bite!
Jeannie on
Thank you for sharing this beautiful salad I’m going to make it today!