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Close-up of a colorful spring salad with greens, radishes, peas, asparagus, and carrots on a wood board.

Fresh Spring Garden Salad with Fruit – Perfect Healthy Easter Side Dish

A vibrant and refreshing spring salad bursting with fresh greens, colorful fruits, and a tangy dressing. Perfect as a healthy and delicious side dish for Easter or any spring gathering.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed greens baby spinach, butter lettuce, spring mix, or arugula
  • 1/2 cup radishes thinly sliced
  • 1/2 cup snap peas trimmed and halved
  • 1/2 cup baby asparagus blanched and sliced
  • 1/2 cup shredded carrots
  • 1 cucumber sliced
  • 1 cup strawberries hulled and sliced
  • 1 cup orange segments
  • 1 kiwi sliced
  • 1/2 cup blueberries
  • 1 apple diced
Dressing & Toppings
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh basil ribbons
  • 1 tablespoon chopped chives
  • 1/4 cup toasted almonds
  • 1/4 cup pecans
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • to taste Salt and freshly cracked pepper

Method
 

  1. Rinse and dry greens; place in a bowl.
  2. Slice radishes, snap peas, asparagus, and shred carrots.
  3. Slice cucumber, oranges, strawberries, kiwi, and dice apple.
  4. Whisk oil, lemon juice, syrup, mustard, salt, and pepper.
  5. Add greens and vegetables to bowl; toss with half the dressing.
  6. Arrange fruit over greens; sprinkle with mint, basil, and chives.
  7. Top with almonds, pecans, and pumpkin seeds.
  8. Drizzle remaining dressing; gently toss before serving.

Notes

Adjust the amount of maple syrup to your desired sweetness. For a vegan option, ensure the Dijon mustard is vegan-friendly.