3 Best Spring Greens Salads With Citrus Dressing

Embrace the vibrant flavors of spring with these three refreshing spring greens salad recipes! We’re ditching the heavy winter meals and welcoming the season of fresh produce with colorful combinations like spinach and strawberry, mixed greens with grapefruit, and peppery arugula with citrus segments. Each salad features a unique citrus vinaigrette that adds a bright and zesty touch. These recipes are quick and easy to prepare, perfect for a light lunch, a simple side dish, or a delightful starter. Get ready to tantalize your taste buds with these delicious and nutritious spring salads!

Spinach-strawberry salad with Orange Honey Vinaigrette

This vibrant spring greens salad combines the sweetness of fresh strawberries with tender baby spinach leaves, creating a perfect balance of flavors and textures. The orange-honey vinaigrette adds a bright, citrusy note that enhances the fruit’s natural sweetness while complementing the spinach’s earthy undertones.

The beauty of this simple salad lies in its versatility and ease of preparation. Ready in just 10 minutes, it is an elegant starter or a light main course, making it ideal for springtime entertaining or a quick weekday lunch.

Orange-Honey Vinaigrette Ingredients:

• 6 cups fresh baby spinach
• 2 cups fresh strawberries, sliced
• 1/3 cup fresh orange juice
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil

In a large bowl, gently toss the fresh spinach leaves. Add sliced strawberries and set aside. For the dressing, whisk together orange juice and honey until well combined, then slowly drizzle in olive oil while continuously whisking to create an emulsion. Pour the dressing over the salad just before serving and toss gently to coat all ingredients evenly.

Choose bright green, crisp spinach leaves and ripe, fragrant strawberries for best results. The salad should be dressed immediately before serving to maintain the crispness of the greens. Store any leftover dressing in an airtight container in the refrigerator for up to three days, bringing it to room temperature and re-whisking before use.

Spring Greens Salads Key Highlights

• Each Spring greens salad features unique citrus dressings: orange-honey, grapefruit-basil, and lemon-thyme vinaigrettes for bright spring flavors.
• All three salads require minimal prep time (20 minutes) and can be assembled quickly for weekday meals.
• Fresh spring greens (spinach, mixed baby greens, arugula) pair perfectly with citrus segments and toasted nuts.
• Dressings can be made ahead and stored, making these salads convenient for meal planning and entertaining.
• Each recipe serves four people as a side dish and contains under 300 calories per serving.

Spinach and Strawberry Salad With Orange Honey Dressing

A vibrant and invigorating spinach and strawberry salad perfectly captures spring’s essence. Combining sweet strawberries, tender spinach leaves, and a tangy orange-honey dressing creates a harmonious blend of flavors that will brighten any meal.

Total Time: 20 minutes | Prep Time: 15 minutes | Cooking Time: 5 minutes (for toasting nuts) | Serves: 4

Ingredients:

• 6 cups fresh baby spinach
• 2 cups fresh strawberries, sliced
• 1/2 cup sliced almonds
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup fresh orange juice
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Tools:

• Large salad bowl
• Small mixing bowl
• Whisk
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Small skillet (for toasting nuts)
• Salad tongs

Toast the almonds in a dry skillet over medium heat for 3-5 minutes until golden brown, stirring frequently. While nuts cool, whisk together orange juice, honey, olive oil, and Dijon mustard in a small bowl; season with salt and pepper. Combine spinach, sliced strawberries, and red onion in a large salad bowl. Just before serving, add the toasted almonds and feta cheese, then drizzle with the orange honey dressing and toss gently to combine.

Nutrition Information (per serving):

For best results, wait to add the dressing until just before serving to prevent the spinach from wilting. The strawberries can be sliced up to 2 hours in advance and stored in an airtight container in the refrigerator. To make this salad, prepare all components separately and assemble just before serving. The dressing can be made up to 3 days in advance and stored in the refrigerator.

Mixed Baby Greens With Grapefruit-Basil Vinaigrette

A vibrant and revitalizing spring green salad featuring tender mixed baby greens paired with a zesty grapefruit-basil vinaigrette. This light yet satisfying dish combines the peppery notes of fresh greens with the bright citrus flavors of pink grapefruit and aromatic basil.

The total preparation time is 20 minutes, and no cooking is required. This recipe serves 4 people as a side salad or 2 as a main course. The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.

Pack this refreshing salad in a leak-proof bento box for a stylish and practical lunch on the go.

Ingredients:

• 6 cups mixed baby greens
• 1 pink grapefruit, segmented
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh grapefruit juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1/4 cup toasted pine nuts

Tools:

• Large salad bowl
• Small mixing bowl
• Whisk
• Citrus juicer
• Sharp knife
• Cutting board
• Measuring spoons
• Measuring cups

Begin by segmenting the grapefruit over a bowl to catch the juices. Whisk together the collected grapefruit juice, olive oil, honey, and Dijon mustard in a small bowl. Chop the basil leaves and add to the dressing, seasoning with salt and pepper to taste. In a large salad bowl, gently toss the mixed greens with the vinaigrette until evenly coated. Arrange the grapefruit segments on top and sprinkle with toasted pine nuts. Serve immediately.

Nutrition Information (per serving):

For best results, verify all greens are thoroughly dried after washing to allow the vinaigrette to coat the leaves properly. The vinaigrette can be adjusted to taste by adding more honey for sweetness or grapefruit juice for tartness. If pine nuts are unavailable, substitute with toasted sliced almonds or walnuts. To make this salad more substantial, add grilled chicken or shrimp.

Arugula and Citrus Segments With Lemon-Thyme Dressing

Arugula and Citrus Segments With Lemon-Thyme Dressing is a vibrant spring green salad that combines peppery arugula with sweet citrus segments and a bright, herbaceous dressing. This invigorating combination perfectly balances flavors and textures while providing essential nutrients and antioxidants—total preparation time: 20 minutes.

This salad requires no cooking time, making it an ideal choice for warm spring days. The most time-consuming part is segmenting the citrus fruits, but this step is vital for achieving the best presentation and texture. Serves four as a side dish or two as a main course.

Ingredients:

• 6 cups fresh arugula
• 2 oranges, segmented
• 1 grapefruit, segmented
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme leaves
• 1 small shallot, minced
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pine nuts

Tools:

• Sharp knife
• Cutting board
• Citrus segmenting knife
• Large salad bowl
• Small mixing bowl
• Whisk
• Measuring spoons and cups
• Salad servers

Begin by segmenting the citrus fruits over a bowl to catch the juices. Whisk together the olive oil, lemon juice, thyme leaves, minced shallot, honey, salt, and pepper in a small bowl to make the dressing. Wash and dry the arugula thoroughly, then place it in a large salad bowl. Add the citrus segments and drizzle with the prepared dressing. Toss gently to combine. Top with toasted pine nuts just before serving.

Nutrition Information (per serving):

For best results, verify all ingredients are at room temperature before assembling the salad. The dressing can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. If preparing ahead, keep the arugula, citrus segments, and dressing separate until just before serving to maintain peak freshness and prevent the greens from wilting. The pine nuts can be toasted in advance but should be stored in an airtight container at room temperature.

To Sum it Up

These vibrant spring greens salads showcase the perfect marriage of tender greens and bright citrus dressings. Whether you prefer the sweet-tart combo of strawberries and orange-honey dressing, the sophisticated pairing of baby greens with grapefruit-basil vinaigrette, or the peppery kick of arugula complemented by lemon-thyme dressing, each recipe offers a revitalizing way to welcome the season. Best of all, these salads are as nutritious as they are delicious – proving that eating well can be a joy.