Spring Garden Brunch Salad

Bright greens with a crunch, colorful veggies, and a simple dressing that ties it all together. This salad has come to be a staple in our home, especially during those sunny weekend brunches. It’s easy on the wallet too, running about $10 for a big bowl that’ll serve at least four people. I've been preparing this every spring after we hit the farmers market for fresh produce. The delicious crunch and fresh herbs make it feel like a celebration. Last weekend, my partner couldn’t stop raving about how it tastes like sunshine on a plate.

Created by

The Chefezekielcooks Team

Last updated on 2026-03-18T12:11:10.863Z

One time, I tried to get fancy and added some dried apricots thinking they would give a nice sweetness. It ended up being way too overpowering and just didn’t mesh with the other flavors. Now, I stick to fresh fruits if I want that sweet note, like ripe strawberries or chopped apples, which really make it pop.

Making this salad is all about fresh ingredients and presenting them well. I usually switch up the dressing based on what I have in the fridge, but a simple olive oil and lemon juice mix never disappoints. I’ve also added roasted chickpeas for crunch when I feel like doing something extra.

Why I Keep Making This

It's super quick to prepare
Uses seasonal produce that's bright and fresh
Pairs well with brunch or dinner
My partner asks for this every weekend

Key Technique for Spring Garden Brunch Salad

When it comes to this salad, the key is to keep everything crisp and fresh. After washing your greens, make sure to dry them well. I usually give my salad spinner a good spin before tossing everything together. Wet greens can turn your salad into a soggy mess, and nobody wants that. If you don’t have a spinner, just pat them dry with a clean towel—honestly, that works just fine too.

Also, when chopping your veggies, use a sharp knife so you can get clean, even cuts. Not only do they look nicer, but they also help with the texture in every bite. If you’re in a rush, a rough chop works in a pinch, just be aware that the texture might not be quite as pleasant.

Swaps & Substitutions

Feeling creative? This salad is really forgiving when it comes to substitutions. If you’ve got other greens on hand, like kale or romaine, you can easily swap them in for the mixed greens. Just keep in mind that different greens can change the salad's vibe a bit. For instance, kale is a bit sturdier and might need a good rub with the dressing to soften it up a notch.

The nuts can also be adjusted based on what you have. If you only have almonds or sunflower seeds, throw those in. And if you’re not a feta fan, try goat cheese or leave the cheese out altogether and add a sprinkle of nutritional yeast for a cheesy essence without the dairy. Trust me, it’ll still taste wonderful.

Ingredients

Gather these ingredients for a vibrant salad:

Spring Garden Salad Ingredients

6 cups mixed greens (like arugula and spinach)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, chopped
1/2 red onion, thinly sliced
1 avocado, diced
1/4 cup crumbled feta cheese (optional)
1/4 cup walnuts or pecans, roughly chopped
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Feel free to swap out any veggies or add your favorites!

Instructions

Follow these simple steps to mix it all together:

Prep the Veggies

Start by rinsing all your veggies. Chop or slice the cherry tomatoes, cucumber, bell pepper, and red onion. I love a nice rustic chop but feel free to go thinner if that’s how you prefer.

Combine and Toss

In a large bowl, add your mixed greens. Toss in the prepared veggies, diced avocado, and feta cheese if using. The good news is you can make this in advance, just hold off on adding the avocado and nuts until you're ready to serve.

Make the Dressing

In a small bowl, whisk the olive oil and lemon juice together. Season with a pinch of salt and pepper. It’s super simple, but really bright and ties everything together nicely. You can tweak the dressing by adding some honey or mustard for a different vibe.

Finish and Serve

Pour the dressing over the salad and give everything a gentle toss. Top it off with chopped nuts for that extra crunch. You'll know it's ready when it looks colorful and inviting!

Best served fresh, but leftovers can be kept in the fridge for a day or two.

Pro Tips

Use whatever veggies are in season. Go for a mix of colors to keep it interesting. If you're short on time, pre-washed greens make a huge difference. Honestly, I sometimes just throw everything in and call it good—no need for perfect slices.

How to Store Spring Garden Brunch Salad

If you’re making this salad in advance, I recommend storing the dressed salad separately from the ingredients. Mix up everything but the avocado and nuts, then add those just before serving. This will help keep your salad fresh and prevent any browning or sogginess. You can keep any leftover salad in the fridge for about a day, but the greens will start to wilt after that.

Another tip is to use an airtight container for storage. I usually grab a mason jar for simple leftovers. Just layer the ingredients so that the dressing is at the bottom, keeping the greens away until you’re ready to eat. This helps maintain that beautiful crunch.

Ways to Switch It Up

You can easily adjust the dressing to suit your taste. If you’re not super into lemon, try lime juice for a sweeter tang. Or even a splash of vinegar can give it a more zesty kick. I sometimes add herbs like dill or basil to the dressing for a little twist that adds personal flair.

For extra protein, consider adding some grilled chicken or chickpeas on top. This makes for a heartier meal, especially if you’re serving it for brunch. You could also throw in some cooked quinoa if you're looking to spice things up. It adds a lovely texture and really complements the fresh veggies.

Questions About Recipes

→ Can I make this salad ahead of time?

You can, but I usually just prep the veggies and leave the dressing separate until serving. It stays fresher that way.

→ What if I don't like feta cheese?

No worries! You can totally skip it or substitute it with goat cheese or even skip cheese altogether if you're looking for a lighter option.

→ Is there a way to add protein?

Absolutely! Grilled chicken, chickpeas, or even quinoa are great choices. Just mix them in before serving.

→ What’s a good dressing alternative?

Honestly, if you’re feeling adventurous, a balsamic vinaigrette or yogurt-based dressing works wonders too!