Spring Salad with Ginger Honey Vinaigrette

lots of spring greens, and sweet berries topped off with a bright ginger honey dressing

A fresh bright salad with a zing in the dressing perfect for springtime. The base is leafy greens and try opting for dark leafy greens that are packed with nutrients like folate, vitamins A, C, E and K. Go for kale, spinach, micro-greens, watercress, arugula, and try mixing them with green leaf, red leaf, and butter leaf lettuces. Strawberries are also in this recipe but feel free to use blackberries, blueberries or a combination of all three. Asparagus in this recipe can be used raw, which are perfectly okay to eat (as long as you trim the bottoms) but you can choose to roast or even grill your asparagus.

Spring Salad with Ginger Honey Vinaigrette


4 cups mixed leafy greens
½ cup radish, sliced thin (can use mandolin peeler)
2 cups strawberries, cut into fourths
1 bunch thin asparagus, bottoms trimmed (about 1 to 1 ½ inch from the bottom)
¼ cup slivered almonds, roasted
Chives, cut into ½ -inch pieces for garnish

Ginger Honey Vinaigrette:
¼ cup balsamic vinegar
3 tablespoons olive oil
1 – 2 teaspoons fresh ginger, minced (quantity depending on preference)
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper


  1. Combine all salad ingredients in a large bowl except the asparagus.
  2. In a medium sized pan on high heat, add a drizzle of olive oil and add asparagus, lightly salted. Cook for 2-3 minutes or until desired tenderness is reached. When cool enough to handle, cut into 1-inch pieces. (For grilling, dress the asparagus in a drizzle of olive oil, light salt and add to grill top and over high heat for 2-3 minutes or until desired tenderness is reached.)
  3. In a separate bowl or a mason jar mix together all vinaigrette ingredients until well mixed.
  4. When ready to serve pour over desired amount of vinaigrette on top of salad ingredients and mix well. Enjoy!

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