Spring Vegetable Salad with Fresh Mint Dressing

Spring is the season of new beginnings and fresh flavors, and what better way to celebrate the arrival of this vibrant season than with a delicious and nutritious spring vegetable salad with fresh mint dressing? Packed with an array of colorful vegetables, this salad is a feast for the eyes and taste buds.

Prep Time15

Total Time15

Course: dinner, lunch

Cuisine: American, vegan

Keyword: arugula salad, copycat healthy mint shake, dessert recipe vegan dessert, easy lunch, lemon, lunch salad, pickled onions, spring, spring food, spring salad, vegan salad

Servings: cups

Calories: 361kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 frying pan *to toast the pumpkin seeds
1 mason jar with lid *for the dressing
1 large salad bowl or two small bowls

Ingredients

For the salad

2 cups baby spring mix *You can technically use your favorite type of greens
1 cup pickled red onion (about 1 small onion, thinly sliced) *Premade 12-24 hours ahead of time pickled red onion
1 large apple, chopped into small chunks *I like to leave the skin. You can also peel it.
6 small radishes, thinly sliced into coins
¼ cup toasted pumpkin seeds
4-5 soft dates, pitted and minced
2 tablespoons minced chives

For the Fresh Mint Dressing

⅓ cup extra virgin olive oil
⅛ cup red wine vinegar
⅛ cup champagne vinegar *If you do not have this available, just do 1/4 cup red wine vinegar
juice from 1/2 a lemon
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
⅛ cup finely minced fresh mint leaves
2 garlic cloves, minced
Salt and black pepper to taste

Instructions

Add the pumpkin seeds to a frying pan over medium-high heat. Toast the seeds for about 1-3 minutes, constantly stirring until they begin to turn brown. *Do not over-toast. Pour them into a small bowl and set them aside to cool. *While this is the best way to toast pumpkin seeds, you can also purchase them already toasted. However, toasting them yourself is highly recommended.
Make the dressing by adding all ingredients to a mason jar. Secure a lid and give it a good shake. Set it aside.
Add the spring mix to a large bowl or two individual small bowls. Then, add all of the additional toppings including apples, radishes, dates, red onion, chives, and pumpkin seeds.
Pour the lemon-mint vinaigrette over the top of the salad, toss it all up, add a little extra mint if you like, and you've got yourself the perfect spring salad.

Notes

*Make sure to premake the pickled onions, at least 12 hours before if not 24 hours before. Otherwise, just use thinly sliced red onion.

*Store leftovers in an airtight container in the fridge. *Except keep the pickled onion separate.

Nutrition