Seasonal salads are simply salads built from whatever produce is at its best right now. Spring suits tender greens and peas, summer calls for tomatoes and stone fruit, autumn for roasted squash, and winter for crisp cabbage and citrus.
Below are four recipes, one for each season, and a basic vinaigrette to use with all of them. Each serves 4 as a side or 2 as a light main.
The all-year vinaigrette
Make this first, as every salad here uses it.
- 60 ml / 1/4 cup extra virgin olive oil
- 2 tablespoons (30 ml) lemon juice or vinegar
- 1 teaspoon Dijon mustard (contains mustard, an allergen in some countries)
- 1 teaspoon honey or maple syrup (optional)
- 1/4 teaspoon salt and black pepper
Shake everything in a jar until it thickens slightly. It keeps in the fridge for about a week. The standard ratio is three parts oil to one part acid, which you can adjust to taste.
Spring: pea, radish and herb salad
Ingredients
- 150 g / 1 cup fresh or frozen peas
- 100 g / 3 1/2 oz mixed baby leaves
- 6 radishes, thinly sliced
- 1 small handful each of mint and parsley
- 40 g / 1/3 cup shaved hard cheese (contains milk), optional
Method
- Blanch fresh peas in boiling water for 2 minutes, drain and cool in cold water. Defrost frozen peas.
- Toss leaves, peas, radishes and herbs with 3 tablespoons of vinaigrette.
- Top with cheese and serve straight away.
Summer: tomato and peach salad
Ingredients
- 500 g / 1 lb ripe tomatoes, cut into wedges
- 2 ripe peaches or nectarines, sliced
- 1/2 small red onion, very thinly sliced
- A handful of basil leaves
- 125 g / 4 oz mozzarella (contains milk), torn, optional
Method
- Salt the tomatoes lightly and leave for 10 minutes.
- Arrange tomatoes, peaches and onion on a platter.
- Dress with vinaigrette, then top with basil and mozzarella.
Autumn: roasted squash and kale salad
Ingredients
- 600 g / 1 lb 5 oz butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 150 g / 5 oz kale, stems removed and leaves finely sliced
- 50 g / 1/3 cup toasted pumpkin seeds
- 2 tablespoons dried cranberries or chopped apple
Method
- Toss the squash with oil and salt. Roast at 200 C (400 F) for 25 to 30 minutes until tender and browned.
- Massage the kale with 2 tablespoons of vinaigrette for a minute so it softens.
- Add the warm squash, seeds and cranberries. Toss and serve.
The squash is easy to roast on the same tray as other dishes, much like our one-pan chicken dinner.
Winter: cabbage, orange and fennel salad
Ingredients
- 1/4 small red or green cabbage, finely shredded
- 1 fennel bulb, thinly sliced
- 2 oranges, peeled and segmented
- 30 g / 1/4 cup toasted walnuts or almonds (tree nuts)
- 1 tablespoon chopped parsley
Method
- Combine the cabbage and fennel in a large bowl.
- Dress with vinaigrette, using orange juice squeezed from the leftover peel in place of some lemon juice.
- Add the orange segments and nuts at the last minute so they stay crisp.
Seasonal salads at a glance
Use this table as a shopping prompt, then mix and match. A spring salad can borrow citrus from winter, and an autumn salad is lovely with a late summer tomato. The point is to start with what looks best at the market and build around it.
| Season | Leaves and veg | Fruit and extras |
|---|---|---|
| Spring | Peas, asparagus, radishes | Herbs, lemon |
| Summer | Tomatoes, cucumber, corn | Peaches, berries |
| Autumn | Squash, beets, kale | Apples, pears |
| Winter | Cabbage, fennel, carrots | Citrus, pomegranate |
Tips for better salads
- Dress just before serving so leaves stay crisp.
- Dry washed leaves thoroughly; wet leaves dilute the dressing.
- Balance textures: something crunchy, something creamy, something juicy.
- Season with salt in stages and taste as you go.
Even slicing helps, and our knife skills guide shows how. Wash all produce under running water, and see our food safety checklist for more kitchen hygiene. Salads also make easy lunches; pack dressing separately, as described in our meal prep basics. For a deeper look at packaged dressings, our guide to how to read nutrition labels helps too.
Key takeaways
- Build salads from what is in season, and you will taste the difference.
- A three-to-one oil-to-acid vinaigrette works with all of them.
- Add crunchy items last and dress at the last minute.
- Check allergens: milk, nuts, seeds and mustard turn up often.
More recipes are in our food and recipes category.
Frequently asked questions
How far ahead can I make a salad?
Prepare the components a day ahead and keep the dressing separate. Combine just before serving.
Can I make these salads vegan?
Yes. Omit the cheese, use maple syrup rather than honey in the dressing, and add extra seeds or beans for substance.
How do I make a salad more filling?
Add beans, grains such as quinoa or farro, boiled eggs or roasted chickpeas.
What can I use instead of nuts?
Toasted sunflower or pumpkin seeds give crunch without tree nuts, though seeds can be allergens too.
Photo: Fresh salad preparation with vibrant greens and edible flowers in a stylish bowl during… by Shixart1985, CC BY 2.0, via Wikimedia Commons
