Here are 40 Fresh & Healthy Spring Recipes to help celebrate this beautiful new season and welcome its unfolding. Crisp asparagus, tender spring greens, sprightly spring peas, earthy spring mushrooms, carrots, radishes, new potatoes, artichokes, tarragon, dill, strawberries, and rhubarb… all will be coming into their peak of flavor in the next few of months!
Spring will come and so will happiness. Hold on. Life will get warmer.
Anita Krizzan
Spring is such an exciting time of year, especially when it comes to cooking. It truly is a celebration! Spring reminds us that life continually renews itself, that each day is a beginning and that beautiful things can still grow from the ground of our being.
Depending on where you live, it may still feel a bit like winter or full-blown spring. Whether you are looking for warming soup recipes to bridge the gap between the seasons or for more light and vibrant spring salads or dinner ideas, you’ll find some inspiration here.
Table of Contents
- Spring Dinner Recipes!
- Vibrant Spring Soups that Bridge the gap
- Fresh and Healthy Spring Salads
- Spring Sides and Starters
- Spring Brunch Ideas!
- Spring Sweets and Treats
- Strawberry Galette
- More Holiday Collections
- 50+ Fresh and Springy Easter Recipes
- Mother’s Day Brunch Ideas
- 55+ Romantic Valentine’s Day Recipes
- 40 Fresh and Healthy Spring Recipes
Spring Dinner Recipes!
These light and healthy spring dinners feature a few of our favorite spring veggies. Pick out a few to try out this month.
Asparagus Risotto
Lemony Asparagus Risotto with leeks and basil-light and creamy with vibrant color and flavor, perfect for spring! A tasty vegetarian meal, or beautiful base for seafood (salmon, halibut, sea bass, shrimp, or scallops), chicken, or try seared mushrooms!
Spring Vegetable Pot Pie
Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust. A cozy, spring-inspired meal!
Carrot Orechiette with Carrot Top Gremolata
A simple delicious VEGAN recipe for Creamy Carrot Pasta with Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy!
Spring Pea Pesto!
Quick and easy to make, this Spring Pea Pesto is deliciously vibrant with fresh herby flavor. Perfect for a dip, spread or use as a sauce with pasta and buddha bowls. Vegan and gluten-free!
Savory Leek Galette
Beautiful and delicious Savory Leek Galette. Made with a free-formed tender flakey crust enclosing a luscious melt-in-your-mouth succulent filling. Spring leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome!
Creamy Polenta with Spring Veggies & Gremolata
Creamy Polenta with Spring Veggies and Gremolata – a flavorful healthy meal featuring vibrant spring produce that can be made in under 30 minutes! Vegan-adaptable & Gluten-Free
Spring Pasta Carbonara
Spring Pasta with fresh peas, mushrooms, asparagus, tossed in a very light and lemony carbonara sauce and dotted with pillows of burrata cheese. Heavenly!
StealHead with Truffled Pea Sauce
Pan-Seared Steelhead Trout ( or Salmon!) with Truffled Spring Pea Sauce, Mushrooms, New Potatoes – a simple elegant spring-inspired dinner!
Spring Pea Risotto
This pea risotto recipe is lemony and minty and sings of spring. It’s easy to make in about 30 minutes, delicious topped with seared fish or scallops—or on its own for a delicious vegetarian dinner!
Cassoulet Vert
A modernized, French-inspired called Cassoulet Vert (or green cassoulet) made with a lemony kale pesto that is meat-free and that can be made in an Instant Pot or on the stovetop. Fast, healthy delicious! Can be made in 30-minutes using canned white beans.
Braised Chicken with Artichoke Hearts
Crispy Braised Chicken with Artichoke Hearts, leeks, potatoes and tarragon- a delicious, French-inspired one-pan recipe perfect for spring!
Nettle Pesto Pasta
Spring Nettle Pasta with a flavorful nettle pesto sauce, toasted pine nuts and lemon zest. Full of nutrients and oh so delicious!
Spring Scallops
Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.
Rhubarb Salmon
Wild Salmon and Savory Roasted rhubarb are baked together, then paired with wilted, garlicky chard. A fast and flavorful dinner! Gluten-free & Paleo!
Miso Salmon with Spring Veggies
A simple recipe for Sheet Pan Miso Salmon with Snow Peas and Spring Peas – a fast and healthy weeknight dinner that can be made in under 25 minutes.
Spring Orzo Pasta
Spring Orzo with Asparagus, Lemon and Dill. You can serve this warm as an entrée, or chilled as a side salad. Keep it vegan or add feta. And if you happen to have any preserved lemons hiding out in your pantry or fridge, this is the time to whip them out and put them to good use. They are not required, but a tasty addition.
Tarragon Chicken with Asparagus
Tarragon Chicken with Asparagus, Lemon and Leeks – all roasted on a sheet pan for a fast and healthy dinner with minimal cleanup!
Steamed Clams in Tarragon White Wine Broth
Steamed Clams in a flavorful white wine tarragon broth with fresh spring peas, served with crusty bread to mop up all the flavorful juices! Serve 2 as a main, or 4-6 as a tasty appetizer.
Vibrant Spring Soups that Bridge the gap
Sometimes spring evenings can be a bit chilly here where I live in the Pacific Northwest. I rely on soups to help get me through those cold nights. Here are few of our favorites that sing of spring to come.
Simple Celery Soup
A healing bowl of Celery Soup– comforting, affordable, and flavorful, that can be made in 35 minutes. Healthy, delicious, and vegan adaptable!
Chicken Orzo Soup with Coriander and Dill
Lemony Chicken Orzo Soup with Dill– a simple easy recipe that can be made with leftover chicken. Healthy, zesty and flavorful! One of my favorites.
Potato Leek Soup
This simple healthy recipe for Potato Leek Soup is deceiving flavorful. A nourishing, soul-satisfying meal in under 30 minutes, made with simple ingredients. Vegan adaptable.
Spring Minestrone Soup
Spring Minestrone Soup with Chickpeas and beautiful spring vegetables. A very hearty soup that is vegan and gluten-free adaptable! Easy recipe, full of great flavor! Make a batch on Sunday for midweek lunches!
Creamy Asparagus Soup
If you haven’t tried this yet, you need to! Creamy Asparagus with Tarragon is such a wonderful combination of flavors, it will delight you. The fennel and tarragon give the asparagus an unusual, unexpected twist. The soup is lightened up and made “creamy” with potatoes and a little sour cream, so it’s not overly rich, rather, just rich enough. The fennel oil elevates it to another level.
North African Carrot Soup
Creamy Carrot Soup with Chermoula and North African Spices – a simple healthy soup bursting with flavor. Vegan Adaptable.
Creamy Spinach Mint Soup
Creamy Vegan Spinach Soup, velvety smooth with a refreshing hint of mint. Simple clean ingredients create a deeply nourishing and delicious soup that is dairy-free. Vegan and Gluten-free. Serve warm or chilled.
Borscht
A simple delicious recipe for Beet Borscht– a healthy, vegan, beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients!
Creamy Artichoke Soup
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly!
Creamy Nettle Soup
Vibrant, luscious Nettle Soup -a simple easy recipe, full of incredible health benefits and lovely flavor. A Scandinavian specialty to be enjoyed in late spring and early summer when nettles are aplenty. Vegan Adaptable!
Brothy Tortellini Soup with Greens and White Beans
Brothy Tortellini Soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes!
Fresh and Healthy Spring Salads
Spring is salad season. Well, ok, every season is salad season at our home, but spring is when the fresh tender greens are really at their peak. Delight in them- they want to love you!
Spring Salad
Simple, herby, and delicious, this Spring Salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing
Spring Tabouli Salad
Spring Tabouli Salad with Quinoa and Asparagus – made with your choice of spring veggies with fresh dill, lemon, sliced almonds and crumbly goat or feta (optional). A healthy, flavorful side dish that can be made ahead- perfect for barbecues, potlucks and outdoor gatherings.
Kale Salad
Kale Salad with creamy buttermilk dressing and tamed red onions is sprinkled with an addicting crunchy salad topper. Full of healthy texture and flavor, this nutrient-dense salad is perfect to make ahead and enjoy throughout the week.
Little Gem Salad with Dilly Ranch
Little Gem Salad with avocado, radishes, cucumber, pickled onions, pepitas, sunflower sprouts, in a Homemade Dilly Ranch Dressing.
French Potato Salad
This French Potato Salad is tossed with fresh herbs – tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It’s vegan, with no mayo and easy to make – the perfect spring salad using thin-skinned new potatoes!
Asparagus Salad
Asparagus Salad with Almonds and Lemony Leek Dressing. This raw vegan salad can be made ahead, a perfect side to fish, chicken or tofu. If you’ve never tried raw asparagus- here is the salad to try, it’s absolutely delicious!
Indian Spinach Salad
A fresh and flavorful Indian Spinach Salad with black lentils, roasted cauliflower and roasted radishes. Caramelized shallots and a Tempered Seed Dressing give the salad amazing flavor, depth, and crunchy texture.
Spring Lentil Salad
Lentil Salad with Spring Veggies, Mint and Yogurt Sauce -a delicious, healthy, Greek-inspired lentil salad recipe that celebrates spring vegetables! Vegan-adaptable and Gluten-Free
Spring Pasta Salad with English Peas
Spring Pea Pasta with truffle oil, lemon and mint can be served warm as an entree or chilled as a salad. Toss in pea tendrils or baby spinach or arugula if you like.
Strawberry Tabouli
Strawberry Quinoa Tabouli with cucumbers, parsley and almonds- a healthy, vegetarian, salad that is filling, nutritious and full of flavor! Add feta, goat cheese or avocado for extra richness. I could eat this every day!
Warm Potato Salad with Mustard Seed Dressing
This Warm Potato Salad with Mustard Seed Dressing features spring’s tender-skinned new potatoes. Cornichons, caraway seeds and fresh baby arugula add brightness and zest – a light and healthy way to serve up our favorite spring root vegetable.
Spring Pasta Salad
A simple recipe for Spring Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing. Of course, you don’t have to have morels to make this salad, most any mushroom will do! This can be served at room temperature or chilled to serve later.
Carrot and Quinoa Salad
Carrot Quinoa Salad with Almonds and Raw Apple Cider Vinaigrette- a delicious vegan salad that can be made ahead.
Spring Sides and Starters
Here are a few misc. items that are not to be neglected. 🙂
Simple Roasted Asparagus
Simple Roasted Asparagus baked in the oven with lemon, garlic and olive oil. Can be made in 20 minutes! An easy vegan side dish, perfect for spring.
Asparagus Tart
Asparagus Tart with tarragon, chives and gruyere in a flakey puff pastry crust- a simple, elegant dish, perfect for a special occasion. Under 30 minutes of hands-on time!
Artichoke Souffle
A delicious artichoke heart souffle with goat cheese and thyme, perfect for spring!
Spring Brunch Ideas!
Scrambled Eggs with Spring Veggies
This recipe for springy Scrambled Eggs is made with tender asparagus, melted leeks, chèvre, and fresh dill – is a simple, easy breakfast inspired by spring!
Asparagus Frittata
Asparagus Frittata with fresh spring asparagus, thyme and goat cheese.
Herby Vegan Frittata
This Vegan Frittata recipe celebrates the flourishing greenness of springtime. Stocked up with fresh herbs, leeks, asparagus, and a creamy chickpea flour filling, it’s delicious!
Spring Sweets and Treats
Bring on the strawberries and rhubarb! Separate or together, they dazzle the palate.
Rhubarb Almond Muffins
Whole grain, Rhubarb Muffins– a simple, healthy one-bowl muffin recipe made with oats, your choice of flour, optional seeds and nuts, sweetened with maple syrup. Vegan and GF adaptable!
Pavlova
Pavlova with fresh berries and lofty whip cream. A light and airy dessert perfect for celebrations and gatherings. With a little planning ahead, this is easier than you may think!
Strawberry Shortcake
Homemade Strawberry Shortcake from Scratch with golden, flakey biscuits, jammy strawberry sauce, and yogurt whip cream. The perfect American dessert with a twist. This elevated version of the classic is subtly sweet and deeply satisfying.
Rhubarb Almond Cake (GF)
Gluten-Free Upside Down Rhubarb Almond Cake, a delicious spring recipe perfect for gatherings and special dinners.
Strawberry Rhubarb Chia Crisp
Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds and a crumbly oat topping – a vegan, gluten-free dessert that highlights spring rhubarb.
Rhubarb Tart
A rustic Rhubarb Tart with lemon, cardamom and vanilla tucked into a flakey free-form buckwheat crust. Simple, elegant, and delicious!
Strawberry Galette
This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly complement the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.
More Holiday Collections
I hope you enjoy these Spring Recipes and this beautiful time of renewal! For me, spring is a time to be thoughtful and intentional about what I want to plant (in my life) because everything wants to grow!
And we only have so much time here, so I try to actively edit out what I want less of, and create space for what I want more of, even if this is simply leaving space for the mystery.
Make space for it, and feel the aliveness of it taking root in your being. This recipe blog came from this very idea.
xoxo
Print
40 Fresh and Healthy Spring Recipes
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 2
- Category: spring recipes
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These delicious Spring Recipes are vibrant and healthy and feature the best of spring produce! ( Creamy Polenta with Spring Veggies)
Ingredients
Polenta
- 2 1/2 cups water
- 1/2 cup dry polenta or cornmeal
- 3/4 teaspoon salt
- 1 teaspoon granulated onion powder ( or garlic powder )
- 1/4 teaspoon pepper ( white pepper is nice )
- 2-3 tablespoons olive oil ( or butter, or 1/4 cup goat cheese)
Spring Veggies:
(4-5 cups veggies – here is what I used but feel free to sub other options below)
- 1 cup morel mushrooms ( brush them clean, don’t wet) see other options
- 1 cup porcini mushrooms ( brush them clean, don’t wet) see other options
- 2 cups asparagus , tough ends removed, cut into 1-2 inch slices
- 1 cup fiddlehead ferns ( optional, see other options)
- handful pea shoots ( optional)
- Other options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 tablespoons sherry wine, white wine or water
- salt and pepper to taste
- 1 teaspoon fresh thyme ( or tarragon)
2 tablespoons Gremolata: get the recipe here!
Instructions
- Polenta: Bring water to boil in a medium pot. Season with salt, pepper and spices. Once it’s boiling gradually whisk in the corn meal, bring to a simmer, cover and turn heat to low. Mix again in 10 minutes. Then cook for another 10 minutes ( 20-25 minutes total). Stir in the olive oil, butter or goat cheese. Turn the heat off.
- Gremolata: While the polenta is cooking make the Gremolata. Set it aside.
- Cook the veggies. Cut veggies into bite-sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauce until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of wine or water, turn heat up to medium to help cook off the wine. Taste, adjust salt, remembering the gremolata will add a lot of flavor, so keep the veggies simple. If you have very thick asparagus, or larger pieces of veggies, you could cover the pan for a few minutes to lightly steam them, being careful not to overcook or you may lose their lovely color. If using pea shoots as the garnish, make a well in the center of the pan and lightly sauté them (keeping them separate).
- Assemble two polenta bowls: or make one large beautiful platter or bowl and serve it from there. If polenta has thickened too much, reheat it, whisking in a little splash of water, until loose and creamy again. Re-taste for salt. Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots.
- Spoon the flavorful gremolata around the veggies, over the polenta. Enjoy!
Notes
See the full recipe here: Creamy Polenta with Spring Veggies and Gremolata
Nutrition
- Serving Size: -2 hearty servings without Gremolata Sauce
- Calories: 371
- Sugar: 3.6 g
- Sodium: 900.9 mg
- Fat: 22.7 g
- Saturated Fat: 3.3 g
- Carbohydrates: 35.1 g
- Fiber: 7.4 g
- Protein: 7.8 g
- Cholesterol: 0 mg
So sad I’ll have to wait a while to try these beautiful recipes out. Living in South Africa means we’re headed into winter – but at least there’s something to look forward to!
Many thanks, Sylvia, for yet another inspirational collection. You light up our lives.
Thanks Barbara! You are so sweet.
Thanks 🙏🙏🙏🙏🙏👍👍👍👍🙏🙏🙏🙏🙏🙏🙏
Love these spring recipes!
But ❤
😍Mmmmmmmmmmmmmmmmmmmmmm
Sylvia – I’ve been following you for years and am consistently thrilled with the recipes from your site. I’m able to follow them easily, introduce my own mods when I want to and have found almost every recipe is a 5-star! You are a marvelous chef and gifted blogger. Thanks for all you do.
Thanks so much!
Wonderful collection to help me reduce my cholesterol! Shopping list planned so that I can dive in tonight! Thank you!
Awesome Kim!
I have made many of these recipes and am looking forward to trying more. Also, I was able to buy “spring” onions at the store last weekwend and was so excited as they have never been available before. Do you have any suggestions for a favorite recipe using them?
Yum Lisa! Add to stirfries, soups, pasta, slow braise them, or grill them up!
These recipes will start me on my journey to reduce my meat consumption.
Thanks so much!
Thanks Rob! Let us know if you find any favorites!
nice article
Thank you, the recipes have inspired me to grow more in the garden. We made the cassoulet vert. It’s delicious and satisfying. Looking forward to trying more of your recipes. The creamy asparagus soup is next b
Wow! Found this link on Facebook @f4service. Everything looks amazing! Cannot wait to try something new with asparagus. 🙂
Inspirational website… I will look again, I came wandering through gorgeous photos to find spring Post covid first family dinner ideas and I’m flooded, I can take a lot my own garden, but this even gave me a kick in the pants to grow a few more edibles. Thank you.
Absolutely amazing, delicious spring season food. I love it! Thanks so much for sharing 🙂
Thank you so much!!!
Hey Sylvia there is no link to the spring pea pasta recipe…. not sure if you knew that i’d love to make that one
thanks for letting me know! I put it in there. 🙂
Beautiful and delicious! Can’t wait to try them. Our spring arrives a little later but pinned this for next month.
THanks so much for these inspiring recipes!