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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 couple 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 little bit like winter, or it may be 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!
These light and healthy spring dinners feature a few of our favorite spring veggies. Pick out a few to try out this month.
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
Spring Pea Pesto!
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!
Brown Butter Miso Pasta with Mushrooms
A simple recipe foMiso Brown Butter Patsa with Mushrooms, a simple delicious meal!
Cassoulet Vert – a vibrant Spring Cassoulet (or White Bean Stew) with a delicious Lemony Kale Pesto that is vegetarian and that can be made in an Instant Pot! Fast, healthy & delicious!
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!
Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.
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.
Lemon Asparagus Chicken with Tarragon
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
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.
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!
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 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
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 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 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
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!
Spring Sweets and Treats
Bring on the strawberries and rhubarb! Separate or together, they dazzle the palate.
Rhubarb Almond Muffins
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.
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.
40 Vibrant Healthy Spring Recipes to help Celebrate the Season! Veggie-driven, vibrant and healthy recipes featuring beautiful spring produce: Creamy Polenta with Spring Veggies
- 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)
(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!
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 heat off.
While the polenta is cooking make the Gremolata. Set 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 2 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.
See full recipe here: Creamy Polenta with Spring Veggies and Gremolata
- 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
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