Spring Greens Honig Senf

When spring arrives, there's nothing quite like a fresh, vibrant salad that captures the essence of the season. This Spring Greens Salad with Honey Mustard Dressing combines tender spring greens with crisp, colorful vegetables and a perfectly balanced tangy-sweet dressing. It's the kind of dish that makes eating your greens feel like a celebration—light enough for a weekday lunch, yet elegant enough to serve at a dinner party. The honey mustard dressing ties everything together with its creamy texture and irresistible flavor.

Merken

The beauty of this salad lies in its simplicity and versatility. Each ingredient plays a role: the spring greens provide a tender, slightly peppery base; cherry tomatoes add bursts of sweetness; cucumber brings refreshing crunch; radishes offer a subtle bite; and carrots contribute natural sweetness and color. The optional toasted nuts provide richness and texture, while feta cheese adds a creamy, tangy element. This is a salad that proves healthy eating can be absolutely delicious.

Ingredients

• 120 g (4 cups) spring greens mix (arugula, baby spinach, mâche, or similar)
• 1 small cucumber, thinly sliced
• 100 g (1 cup) cherry tomatoes, halved
• 1 small radish, thinly sliced
• 1 small carrot, julienned or grated
• 30 g (¼ cup) toasted walnuts or pecans (optional)
• 40 g (¼ cup) crumbled feta cheese (optional)
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar or white wine vinegar
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper

Instructions

Step 1: Prepare the Honey Mustard Dressing

In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, vinegar, salt, and pepper until smooth and emulsified.

Step 2: Assemble the Salad Base

Place the spring greens, cucumber, cherry tomatoes, radish, and carrot in a large salad bowl.

Step 3: Dress the Salad

Drizzle the honey mustard dressing over the salad. Gently toss to coat all the ingredients evenly.

Step 4: Add Toppings

Sprinkle with toasted nuts and crumbled feta, if using.

Step 5: Serve

Serve immediately as a fresh side or light lunch.

Zusatztipps für die Zubereitung

For the best results, make sure your spring greens are thoroughly washed and completely dried—excess water will dilute the dressing and make the salad soggy. A salad spinner is your best friend here. The honey mustard dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator; just give it a good shake before using. If you're toasting nuts yourself, do so in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Let them cool before adding to the salad. When slicing vegetables, aim for uniform thickness to ensure every bite has a balanced mix of textures and flavors.

Varianten und Anpassungen

This salad is incredibly adaptable to different dietary needs and preferences. For a vegan version, simply use maple syrup instead of honey in the dressing and omit the feta cheese. To make it a complete meal, add sliced grilled chicken, seared salmon, hard-boiled eggs, or chickpeas for extra protein. You can swap the spring greens for baby kale, mixed lettuce, or even shredded cabbage for a different texture. Red onion slices, avocado chunks, or dried cranberries make excellent additions. For a creamier dressing, whisk in a tablespoon of Greek yogurt or mayonnaise. If you prefer a different flavor profile, try substituting balsamic vinegar for the apple cider vinegar or adding a clove of minced garlic to the dressing.

Serviervorschläge

This Spring Greens Salad shines as a light lunch on its own, but it also makes an excellent side dish for grilled meats, fish, or vegetarian mains. Serve it alongside roasted chicken, grilled salmon, or a hearty quiche for a balanced meal. It pairs beautifully with crusty bread or garlic bread for a simple yet satisfying dinner. For a wine pairing, choose a crisp Sauvignon Blanc or a light rosé that won't overpower the delicate flavors. This salad is also perfect for spring and summer gatherings, picnics, or potlucks—just keep the dressing separate and toss right before serving to maintain maximum freshness and crunch.

Merken

This Spring Greens Salad with Honey Mustard Dressing is proof that simple ingredients, when combined thoughtfully, create something truly special. Whether you're looking for a quick weekday lunch, a healthy side dish, or a colorful addition to your dinner table, this salad delivers on all fronts. The homemade honey mustard dressing is so delicious, you'll want to make extra to use on sandwiches, as a marinade, or drizzled over roasted vegetables. Enjoy the fresh flavors of spring in every crisp, satisfying bite!

Fragen & Antworten zum Rezept

→ Welche Blattsalate eignen sich am besten für diesen Salat?

Eine Mischung aus Rucola, Babyspinat und Mâche sorgt für Frische und eine angenehme Textur.

→ Wie lässt sich das Dressing vegan zubereiten?

Ersetze den Honig durch Ahornsirup und lasse den Feta weg, um eine vegane Variante zu erhalten.

→ Kann ich andere Nüsse anstelle von Walnüssen verwenden?

Pekannüsse oder Mandeln eignen sich gut und verleihen dem Salat eine knackige Note.

→ Wie lange bleibt der Salat frisch?

Am besten sofort servieren, da die Blätter und das Gemüse schnell welken, wenn das Dressing länger einwirkt.

→ Welche Getränke passen gut dazu?

Ein frischer Sauvignon Blanc oder ein leichter Rosé ergänzen die Aromen optimal.