Spring Carrot Salad Recipe
Welcome to your new favorite seasonal side: Spring Carrot Salad! This vibrant dish bursts with color and the bold, clean flavors of the freshest veggies and herbs. Light, lively, and satisfying, it’s the kind of salad that quickly becomes the star of any springtime table. Whether you’re serving it for a family lunch, a picnic dinner, or just a weekday boost, the combination of crisp carrots, zippy radishes, fragrant herbs, and creamy feta will remind you why simple, fresh ingredients make all the difference.
Ingredients You’ll Need
The beauty of this Spring Carrot Salad lies in its approachable yet dazzling ingredient list. Every item has its place, from the sweet crunch of carrots to the salty punch of feta and the satisfying nutty finish of sunflower seeds. Here’s what you’ll need, with a helpful tip for each one.
- Shredded carrots (3 cups): The sweet, earthy base of the salad; fresh carrots make a huge flavor difference, so seek out the brightest, firmest ones you can find.
- Radishes (1/2 cup, thinly sliced): Their sharp crunch and peppery bite balance out the sweetness and add a pop of color.
- Fresh parsley (1/4 cup, chopped): Adds grassy freshness while brightening each bite; flat-leaf parsley works best here.
- Fresh mint (2 tablespoons, chopped): The secret to keeping the salad ultra-refreshing—it lifts the whole flavor profile!
- Green onions (1/4 cup, thinly sliced): Bring a gentle onion flavor that feels light instead of overpowering.
- Feta cheese (1/3 cup, crumbled): That creamy, salty hit ties the veggies together beautifully—opt for block feta and crumble it yourself for the freshest texture.
- Roasted sunflower seeds (1/4 cup): A delightful crunch and toasty depth that you’ll absolutely love in each forkful.
- Olive oil (3 tablespoons): A smooth, rich foundation for the vinaigrette—good-quality extra virgin is a game changer.
- Fresh lemon juice (1 tablespoon): Adds lively acidity while keeping the overall flavor bright and happy.
- Apple cider vinegar (1 tablespoon): Its subtle tang marries perfectly with the lemon for a balanced dressing.
- Honey (1 teaspoon): Just a little is enough to round out the acidity and echo the carrot’s sweetness.
- Dijon mustard (1/2 teaspoon): Brings backbone and depth to the dressing with just the right amount of bite.
- Salt and pepper (to taste): Simple classics, but essential for letting all the bright, fresh flavors shine.
How to Make Spring Carrot Salad
Step 1: Prep the Fresh Veggies
Kick things off by gathering the freshest veggies you can find. In a large mixing bowl, combine the shredded carrots, thinly sliced radishes, chopped parsley, chopped mint, and green onions. This mixture is a symphony of colors and scents—the more vibrant, the better! Take a minute to gently toss the ingredients; this blends the flavors even before the dressing is added.
Step 2: Whisk Up the Lively Dressing
In a small bowl, whisk together your olive oil, fresh lemon juice, apple cider vinegar, honey, Dijon mustard, and a good pinch of salt and pepper. The trick is to whisk thoroughly until the dressing is creamy and fully emulsified, so it coats every bit of the salad evenly. You’ll notice how the sweet, tangy, and sharp notes blend into something greater than the sum of their parts.
Step 3: Dress and Toss
Pour the dressing over the carrot mixture and toss gently but thoroughly. Make sure every piece of carrot and radish gets its glossy share of the vinaigrette. The dressing doesn’t just sit on the surface—it soaks in and plays up the taste of each ingredient, mingling flavors as only a great Spring Carrot Salad can.
Step 4: Add Finishing Touches
Once the salad is evenly dressed, add your crumbled feta and roasted sunflower seeds. Fold them in gently to avoid breaking up the feta too much; you want some nice, creamy chunks. This is when the salad really comes alive with texture, each bite offering something new.
Step 5: Let It Meld
Here’s your moment for restraint—let the salad sit for 10 to 15 minutes. As those flavors mingle, the overall taste gets deeper and more harmonious. This little pause is what transforms a good salad into one that earns recipe requests every time you serve it.
How to Serve Spring Carrot Salad
Garnishes
Spring Carrot Salad looks beautiful right out of the mixing bowl, but a few finishing touches can take it from “pretty” to “showstopper.” Try scattering a few extra mint or parsley leaves over the top or an extra sprinkle of feta and sunflower seeds just before bringing it to the table. A light zesting of lemon or a crack of fresh pepper gives a final layer of sparkle.
Side Dishes
This salad shines as a side to anything off the grill—think herby chicken, fresh fish, or veggie burgers. It’s also a perfect companion to a spread of warm pita, hummus, and olives for a light Mediterranean-inspired lunch. Even alongside a bowl of soup, Spring Carrot Salad adds welcome crunch and freshness.
Creative Ways to Present
Serve Spring Carrot Salad nestled inside butter lettuce leaves for a fun hand-held appetizer, or layer it over cooked grains like quinoa for a heartier main dish. For picnics, jar up individual portions for easy, portable eating that packs a colorful punch in any lunchbox.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spring Carrot Salad, just transfer it to an airtight container and keep it in the fridge. The flavors mellow and deepen overnight, making leftovers (if you’re lucky enough to have them) incredibly tasty the next day. For best freshness, enjoy within 2–3 days.
Freezing
While it’s tempting to try, this salad isn’t a freezer hero. Freezing would change the crisp texture of the carrots and radishes, so it’s truly best enjoyed fresh or stored chilled in the fridge. Save your freezer space for heartier casseroles instead!
Reheating
Spring Carrot Salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. In fact, pulling it out of the fridge about 10–15 minutes before serving lets the flavors open up again for maximum punch.
FAQs
Can I make Spring Carrot Salad ahead of time?
Absolutely! This is a fantastic make-ahead salad. Preparing it a few hours in advance actually allows the flavors to blend and deepen, so it tastes even better. Just keep the feta and sunflower seeds to add right before serving for the freshest texture.
What kind of carrots work best?
Any fresh, crisp carrots will shine, but I especially love multicolored carrots for extra visual flair. The classic orange variety brings sweetness, but yellow and purple carrots can sneak in another layer of taste and color.
Can I make this salad vegan?
Yes! To make the Spring Carrot Salad vegan, simply omit the feta or swap it for a plant-based alternative. You’ll still get all the fresh crunch and zesty flavors.
Is there a nut-free option?
Definitely! Sunflower seeds are already a nut-free way to add crunch, making this salad safe for many with nut allergies. If you’d like, pumpkin seeds would also be a delicious nut-free substitute.
How do I keep the carrots from getting soggy?
Freshly shredding the carrots just before assembling the salad is the best way to ensure they stay crisp. Also, avoid letting the salad sit with dressing for more than a day or two to maintain that satisfying crunch.
Final Thoughts
Give yourself the treat of crisp, fragrant, perfectly balanced Spring Carrot Salad—there’s a reason this dish becomes a springtime staple in so many kitchens! Once you try it, don’t be surprised if it becomes the salad you look forward to making all season long.
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Spring Carrot Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spring Carrot Salad is a refreshing and colorful dish that combines shredded carrots, radishes, fresh herbs, feta cheese, and sunflower seeds, all tossed in a zesty lemony dressing. It’s a perfect side for spring gatherings or a light lunch option.
Ingredients
Salad:
- 3 cups shredded carrots
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/4 cup thinly sliced green onions
- 1/3 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded carrots, radishes, parsley, mint, and green onions.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the carrot mixture and toss until everything is evenly coated.
- Gently fold in the crumbled feta and roasted sunflower seeds.
- Let the salad sit for 10–15 minutes to allow flavors to meld before serving.
Notes
- This salad can be made a few hours ahead and kept chilled.
- For a vegan version, omit the feta or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
