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Sautéed Spring Vegetable Salad with Lemon-Herb Vinaigrette
17 February 2026
25
total time
4
servings
320 kcal
calories
Introduction — Why this salad sings in spring
A spring salad should feel like sunlight on a plate.
- This preparation celebrates the season by marrying quick high-heat cooking with delicate greens, so you get both bright crunch and tender sweetness in one bite.
- The technique leans on timing and texture — searing where you want caramelized edges, then stopping early enough to retain freshness.
- Finishing with a warm, acidic dressing lets the leaves barely wilt, transforming the salad into something that feels both comforting and lively.
As a professional food writer I often look for contrasts: temperature, mouthfeel, and flavor. This salad is built on those contrasts. The cooking step gives a subtle caramelization and smoky depth while the raw elements preserve brightness and snap. The vinaigrette acts as the bridge between the warm vegetables and cool greens, coating without drowning and lifting the overall dish with acid and herbaceous clarity. Serve it as a light main for a spring lunch or a showy vegetable-forward side at dinner.
Tips embedded later will focus on simple technique shifts that amplify aroma and texture without adding complexity to the process. Expect approachable guidance suitable for midweek cooking or an impromptu weekend gathering.
Gathering Ingredients — mise en place for ease
A calm mise en place makes the sauté effortless.
- Lay out everything you'll need and prep in the order you will cook; this avoids frantic moments at the stove.
- Trim and portion so each vegetable finishes at the right moment; visual consistency helps with even searing.
- Have the dressing components ready and close at hand so you can emulsify and dress while the vegetables are still warm.
I favor a simple countertop station: a cutting board for quick trim work, a bowl for the warm vegetables to rest, a small whisking bowl for the vinaigrette, and a skillet prepped and at medium-high heat. Preparing aromatics first keeps the workflow smooth — mince and keep them covered so they don't oxidize or dry out. Set out the finishing elements in small bowls so final assembly is fast: the salad asks for a light hand when tossing so that textures remain distinct. The key to success is rhythm: prep, heat, sear, and finish without overlapping chaotic steps.
This section helps you translate the recipe into a calm, efficient cooking session that produces crisp-tender vegetables with a bright, balanced dressing.
Ingredients
Structured ingredient list — use exactly these amounts.
- 400 g asparagus, trimmed 🥦
- 200 g sugar snap peas or green peas 🫛
- 150 g baby carrots, halved lengthwise 🥕
- 6–8 radishes, thinly sliced 🌸
- 100 g mixed baby greens (arugula, spinach, etc.) 🥬
- 2 tbsp olive oil 🫒
- 1 tbsp butter (optional) 🧈
- 2 garlic cloves, minced 🧄
- 2 spring onions (scallions), sliced 🧅
- 1 lemon, zested and juiced 🍋
- 1 tsp Dijon mustard 🟡
- 1 tbsp honey or maple syrup 🍯
- Handful fresh herbs (parsley, mint or tarragon), chopped 🌿
- 50 g crumbled feta or goat cheese 🧀
- 30 g toasted sliced almonds or pistachios 🌰
- Salt 🧂 and freshly ground black pepper 🌶️
Note: Use the exact items and amounts as listed when following the recipe steps to achieve the intended balance of textures and flavors. The ingredient list is the single source of truth for quantities and choices in this article; narrative sections will discuss technique and flavor without restating these specifics.
Cooking Process — technique and timing (mid-cook view)
Mastering high-heat sautéing transforms ordinary vegetables into something soulful and bright.
- Preheat your skillet so the first contact yields a quick caramelization; this is about flavor and contrast rather than full softening.
- Add dense pieces first so every component finishes at the same moment; staggered addition keeps each item at peak texture.
- Finish with aromatics off the direct heat to avoid bitter burns — residual pan warmth will coax their fragrance without overcooking.
From a cook's perspective the sauté should look alive: edges turning golden, small beads of fat shimmering, and steam rising lightly as moisture releases. Use a wide pan so the vegetables sit in a single layer for even contact; overcrowding causes steaming instead of searing. Keep a wooden spatula or tongs in hand to move things gently and promote even color. Remove the pan from heat a touch earlier than you think — the carryover warmth softens slightly and protects the crispness that makes the salad memorable. This section focuses on the physical cues you need to watch for at the stove rather than strict minutes or degrees.
When you combine warm vegetables with the dressing, the goal is a light, glossy coating that nudges the greens to a tender, barely-wilted state. Toss with a gentle hand to preserve structure and create pockets of texture that catch the dressing and toppings.
Vinaigrette & Dressing Tips
A successful vinaigrette is about balance and emulsion.
- Acid should brighten, not overpower — integrate it gradually and taste as you build.
- A small amount of mustard or another emulsifier will stabilize the dressing so it clings to warm vegetables.
- Sweetness can balance sharpness; add sparingly and adjust to preference.
Whisk vigorously to create a glossy, cohesive dressing that will lightly coat rather than pool. If the dressing separates, give it a quick re-whisk or shake immediately before use. When dressing warm vegetables, drizzle while the pan is off the heat so the vinaigrette glosses the pieces without steaming them further. Toss in stages: coat the warm components first for absorption, then combine with the cooler greens to gently wilt them. Textural contrast is amplified when the dressing is used as a binder rather than a bath — aim for a light, even sheen on each element.
If you prefer a thinner dressing, add a teaspoon of water or extra lemon juice in small increments. For a richer mouthfeel, increase the oil fraction slightly, but remember that too much fat will mask the bright notes you want to shine through in a spring preparation.
Assembly & Serving — finishing with finesse
Final assembly is where texture and presentation unite.
- Combine elements while the warm pieces are still slightly hot so they integrate gracefully with the greens.
- Add crunchy and creamy finishers at the last minute to preserve their texture and visual appeal.
- Use gentle folding motions rather than aggressive tossing to keep the salad airy and defined.
When plating, think in layers to create depth: a bed of leaves, a scatter of warm vegetables, then finishing touches for color, salt, and crunch. The contrast between soft, warm bites and crisp, cool bites is what makes each forkful interesting. For communal serving, present on a shallow platter so the components remain visible and easy to portion. For individual plating, keep portions generous but tidy; use a ring or gentle mound to keep structure if desired. Always reserve a small sprinkling of the finishing crunchy element to add at the table — it preserves the freshest texture for the first forkful.
For temperature, this salad is happiest warm or at room temperature; a chilled serving can mute bright flavors. Time the final toss so that the dressing has had just a moment to marry flavors without softening the greens completely.
Variations & Substitutions
Make the recipe your own with thoughtful swaps.
- Consider swapping one element for a seasonal alternative to vary texture and flavor while maintaining the overall approach.
- If you prefer a dairy-free finish, choose a crunchy seed in place of a creamy topping to preserve contrast.
- For extra protein, add a simple cooked legume or grain component, served warm to keep the salad cohesive.
When altering components, keep in mind the core balance this dish relies on: something tender from the pan, something fresh and leafy, a bright acidic dressing, and a finishing textural element. These four pillars will guide successful substitutions so the finished plate retains brightness, textural contrast, and visual appeal. Small changes in the finishing elements will shift the salad’s identity — choose them intentionally to complement the season and your pantry.
If you choose to amplify the savory profile, add a roasted or pan-seared savory protein in small amounts so it complements rather than overwhelms the vegetable center. Conversely, to lean into freshness keep the dressing lively and the toppings minimal.
Storage, make-ahead and reheating
Preserving texture after assembly takes a bit of planning.
- Store components separately when possible: keep warm-cooked pieces in one container and greens/toppings in another.
- If you must refrigerate a dressed salad, expect a change in texture; re-warm the vegetable portion briefly for better mouthfeel.
- Reheat gently and briefly — a quick toss in a warm skillet will revive seared edges without overcooking.
Make-ahead strategy that works: prepare and chill the dressing; pre-trim and prep vegetables; toast and store crunchy toppings. When ready to serve, reheat the cooked portion just until warmed through and toss with dressing and the fresh components. This approach preserves the salad’s layered contrasts much better than full advance assembly. Avoid storing the fully dressed salad for extended periods; the dressing will soften crisp elements and mute the brightness.
If you must hold the finished salad, keep the assembled plate at room temperature for short periods and consume within a few hours for the best experience. For leftovers, separate and revive the warm portion before recombining with fresh elements.
FAQs
Frequently Asked Questions
- Can I make this completely vegan?
Yes — swap the dairy finishing for a crunchy seed or toasted nut and use a plant-based fat in the sauté and dressing. Emphasize acid and texture to maintain brightness. - Is it better warm or cold?
This salad is best served warm or at room temperature so the sautéed pieces retain their sear while the greens soften slightly. Chilled servings will be refreshing but less aromatic. - How do I keep the vegetables crisp-tender?
Use a hot pan, cook in batches if needed to avoid crowding, and remove from heat just before they reach your desired doneness — carryover heat will finish them gently. - Can I prepare any parts ahead of time?
Yes — prep vegetables and toast/stage toppings ahead; keep dressing in a jar and combine just before serving for best texture. - How should I adjust seasoning?
Taste the warm vegetables lightly before dressing and adjust salt and acid as needed when you toss everything together; finishing with a little flaky salt at the table brightens each bite.
If you have other questions about technique, swaps, or presentation, feel free to ask — I’m happy to tailor troubleshooting tips to your pantry and equipment.
Sautéed Spring Vegetable Salad with Lemon-Herb Vinaigrette
Brighten your table with a Sautéed Spring Vegetable Salad! Tender asparagus, sugar snap peas, baby carrots and radishes lightly sautéed, tossed with fresh greens, herbs and a zesty lemon vinaigrette 🍋🌱🥕. Perfect for spring lunches or a light dinner!
total time
25
servings
4
calories
320 kcal
ingredients
- 400 g asparagus, trimmed 🥦
- 200 g sugar snap peas or green peas 🫛
- 150 g baby carrots, halved lengthwise 🥕
- 6–8 radishes, thinly sliced 🌸
- 100 g mixed baby greens (arugula, spinach, etc.) 🥬
- 2 tbsp olive oil 🫒
- 1 tbsp butter (optional) 🧈
- 2 garlic cloves, minced 🧄
- 2 spring onions (scallions), sliced 🧅
- 1 lemon, zested and juiced 🍋
- 1 tsp Dijon mustard 🟡
- 1 tbsp honey or maple syrup 🍯
- Handful fresh herbs (parsley, mint or tarragon), chopped 🌿
- 50 g crumbled feta or goat cheese 🧀
- 30 g toasted sliced almonds or pistachios 🌰
- Salt 🧂 and freshly ground black pepper 🌶️
instructions
- Prepare vegetables: trim asparagus, halve baby carrots, slice radishes, and trim sugar snap peas if needed.
- Heat 1 tbsp olive oil and butter in a large skillet over medium-high heat. Add asparagus and carrots; sauté 4–5 minutes until starting to brown and just tender.
- Add sugar snap peas, spring onions and minced garlic to the skillet; sauté 2–3 more minutes until peas are bright and crisp-tender. Season lightly with salt and pepper.
- Remove skillet from heat and let vegetables cool slightly for 2 minutes.
- Make the vinaigrette: whisk together remaining 1 tbsp olive oil, lemon juice, lemon zest, Dijon mustard, honey, a pinch of salt and pepper until emulsified.
- In a large bowl, combine mixed baby greens and chopped fresh herbs. Add the warm sautéed vegetables and drizzle with the lemon-herb vinaigrette. Toss gently to combine so greens wilt slightly.
- Transfer to a serving platter. Sprinkle crumbled feta and toasted nuts over the top for crunch and creaminess.
- Adjust seasoning with salt and pepper to taste. Serve warm or at room temperature as a light main or vibrant side.
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