Go Back
–+ servings
Print
Spring Greens Salad | With Honey Lemon Vinaigrette

Spring Grains + Greens Salad with Honey Lemon Vinaigrette

It’s Day 1 of our free Spring Into Health Lunch Challenge and we’re kicking it off with a bang with this Spring Grains + Greens Salad with Honey Lemon Vinaigrette!
Categories Lunch
Difficulty Easy
Keyword honey lemon vinaigrette, honey lemon vinaigrette recipe, lemon honey dressing
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 salads
Calories 467 kcal
Author Lacey Baier

Ingredients

For the salad:

  • 1 cup quinoa, uncooked
  • 2 cups low sodium vegetable or chicken broth (use vegetable broth to keep vegetarian)
  • 1/4 bunch of asparagus, thick (to shave into ribbons)
  • 1 cup fresh snap peas, sliced in half diagonally
  • 4 small radishes, thinly sliced
  • 1 medium zucchini
  • 3 cups baby spring lettuce mix
  • 3 oz goat cheese, crumbled
  • 3 tbsp sliced almonds
  • 1/2 cup blackberries

For the dressing:

  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest
  • 3 tbsp rice vinegar
  • 1 tbsp olive oil
  • 2 tbsp raw honey
  • 1/4 tsp sea salt
  • 1/8 tsp pepper

Instructions

  1. Make the quinoa by combining quinoa with broth in a medium sauce pan. Heat over medium-high heat until simmering. Simmer for 20-25 minutes, covered, until quinoa has absorbed the liquid. Remove from heat and allow to cool.

  2. Slice the root end off the asparagus. The thicker the better when you’re shaving asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
  3. Repeat the same steps with the zucchini after removing both ends. Set aside.
  4. To assemble the salad, in a large mixing bowl, combine the mixed baby greens spring mix, the asparagus ribbons, the zucchini ribbons, thinly sliced radishes, cooked quinoa, sliced almonds, fresh blackberries, raw snap peas, and crumbled goat cheese.
  5. To make the honey lemon vinaigrette, in a medium mixing bowl, combine freshly squeezed lemon juice, rice vinegar, olive oil, lemon zest, raw honey, sea salt, ground black pepper and mix together well. Set aside.
  6. To serve, drizzle with the honey lemon vinaigrette and top with a few more sliced almonds.

Recipe Video

Recipe Notes

If you wanted to make this salad ahead of time, you can stack it up in a mason jar with the salad dressing at the bottom and the most delicate greens at the top or pack the salad dressing separately to add when you’re ready to enjoy.

Make sure to go sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

Nutrition Facts
Spring Grains + Greens Salad with Honey Lemon Vinaigrette
Amount Per Serving (1 salad)
Calories 467 Calories from Fat 173
% Daily Value*
Fat 19.2g30%
Saturated Fat 6.8g34%
Cholesterol 19.2mg6%
Sodium 299.2mg12%
Carbohydrates 49.2g16%
Fiber 9.3g37%
Sugar 18.2g20%
Protein 18.6g37%
* Percent Daily Values are based on a 2000 calorie diet.