Green salad doesn't have to be boring. This bright green spring salad is full of flavor. It's the perfect way to hop into spring.
5 from 1 vote

By Christie Vanover | Published April 4, 2023 | Last Updated April 11, 2023

Home | Recipes | Salads | Fresh Grilled Vegetable Spring Salad

When spring is in the air and you’re looking for side dishes full of color and crunch, try this fresh spring salad recipe with lightly grilled vegetables.

Bowl of grilled vegetable spring salad.

What are spring vegetables?

Fruits and vegetables all have their peak seasons when they are at their best.

In the spring, there is an array of veggies that grow well in the slightly cooler temperatures like asparagus, snap peas and radishes.

As the summer heat rolls in, more sturdy veggies like cauliflower and zucchini come into season. Once autumn arrives, we turn to corn and winter squashes.

In the U.S., we’re quite fortunate because we can find most vegetables all year round. But my favorite time to make a fresh spring salad is actually in the spring when I’m ready to break free from pot roast and chili and enjoy light, bright salads.

And to make the salad even better, I lightly grill the veggies for added flavor and texture.


The key to a beautiful spring green salad is to use fresh ingredients.

spring salad ingredients: baby kale, asparagus, broccolini, Alabama white sauce, apple, radish, snap peas, salt, pepper, olive oil.
  • Broccolini: Unlike broccoli, which has a thick stalk, broccolini is thin and more tender.
  • Thin Asparagus: Look for the thin stalks. They are more tender and grill up really quickly.
  • Snap Peas: Make sure you look for the peas that are more rounded, not the flat ones. Those are snow peas. The snap peas have actually little balls of fresh peas inside.
  • Green Apple: Added for crunch and a little sweetness.
  • Red Radish: These provide a beautiful pop of red color plus a crisp crunch.
  • Baby Kale or Baby Spinach: You can make this beautiful salad with any type of fresh salad greens, but I prefer the light tender lettuce from baby kale or spinach.
  • Alabama White Sauce: This simple dressing is also a BBQ sauce. It’s mayonnaise based and has a tart, peppery zing.
  • Olive oil, salt and pepper: Used to season and grill the veggies.

Substitutions: Alabama white sauce or blue cheese dressing are great options for this salad, but feel free to use your favorite dressing or just a simple splash of olive oil and balsamic vinegar or lemon juice.

If you don’t like radishes, but still want a pop of red, consider tossing in some cherry tomatoes or sweet strawberries.

See the full recipe card below for servings and a full list of ingredients.

How to grill vegetables for the salad

This recipe can be prepared on a charcoal grill, gas grill or pellet grill. Heat your grill to medium-high heat (375F degrees). As an alternative, heat a grill pan on the stove over medium-high heat.

  1. STEP ONE: Rinse all of the vegetables under cold water and pat dry with a paper towel. Remove the leaves from the stems of the broccolini.
leaves removed from raw broccolini.
  1. STEP TWO: Place the broccolini, asparagus and snap peas on a pan. Drizzle with olive oil and season with kosher salt and black pepper.
Broccolini, asparagus and snap peas seasoned with oil, salt and pepper.
  1. STEP THREE: Place the vegetables on the grill over direct heat. To keep the veggies from falling through the cracks, place them so they run in the opposite direction as the grill grates. Grill for 4 minutes.
broccolini, asparagus and snap peas on grill.

For the broccolini and asparagus, carefully flip the vegetables halfway through the cook.

There is no need to flip the snap peas. You want them to still be partially raw, so they are still bright green and have a nice snap.

snap peas on grill.
  1. STEP FOUR: For the broccolini, remove the florets from the stems and discard the stems. For the asparagus, cut off about 2 inches of the bottom woody stems and discard. Slice the rest of the asparagus into smaller 1-inch pieces.
florets removed from broccolini and asparagus sliced with woody stems removed.
  1. STEP FIVE: For the green apple, remove the skin and dice it into small cubes. Slice the radish in half and cut it into thin slices.
radish sliced in half and sliced thin.
  1. STEP SIX: Place the kale or spinach in a large salad bowl. Keep all of the ingredients separate until you’re ready to serve the spring salad. This will keep everything crisp longer.
spring salad ingredients in bowls.
  1. STEP SEVEN: Toss the kale with 1/4 cup of dressing. Layer in the grilled crunchy veggies, diced green apples and sliced radish. Drizzle with 1-2 more tablespoons of dressing.
bowl of Grilled Vegetable Spring Salad.

How to serve spring salad

Spring salad with fresh grilled vegetables is great as a light meal all on its own, but it also makes a terrific side salad for with lunch or dinner. It’s especially festive for Easter.

If everyone you’re serving can agree on one dressing, toss the salad right before serving. If you have diners who like different options or have specific dietary needs, just toss in the veggies and let them add their own dressing.

For a simple dinner idea, add protein to the salad, like chopped hard-boiled eggs, sliced grilled chicken breast, feta cheese, creamy goat cheese or fresh mozzarella to turn this into a main dish.


This easy spring salad recipe is best eaten … well … fresh. You can store it overnight in an airtight container in the refrigerator, but once it’s tossed with dressing, the lettuce will start to get soggy within 24 hours.

If you need a make-ahead salad, grill all of the vegetables and keep things in separate containers. Then, when it’s time to serve the salad, toss everything together.

GCG Pro Pitmaster Tips

  • Use vegetables that are in season
  • Lightly grill the heartier vegetables
  • Toss the salad just before serving

Frequently Asked Questions

How is this salad recipe different than spring salad mix?

Spring salad mix is a combination of lettuce leaves sold in one container at the grocery store.

The spring mix salad includes lettuce like peppery arugula, spinach, green leaf lettuce and chard. Some of these varieties are a little more bitter than others. For this recipe, I recommend using more tender leaves like baby kale or spinach.

What vegetables belong in a spring salad?

The good news is that you can include any vegetables you want. I recommend choosing your favorite spring produce. Pick the ones that look the best in the grocery store or farmers market. Look for vibrant, tender varieties like asparagus, snap peas and radishes.

How can I add more flavor without adding more calories?

If you’re counting calories and want to skip the dressing, add fresh herbs like fresh basil, fresh mint, red onion and spring onions. They’ll add flavor without adding many calories.

bowl of Grilled Vegetable Spring Salad.

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Bowl of grilled vegetable spring salad.

Grilled Vegetable Spring Salad

Green salad doesn't have to be boring. This bright green spring salad is full of flavor. It's the perfect way to hop into spring.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6


  • 1 bunch broccolini
  • 1/2 lb thin asparagus
  • 1/4 lb snap peas
  • 1/2 green apple diced
  • 1 red radish sliced
  • 5 ozs baby kale or baby spinach
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 tbsp Alabama White Sauce divided


  • Heat Grill: Heat grill to medium-high heat.
  • Grill Veggies: Toss broccolini, asparagus and snap peas with oil, salt and pepper. Grill over direct heat for 4 minutes. Flip the broccolini and asparagus at least once. There is no need to flip the peas. Remove from the grill. (This can be done in advance.)
  • Prep Veggies: Remove the florets from the broccolini stems. Discard the stems. Remove 1-2 inches of the woody asparagus bottoms and discard.
  • Build Salad: Place the baby kale or spinach in a large salad bowl. Just before serving, toss the leaves with 1/4 cup of the dressing. Arrange the prepared veggies on top. Drizzle with more dressing. Serve.


When grilling the vegetables, place them on the grill grates perpendicularly, so they don’t slip through the grates. Or use a vegetable grill basket. 
The vegetables can also be cooked on a grill pan. 
When grabbing skinny vegetables, grab only 1-2 at a time. If you try to grab more, it’s likely they’ll fall through the grate. 


Calories: 149kcalCarbohydrates: 7gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 6mgSodium: 311mgPotassium: 190mgFiber: 2gSugar: 3gVitamin A: 2938IUVitamin C: 45mgCalcium: 54mgIron: 1mg

This estimate was created using an online nutrition calculator

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