The spring "storms" are officially here in Seattle; the wonderful misty drizzle has arrived with the occasional dumping rain and then sunny blue skies directly afterwards 😍. All the cherry trees are in bloom, trees are turning green, and the plants are all budding creating a plethora of colors in the yard. As I'm attempting to be a smidge healthier than I have been over the past year (at first it was just eat what would stay down, then the cravings kicked in, the postpartum survival mode...🤪), let's kickstart the season with this rainbow spring salad with a champagne vinaigrette!
I mean, just look at all the colors! When I finally got back to work I realized this blog has had a lot of, well, orange lately. You know how that happens. Especially since I was able to get into the kitchen a little bit in the Autumn when orange things are all the rage.
In any case, it was beyond time to switch things up and hit the refresh button! Enter rainbow spring salad.
We've got blueberries, watermelon and red radishes, avocado, green grapes, mixed greens, hazelnuts for crunch, a little chèvre cheese, and a healthy drizzle of homemade champagne vinaigrette. Oh and don't forget the fresh mint and dill for a bite of extra flavor!
Plus, it's vegetarian and gluten free. Scroll down for the recipe!

Rainbow Spring Salad with Champagne Vinaigrette
- Total Time: 10 minutes
- Yield: Serves 4-6 1x
Description
Enjoy the fresh colors of spring with this nutritious and delectable salad drizzled with a homemade champagne vinaigrette. Vegetarian and gluten free!
Ingredients
For the Rainbow Spring Salad
- 4 cups mixed spring greens
- ½ cupred and watermelon radishes, sliced and quartered
- ½ cup English cucumber, sliced and quartered
- ½ cup green grapes, halved
- ½ cup blueberries
- ½ avocado, thinly sliced
- ¼ cup roasted hazelnuts, roughly chopped
- 4 ounces chèvre goat cheese
- 1 tablespoon fresh dill, roughly minced
- 1 tablespoon fresh mint, roughly minced
For the Champagne Vinaigrette
- ½ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon lemon juice
- ¼ teaspoon salt, pepper to taste
Instructions
- In a small bowl, whisk together all ingredients for the vinaigrette.
- In a large bowl, toss together all ingredients for the salad and drizzle with the vinaigrette. Serve immediately.
- Prep Time: 10 minutes
Whitney says
Love this salad! I used pistachios, because that’s what I had on hand, and extra champagne vinegar and lemon juice in the dressing. Big hit with Mother’s Day dinner. Thank you!