Spring is here, and that means fresh, vibrant produce is back on the menu! This Warm Spring Salad is the perfect way to celebrate the season.

It’s light yet satisfying, packed with tender new potatoes, crisp green beans, and peppery radishes, all tossed in a bright and umami-rich miso lemon dressing. Whether you’re looking for a simple lunch, a side for a springtime gathering, or a meal-prep-friendly dish, this warm spring salad delivers on both flavour and nutrition.

Why you’ll love this warm spring salad

• Seasonal & Fresh – Made with spring’s best produce, this salad is a great way to embrace seasonal eating.
• Light Yet Satisfying – The creamy potatoes make it filling, while the crisp green beans and radishes keep it fresh.
• Umami-Rich Dressing – The miso lemon dressing adds a punch of flavour that makes this dish anything but boring.
• Versatile – Serve it warm for a delicious meal or let it cool for a refreshing lunch option.

Ingredients you’ll need for this seasonal vegan salad

New potatoes – buttery and tender, perfect for salads.

Green beans – add a fresh, crisp texture.

Radishes – mild peppery crunch for contrast.

Fresh herbs – basil works perfectly in this salad but you could substitute with dill or parsley.

Miso lemon dressing – A simple blend of miso paste, lemon juice, olive oil, mustard, apple cider vinegar and a touch of maple/agave syrup for balance.

Note: While many varieties of miso paste are gluten free, some traditional recipes can include barley, making them contain gluten. To ensure a gluten-free option, look for “gluten-free” labels or check ingredient lists for glutenous grains like wheat or barley

How to make this simple healthy salad

Bring a pan of salted water to the boil then add the sliced new potatoes. Cook for 10-15 minutes until they are just cooked through.

Add the trimmed green beans for the final couple of minutes of cooking the potatoes.

While they’re cooking, trim and slice the radishes and spring onions. Put all the ingredients for the dressing into a jar with a lid.

Drain the cooked potatoes and beans and put into a bowl. Add the sliced radishes and spring onions.

Make sure the dressing lid is secure then shake the jar to until the dressing is well mixed. Drizzle roughly 2/3 of the dressing over the salad then toss everything together. Check the seasoning and add extra salt and pepper as needed.

Transfer to a serving bowl, scatter over the fresh herbs and drizzle with the rest of the dressing. Serve while still warm.

Cool any leftovers then store in an airtight container in the fridge.

How to serve this warm spring salad

• As a light lunch with some crusty bread.
• As a side dish for grilled tofu, tempeh, or a veggie-packed main.
• Add some protein like chickpeas, butterbeans or toasted nuts for a heartier meal.

Looking for even more easy healthy vegan salad recipes? Try these:

Butterbean and Arugula (Rocket) Salad

Spring Greens Salad

Roasted New Potato Salad

Lentil, Roasted Veg and Feta Salad

This Warm Spring Salad is the perfect way to enjoy seasonal produce with minimal effort. It’s bright, fresh, and bursting with umami goodness. And it’s perfect for meal prep! Give it a try and let me know in the comments how you liked it!

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