15 Fresh & Flavorful Spring Salad Recipes

ByNabeela Dastagir

Spring is the season of renewal, and what better way to celebrate than with vibrant, fresh salads that capture the essence of warmer days? As the farmers’ markets overflow with crisp greens, sweet strawberries, and tender asparagus, it’s the perfect time to reinvent your salad game.

These spring salads are anything but boring. They’re packed with seasonal produce that’s at its peak flavor, offering a delightful combination of textures and tastes.

From light and refreshing options to hearty bowls that can stand alone as a meal, there’s something here for every palate.

Get ready to embrace the season with these 15 fresh and flavorful spring salad recipes that will brighten your table and nourish your body with wholesome, delicious ingredients.

1. Strawberry Spinach Salad with Poppy Seed Dressing

This classic spring salad combines sweet strawberries with tender baby spinach, creating a perfect balance of flavors. The homemade poppy seed dressing adds a tangy sweetness that ties everything together beautifully.

Candied pecans provide a delightful crunch, while crumbled feta cheese adds a creamy, salty element. It’s an ideal choice for spring gatherings or as a light lunch option that feels both indulgent and healthy.

Ingredients:

  • 6 cups fresh baby spinach
  • 2 cups sliced fresh strawberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup candied pecans
  • 1/4 cup sliced red onion
  • 3 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon poppy seeds
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. Start by washing and thoroughly drying the baby spinach, then place it in a large salad bowl.
  2. Slice the strawberries into thin pieces and add them to the spinach along with the sliced red onion.
  3. In a small bowl, whisk together the white wine vinegar, honey, and poppy seeds until well combined.
  4. Slowly drizzle in the olive oil while continuously whisking to create a smooth, emulsified dressing. Season with salt and pepper to taste.
  5. Just before serving, add the candied pecans and crumbled feta cheese to the salad.
  6. Drizzle the poppy seed dressing over the salad and toss gently to coat all ingredients evenly without bruising the delicate greens.

2. Asparagus and Pea Salad with Lemon Vinaigrette

Celebrate spring’s finest vegetables with this vibrant asparagus and pea salad. The combination of blanched asparagus and sweet peas creates a tender yet crisp texture that’s incredibly satisfying.

Q#ae5s4A bright lemon vinaigrette enhances the natural flavors of the vegetables, while fresh mint adds an unexpected freshness. This salad is perfect for showcasing the season’s best produce and works wonderfully as a side dish for grilled fish or chicken.

Ingredients:

  • 1 pound fresh asparagus, trimmed
  • 2 cups fresh or frozen peas
  • 4 cups mixed spring greens
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup shaved Parmesan cheese
  • Zest and juice of 2 lemons
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons honey
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl.
  2. Cut the asparagus into 2-inch pieces and blanch in boiling water for 2-3 minutes until bright green and tender-crisp, then immediately transfer to the ice bath.
  3. Blanch the peas for 1-2 minutes in the same boiling water, then transfer to the ice bath to stop the cooking process.
  4. Drain the asparagus and peas well and pat them dry with paper towels.
  5. In a small jar, combine lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Add olive oil, seal the jar, and shake vigorously until emulsified.
  6. In a large bowl, combine the spring greens, blanched vegetables, and chopped mint.
  7. Drizzle the lemon vinaigrette over the salad, toss gently, and top with shaved Parmesan cheese before serving.

3. Radish and Butter Lettuce Salad with Herbs

This elegant French-inspired salad highlights the peppery crunch of fresh spring radishes paired with delicate butter lettuce. The combination of fresh herbs like chives, tarragon, and parsley creates a sophisticated flavor profile that’s both light and aromatic.

A simple champagne vinaigrette allows the quality of the ingredients to shine through. This salad is perfect for serving alongside roasted meats or as a refreshing starter.

Ingredients:

  • 1 head butter lettuce, torn into pieces
  • 1 bunch radishes, thinly sliced
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

  1. Wash and dry the butter lettuce thoroughly, then tear it into bite-sized pieces and place in a large serving bowl.
  2. Using a mandoline or sharp knife, slice the radishes as thinly as possible for the best texture and appearance.
  3. Add the sliced radishes to the lettuce along with all the freshly chopped herbs.
  4. In a small mixing bowl, whisk together the champagne vinegar, Dijon mustard, and honey until smooth.
  5. Gradually add the olive oil while whisking constantly to create a creamy emulsion. Season with salt and freshly ground black pepper.
  6. Pour the vinaigrette over the salad just before serving to keep the lettuce crisp and fresh.
  7. Toss gently with clean hands or salad servers to distribute the dressing evenly without bruising the delicate lettuce leaves.

4. Spring Quinoa Salad with Roasted Vegetables

This hearty quinoa salad is packed with roasted spring vegetables and makes a satisfying main course or substantial side dish. The nutty quinoa provides a protein-rich base, while roasted carrots, zucchini, and bell peppers add depth and sweetness.

A tangy lemon-herb dressing brightens everything up, and toasted almonds add wonderful crunch. This salad keeps well in the refrigerator, making it perfect for meal prep throughout the week.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup fresh basil, chopped
  • Juice of 2 lemons
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Cook the quinoa by bringing it to a boil with vegetable broth, then reducing heat to low, covering, and simmering for 15 minutes until all liquid is absorbed. Fluff with a fork and let cool.
  3. Toss the diced carrots, zucchini, and bell pepper with 2 tablespoons olive oil, salt, and pepper, then spread on the baking sheet.
  4. Roast the vegetables for 25-30 minutes, stirring halfway through, until they’re tender and lightly caramelized.
  5. While vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
  6. In a small bowl, whisk together lemon juice, 3 tablespoons olive oil, minced garlic, salt, and pepper to create the dressing.
  7. Combine the cooled quinoa, roasted vegetables, toasted almonds, and fresh basil in a large bowl, then drizzle with dressing and toss well.

5. Arugula Salad with Strawberries and Goat Cheese

Peppery arugula meets sweet strawberries and tangy goat cheese in this sophisticated spring salad. The bold flavors balance each other perfectly, creating a complex taste experience that’s both refreshing and satisfying.

Balsamic glaze adds a sweet-tart finish, while toasted walnuts provide richness and crunch. This salad is elegant enough for special occasions yet simple enough for weeknight dinners, making it a versatile addition to your spring recipe collection.

Ingredients:

  • 6 cups fresh arugula
  • 1½ cups sliced strawberries
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 red onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste

Instructions:

  1. Begin by toasting the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned.
  2. Wash and thoroughly dry the arugula, then place it in a large salad bowl.
  3. Add the sliced strawberries and thinly sliced red onion to the arugula.
  4. In a small bowl, whisk together the balsamic vinegar and honey until the honey dissolves completely.
  5. Slowly pour in the olive oil while whisking continuously to create a smooth, emulsified vinaigrette. Season with salt and pepper.
  6. Drizzle the vinaigrette over the salad and toss gently to coat the greens evenly.
  7. Top the salad with crumbled goat cheese and toasted walnuts, then finish with a drizzle of balsamic glaze for an elegant presentation.

6. Watermelon Radish and Citrus Salad

This stunning salad features the beautiful pink watermelon radish paired with bright citrus segments for a visually striking and refreshing dish. The combination of sweet citrus and slightly peppery radish creates an unexpected flavor harmony that’s perfect for spring.

A light citrus vinaigrette enhances the natural flavors without overwhelming them. Microgreens and edible flowers make this salad as beautiful as it is delicious, ideal for impressing guests.

Ingredients:

  • 2 watermelon radishes, thinly sliced
  • 2 oranges, segmented
  • 1 grapefruit, segmented
  • 4 cups mixed greens
  • 1/4 cup microgreens
  • 2 tablespoons fresh orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • 1 tablespoon fresh mint, chopped
  • Salt and pepper to taste

Instructions:

  1. Using a mandoline or very sharp knife, slice the watermelon radishes as thinly as possible to showcase their beautiful pink interior.
  2. Supreme the oranges and grapefruit by cutting away the peel and pith, then carefully cutting between the membranes to release the segments.
  3. Arrange the mixed greens on a large serving platter or individual plates as your base.
  4. Artfully arrange the radish slices and citrus segments over the greens in an alternating pattern for visual appeal.
  5. In a small bowl, whisk together the orange juice, lemon juice, and honey until well combined.
  6. Gradually whisk in the olive oil to create an emulsified dressing, then season with salt, pepper, and chopped mint.
  7. Drizzle the citrus vinaigrette over the salad just before serving and garnish with microgreens for a restaurant-quality presentation.

7. Greek Spring Salad with Fresh Dill

This Mediterranean-inspired salad brings together the classic flavors of Greece with fresh spring produce. Crisp cucumbers, juicy tomatoes, briny olives, and creamy feta cheese create a satisfying combination that’s both light and flavorful.

Fresh dill and a lemon-oregano vinaigrette give this salad its distinctive Greek character. It’s perfect for outdoor dining, picnics, or as a side dish for grilled meats and seafood during the spring months.

Ingredients:

  • 3 cups chopped romaine lettuce
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh dill, chopped
  • Juice of 2 lemons
  • 2 teaspoons dried oregano
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. Chop the romaine lettuce into bite-sized pieces and place in a large serving bowl as your salad base.
  2. Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives to the lettuce.
  3. In a small bowl or jar, combine the lemon juice, dried oregano, salt, and pepper, mixing well to dissolve the seasonings.
  4. Pour in the olive oil and whisk or shake vigorously until the dressing is fully emulsified and slightly thickened.
  5. Pour the Greek dressing over the salad and toss everything together until all vegetables are well coated.
  6. Add the crumbled feta cheese and fresh dill on top of the salad.
  7. Toss gently one more time just before serving to distribute the cheese and dill without completely breaking up the feta.

8. Spring Panzanella with Herbs and Lemon

This Italian bread salad gets a spring makeover with fresh herbs, lemon, and seasonal vegetables. Crusty bread cubes are toasted until golden and then tossed with vibrant spring produce, creating a wonderful contrast of textures. The bread soaks up the tangy lemon dressing while maintaining some crunch, making every bite interesting. This salad is perfect for using up day-old bread and is substantial enough to serve as a light lunch or dinner.

Ingredients:

  • 4 cups cubed day-old crusty bread
  • 3 tablespoons olive oil (for bread)
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup fresh mozzarella, cubed
  • 1/4 cup fresh basil, torn
  • 2 tablespoons fresh parsley, chopped
  • Zest and juice of 2 lemons
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C) and toss the bread cubes with 3 tablespoons of olive oil, salt, and pepper.
  2. Spread the bread cubes on a baking sheet and toast in the oven for 12-15 minutes until golden and crispy, tossing halfway through.
  3. While the bread toasts, prepare the vegetables by halving the tomatoes, dicing the cucumber, and cubing the fresh mozzarella.
  4. In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, salt, and pepper.
  5. Slowly add the 1/3 cup olive oil while whisking to create a well-emulsified dressing.
  6. Add the toasted bread cubes to the bowl with the dressing while they’re still slightly warm, tossing to coat.
  7. Let the bread sit for about 10 minutes to absorb some dressing, then add all vegetables, mozzarella, and fresh herbs, tossing gently before serving.

9. Baby Kale Salad with Roasted Beets and Walnuts

Earthy roasted beets and tender baby kale create a nutrient-packed salad that’s as beautiful as it is delicious. The sweetness of the beets contrasts wonderfully with the slightly bitter kale, while toasted walnuts add richness and crunch.

A maple-balsamic vinaigrette ties all the flavors together with its sweet-tart profile. This salad is perfect for spring when fresh beets are at their peak, and it’s substantial enough to serve as a main course.

Ingredients:

  • 4 cups baby kale
  • 4 medium beets, roasted and cubed
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup dried cranberries
  • 1/3 cup crumbled goat cheese
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C), wrap the beets individually in aluminum foil, and roast for 45-60 minutes until tender when pierced with a fork.
  2. Once the beets are cool enough to handle, peel off the skins (they should slip off easily) and cut into bite-sized cubes.
  3. Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned.
  4. In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until smooth.
  5. Gradually add the olive oil while whisking constantly to create a thick, emulsified dressing. Season with salt and pepper to taste.
  6. Place the baby kale in a large bowl and massage it gently with a bit of the dressing to soften the leaves slightly.
  7. Add the roasted beet cubes, toasted walnuts, dried cranberries, and crumbled goat cheese, then drizzle with remaining dressing and toss gently.

10. Snap Pea and Avocado Salad

Crisp sugar snap peas and creamy avocado come together in this refreshing spring salad that celebrates simplicity and fresh flavors. The bright green vegetables create a visually appealing dish that’s as nutritious as it is beautiful.

A light lime-cilantro dressing adds zesty flavor without weighing down the delicate ingredients. This salad comes together in minutes and is perfect for busy weeknights or as a quick lunch option during the spring season.

Ingredients:

  • 3 cups sugar snap peas, trimmed
  • 2 ripe avocados, diced
  • 4 cups mixed spring greens
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • Juice of 2 limes
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions:

  1. Trim the ends off the sugar snap peas and slice them diagonally in half for better texture and presentation.
  2. Blanch the snap peas in boiling salted water for just 1-2 minutes to brighten their color while keeping them crisp, then plunge into ice water.
  3. Drain the snap peas thoroughly and pat dry with paper towels to remove excess moisture.
  4. In a small bowl, whisk together the lime juice, honey, cumin, salt, and pepper until the honey is fully dissolved.
  5. Slowly add the olive oil while whisking to create a smooth, emulsified dressing.
  6. In a large serving bowl, combine the spring greens, blanched snap peas, diced avocado, cilantro, and sliced green onions.
  7. Drizzle the lime-cilantro dressing over the salad just before serving and toss gently to avoid mashing the avocado.

11. Shaved Fennel and Apple Salad

This elegant salad features thinly shaved fennel and crisp apples for a refreshing combination of flavors and textures. The licorice notes of fresh fennel pair beautifully with the sweet-tart apples, creating a sophisticated taste profile.

A citrus vinaigrette enhances the bright flavors, while shaved Parmesan adds a salty, umami element. This salad is perfect for spring entertaining and pairs wonderfully with seafood or roasted chicken for a complete meal.

Ingredients:

  • 2 large fennel bulbs, thinly shaved
  • 2 Granny Smith apples, thinly sliced
  • 4 cups arugula
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup fresh fennel fronds, chopped
  • Juice of 1 lemon
  • Juice of 1 orange
  • 1 tablespoon honey
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. Remove the tough outer layer of the fennel bulbs and slice off the stalks, reserving the fronds for garnish.
  2. Using a mandoline or very sharp knife, shave the fennel bulbs as thinly as possible for the best texture.
  3. Immediately toss the shaved fennel with a bit of lemon juice to prevent discoloration.
  4. Core the apples and slice them thinly using a mandoline, then toss with lemon juice as well.
  5. In a small bowl, whisk together the remaining lemon juice, orange juice, and honey until well combined.
  6. Gradually add the olive oil while whisking to create an emulsified vinaigrette, then season with salt and pepper.
  7. Arrange the arugula on a serving platter, top with shaved fennel and apple slices, drizzle with vinaigrette, and finish with Parmesan shavings and fennel fronds.

12. Spring Herb Potato Salad

This lighter take on classic potato salad showcases fresh spring herbs and a tangy mustard vinaigrette instead of heavy mayonnaise. New potatoes are tender and flavorful, making them perfect for this dish.

Fresh dill, parsley, and chives add brightness and color, while capers contribute a briny punch. This potato salad is ideal for picnics, barbecues, and potlucks throughout the spring and summer months, offering a refreshing alternative to traditional versions.

Ingredients:

  • 2 pounds baby new potatoes, halved
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 3 tablespoons capers, drained
  • 1/4 cup red onion, finely diced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. Place the halved new potatoes in a large pot of salted cold water and bring to a boil over high heat.
  2. Reduce heat to medium and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork but not falling apart.
  3. Drain the potatoes well and let them cool slightly, but dress them while they’re still warm so they absorb the flavors better.
  4. In a large bowl, whisk together the white wine vinegar, Dijon mustard, salt, and pepper until smooth.
  5. Slowly drizzle in the olive oil while whisking constantly to create a creamy, emulsified dressing.
  6. Add the warm potatoes to the dressing and toss gently to coat them evenly.
  7. Fold in all the fresh herbs, capers, and diced red onion, then let the salad rest for at least 30 minutes before serving to allow flavors to meld.

13. Grilled Chicken Spring Salad

This substantial main-course salad features perfectly grilled chicken breast alongside fresh spring vegetables and greens. The smoky grilled chicken provides protein and heartiness, while seasonal vegetables keep the dish light and fresh.

A honey-mustard vinaigrette adds sweet-tangy flavor that complements both the chicken and vegetables. This salad is perfect for meal prep, as all components can be prepared ahead and assembled when ready to eat throughout the week.

Ingredients:

  • 2 boneless chicken breasts
  • 6 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup blanched asparagus, cut into pieces
  • 1/4 cup red onion, sliced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • Salt, pepper, and garlic powder for chicken

Instructions:

  1. Season the chicken breasts generously on both sides with salt, pepper, and garlic powder, then let them rest at room temperature for 15 minutes.
  2. Preheat your grill or grill pan to medium-high heat and brush the grates with oil to prevent sticking.
  3. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and beautiful grill marks form.
  4. Remove the chicken from heat and let it rest for 5-10 minutes before slicing to retain juices.
  5. While the chicken rests, whisk together apple cider vinegar, honey, and Dijon mustard in a small bowl.
  6. Slowly add the olive oil while whisking to create a smooth honey-mustard vinaigrette, then season with salt and pepper.
  7. Arrange the spring greens on plates, top with vegetables, sliced grilled chicken, and drizzle generously with the honey-mustard dressing.

14. Blood Orange and Avocado Salad

Vibrant blood oranges bring stunning color and sweet-tart flavor to this elegant spring salad. Paired with creamy avocado and peppery watercress, this dish offers a perfect balance of flavors and textures.

The ruby-red citrus segments create a visually striking presentation that’s perfect for special occasions. A citrus-shallot vinaigrette enhances the natural flavors without overwhelming them. This salad celebrates the tail end of citrus season and the arrival of spring produce.

Ingredients:

  • 4 blood oranges, segmented
  • 2 ripe avocados, sliced
  • 4 cups watercress or arugula
  • 1/4 cup pistachios, toasted and chopped
  • 1 shallot, minced
  • 3 tablespoons blood orange juice
  • 1 tablespoon champagne vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

  1. Supreme the blood oranges by cutting away all peel and white pith, then carefully cutting between membranes to release perfect segments.
  2. Squeeze the membranes over a small bowl to extract any remaining juice for the dressing.
  3. Halve and pit the avocados, then slice them lengthwise into thin, elegant slices.
  4. Toast the pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
  5. In a small bowl, whisk together the minced shallot, blood orange juice, champagne vinegar, and honey.
  6. Gradually whisk in the olive oil to create an emulsified vinaigrette, then season with salt and pepper to taste.
  7. Arrange watercress on a serving platter, artfully place blood orange segments and avocado slices on top, drizzle with vinaigrette, and garnish with toasted pistachios.

15. Carrot Ribbon Salad with Tahini Dressing

This visually stunning salad transforms simple carrots into elegant ribbons that look as beautiful as they taste. The creamy tahini dressing adds Middle Eastern flair and provides richness without dairy.

Fresh herbs and pomegranate seeds add pops of color and flavor, while toasted sesame seeds contribute nutty crunch. This salad is perfect for impressing guests or adding vibrant color to your spring table. It’s also vegan-friendly and packed with nutrients.

Ingredients:

  • 6 large carrots, peeled into ribbons
  • 4 cups mixed greens
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup pomegranate seeds
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons warm water
  • 1 garlic clove, minced
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Instructions:

  1. Using a vegetable peeler, create long, thin ribbons from the carrots by running the peeler down the length of each carrot.
  2. Place the carrot ribbons in a bowl of ice water for 15-20 minutes to help them curl and become extra crisp.
  3. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant.
  4. In a medium bowl, whisk together the tahini, lemon juice, minced garlic, and maple syrup until smooth.
  5. Add warm water one tablespoon at a time, whisking after each addition, until you achieve a pourable consistency for the dressing.
  6. Season the tahini dressing with salt and pepper to taste, adjusting lemon juice if needed for brightness.
  7. Drain and dry the carrot ribbons, then arrange them over mixed greens, drizzle with tahini dressing, and top with fresh herbs, pomegranate seeds, and toasted sesame seeds.

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