Spring Salad

Spring Salad + recipe | Glitter & Grace Blog #springrecipe

I’ve been on a bit of a salad kick recently. With the warmer weather moving in, I find that most nights I’m content with a yummy, fresh salad for my dinner, possibly with some hummus or a piece of toast on the side. To be perfectly honest, often the salads I throw together are pretty simple – usually a mixture of kale and romaine, tossed with olive oil and lemon juice, and topped with shredded carrots, roasted broccoli, diced avocado or whatever other veggies I have around. It might sound a bit boring, but it’s filling and yummy, so it does the trick!

When I’m feeling like something a little more interesting, however, I love putting in the time to craft a really delicious and well-rounded salad. The key to a great salad is choosing the perfect combination of mix-ins to complement each other without over-stimulating the palate too much. I like to think about different flavor profiles and textures, and make sure to choose a good harmony of sweet, tart, creamy, and crunchy. The idea for this fresh spring salad came to me a few weeks ago, and I was excited to create it last weekend.

I used a base of crisp, organic romaine, but feel free to substitute your favorite greens – arugula or butter lettuce would work well, too! To me, a salad isn’t complete without a little something sweet. For early spring, sliced strawberries were the obvious choice! I love tart and creamy goat cheese combined with fresh fruit, and it also adds a rich component to this otherwise light dish. The final topping was a fun, new experiment for me: roasted chickpeas. These little guys are easy to make – as simple as rinsing the beans, stirring them up with a flavorful combination of spices, and pouring them onto a baking sheet to roast for a while. In the oven, the beans crisp up into the perfect crunchy pops of flavor. In this salad they take the place of croutons and offer a nice hit of protein and a bit of spice to this otherwise sweet and tart dish.

Spring Salad + recipe | Glitter & Grace Blog #springrecipe

Spring Salad

Makes 4 servings


For Chickpeas:

  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

For Dressing:

  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper, to taste

For Salad:

  • 1 head romaine lettuce, shredded
  • 1 cup strawberries, sliced
  • 4 ounces goat cheese, crumbled


  1. To roast chickpeas, preheat oven to 400°. Spray a baking sheet with cooking spray.
  2. Drain chickpeas, rinse well, and pat them with paper towels until very dry. Transfer to a large bowl.
  3. Add olive oil and spices and toss to coat.
  4. Spread chickpeas onto prepared baking sheet and roast until crispy and golden brown, about 25-30 minutes, stirring halfway through. Let cool completely.
  5. Meanwhile, make dressing by whisking all ingredients together in a small bowl.
  6. To assemble salad, toss lettuce with most of dressing. Divide between four bowls.
  7. Divide chickpeas, strawberries, and goat cheese among the four bowls. Drizzle with remaining dressing.








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