Spring Green Burrata Salad with Lemon-Herb Vinaigrette

This bright spring green and Burrata Salad Recipe combines crisp greens, creamy burrata, a honey-citrus dressing, crunchy homemade sourdough croutons and toasted pecans. Serve it as a flavorful side or top with grilled chicken or salmon to make it a satisfying main.

No boring salads here — this spring mix and burrata salad feels fresh, bright and special.

The mix of tender greens, creamy burrata, a lively honey-citrus dressing, warm sourdough croutons and pecans hits all the right notes. It’s easy to pull together and quickly becomes a favorite.

Why You Will Love This Spring Burrata Salad Recipe

• Quick and simple to prepare.
• Pairs well with many main dishes.
• Fresh, contrasting flavors and textures.
• Great for potlucks or entertaining.
• Easily turned into a complete meal by adding protein.

Ingredient Notes

See the recipe card below for exact measurements.

• Bread: Any sturdy bread works for croutons; sourdough adds great flavor. Use gluten-free bread if needed.
• Burrata: Typically sold in larger balls, but mini burrata works well — break into pieces for serving.
• Greens: Use any greens you prefer—spring mix, baby arugula, spinach or chopped kale all work.

Ways to Vary This Recipe

• Add more vegetables: Grilled zucchini, halved cherry tomatoes, or sliced red onion are great additions.
• Add fruit: Fresh blueberries, sliced strawberries or sweet peaches pair nicely.
• Change the greens: Swap the spring mix for arugula, spinach or kale to suit your taste.
• Add protein: Top with grilled lemon-pepper chicken, salmon or prosciutto for a heartier dish.
• Use a different dressing: A store-bought balsamic or a lemon-dijon vinaigrette can be used to save time.

Step-By-Step Instructions

Step 1: Cube sourdough and toss with olive oil and the crouton seasonings until evenly coated.

Step 2: Trim and cut asparagus into 2-inch pieces, toss with a little olive oil, garlic powder, salt and pepper.

Step 3: Arrange croutons and asparagus in a single layer on a parchment-lined sheet pan and bake at 400°F for about 12 minutes, until croutons are golden and asparagus is tender-crisp.

Step 4: While they bake, whisk the dressing: honey, olive oil, Dijon, garlic powder, apple cider vinegar, orange juice and orange zest. Season with cracked pepper and sea salt to taste.

Step 5: In a large bowl or serving platter combine spring mix, chilled peas and roasted asparagus. Top with broken pieces of burrata, cooled croutons and toasted pecans.

Step 6: Drizzle with dressing just before serving and toss gently to combine. Enjoy immediately.

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Spring Green Burrata Salad Recipe

By: Lorie Yarro

A simple, fresh salad tossed in a honey-citrus dressing with sourdough croutons. Serve as a side or add grilled protein for a meal.

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Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 1 lb Asparagus, trimmed and cut into 2 inch pieces
• 10 oz. Spring mix greens
• 1 c Spring peas, chilled
• 8 oz. Burrata cheese, broken into pieces
• ⅔ c Pecans, lightly toasted or use candied pecans

Dressing

• 2 Tbsp Honey
• 1/4 c Extra virgin olive oil
• 1 tsp Dijon mustard
• ½ tsp Garlic powder
• 1 Tbsp Apple cider vinegar
• 2 Tbsp Orange juice
• 1 tsp Orange zest
• ½ tsp Cracked pepper
• Sea salt to taste

For Sourdough Croutons

• 2 c Cubed sourdough bread
• 2 Tbsp Extra virgin olive oil
• ½ tsp Garlic powder
• ¼ tsp Cracked pepper
• ¼ tsp Sea salt
• ½ tsp Dried parsley

Instructions

• Preheat oven to 400°F. Line a baking pan with parchment paper.
• Rinse and trim asparagus; cut into 2-inch pieces. Toss with a small drizzle of olive oil, garlic powder, sea salt and pepper. In a bowl, toss crouton ingredients with bread until well coated and spread on the other half of the baking sheet.
• Bake for about 12 minutes, or a few minutes longer for extra-crispy croutons. Remove and cool.
• While they bake, whisk together all dressing ingredients and chill until ready to serve.
• Combine spring mix, peas and roasted asparagus in a large bowl or platter. Add burrata (break into pieces or place whole and break as you serve), croutons and pecans. Toss with dressing to taste and enjoy.

Notes

Burrata can be harder to find and more expensive; fresh mozzarella is a fine substitute.

If you prefer a different dressing, a lemon-dijon vinaigrette works nicely.

To make this gluten-free, use a gluten-free bread for the croutons.

Nutrition

Calories: 360 kcal,
Carbohydrates: 22 g,
Protein: 10 g,
Fat: 28 g

Nutrition information is an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!