Spring Panzanella Salad with Roasted Asparagus and Croutons

Spring Panzanella Is the Ultimate Seasonal Salad—Here’s How to Make It

Crispy sourdough croutons, roasted asparagus, fresh herbs, and a zesty shallot vinaigrette bring the flavors of spring into every bite.

Spring is the season of renewal—and your salad bowl deserves the same treatment. This spring panzanella salad is a bold, fresh, and satisfying dish that proves salads can be both comforting and crisp. Featuring golden sourdough croutons, roasted asparagus, peppery arugula, crunchy radishes, crisp cucumbers, tangy feta, and a vibrant lemon-shallot vinaigrette, this dish captures the essence of the season.

Whether you serve it as a light main or a standout side, this panzanella makes a colorful addition to any spring table—and it’s endlessly customizable.

🥗 What You’ll Need for Spring Panzanella

Core Ingredients:

• Sourdough Bread (8 oz): Torn into bite-sized pieces for rustic croutons that soak up the vinaigrette without becoming soggy.

• Asparagus (1 bunch): Roasted until crisp-tender to highlight its grassy, fresh flavor.

• Olive Oil (3 tbsp): Used for roasting and crisping.

• Baby Arugula (3 oz): Adds a peppery contrast and holds up well against warm ingredients.

• Mini Cucumbers (3): Sliced for a hydrating crunch.

• Radishes (5): Thinly sliced for color and a mild bite.

• Fresh Herbs (1 cup): A mix of basil, mint, and dill adds an aromatic springtime burst.

• Feta (½ cup): Crumbled for creamy, salty contrast.

• Shallot Vinaigrette: A zesty dressing made with lemon juice, minced shallot, Dijon mustard, garlic, and olive oil.

🧑‍🍳 Step-by-Step Instructions

1. Preheat the Oven

Heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Prepare the Croutons

Toss sourdough pieces in 2 tablespoons olive oil, season with salt and pepper, and bake for 10–12 minutes until golden and crisp. Transfer to a large bowl.

3. Roast the Asparagus

Using the same bowl, toss asparagus pieces in the remaining olive oil. Season, spread on the same baking sheet, and roast for 7–8 minutes until tender.

4. Assemble the Salad

To the bowl with croutons, add roasted asparagus, arugula, cucumbers, radishes, fresh herbs, and feta. Drizzle with the shallot vinaigrette and toss until everything is well coated.

5. Serve

Serve immediately while the croutons retain their crunch.

🌿 Recipe Variations

• Add Protein: Toss in grilled shrimp, chicken, or steak for a more filling meal.

• Include More Veggies: Snap peas, spring onions, green beans, or even avocado make great additions.

• Try Different Cheese: Swap feta with goat cheese, halloumi, or burrata.

• Go Gluten-Free: Use your favorite gluten-free artisan bread.

• Alternate Dressing: Use balsamic or red wine vinaigrette instead of shallot dressing.

🧊 Storage Tip

Spring panzanella is best enjoyed fresh, but if needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind the croutons may lose their crispness over time.

With its dynamic textures and flavors, this spring panzanella salad is everything you want from a seasonal dish—bright, satisfying, and endlessly adaptable. It’s a perfect way to showcase spring produce and impress at any gathering with minimal effort and maximum freshness.

Stay tuned to The Horizons Times for more fresh recipes that celebrate the best of every season—delivered straight from kitchen to table.