Simple Field Greens Salad
This field greens salad is proof that simple doesn’t have to mean boring. Tender greens, buttery avocado, crunchy carrots, and salty sunflower seeds — it’s fresh, colorful, and ready to show up for everything from weekday lunches to easy dinner parties.
Nothing says fresh like a big bowl of just-picked field greens — light, crisp, and full of delicate flavor. They’re the kind of simple, seasonal base you can build on with whatever’s fresh, colorful, and in your kitchen right now.
This simple field greens salad is one of those recipes you’ll want to keep in your back pocket — easy enough for a weekday lunch, pretty enough for a dinner party. The buttery avocado, the crunch of toasted seeds, the ribbons of carrot…it all comes together with a quick toss in a zippy homemade lemon-shallot vinaigrette.
If you’re looking for more fresh seasonal spring salad ideas, check out my Simple Strawberry Spring Mix Salad with a bright citrus balsamic vinaigrette, the bold and satisfying Italian Spinach and Arugula Salad with a classic balsamic dressing, or the sweet and creamy Strawberry Goat Cheese Salad topped with candied pecans.
Why You’ll Love This Recipe
What Are Field Greens?
Field greens are a mix of tender, young leafy greens often harvested early in the growing season. They typically include baby lettuces, arugula, mizuna, frisée, spinach, endive, mustard greens, and sometimes fresh herbs like parsley or chervil.
You’ll often find them labeled as “spring mix” at farmers’ markets and grocery stores. Their delicate textures and mix of mild, peppery, and slightly bitter flavors make them perfect for fresh, simple salads.
Ingredient Notes
- Field Greens: A tender mix of spring greens with a mild, peppery bite—perfect as a fresh base.
- Shaved Carrots: Add subtle sweetness and a satisfying crunch. Use a peeler for delicate ribbons.
- Radishes: Optional, but they bring a crisp, peppery snap and pop of color.
- Avocado: Creamy and rich, it softens the sharper flavors and adds balance.
- Toasted Sunflower Seeds: Nutty, crunchy, and deeply toasty—great for texture.
- Parmigiano Reggiano or Goat Cheese: Parm adds sharp, savory depth; goat cheese gives a creamy tang.
- Light Vinaigrette Dressing: A simple vinaigrette dressing keeps things bright and balanced. For extra flavor, I love using my lemon-shallot vinaigrette—it adds just the right zing with a touch of sweetness.
*Find the full printable recipe with specific measurements below.
Seasonal Variations
Field greens are super versatile — just swap in different toppings to match what’s fresh each season.
Spring
- Sliced strawberries
- Toasted almonds
- Snap peas
- Shaved asparagus
- Fresh mint
Summer
- Grilled peaches
- Feta cheese
- Heirloom cherry tomatoes
- Sweet corn kernels
- Basil leaves
Autumn
- Roasted butternut squash
- Toasted pumpkin seeds
- Sliced apples or pears
- Goat cheese
- Dried figs
Winter
- Dried cranberries
- Blue cheese crumbles
- Roasted beets
- Candied pecans
- Blood orange segments
Choosing the Perfect Dressing
The right dressing can totally change the feel of a mixed greens salad. Since these greens are tender and delicate, lighter dressings usually work best — but there’s plenty of room to play depending on what flavors you’re craving.
- Vinaigrettes: Light and zippy vinaigrettes are a natural match for baby spring mix field greens. Try my Lemon-Shallot Vinaigrette for a bright, punchy option, or this Balsamic Citrus Vinaigrette if you want a sweet-tart twist.
- Creamy Dressings: If your mix includes sturdier greens like baby kale or spinach, a creamy dressing like a buttermilk ranch or tahini dressing can add a satisfying richness without overwhelming the salad.
- Herb-Infused Options: Fresh herbs bring even more life to a simple greens mix. I love using my Fresh Basil Balsamic Vinaigrette when I’m working with spring greens like arugula and frisée for an extra burst of flavor.
Pro Tip: Always start with a light hand when dressing tender greens — you can always add more, but you can’t take it away once the leaves are weighed down.
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Simple Field Greens Salad Recipe
Equipment
Ingredients
- 5 ounces field greens (spring mix greens)
- ½ cup shaved carrots
- ½ cup thinly sliced radishes (optional, but adds a beautiful peppery crunch)
- 1 small ripe avocado, diced
- ¼ cup toasted sunflower seeds (or pepitas)
- 1-2 ounces Parmigiano Reggiano, shaved (or goat cheese crumbles)
- Lemon-Shallot Vinaigrette (or your favorite vinaigrette)
Instructions
- Prep the ingredients:• Sunflower seeds: Toast in a dry skillet over medium heat, stirring frequently, about 3-4 minutes until aromatic. Remove and set aside to cool. Or buy them pre-toasted! • Carrot: Peel the carrot, then use a y-vegetable peeler, mandoline, or sharp knife to shave it into thin ribbons. • Radishes: Use a sharp knife, a mandoline, or a handheld slicer to thinly slice the radishes. • Parmesan: Use a vegetable peeler to shave thin curls of Parmesan cheese. • Avocado: Cut the avocado in half, remove the pit, and carefully peel off the skin. Cut into bite-size slices and set aside.
- Place your field greens in a large bowl. Add the radishes, shaved carrots, diced avocado, and toasted seeds.
- Drizzle a few tablespoons of vinaigrette over the greens and gently toss with clean hands or salad tongs. Add more dressing a little at a time, just until everything is lightly coated. You want the greens glistening, not swimming.
- Pile the greens high on a platter or individual plates. Sprinkle with a few wisps of shaved Parmesan or little nuggets of goat cheese, if using. Serve immediately while the greens are still perky and crisp. Enjoy!
Recipe Notes
This salad pairs beautifully with a light vinaigrette like my Lemon-Shallot Vinaigrette. Or try my bright Balsamic Citrus Vinaigrette or this herb-fresh Basil Balsamic Vinaigrette. Shave for Elegance, but Don’t Stress: Thinly shaving the carrots, radishes, and Parmigiano Reggiano gives the salad a more composed, elegant presentation and helps the textures meld beautifully. That said, rougher chops or crumbles still taste great—go with what feels right (or what’s fastest on a busy night).
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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