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" You live in an age in which you can buy any fruit or vegetable at any time \u2014 if you don&amp;#039;t care how they taste. Some ingredients are only really good when they&amp;#039;re in season. So if you&amp;#039;re weary of watery strawberries and woody asparagus, you&amp;#039;re in luck, because spring&amp;#039;s bounty is now available: not only asparagus and strawberries, but also peas, kale, fresh herbs, and a variety of greens are all fresh and delicious right now. One of the best ways to showcase the tastes you&amp;#039;ve missed all winter long is to make a healthy salad and allow the ingredients to shine with minimal fuss. 1. Rainbow Carrot Salad with Mache and Toasted Pepitas  Yep, carrots. Not only are they light and pretty when peeled, carrots absorb vinaigrette beautifully. So go ahead and fancy it up. Get the recipe from Brooklyn Supper. 2. Honey-Roasted Strawberry Feta Salad  Honey-roasted strawberries are a lot like regular strawberries, just better. In the oven, they take on a rich sweetness that&amp;#039;s perfect for pairing with a bed of fresh spring greens. Get the recipe from Running to the Kitchen. 3. Turnip and Radish Salad  Though spring may have finally yielded a spate of actual sunny days, it can take a little time before the produce stars of the season hit the scene. Until then, a little finesse can turn less desirable ingredients like turnips, radishes, and bitter greens into a little bit of salad perfection. Get the recipe from Brooklyn Supper. 4. Quinoa Salad with Asparagus, Peas, and Avocado  Eat all your veggies with this easy quinoa salad made with spring peas and asparagus (plus plenty of creamy avocado). Get the recipe from Two Peas and Their Pod. 5. Beet and Potato Salad (Salade Russe)  Pink potato salad. It&amp;#039;s a thing. Happily, it&amp;#039;s a crazy good thing. And, as anyone knows, better potato salad makes for better living. Get the recipe from Taste, Love, and Nourish. 6. Baby Kale and Blackberry Salad  Fresh fruit makes for a salad you&amp;#039;ll devour. So throwing in a few blackberries ensures you&amp;#039;ll get the full nutritious awesomeness of young kale in in this tasty spring salad. Get the recipe from Taste, Love, and Nourish. 7. Lentil Salad with Herbed Goat Cheese  Chow down on cheese the sophisticated way with this lentil salad topped with spring herb-encrusted chevre (aka giant chunks of delicious, creamy cheese). Get the recipe from An Edible Mosaic. 8. Grilled Radishes with Mint and Lime  Raw with butter and salt is a classic way to prepare radishes, but radishes are also pretty fantastic when cooked. Try grilling a few and tossing them with a little mint and lime. Get the recipe from Brooklyn Supper. 9. Strawberry Black Bean Salad  Strawberries and black beans are an unlikely combination, but, then again, so were Bert and Ernie. And you know how well that worked out. Get the recipe from An Edible Mosaic. 10. Spring Farro Risotto with Asparagus and Shiitakes  Risotto, the stuff of Italian grandmother legend, is typically made with rice. But nearly any robust grain will sub in beautifully. This risotto recipe features farro in place of rice, and adds fresh asparagus and nutty shiitake to boot. Get the recipe from Crumb Blog. 11. Asparagus Ribbon Salad with Dried Cherries  Want to eat asparagus but don&amp;#039;t feel like cooking? Get out your peeler and make a batch of asparagus &amp;quot;ribbons,&amp;quot; and then toss them with a lemony vinaigrette and some dried cherries. Salad perfection, achieved. Get the recipe from Brooklyn Supper. 12. Strawberry Salad with Strawberry-Poppy Seed Dressing  The only thing better than a strawberry in spring is more strawberries. Get a double dose with this strawberry salad featuring a pretty pink strawberry-poppy seed dressing. Get the recipe from Simple Bites. 13. Korean Spinach Salad Banchan  This Korean-inspired side dish comes together in minutes, leaving you more time to put your spinach-induced superpowers to use. Get the recipe from Jeanette&amp;#039;s Healthy Living. 14. Roasted Beets and Carrot Salad  In this pretty vegan recipe, the sweetness of roasted beets and carrots is tempered perfectly by a healthy dose of beet green salsa verde. Get the recipe on  Brooklyn Supper. \u2028 Related:  17 Cauliflower Dishes You&amp;#039;re Going to Love Elizabeth Stark is a food writer with a passion for seasonal food, great desserts, and inadvisable wine pairings. Read more on her blog,  Brooklyn Supper.  Follow Elizabeth on  Twitter,  Pinterest, and  Facebook. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a6752/healthy-salad-recipes/>