This fresh spring green and Burrata Salad Recipe features a bright honey-citrus dressing, crunchy homemade sourdough croutons, tender asparagus and pecans. It works as a light side or becomes a satisfying main when paired with grilled chicken or salmon.
No boring salads here—this spring mix and burrata salad is full of texture and flavor.
The mix of crisp greens, creamy burrata, a tangy-sweet honey citrus dressing, warm sourdough croutons and toasted pecans balances bright and savory notes for a crowd-pleasing dish you’ll return to all season.
Why You Will Love This Spring Burrata Salad Recipe
- Quick and easy to prepare.
- Pairs well with many main dishes.
- Fresh, vibrant flavors that pop.
- Great for potlucks or family dinners.
- Easy to turn into a complete meal by adding protein.
Ingredient Notes
See the full ingredient list and amounts in the recipe card below.
- Bread: Any bread will work for croutons; sourdough adds extra flavor. Substitute gluten-free bread if needed.
- Burrata: Burrata is usually sold as a large ball; mini balls can be torn into pieces for easier portioning.
- Greens: Use any greens you prefer—spring mix, arugula, baby spinach or chopped kale all work well.
Ways to Vary This Recipe
- Add more vegetables: Grilled zucchini, halved cherry tomatoes or sliced red onion are excellent additions.
- Include fruit: Blueberries, strawberries or sliced peaches add sweetness and color.
- Try different greens: Swap spring mix for arugula, baby spinach or kale.
- Add protein: Top with grilled lemon-pepper chicken, salmon or prosciutto to make it heartier.
- Use a different dressing: A store-bought balsamic vinaigrette or a lemon-dijon dressing are easy alternatives.
Step-By-Step Instructions
Step 1: Toss cubed sourdough with olive oil and seasonings until evenly coated. Use your hands to ensure the cubes are well coated.
Step 2: Toss asparagus pieces with a little olive oil and seasoning. Use the same bowl for convenience and place asparagus on the sheet pan first.
Step 3: Spread bread and asparagus in a single layer on a sheet pan and bake at 400°F for about 12 minutes, until asparagus is tender and croutons are golden. Bake a few minutes longer for extra-crispy croutons.
Step 4: While the croutons and asparagus bake, whisk the dressing ingredients together and chill until ready to serve.
Step 5: Combine spring mix, chilled peas and roasted asparagus in a large bowl or serving platter.
Step 6: Add torn or broken burrata, croutons and pecans just before serving. Drizzle with dressing to taste and toss gently. Serve immediately.
Recipe Tips
- Substitute fresh mozzarella: If burrata is not available or is expensive, fresh mozzarella makes a delicious and more accessible alternative.
- Change the dressing: A lemon-dijon vinaigrette or a classic balsamic vinaigrette both complement this salad well.
- Make it a meal: Add grilled chicken or salmon to make the salad more filling.
- Gluten-free option: Use gluten-free bread to make the croutons if needed.
Other Salad Recipes
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Shaved Brussels Sprout Salad
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Strawberry Goat Cheese Salad
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Easy Cucumber Quinoa Salad with Feta
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Ramen Cabbage Salad with Peanut Dressing
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Spring Green Burrata Salad Recipe
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 and 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, sea salt and pepper. In a bowl, toss crouton ingredients with the bread until coated and spread on the other half of the baking sheet.
- Bake for about 12 minutes, until asparagus is tender and croutons are golden. For crispier croutons, bake a few minutes longer. Remove and cool.
- While asparagus and croutons bake, whisk the dressing ingredients together and adjust salt to taste. Chill until serving.
- Combine spring mix, peas and roasted asparagus in a large bowl or platter. Just before serving, add burrata (torn or broken into pieces), croutons and pecans. Drizzle with dressing, toss gently and enjoy.
Notes
Burrata can be harder to find and pricier than mozzarella. Substitute fresh mozzarella if needed; the salad will still be delicious.
To change the flavor profile, dress the salad with a lemon-dijon vinaigrette or another favorite dressing.
Add grilled chicken or salmon to make this salad a satisfying dinner.
To make gluten-free croutons, use gluten-free bread.
Nutrition
Carbohydrates: 22 g,
Protein: 10 g,
Fat: 28 g
Nutrition information is automatically calculated and should be used as an approximation.