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This simple and fresh spring green and Burrata Salad Recipe is tossed in a delicious honey citrus dressing and packed with crunchy homemade sourdough croutons. An easy side dish or a main when topped with grilled chicken or salmon. You will love this one!
No boring salads allowed! And this spring mix and burrata salad recipe is far from boring!
The combination of the veggies, creamy burrata cheese, honey citrus dressing, fresh croutons and pecans is honestly salad perfection. This salad will be a staple in your house for sure!
Serve this salad along with any of these favorite dinner recipes: Easy White Wine Chicken Recipe, Grilled Chicken Drumsticks, Maple Citrus Glazed Salmon, or perhaps this Pork Tenderloin with Mustard Sauce.
Why You Will Love This Spring Burrata Salad Recipe
- It’s so simple to make.
- A great complement to many main dishes.
- The flavors just POP.
- It’s a great potluck dish to bring along.
- Simple to make into a complete meal.
Ingredient Notes
See the full list of ingredients with exact measurements in the recipe card below.
- any bread will work with this burrata green salad recipe for the croutons. We love using sourdough for an extra layer of flavor. Use gluten-free bread if necessary.
- Burrata cheese comes in a big ball usually but you can also find mini balls which is what I used in the photos and broke each ball into 3-4 pieces.
- You can use any greens you would like to make this salad, it doesn’t have to be a spring mix.
Ways to Vary This Recipe
- Add more veggies. You are welcome to add even more veggies to this burrata green salad. Grilled zucchini, halved grape or cherry tomatoes, sliced red onion, and honestly, any veggie you love!
- Throw in some fruit. Fresh blueberries or slice strawberries or juicy sweet peaches would be great.
- Vary the greens. You do not have to use specifically a spring green mix if you would prefer another–baby arugula, spinach, chopped kale, etc.
- Add some meat. Add some grilled lemon pepper chicken, some salmon or get really fancy with some prosciutto tossed in!
- Skip the dressing and use a store bought favorite like a classic balsamic vinaigrette or another you have on hand to save a bit of time.
Step-By-Step Instructions
Step 1: Toss the cubed sourdough with olive oil and seasoning to evenly coat. You can add more olive oil if needed. Clean hands work really well for this part!
Step 2: Toss the asparagus pieces with olive oil seasoning as well. I usually use one bowl for both the croutons and asparagus, adding one to the sheet pan first.
Step 3: Arrange the bread and asparagus in a single layer on sheet pan and bake for about 12 minutes or until the asparagus is cooked but still tender, and the croutons are golden brown.
Step 4: Whisk dressing ingredients together while the croutons and asparagus bakes.
Step 5: Arrange all of the salad ingredients in a large bowl or dish.
Step 6: Drizzle with dressing just before serving and enjoy!
Recipe Tips
- Burrata can be hard to find sometimes and can be pricy. Use fresh mozzarella cheese instead if you would like! It will still be super tasty.
- If you want to switch up the dressing, this simple Lemon Dijon Dressing is another favorite we like to add on top of this spring green salad!
- Make this salad a meal by adding some freshly grilled chicken or salmon. That’s what we did the first time I made this, and it was a delicious dinner!
Other Salad Recipes
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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 if desired, 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 and cut into 2-inch pieces. Toss with a small drizzle of olive oil, and a dash of garlic, sea salt and pepper. Line on one half of the pan with parchment. In a bowl, toss all ingredients for croutons together and coat bread well. Line evenly on other half of baking sheet.
- Bake for approximately 12 minutes. If you like your croutons extra crispy, allow them to stay in a couple extra minutes. Remove and allow to cool.
- While asparagus and croutons are baking, whisk all ingredients for the dressing together well. Add sea salt to taste. Chill until ready to serve.
- Add spring mix, peas, and asparagus into a large salad bowl or serving platter. Just prior to serving, add Burrata (You can break into it and cut up or throw it on whole and then break them up as you serve.), croutons, and pecans. Toss with desired amount of dressing and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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