Early Spring Greens Salad with Watermelon Radish & Pecorino

Early Spring Greens Salad with Watermelon Radish, Pecorino & Pickled Shallots is the kind of bright, fresh dish that anchors a spring brunch table. Tender greens, crisp radish slices, and delicate herbs come together with a light citrus vinaigrette for a salad that feels vibrant and effortless.

This salad balances peppery greens with the sweetness of watermelon radish, salty ribbons of pecorino, and the gentle tang of Quick Pickled Shallots. A simple drizzle of Lemon Vinaigrette ties everything together while letting the vegetables and herbs shine.

It is exactly the kind of salad I love for Easter brunch or a spring gathering — light, colorful, and quietly elegant alongside quiche, crostini, and vegetable platters.

VEGETARIAN ✓ GLUTEN-FREE ✓

---

---

Recipe Notes

This salad is designed to highlight early spring produce. Tender greens, crisp radish slices, and fresh herbs create a layered texture that feels light yet satisfying.

The thin slices of watermelon radish add both color and crunch, while shaved pecorino brings a salty richness that balances the citrus brightness of the vinaigrette.

Finishing the salad with Quick Pickled Shallots adds just enough acidity to make the greens pop and keeps the whole dish lively and fresh.

Ingredients

• For The Salad
• 5 Cups Mixed Spring Greens
• 2 Watermelon Radishes, Very Thinly Sliced
• 1/3 Cup Pecorino Cheese, Shaved
• 2 Tablespoons Fresh Chives, Finely Chopped
• 2 Tablespoons Fresh Dill Or Parsley, Chopped
• 1/4 Cup Quick Pickled Shallots

• For The Dressing
• 3–4 Tablespoons Lemon Vinaigrette
• Flaky Salt
• Freshly Ground Black Pepper

How To Make An Early Spring Greens Salad

1. Add the spring greens to a large serving bowl.
2. Scatter the sliced watermelon radish over the greens.
3. Add the shaved pecorino and fresh herbs.
4. Drizzle with lemon vinaigrette and gently toss to coat.
5. Finish the salad with quick pickled shallots, flaky salt, and freshly ground black pepper.
6. Serve immediately.

Tips & Tricks

• Use a mandoline for very thin watermelon radish slices.
• Dress the salad lightly so the greens stay crisp.
• Shave the pecorino with a vegetable peeler for delicate ribbons.
• Add the pickled shallots just before serving so they remain vibrant.

Substitutions

• Use Parmesan instead of pecorino.
• Arugula or baby spinach can replace mixed greens.
• Thinly sliced fennel can be added for extra freshness.
• Champagne vinaigrette or white wine vinaigrette can replace lemon vinaigrette.

Make Ahead

The vinaigrette and pickled shallots can be prepared a day ahead. Assemble and dress the salad just before serving for the freshest texture.

Storage

This salad is best enjoyed fresh. If needed, store the undressed greens and toppings separately in the refrigerator for up to one day.

Serving Suggestions

This salad pairs beautifully with Hashbrown Crust Quiche with Leeks, Gruyère & Chive Oil and a crostini board for a bright and balanced spring brunch.

Styling Suggestions

Serve the salad in a wide shallow bowl so the colorful radish slices and herbs are visible across the top. A light final drizzle of vinaigrette adds a soft sheen just before serving.

FAQs

What does watermelon radish taste like?
Watermelon radish has a mild peppery flavor and crisp texture, making it perfect for fresh salads.

Can this salad be made ahead?
The components can be prepped ahead, but the salad should be dressed just before serving.

What greens work best?
Any tender spring greens such as baby lettuce, arugula, or a spring mix work beautifully.

More Recipes To Try

• Hashbrown Crust Quiche with Leeks, Gruyère & Chive Oil
• Spring Crostini Board for Entertaining
• Garlic & Herb Cheese Dip
• Chive Oil
• Quick Pickled Shallots

If you make this Early Spring Greens Salad with Watermelon Radish, Pecorino & Pickled Shallots, be sure to leave a comment below — I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

Get The Recipe

---