Get ready to savor the vibrant flavors of this Spring Confetti Salad… a wholesome and colorful medley of fresh ingredients that celebrates the fresh start to the season! This salad is loaded with a variety of heart-healthy veggies like tender asparagus, crispy radishes, and crunchy red cabbage, all of which are tossed with a bed of baby greens and kale for a nutrient-packed base. The protein-rich chickpeas, tangy feta cheese, and nutty pistachios add a satisfying texture and flavor, making this salad a perfect balance of healthy and delicious. Topped off with a squeeze of zesty lemon, Spring Confetti Salad is sure to become your new favorite go-to meal as the temps get a little warmer!

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  • 1/2 tablespoon ghee or avocado oil
  • 1 bunch asparagus, ends trimmed
  • 3 tablespoons shallots, diced
  • 3-4 handfuls mixed baby greens
  • 2 stalks curly kale, torn from the stems, chopped
  • 2 cups red cabbage, finely shredded
  • 2-3 tablespoons extra-virgin olive oil
  • 3 watermelon radishes, thinly sliced
  • 3/4 cup chickpeas, rinsed and drained
  • 1/4 cup kalamata olives, sliced
  • pepper, to taste
  • 4 ounces sheep cheese or goat’s milk feta cheese, divided
  • 3-4 tablespoons fresh lemon juice
  • 1/4 cup roasted salted pistachios
  • salt, to taste


Step 1 –Heat the ghee in a large sauté pan over medium heat.

Step 2 –Add the asparagus to the ghee and cook, stirring frequently, until it is almost tender and starting to brown.

Step 3 –Add the shallots to the asparagus and cook, stirring frequently, until the shallots are golden-brown and the asparagus is just tender, about 2-3 minutes.

Step 4 –Spread the asparagus mixture on a large plate and set in the fridge to chill, about 10-15 minutes.

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Step 5 –In a large bowl, add the baby greens, the kale, and the shredded cabbage.

Step 6 –Add the oil to the greens and massage it into them.

Step 7 –Add the radishes, the chickpeas, the olives, the chilled asparagus, the black pepper, 3 ounces of the feta, and the lemon juice to the greens and toss to combine.

Step 8 –Top the salad with the pistachios, the remaining feta, the salt, and the pepper.

Step 9 –Serve.