Dinner

Spring Green Salad with Whipped Honey Ricotta Recipe

ByClara Bennett April 7, 2026April 7, 2026

Introduction

This Spring Green Salad with Whipped Honey Ricotta is a fresh and vibrant dish perfect for celebrating the season’s best produce. Bright vegetables, creamy ricotta, and a zesty dressing come together to create a delightful salad that’s both light and satisfying.

A large white plate holds a layered salad starting with a smooth, creamy white base spread across the bottom, topped with a thin line of green herb sauce along one edge. On top of this base is a mix of dark and light green leafy greens. Over the greens are thin light green cucumber slices and bright green asparagus spears arranged sporadically. Scattered around are vivid yellow and red cherry tomatoes, some looking roasted with a wrinkled texture. Bright green peas and small tan grains are sprinkled throughout. Thin pink and white circular slices, resembling candy-striped beet slices, sit evenly on top, adding a colorful contrast. The whole dish sits on a white marbled surface, with a yellow lemon and leafy greens nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups baby spring mix (85 grams)
10-12 stalks asparagus, trimmed and sliced thinly or chopped into 2″ pieces (130 grams)
2 small baby zucchini, sliced into ribbons (200 grams)
1 cup baby heirloom tomatoes, halved (175 grams)
2/3 cup peas (100 grams)
1/4 cup farro (50 grams)
1/4 cup radish, sliced thinly (30 grams)
1 tbsp basil pesto, plus more for topping if desired (12.5 grams)
2 cloves garlic (8 grams)
1/2 tsp olive oil
1/2 cup part skim ricotta (124 grams)
1/2 tbsp lemon zest
1/2 tbsp honey (0.25 oz)
2 tbsp lemon juice (1 oz)
1 1/2 tbsp olive oil (0.75 oz)
1 tbsp honey (0.5 oz)
1 tsp lemon pepper seasoning

Instructions

Step 1: Preheat oven to 400°F (200°C). Line a small baking sheet with foil. Toss the halved tomatoes with garlic and 1/2 tsp olive oil, then arrange them in a single layer on the baking sheet. Roast for 15-20 minutes and set aside to cool.
Step 2: Whisk together the lemon juice, 1 1/2 tbsp olive oil, 1 tbsp honey, and lemon pepper seasoning to make the dressing. Set aside.
Step 3: In a bowl, combine the ricotta, lemon zest, and 1/2 tbsp honey. Using a hand mixer, whisk until smooth and airy. Refrigerate until ready to use.
Step 4: Heat a small skillet over medium-high heat. Toast the dry farro for 3-4 minutes until slightly browned and fragrant. Alternatively, toast it on a baking sheet at 350°F (175°C) for 5-7 minutes. Then transfer farro to a pot of boiling water and cook for 15 minutes. Drain, toss with basil pesto, and set aside.
Step 5: Place asparagus and zucchini ribbons in a microwave-safe dish, cover with a damp paper towel, and microwave for 2 minutes until asparagus is bright green and tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
Step 6: To serve, smear the whipped ricotta across a serving dish, leaving space for the salad.
Step 7: Toss asparagus, zucchini, peas, and roasted tomatoes with the dressing. Layer this mixture over the spring mix greens on the serving dish. Top with the pesto-coated farro and radishes. Add extra basil pesto if desired.

Tips & Variations

For a nutty crunch, sprinkle toasted pine nuts or walnuts over the salad before serving.
If you can’t find farro, substitute with barley or quinoa for a similar texture.
Use fresh peas in season or substitute with frozen peas—just thaw before adding.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the whipped ricotta chilled and give it a quick whisk before serving again. Combine all ingredients just before eating to maintain freshness and texture.

How to Serve

A close-up of a fresh vegetable salad on a white plate set on a white marbled texture. The salad has a base layer of white creamy spread with a green pesto swirl along the edge of the plate. On top of this, there is a colorful mix of thinly sliced zucchini ribbons and green asparagus stalks, bright green peas, and halved yellow and orange cherry tomatoes. Scattered among these are round slices of pink and white radishes and dark purple leafy greens. The top layer is sprinkled with small, light brown grains or seeds, adding texture and a crunchy look to the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the whipped ricotta, roast the tomatoes, and cook the farro in advance. Store them separately and assemble the salad just before serving to keep ingredients fresh.

What can I substitute for ricotta?

If ricotta isn’t available, you can use mascarpone or a thick Greek yogurt for a creamy texture, though the flavor will be slightly different.

Clara Bennett