This spring salad is adorned with asparagus, grapefruit, crumbled feta, and creamy avocado. It’s topped with a flavorful rosé vinaigrette, making it perfect for brunch or a light summer meal! 

Spring salad with grapefruit, asparagus, cucumber, avocado, feta, almonds, and rosé vinaigrette.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

I put rosé wine in salad dressing. And I fully stand behind this decision. And you should do the same. As I write this post, I may or may not be drinking a glass of the leftover rosé.

When I started brainstorming recipe ideas, I thought it would be fun to create a spring salad with tons of fresh, bright flavors. I don’t know about the rest of the country, but Michigan is READY FOR SPRING. Honestly, it was sunny the other day and I felt like a brand new woman that could take on the world! It’s really a mood-changer, and I’m ready for more. 

Overhead of composed salad on white plate.

About this spring salad

Along with the crisp springtime flavors, I like to really accent the fun nature of this Rosé Blend with a flavorful vinaigrette made with rosé wine. The rosé wine is a light and bright flavor in the salad dressing and is complemented with red wine vinegar, honey, Dijon mustard, and a good quality olive oil. If you’d rather not use rosé, no alcohol added red wine vinaigrette would be delicious, as well.

Everything works so well together in this salad. The flavorful greens, creamy avocado, tangy cheese, tart grapefruit, springy asparagus, and crunchy almonds. It’s everything you want in a salad, topped with a flavorful vinaigrette. This one is a keeper.

This spring salad is the perfect brunch salad, or an ideal partner to grilled salmon or grilled chicken. Both would be great on top of the salad, or alongside it.  

The trickiest part of this salad may be segmenting the grapefruit if you’ve never done it before. If you’re new to this way of cutting citrus fruit, this video will be very helpful! Once you have that skill mastered, try making this citrus salad with mint, honey, and lime and citrus salsa.

How To Keep Greens Fresh

When you buy greens that come in a plastic container like Earthbound Farm greens do, after you remove the first serving, fluff up the rest of the greens slightly. They pack a lot into the packages, which is awesome! Fluffing them up a little and giving them “room to breathe” will extend the life of the product. Hat tip to my mom for this advice!
Three salads on white plates with wine glasses.

Make this spring salad your own

  • Sub in goat cheese. If you’re a goat cheese fan, this salad is fantastic with goat cheese instead of feta cheese.
  • Substitute another green. Use any type of lettuce or greens. A crunchy romaine or leaf lettuce would be delicious, too. 
  • Try another citrus. If you don’t have grapefruit, try this salad with orange segments (blood orange would be beautiful!).
  • Make it nut-free. If you can’t have nuts, leave them off or try adding crispy chickpeas for the crunchy element.
  • Add protein. Try topping the salad with grilled salmon or grilled chicken.

More great springtime recipes


Spring Salad with Rosé Vinaigrette, Asparagus, and Grapefruit

5 from 6 votes
Prep: 20 minutes
Total: 20 minutes
Servings: 4 salads
This spring salad is adorned with asparagus, grapefruit, crumbled feta, and creamy avocado. It’s topped with a flavorful rosé vinaigrette, making it perfect for brunch or a light summer meal! 
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


For the Dressing:

  • ¼ cup rosé wine (not sparkling)
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ¼ teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste

For the Salad:

  • 1 package (5 oz.) tender mixed greens (such as baby spinach, red or green leaf lettuce, mesclun, spring mix)
  • 1 pink grapefruit, segmented
  • 1 avocado, sliced
  • 1 ½ cups asparagus, trimmed and cut into 1 ½ -inch pieces
  • ½ cup crumbled feta cheese (see note)
  • 1 cup sliced or diced tender-skinned cucumber (such as English, Persian, or mini)
  • 2 tablespoons toasted sliced almonds, optional


  • In a dry frying pan over medium-high heat, add cut asparagus and cook, stirring, for 4 to 5 minutes or until tender. Remove from pan and place in an ice bath until ready to use (see note).
  • In a small jar or a measuring cup, combine rosé wine, olive oil, vinegar, honey, mustard, salt, and pepper. Whisk or shake to combine.
  • Compose salad on serving plates beginning with a layer of greens. Top with grapefruit, avocado, cooked asparagus, feta, cucumber, and toasted almonds.
  • Drizzle dressing over top of each salad and serve immediately.


  • Topping measurements are all suggestions, feel free to add more or less of your favorite toppings.
  • I like to use block feta cheese (not the kind you buy already crumbled) for this recipe and crumble it myself. It’s much creamier and more flavorful.
  • You could also put this salad in a large serving bowl and serve it family-style.
  • Create an ice bath for the asparagus by placing a colander in a bowl of ice water. When the asparagus is done cooking, dump it into the colander which is submerged in ice water. This preserves the bright green color of the asparagus and also cools it so it won’t wilt the greens. When you’re ready to add it to the salad, take the colander out of the ice bath, drain water, and sprinkle asparagus on the salad!
  • You may not use all the dressing, depending on how heavily the salad is dressed.
  • The salad dressing is not heated, so it does contain alcohol. Use discretion when serving, and do not serve to individuals under 21 years of age.


Serving: 1salad, Calories: 454kcal, Carbohydrates: 23g, Protein: 6g, Fat: 39g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Cholesterol: 17mg, Sodium: 401mg, Potassium: 579mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1843IU, Vitamin C: 41mg, Calcium: 141mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!


5 from 6 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 1 MB. You can upload: image. Drop files here


  1. Sabrina says:

    rose infused, how wonderful, great way to welcome Spring, thank you

    1. Rachel Gurk says:

      Thank you! So glad you like this recipe! Would you believe it is snowing in Michigan today?

  2. Wendy says:

    I love this recipe so much. As a DM, a healthy and low-carbon diet is very imporant. This spring salad seems so delicious. I will make it myself.

    1. Rachel Gurk says:

      Thank you, Wendy!

  3. denise says:

    I love Earthbound Blends. The salad dressing looks easy and tasty.

    1. Rachel Gurk says:

      Me too! Such great products. Thanks Denise!