This warm Sautéed Spring Vegetable Salad is the perfect side dish for the spring and summer months. It incorporates seasonal fresh vegetables that are lightly sautéed and topped with crushed pistachios, crumbled feta, and fresh herbs. All lightly tossed with an addictive lemon Dijon vinaigrette, this warm salad is irresistible.

This seasonal recipe is a fun, fresh and flavorful riff off of my very popular Pan Fried Zucchini with Hot Honey and Crumbled Feta. So let me know if you give it a try!

Sauteed Spring Vegetable Salad - Healthyish Foods

Why You’ll Love This Recipe

Fresh and flavorful. This combination of simple, fresh ingredients is loaded with flavor. Plus, it’s a great seasonal dish too.

Easy to make. You only need a few ingredients to make this warm salad recipe.

Impressive. This dish is not only delicious but it is impressive to serve. Your guests and family will love the beautiful vibrant colors and presentation.

Ingredients for zucchini salad.

Recipe Ingredients

Salad Ingredients

  • Zucchini – You’ll need fresh zucchini for this recipe. Trim ends and slice in half lengthwise. Then slice into 3/4 – 1 inch thick slices.
  • Asparagus – Trim the bottom of the asparagus and then slice into 2-inch long pieces.
  • Oil – This recipe calls for avocado oil.
  • Seasoning – You’ll need kosher salt and cracked black pepper for this recipe.
  • Cheese – This recipe calls for crumbled feta cheese.
  • Herbs – You’ll need freshly chopped dill for this recipe.
  • Nuts – Lightly crush salted pistachios into smaller pieces for this recipe.

Dressing

  • Oil – This dressing calls for extra virgin olive oil.
  • Lemon – Fresh squeezed lemon juice tastes great in this dressing.
  • Vinegar – You’ll need white wine vinegar for this recipe.
  • Mustard – Dijon mustard works best in this dressing.
  • Honey – Honey adds sweetness and balance to this recipe.
  • Seasoning – Season with kosher salt and cracked black pepper.
sautéed zucchini salad.

Variations

  • Swap the nuts. Option to use toasted pine nuts, or walnut pieces instead.
  • Swap the herbs. Not a fan of dill, try mint or parsley instead.
  • Add protein. For a heartier meal try adding grilled chicken, salmon or fish. My air fryer salmon would taste great too!
zucchini salad.

How to Make Sautéed Spring Vegetable Salad

Prepare the Ingredients

  • Wash, dry, and remove the ends from the zucchini. Also, remove the hard portion from the bottom of the asparagus.
  • Slice the zucchini 3/4 – 1-inch-thick slices. Slice the asparagus into 2-inch-long pieces.
  • Add the salted pistachios to a Ziplock bag and gently pound them to lightly crush them. Finally, wash, dry, and roughly chop your fresh dill.
ingredients for zucchini salad.

Make the Dressing

  • Combine extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, honey, Dijon mustard, kosher salt and cracked black pepper in a small mixing bowl. Whisk until well combined. Set aside.
dressing ingredients in a bowl.

Sauté the Vegetables

  • Heat a large sauteuse pan over medium high heat. Add two tablespoons avocado oil. Once the oil is hot, add the zucchini center side down so it can get a nice brown sear. Sauté for 3-4 minutes without moving.
  • Once lightly browned, flip the zucchini over and add the prepared asparagus. Season with a pinch of kosher salt and a few turns of cracked black pepper.
  • Use the kosher salt sparingly, because the pistachios and feta cheese are already salty. Sauté for another 3-5 minutes or until the asparagus begins to soften. I like my asparagus al dente, but you can cook everything to your liking.
ingredients for everything.

Assemble the Sautéed Spring Vegetable Salad

  • Once everything is cooked to your liking, add the sautéed zucchini and asparagus to a serving dish and let it cool a touch.
  • Then, top with crushed pistachios, crumbled feta, fresh chopped dill, and the lemon Dijon dressing. You can add as much or as little dressing as you desire.
  • Taste for seasoning and enjoy! Best enjoyed immediately after tossing with dressing and still warm.

Storage

  • Leftover dressing can be stored in an airtight container in the refrigerator for 4-5 days. Leftover vegetables can be stored in an airtight container in the refrigerator for two to three days.
side shot of the salad.

Expert Tips

  • Quickly blanch thick asparagus in hot water for 2-3 minutes to help soften it. By softening thick asparagus first, you will prevent the zucchini from overcooking and getting mushy in the pan. Just be sure to dry it well before adding it to the pan.
  • Super thin asparagus might only need to sauté for a few minutes to be ready. So, keep any eye on everything and taste test periodically.

Frequently Asked Questions

Can I blanch the asparagus if it is very thick?

Yes, thick asparagus can be quickly blanched in hot water for 2-3 minutes to help soften it. By softening thick asparagus first, you will prevent the zucchini from overcooking and getting mushy in the pan. Just be sure to dry it well before adding it to the pan.

Can I use olive oil instead?

Yes, you can swap olive oil for avocado oil in this recipe.

What other nuts can I use instead of pistachios?

You can swap toasted pine nuts or even crushed and toasted walnuts would work.

I don’t like fresh dill what other herbs can I use?

You can use chopped parsley or mint instead.

Other Side Dish Recipes to Consider Trying

sautéed zucchini salad.
sautéed zucchini salad.

Sautéed Spring Vegetable Salad

Author: Sarah Thomas-Drawbaugh
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This warm Sautéed Spring Vegetable Salad is the perfect side dish for the spring and summer months. It incorporates seasonal fresh vegetables that are lightly sautéed and topped with crushed pistachios, crumbled feta, and fresh herbs. All lightly tossed with an addictive lemon Dijon vinaigrette, this warm salad is irresistible.
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5 from 8 votes
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Equipment

  • 1 sauteuse pan

Ingredients

Sautéed Spring Vegetable Salad

  • 2 tablespoons avocado oil
  • 2 medium zucchini, remove ends and slice ¾-1 inch thick pieces
  • 2 bundles asparagus, trim ends and slice into 2-inch long pieces
  • pinch kosher salt, lightly season the vegetables
  • few turns cracked black pepper, to taste
  • ⅓ cup crumbled feta
  • ⅓ cup salted pistachios, lightly crushed
  • 2-4 tablespoons dill, fresh, roughly chopped

Lemon Dijon Dressing

Instructions 

How to Make Sautéed Spring Vegetable Salad

    Prepare the Ingredients

    • Wash, dry, and remove the ends from the zucchini. Also, remove the hard portion from the bottom of the asparagus.
      Slice the zucchini 3/4 – 1-inch-thick slices. Slice the asparagus into 2-inch-long pieces.
      Add the salted pistachios to a Ziplock bag and gently pound them to lightly crush them. Finally, wash, dry, and roughly chop your fresh dill.

    Make the Dressing

    • Combine extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, honey, Dijon mustard, kosher salt and cracked black pepper in a small mixing bowl. Whisk until well combined. Set aside.

    Sauté the Vegetables

    • Heat a large sauteuse pan over medium high heat. Add 2 tablespoons avocado oil. Once the oil is hot, add the zucchini center side down so it can get a nice brown sear. Sauté for 3-4 minutes without moving.
      Once lightly browned, flip the zucchini over and add the prepared asparagus to the pan. Season with a pinch of kosher salt and a few turns of cracked black pepper. Use the kosher salt sparingly, because the pistachios and feta cheese are already salty.
      Sauté for another 3-5 minutes or until the asparagus begins to soften. I like my asparagus al dente, but you can cook everything to your liking.
    • For thick asparagus: Quickly blanch asparagus in hot water for 2-3 minutes to help soften it. By softening thick asparagus first, you will prevent the zucchini from overcooking and getting mushy in the pan. Just be sure to dry it well before adding it to the pan.
      Super thin asparagus might only need to sauté for a few minutes to be ready. So, keep any eye on everything and taste test periodically.

    Assemble

    • Once everything is cooked to your liking, add the sautéed zucchini and asparagus to a serving dish and let it cool a touch.
      Then, top with crushed pistachios, crumbled feta, fresh chopped dill, and the lemon Dijon dressing. You can add as much or as little dressing as you desire.
      Taste for seasoning and enjoy! Best enjoyed immediately after tossing with dressing and still warm.

    Video

    Notes

    Quickly blanch thick asparagus in hot water for 2-3 minutes to help soften it. By softening thick asparagus first, you will prevent the zucchini from overcooking and getting mushy in the pan. Just be sure to dry it well before adding it to the pan.
    Super thin asparagus might only need to sauté for a few minutes to be ready. So, keep any eye on everything and taste test periodically.
    Leftover dressing can be stored in an airtight container in the refrigerator for 4-5 days. Leftover vegetables can be stored in an airtight container in the refrigerator for two to three days.

    Nutrition

    Serving: 1serving or 1/6th of the entire dish with dressing, Calories: 205kcal, Carbohydrates: 7g, Protein: 3g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 7mg, Sodium: 110mg, Potassium: 254mg, Fiber: 1g, Sugar: 5g, Vitamin A: 208IU, Vitamin C: 13mg, Calcium: 60mg, Iron: 1mg
    Course: Salad, Side Dish
    Cuisine: American
    Calories: 205
    Author: Sarah Thomas-Drawbaugh