Add This Pickled Vegetable Salad to Your Spring Menu

a salad with a side salad
Spring Salad with Pickled VegetablesBecky Luigart-Stayner

This luscious, crunchy, flavorful salad gets a big kick from quick-pickled veggies, but it's the pine nuts and goat cheese that really makes it extra special.

Yields: 8 servings

Prep Time: 30 mins

Total Time: 13 hours 30 mins


For the pickled vegetables:

  • 1 c.

    white wine vinegar

  • 1 tbsp.


  • 2 tsp.

    kosher salt

  • 1/2 tsp.

    whole black peppercorns

  • 1 tsp.

    fennel seeds

  • 1/2 tsp.

    dill seeds

  • 1

    bay leaf

  • 8 oz.

    vegetables, such as carrots, radishes, and turnips, shaved or thinly sliced

For the salad:

  • 1/3 c.

    olive oil

  • 3 tbsp.

    champagne vinegar

  • 1 tsp.

    pure honey

  • Kosher salt and freshly ground black pepper

  • 2

    (5-ounce) containers salad greens

  • 1/3 c.

    toasted pine nuts

  • 1

    (4-ounce) log goat cheese, crumbled


  1. Make the pickled vegetables: Combine vinegar, sugar, salt, peppercorns, fennel seeds, dill seeds, and bay leaf in a small pot. Bring to a simmer and stir until sugar is dissolved, 1 to 2 minutes. Stir in 1 cup water. Place vegetables in a quart-size Mason jar; cover with liquid. Cool to room temperature. Chill and cover at least 12 hours.

  2. Make the salad: Whisk together oil, vinegar, and honey in a bowl. Season with salt and pepper. Add greens, pine nuts, and goat cheese, and gently toss to combine. Top with desired amount of pickled vegetables. Refrigerate remaining vegetables for up to 1 month.

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