15 Fresh and Easy Spring Dinner Recipes You’ll Love

15 Fresh and Easy Spring Dinner Recipes You’ll Love are here to help you celebrate the season with light, colorful, and flavor-packed meals. As the days grow longer and the air turns warmer, spring brings a sense of renewal—and that includes what we put on the table. Gone are the heavy stews and slow-cooked casseroles of winter. It’s time to welcome crisp vegetables, tender greens, vibrant herbs, and bright citrus into our kitchens.

This carefully curated collection of spring dinners is perfect for weeknights when you want something quick yet satisfying, or weekends when you’re in the mood to try something a little new. From lemony chicken and veggie-packed pasta to grilled salmon, stir-fries, and seasonal grain bowls, these recipes are all about freshness and simplicity. You’ll find dishes that make the most of spring produce like asparagus, peas, radishes, spinach, and artichokes—ingredients that bring a pop of color and nutrition to every bite.

Whether you’re craving a healthy plant-based meal, a light twist on your favorite comfort food, or a quick 30-minute skillet dish, there’s something in this list to suit your springtime appetite. These recipes aren’t just easy to whip up—they’re also full of the vibrant flavors that define this season of growth and renewal.

So grab your farmer’s market tote or check the produce drawer—you’re just a few simple steps away from a delicious spring dinner you’ll want to make again and again.

Caprese Pasta Salad

Caprese Pasta Salad is a delightful twist on the classic Caprese salad, bringing together the fresh flavors of basil, tomatoes, and mozzarella with pasta. This dish is not only vibrant and colorful, but it’s also simple to prepare, making it an ideal choice for a light spring dinner. The combination of the sweet cherry tomatoes, creamy mozzarella, and aromatic basil creates a refreshing taste that is perfect for warm evenings.

In just a few steps, you can whip up this delicious pasta salad, making it a great option for weeknight meals or gatherings. Tossed in a light dressing, each bite bursts with flavor and freshness, ensuring that everyone at your table will be satisfied.

Ingredients

• 8 ounces pasta (your choice)
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella balls
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Combine Ingredients: In a large bowl, mix the cooked pasta, cherry tomatoes, mozzarella balls, and chopped basil.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour over the pasta salad and toss to combine.
4. Serve: Adjust seasoning if necessary and serve chilled or at room temperature.

Zucchini Noodles with Pesto

Zucchini noodles with pesto is a light and refreshing dish that perfectly captures the essence of spring. With the vibrant flavors of fresh basil and the crunch of cherry tomatoes, this meal is not just healthy but also bursting with taste. Plus, it’s incredibly easy to whip up, making it an excellent choice for a quick weeknight dinner.

This recipe highlights the natural sweetness of zucchini, which serves as a delightful alternative to traditional pasta. The creamy pesto coats the noodles beautifully, while the cherry tomatoes add a pop of color and flavor. It’s a simple yet satisfying meal that can be prepared in under 30 minutes!

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup cashews (optional, for garnish)

Instructions

1. Make the Pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
2. Prepare the Zucchini Noodles: Spiralize the zucchinis and set aside. If you prefer them softer, you can sauté them in a pan for a few minutes.
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until evenly coated. Add the cherry tomatoes and mix gently.
4. Serve: Plate the noodles and garnish with cashews if desired. Enjoy your fresh and delicious zucchini noodles!

Spring Vegetable Quiche

Spring Vegetable Quiche is a delightful way to celebrate the season. This dish combines a flaky crust with a savory filling of fresh vegetables and creamy eggs, making it a perfect choice for a light dinner or brunch. The vibrant colors and flavors of spring veggies like bell peppers, spinach, and zucchini come together beautifully, creating a meal that’s as pleasing to the eye as it is to the palate.

Not only is this quiche simple to prepare, but it’s also versatile. You can easily swap in whatever vegetables you have on hand or prefer. Plus, it can be enjoyed warm or at room temperature, making it an ideal dish for gatherings. Serve it with a side salad for a complete meal that everyone will enjoy!

Ingredients

• 1 pre-made pie crust
• 1 cup chopped spinach
• 1/2 cup diced bell peppers
• 1/2 cup sliced zucchini
• 1/4 cup sliced green onions
• 4 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Fit the pie crust into a pie dish and prick the bottom with a fork. Pre-bake for about 10 minutes until lightly golden.
3. In a bowl, whisk together the eggs and milk. Season with salt and pepper.
4. Layer the chopped spinach, bell peppers, zucchini, and green onions evenly in the pre-baked pie crust.
5. Pour the egg mixture over the vegetables, then sprinkle the shredded cheese on top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly browned on top. Let it cool slightly before slicing and serving.

Shrimp Tacos with Mango Salsa

These shrimp tacos with mango salsa are a light and fresh choice for spring dinners. The combination of tender shrimp and vibrant mango creates a refreshing burst of flavor in every bite. Easy to prepare, this dish is perfect for a quick weeknight meal or a casual gathering with friends.

The sweetness of the mango pairs beautifully with the spices on the shrimp, while the lime adds a zesty kick. Assemble them in soft tortillas for a satisfying meal that’s both healthy and delicious.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1 tablespoon cilantro, chopped
• Juice of 1 lime

Instructions

1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Let it marinate for about 10-15 minutes.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
3. Make the Salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice. Mix well and season with salt to taste.
4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with cooked shrimp and top with mango salsa.
5. Serve: Enjoy immediately while fresh, with additional lime wedges on the side if desired.

Lemon Herb Grilled Chicken Salad

This Lemon Herb Grilled Chicken Salad is a refreshing way to welcome the spring season. The juicy chicken, marinated in zesty lemon and fragrant herbs, pairs perfectly with an array of fresh greens and colorful vegetables. It’s light yet satisfying, making it an ideal choice for a spring dinner.

Simple to prepare, this salad brings together bright flavors that excite the palate and nourish the body. With just a few steps, you can create a dish that’s both nutritious and delightful to eat, perfect for a warm evening outdoors.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 cup fresh cilantro, chopped
• Slices of lemon for garnish

Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.
2. Grill the Chicken: Preheat your grill over medium heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Allow to rest for a few minutes, then slice.
3. Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and cilantro. Toss lightly.
4. Add Chicken: Place the sliced grilled chicken on top of the salad. Garnish with lemon slices.
5. Serve: Enjoy your refreshing salad right away, drizzled with extra olive oil or dressing if desired.

Honey Dijon Salmon with Roasted Vegetables

If you’re looking for a simple and tasty spring dinner, Honey Dijon Salmon with Roasted Vegetables is a delightful choice. The combination of honey and Dijon mustard creates a sweet and tangy glaze that perfectly complements the rich flavor of salmon. This dish is not only delicious but also packed with nutrients, making it a great option for a healthy meal.

Preparing this recipe is a breeze, requiring minimal time and effort. You’ll love the vibrant colors of the roasted vegetables alongside the succulent salmon, making for an appetizing presentation. It’s perfect for a busy weeknight or a relaxed family dinner.

Ingredients

• 4 salmon fillets
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 bell pepper, chopped
• 1 teaspoon dried thyme

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet. Brush the honey Dijon mixture over the top of each fillet.
4. In a separate bowl, toss the broccoli, cherry tomatoes, and bell pepper with olive oil, thyme, salt, and pepper. Spread the vegetables around the salmon on the baking sheet.
5. Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

Asparagus and Pea Risotto

Asparagus and pea risotto is a delightful dish that captures the essence of spring in every creamy bite. The tender asparagus and sweet peas blend perfectly, creating a light yet satisfying meal that’s full of fresh flavors. This recipe is simple enough for a weeknight dinner, but it also has the elegance to shine during special occasions.

With just a few ingredients and some patience, you can create a rich, velvety risotto that’s comforting and vibrant. The combination of bright green vegetables and the creamy rice makes it not only tasty but also visually appealing. Let’s dive into making this scrumptious dish!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh peas (or frozen)
• 1 bunch asparagus, trimmed and cut into bite-size pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Prepare the Broth: In a small saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the Aromatics: In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes until slightly translucent.
4. Deglaze: If using, pour in the white wine and cook until absorbed.
5. Add Broth Gradually: Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
6. Incorporate Veggies: After about 15 minutes of cooking, add the asparagus and peas. Continue cooking and stirring until the rice is creamy and al dente, about another 5-7 minutes.
7. Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve: Garnish with fresh mint leaves and enjoy your vibrant and creamy asparagus and pea risotto!

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and feta stuffed portobello mushrooms are a delightful dish that showcases fresh flavors and a satisfying texture. The earthy taste of the mushrooms pairs beautifully with the creamy feta and tender spinach, creating a savory filling that’s both comforting and light.

This recipe is simple to whip up, making it an ideal choice for a weeknight dinner or a special occasion. Plus, these stuffed mushrooms are not only tasty but also packed with nutrients, giving you that guilt-free indulgence!

Ingredients

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
3. In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
5. In a bowl, combine the cooked spinach, feta cheese, breadcrumbs, oregano, salt, and pepper. Mix well to create the filling.
6. Stuff each mushroom cap with the spinach and feta mixture, packing it in gently.
7. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden.
8. Let cool for a few minutes before serving. Enjoy your delicious stuffed mushrooms!

Citrus and Avocado Salad

This Citrus and Avocado Salad is a refreshing blend of flavors that perfectly captures the essence of spring. Combining the creamy texture of avocado with the bright, zesty taste of citrus fruits, this salad is light yet satisfying. It’s not only easy to make, but it also brings a vibrant splash of color to your dinner table.

Perfect as a side dish or a light main course, this salad is versatile and allows you to use whatever citrus fruits you have on hand. The contrasting textures and flavors make it a delightful addition to any meal, and it can be whipped up in no time!

Ingredients

• 2 ripe avocados, sliced
• 2 oranges, segmented
• 1 grapefruit, segmented
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. In a large salad bowl, combine the sliced avocados and citrus segments.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Garnish with fresh mint leaves before serving.

Minted Pea Soup

Minted pea soup is a delightful dish that perfectly captures the essence of spring. With its vibrant green color and refreshing flavor, it offers a light and nutritious option for dinner. This soup is both simple to prepare and enjoyable for the whole family, making it a go-to recipe when you want something quick yet satisfying.

The combination of sweet peas and fresh mint creates a harmonious balance that’s invigorating and delicious. Plus, it’s a great way to use seasonal ingredients, bringing the freshness of spring right to your table. Serve it warm or chilled, garnished with a dollop of cream for a touch of indulgence!

Ingredients

• 4 cups fresh or frozen peas
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 cup fresh mint leaves
• Salt and pepper to taste
• 1/2 cup heavy cream (optional, for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the peas and broth to the pot. Bring to a boil, then reduce heat and let simmer for about 10 minutes until the peas are tender.
3. Remove from heat and stir in the fresh mint leaves. Use an immersion blender or a stand blender to puree the soup until smooth.
4. Season with salt and pepper to taste. If desired, serve with a drizzle of heavy cream on top.

Chickpea and Spinach Stew

This Chickpea and Spinach Stew is a delightful mix of hearty chickpeas and fresh spinach, simmered in a flavorful broth that warms the soul. It’s a quick and easy dish to whip up, making it a fantastic choice for a busy weeknight dinner.

The rich, savory flavors combined with a hint of spices create a comforting experience that feels like a hug in a bowl. Plus, it’s packed with nutrients, making it a healthy option that still satisfies your cravings.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Bread for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the chickpeas and vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes.
4. Mix in the fresh spinach and let it wilt down, stirring for an additional 3-4 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and accompanied by bread if desired.

Grilled Vegetable Skewers

Grilled vegetable skewers are a delightful and colorful way to enjoy fresh vegetables during the spring season. They offer a burst of flavors and a satisfying crunch, making them a perfect choice for a light dinner or a side dish. Plus, they’re super easy to prepare—ideal for anyone looking to whip up something quick yet tasty.

You can use a variety of vegetables, like bell peppers, zucchini, and onion, all seasoned with your favorite herbs and spices. The grilling process caramelizes the veggies, enhancing their natural sweetness while giving them a smoky flavor. Serve them with a drizzle of olive oil or a zesty dipping sauce for an extra punch!

Ingredients

• 1 bell pepper (red, yellow, or green), cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Preheat your grill to medium-high heat.
2. Mix the Vegetables: In a large bowl, combine the bell pepper, zucchini, red onion, cherry tomatoes, and mushrooms. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss until the vegetables are well-coated.
3. Assemble the Skewers: Thread the vegetables onto the skewers, alternating types for a colorful presentation.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Serve: Remove from the grill and serve warm, either as a main dish or a side.

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa offer a delightful blend of flavors and textures that make for a satisfying and nutritious meal. These vibrant, colorful peppers are not just eye-catching; they are packed with wholesome ingredients like quinoa, vegetables, and spices. This dish is simple to prepare, making it ideal for a busy weeknight dinner or a relaxed weekend meal.

The combination of hearty quinoa along with fresh veggies creates a dish that is both filling and refreshing. Each bite delivers a burst of flavor, making it a family favorite. Plus, customizing the filling means you can easily adapt it to suit your taste preferences!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff each pepper with the quinoa mixture, pressing down gently to pack it in. If using cheese, sprinkle it on top.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted.
6. Garnish with fresh cilantro before serving.

Basil and Tomato Bruschetta

Basil and Tomato Bruschetta is a light and flavorful appetizer that’s perfect for spring. The bright taste of fresh tomatoes paired with aromatic basil creates a delightful combination that’s refreshing and satisfying. This dish is not only simple to make but also a fantastic way to showcase seasonal produce.

With just a few ingredients, you can whip up this delicious bruschetta in no time. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this recipe is sure to impress. Serve it as a starter or enjoy it as a light snack with a glass of wine.

Ingredients

• 1 French baguette, sliced
• 2 cups fresh tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze (optional)

Instructions

1. Prepare the Bread: Preheat your oven to 400°F (200°C). Place the sliced baguette on a baking sheet and brush each slice with olive oil. Toast in the oven for about 5-7 minutes until golden brown.
2. Make the Topping: In a bowl, mix the diced tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper. Stir until well combined.
3. Assemble the Bruschetta: Once the bread is toasted, remove it from the oven. Spoon the tomato mixture generously onto each slice.
4. Drizzle with Balsamic Glaze: If desired, finish with a drizzle of balsamic glaze for added sweetness and depth of flavor.
5. Serve Immediately: Enjoy your Basil and Tomato Bruschetta while it’s fresh and warm!

Seared Scallops with Lemon Butter

Seared scallops with lemon butter is a delightful dish that perfectly captures the essence of spring. The scallops are tender and sweet, seared to a beautiful golden brown, while the lemon butter sauce adds a zesty brightness that elevates the flavors. This recipe is not only easy to prepare but also impressive enough to serve at a dinner party or special occasion.

The combination of buttery scallops and a hint of citrus makes for a refreshing meal that pairs beautifully with a light salad or roasted vegetables. With minimal ingredients and quick cooking time, this recipe is perfect for busy weeknights when you want something elegant yet simple.

Ingredients

• 1 pound large sea scallops
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. Heat the Oil: In a large skillet, heat olive oil over medium-high heat until shimmering.
3. Cook the Scallops: Place the scallops in the skillet, being careful not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and opaque. Remove from the skillet and set aside.
4. Make the Lemon Butter Sauce: In the same skillet, reduce the heat to medium. Add the butter, lemon juice, and lemon zest, stirring until the butter is melted and the sauce is warmed through.
5. Serve: Drizzle the lemon butter sauce over the seared scallops and garnish with chopped parsley before serving.

Conclusion

Fresh ingredients, quick cooking times, and vibrant flavors make these 15 spring dinner recipes the perfect way to refresh your weekly meal routine. With a mix of light proteins, seasonal vegetables, and simple prep, each dish brings something special to the table without overwhelming your schedule.

Spring is the perfect time to experiment with new flavors and cook with what’s in season. Whether you’re dining al fresco or keeping it cozy indoors, these recipes offer the perfect balance of ease and excitement.

Try one—or try them all—and you might just find a new favorite to carry you through the season and beyond.