17 Spring Side Dishes That Will Round Out Your Menu

Heaven knows the thrill when that first fresh spring produce hits the markets (rhubarb or artichokes, anyone?), and we can finally spread our wings beyond just supermarket cabbages and broccoli. Yes, you can find asparagus and peas and root vegetables all year long, but now is when they are at peak freshness and deliciousness, so seek them out and work them into your dinner with easy side dishes that can complement just about any main.

Let’s not forget that fruits are coming on the scene, too! Strawberries are often the first fruits to arrive in spring, and what a different breed local spring strawberries are from their supermarket counterparts that are available year-round. Here, they add wonderful hits of floral fruitiness to a peppery arugula salad, enhanced with marinated red onion and toasty pine nuts.

If you’ve always mindlessly snapped the tips of asparagus because it seemed like what you were supposed to do, let the arrival of the first stalks of spring inspire you to read this master-class part recipe/part instruction manual from Alex Guarnaschelli on how to best handle them to bring out their absolute best.

A mix of crisp-tender green vegetables delivers fresh flavor and bright color in every bite. Finished with sautéed shallots, butter, and olive oil, it’s a simple, elegant side that comes together in about 30 minutes.

This combo builds on a real crowd-pleaser—mashed potatoes—but just turns the volume up on the interest factor. Turnips add a little something extra that’s difficult to quantify, a bit heartier on the texture, a bit more oomph to the fluff.

When it comes to recreating steakhouse classics, Sunny Anderson’s got the chops (pun intended). This gratin brings all those ideals of creamed spinach together in a potluck-friendly format, and then pumps up the wow with a crunchy, salty fried onion topping.

A mix of sweet and savory flavors brings spring peas to life, with tender greens tossed alongside toasted walnuts and chopped dates for contrast.

Katie Lee knows the old chef’s adage, “What grows together goes together,” and therefore pairs these two spring stars in a salad that maximizes their color contrast and maintains their appealing crispness.

Seeing those giant, gorgeous globe artichokes hit the stands feels like hitting lotto—but now what should you do with them? Never fear, Anne Burrell will walk you through the prep (don’t be daunted, only the first one is slow-going, and then you’ll get the hang of it) and how to stuff them for maximum impact. These only get better as leftovers, so go ahead and double that batch if you’re so inclined.

If you could sum up that feeling of freshness and brightness that the creatures big and small must have after waking up from hibernation (after a date with a toothbrush, that is), it would have to be this salad. Pairing the first tender and sweet but spicy radishes with another spring hero, watercress, lends so much nose-tingling bite; further refreshingness comes with the addition of pink grapefruit. The silky richness of avocado and a gorgeous homemade dressing make this salad a keeper that you’ll return to for as long as you can keep finding those springy ingredients.

People often describe the flavor of kohrabi as something like a broccoli stalk, but it is a much more sweet and juicy experience than that. Here, its vegetal profile provides perfect counterpoint to the crunch and tart sweetness of a Granny Smith, with some fresh chives and sunflower seeds to further punch things up.

Those plump, outrageously sweet pods that show up at this time of year are worth the trip to the farmers’ market all on their own, and it’s hard not to eat them by the fistful, raw, on the car trip home. Still, for those times when serving a pile of raw peas would feel too unceremonious, they also saute up beautifully as Ina does here, needling little other than good olive oil and a sprinkling of fleur de sel.

Turnips don’t always get their due, and that is a shame, because there’s something wholly delightful about them. Here, given a really simple treatment like you might give to potatoes, you end up with a dish that’s more subtle and sweet in an earthy way that really pairs well with roast chicken or braised beef.

Peas and mint have a natural affinity, and here, a little garlic and a nip of vinegar really play up that savory-sweetness that makes them such a great side. Yogurt adds a bit of tang and helps keep the colors bright and the texture just right.

People who have not tasted raw turnip might just flip their lids after a bite of this salad. They are so sweet and juicy, and particularly tender at this time of year. Here, they are shaved and tossed with a quick anchovy vinaigrette and some fresh parsley, for a salad that calls to mind the flavors of a Caesar, but so much more unexpected.

When you want to zhuzh up your asparagus simply, a little boost of sesame oil and soy sauce can be just the ticket, playing well with that green flavor of the veg. A little sprinkling of sesame seeds enhances the effect and gives a nice textural pop.

GZ goes deep on a classic French bistro menu item, leeks vinaigrette. Typically, leeks, those vegetables that look like overgrown scallions but taste more like a super-mellow garlic, are used as aromatics, to enhance dishes like soups or stews. Here, they become the main event, poached, then chilled and drizzled with vinaigrette, and topped with chopped hard-boiled eggs and toasted hazelnuts. It might feel like a long process, but you can add it to your list of classic dishes to master, and it really does go well with everything, from poached salmon to grilled steak.