Spring is finally here, and with it comes the vibrant colors and fresh ingredients that make meal prep a delight!
This season, let’s embrace quick and easy spring meal prep ideas that not only save you time during busy weeknights but also infuse your dinners with healthy goodness.
Join me as we explore 15 delicious recipes that celebrate spring’s bounty, ensuring you have nourishing meals ready to go when life gets hectic!
1. Zesty Quinoa Salad
1. Zesty Quinoa Salad
Kick off your spring meal prep with a refreshing zesty quinoa salad that’s as vibrant as the season itself! This salad combines fluffy quinoa with diced cucumbers, bell peppers, cherry tomatoes, and a handful of fresh herbs like parsley and mint. Toss it all in a tangy lemon vinaigrette for an explosion of flavor. This dish not only serves as a perfect side but can also be a hearty main course when topped with grilled chicken or chickpeas. Packed with protein, fiber, and vitamins, it’s a meal that keeps you energized and satisfied!
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 cucumber, diced
– 1 bell pepper, diced (any color)
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– Salt and pepper to taste
For the Lemon Vinaigrette:
– 1/4 cup olive oil
– Juice of 1 lemon
– 1 teaspoon Dijon mustard
– 1 teaspoon honey or maple syrup (optional)
– Salt and pepper to taste
Instructions:
1. Rinse the quinoa under cold water to remove its natural coating, which can be bitter.
2. In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, prepare the vegetables. Dice the cucumber and bell pepper, and halve the cherry tomatoes.
4. In a large bowl, combine the cooked quinoa, diced vegetables, parsley, and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), and season with salt and pepper.
6. Pour the vinaigrette over the quinoa salad and toss gently to combine.
7. Taste and adjust seasoning as needed.
8. Serve immediately, or refrigerate for 30 minutes to let the flavors meld. This salad can be enjoyed cold or at room temperature.
Enjoy this zesty quinoa salad as part of your spring meal prep routine, and feel the freshness of the season in every bite!
2. Spring Vegetable Stir-Fry
Sautéing seasonal vegetables is a delightful way to bring the essence of spring to your dinner table. This Spring Vegetable Stir-Fry is not only colorful but also packed with nutrients, making it a perfect quick meal for busy weeknights. With a medley of fresh veggies and your choice of protein, you can whip up this dish in just 15 minutes. Serve it over a bed of rice, quinoa, or wrap it in crunchy lettuce leaves for a fun and healthy twist!
Ingredients:
– 1 cup asparagus, trimmed and cut into 2-inch pieces
– 1 cup snap peas, ends trimmed
– 1 bell pepper, sliced (any color)
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 cup pre-cooked chicken or tofu, cubed
– 2 green onions, sliced (for garnish)
– Cooked rice or quinoa (for serving)
– Lettuce leaves (optional, for wraps)
Instructions:
1. Heat a large skillet or wok over medium-high heat.
2. Add the sesame oil and let it heat up for a moment.
3. Toss in the garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the asparagus, snap peas, bell pepper, and broccoli to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Pour in the soy sauce and mix well to coat the veggies.
6. Add the pre-cooked chicken or tofu, stirring until heated through, about 2 minutes.
7. Remove from heat and garnish with sliced green onions.
8. Serve the stir-fry over rice or quinoa, or spoon it into lettuce leaves for a fresh wrap.
This quick recipe is a fantastic way to incorporate vibrant spring vegetables into your meals while keeping them light and healthy!
3. Herb-Infused Grilled Chicken
Elevate your protein game with herb-infused grilled chicken that’s bursting with springtime flavor!
Marinate chicken breasts in a mixture of olive oil, lemon juice, garlic, and a medley of fresh herbs like thyme and rosemary for at least an hour. Grill them to perfection and slice them up for meal prep. This chicken is incredibly versatile; toss it in salads, pair it with veggies, or enjoy it in wraps throughout the week.
It’s a simple, healthy option that packs a punch of flavor and keeps well in the fridge!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice
– 3 cloves garlic, minced
– 2 tablespoons fresh thyme, chopped
– 2 tablespoons fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken, ensuring it’s well-coated.
3. Seal the bag or cover the dish, then refrigerate for at least one hour (or up to overnight for more flavor).
4. Preheat your grill to medium-high heat.
5. Remove the chicken from the marinade and let any excess marinade drip off.
6. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
7. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
8. Slice the chicken and store it in an airtight container in the fridge for meal prep.
Enjoy this herb-infused grilled chicken throughout the week in salads, wraps, or alongside your favorite seasonal vegetables!
4. Spring Pea and Mint Soup
4. Spring Pea and Mint Soup
Warm up those cool spring evenings with a light and creamy spring pea and mint soup that’s simply delightful! This vibrant soup is not only healthy but also quick to prepare, making it a perfect addition to your spring meal prep. With fresh peas and fragrant mint, it captures the essence of the season in every spoonful.
This soup can be served hot or chilled, making it versatile for any occasion. Top with a dollop of Greek yogurt and a sprinkle of extra mint before serving for a touch of elegance. It’s a nourishing option that’s as pretty as it is tasty!
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 4 cups fresh or frozen peas
– 4 cups vegetable broth
– 1 cup fresh mint leaves, plus extra for garnish
– Salt and pepper to taste
– Greek yogurt for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the fresh or frozen peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the peas are tender.
5. Remove from heat and let cool slightly.
6. Using an immersion blender or a regular blender, blend the soup until smooth.
7. Stir in the fresh mint leaves and season with salt and pepper to taste.
8. Serve hot or chilled, topped with a dollop of Greek yogurt and a sprinkle of extra mint.
Enjoy this quick recipe as part of your spring meal prep, and savor the delightful flavors of the season!
5. Roasted Spring Vegetables
Celebrate the flavors of spring with a colorful medley of roasted vegetables that’s simple yet delicious! Toss seasonal vegetables like carrots, radishes, and Brussels sprouts in olive oil, salt, and pepper, then roast until tender and caramelized. This dish is not only easy to prepare but also makes a stunning side dish that pairs well with any protein. You can batch-cook these veggies and store them for quick additions to salads or wraps throughout the week. The sweetness of the roasted vegetables will brighten up your meal prep!
Ingredients:
– 2 cups Brussels sprouts, halved
– 2 cups carrots, sliced
– 1 cup radishes, halved
– 3 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Optional: 1 teaspoon garlic powder or fresh herbs for added flavor
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Wash and prepare the vegetables by trimming the ends and cutting them into similar-sized pieces for even cooking.
3. In a large mixing bowl, combine the Brussels sprouts, carrots, and radishes.
4. Drizzle the olive oil over the vegetables, then sprinkle with salt, pepper, and any optional seasonings.
5. Toss everything together until the vegetables are well coated.
6. Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded.
7. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and caramelized.
8. Once done, remove from the oven and let cool slightly before serving or storing.
This roasted spring vegetable medley is a fantastic addition to your spring meal prep, providing a healthy and quick recipe that enhances any meal!
6. Lemon Garlic Shrimp
6. Lemon Garlic Shrimp
This Lemon Garlic Shrimp dish is a fantastic way to infuse your spring meal prep with fresh flavors. It’s quick to prepare and perfect for busy weeknights when you need a satisfying dinner in just a flash. The combination of zesty lemon, aromatic garlic, and succulent shrimp creates a meal that feels indulgent yet remains light and healthy.
Serve it over zoodles or your choice of whole grain for a delightful, low-carb dinner option. You’ll love how easy it is to whip up this flavorful dish, making it a go-to recipe for your spring meal prep!
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced (about 2 tablespoons)
– 1 teaspoon lemon zest
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– 4 medium zucchinis (for zoodles) or 2 cups cooked whole grain of your choice
Instructions:
1. Prepare the Zoodles: If using zucchinis, spiralize them to create zoodles. Set aside. If using whole grains, cook according to package instructions.
2. Heat the Skillet: In a large skillet, heat the olive oil over medium heat.
3. Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4. Cook the Shrimp: Add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque.
5. Add Lemon: Pour in the lemon juice and sprinkle the lemon zest over the shrimp. Toss everything together and cook for an additional minute.
6. Serve: Remove from heat. If using zoodles, quickly sauté them in the same skillet for 1-2 minutes just to warm them up. Then, serve the shrimp over the zoodles or whole grains.
7. Garnish: Finish with fresh chopped parsley for a burst of color and flavor.
Enjoy your quick, healthy Lemon Garlic Shrimp as a bright and delicious addition to your spring meal prep!
7. Veggie-Packed Omelette
Start your week with a veggie-packed omelette that’s not only quick to make but also incredibly nutritious!
Whisk together eggs and pour them into a hot skillet, then add in your favorite spring vegetables like spinach, tomatoes, and bell peppers. For an extra kick, sprinkle in some feta cheese or avocado slices. This dish can be enjoyed for breakfast, lunch, or dinner, making it a versatile meal prep option.
It’s a fantastic way to incorporate more veggies into your diet while keeping your meals light and healthy.
Ingredients:
– 4 large eggs
– 1 cup fresh spinach, chopped
– 1 medium tomato, diced
– 1 bell pepper, diced (any color)
– ¼ cup feta cheese, crumbled (optional)
– ½ avocado, sliced (optional)
– Salt and pepper, to taste
– Olive oil or cooking spray, for the skillet
Instructions:
1. In a mixing bowl, whisk the eggs until well combined. Season with salt and pepper.
2. Heat a non-stick skillet over medium heat and add a drizzle of olive oil or a light coat of cooking spray.
3. Pour the whisked eggs into the skillet, tilting the pan to spread them evenly.
4. As the eggs start to set, add the chopped spinach, diced tomatoes, and bell peppers on one half of the omelette.
5. If using, sprinkle the feta cheese over the veggies.
6. Allow the omelette to cook for another 2-3 minutes, until the eggs are fully set.
7. Gently fold the omelette in half and cook for an additional minute if you prefer it well-cooked.
8. Serve hot, garnished with avocado slices if desired.
This veggie-packed omelette is a great way to kickstart your spring meal prep journey with healthy, quick recipes that can easily fit into your busy week!
8. Chickpea Salad Sandwiches
Spring is the perfect time to refresh your lunch routine, and these hearty chickpea salad sandwiches are a fantastic choice! Packed with protein and fiber, they’re not just filling but also incredibly flavorful. The combination of creamy Greek yogurt or vegan mayo with crunchy veggies makes every bite delightful. Plus, they’re ideal for meal prep, easily stored in the fridge for a quick grab-and-go option.
Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 stalks celery, diced
– 1/4 cup red onion, diced
– 1/2 cup Greek yogurt or vegan mayo
– Juice of 1 lemon
– Salt and pepper to taste
– Whole grain bread
– Lettuce leaves
– Tomato slices
Instructions:
1. In a large bowl, mash the chickpeas with a fork or potato masher until chunky but not completely smooth.
2. Add the diced celery and red onion to the mashed chickpeas, mixing well.
3. Stir in the Greek yogurt or vegan mayo until everything is well combined and creamy.
4. Squeeze in the lemon juice and season with salt and pepper to taste.
5. Toast the whole grain bread if desired.
6. Spread a generous amount of the chickpea salad mixture onto one slice of bread.
7. Top with fresh lettuce leaves and tomato slices.
8. Close the sandwich with another slice of bread, cut in half if preferred, and enjoy!
These chickpea salad sandwiches are not only a nutritious option but also a vibrant addition to your spring meal prep ideas. Enjoy them throughout the week for a quick and healthy lunch!
9. Spinach and Feta Stuffed Peppers
9. Spinach and Feta Stuffed Peppers
Brighten up your dinner table with these vibrant spinach and feta stuffed peppers. Not only are they visually appealing, but they also pack a nutritious punch with the goodness of quinoa, spinach, and feta cheese. Perfect for meal prepping, these stuffed peppers can be made ahead of time and easily reheated for a quick weeknight dinner.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked quinoa
– 2 cups fresh spinach, chopped
– 1 cup crumbled feta cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: Fresh herbs for garnish (like parsley or basil)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. In a large bowl, combine the cooked quinoa, sautéed spinach, crumbled feta cheese, oregano, salt, and pepper. Mix well.
6. Stuff each bell pepper half with the quinoa and spinach mixture, packing it in gently.
7. Cover the baking dish with aluminum foil and bake for 25-30 minutes until the peppers are tender.
8. Remove the foil and bake for an additional 5-10 minutes until the cheese is slightly golden and melted.
9. Garnish with fresh herbs if desired and serve warm.
These stuffed peppers not only make for a healthy meal but also add a pop of color to your dinner routine, making them a standout choice for your spring meal prep!
10. Easy Pasta Primavera
Spring is the perfect season to enjoy light and fresh meals, and this Easy Pasta Primavera is a delightful option for your spring meal prep. Bursting with vibrant vegetables and bright flavors, this dish is not only quick to prepare but also healthy and satisfying.
With a mix of seasonal veggies like zucchini, bell peppers, and cherry tomatoes, this pasta dish is a great way to celebrate the bounty of spring. Tossed in olive oil, finished with parmesan, and garnished with fresh basil, it’s a meal that can be enjoyed warm or cold, making it versatile for any occasion.
Ingredients:
– 8 oz pasta (your choice: spaghetti, penne, or fusilli)
– 1 medium zucchini, sliced
– 1 bell pepper (any color), diced
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, for garnish
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced zucchini and diced bell pepper to the skillet. Sauté for about 3-4 minutes until they begin to soften.
4. Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they are slightly blistered.
5. Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
6. Remove from heat and sprinkle with grated parmesan cheese and fresh basil leaves.
7. Serve immediately, or let cool and store in the refrigerator for meal prep.
This Easy Pasta Primavera is a wonderful addition to your spring meal prep ideas, offering a healthy and quick recipe that will keep your weeknight dinners fresh and exciting!
11. Greek Yogurt Parfaits
11. Greek Yogurt Parfaits
Treat yourself to delicious Greek yogurt parfaits that are perfect for breakfast or a quick snack! Layer Greek yogurt with fresh fruits like strawberries, blueberries, and granola in a mason jar for a visually appealing and nutritious meal. Drizzle with honey or maple syrup for added sweetness. These parfaits can be prepared ahead of time and stored in the refrigerator, making them a convenient option for meal prep. They are not only tasty but also packed with protein and vitamins to kick-start your day!
Ingredients:
– 2 cups Greek yogurt (plain or flavored)
– 1 cup fresh strawberries, sliced
– 1 cup fresh blueberries
– 1 cup granola (your choice, preferably low-sugar)
– Honey or maple syrup (for drizzling)
– Optional: nuts or seeds for topping
Instructions:
1. Start by gathering your mason jars or small containers for layering the parfaits.
2. Spoon a layer of Greek yogurt into the bottom of each jar, filling it about one-third of the way.
3. Add a layer of sliced strawberries on top of the yogurt.
4. Sprinkle a layer of granola over the strawberries.
5. Repeat the layers: add another layer of Greek yogurt, followed by blueberries, and then more granola.
6. Continue layering until the jars are filled, finishing with a layer of yogurt and a sprinkle of granola on top.
7. Drizzle honey or maple syrup over the top layer for added sweetness.
8. If desired, sprinkle nuts or seeds for an extra crunch.
9. Seal the jars with lids and store them in the refrigerator.
10. Enjoy your Greek yogurt parfaits as a quick breakfast or snack throughout the week!
12. Sweet Potato and Black Bean Bowls
12. Sweet Potato and Black Bean Bowls
These sweet potato and black bean bowls are a delightful combination of flavors and textures, making them a perfect choice for your spring meal prep. Roasting the sweet potatoes until they’re crispy and tender adds a satisfying crunch that pairs beautifully with the creaminess of avocado and the heartiness of black beans. Toss in some corn for sweetness and finish with a zesty lime dressing and fresh cilantro for a vibrant meal that’s both filling and nutritious.
These bowls are not only delicious but also incredibly versatile. You can easily customize them with your favorite toppings or ingredients, ensuring that they fit right into your weeknight rotation. Plus, they can be made in large batches, so you’ll have healthy meals ready to go all week long!
Ingredients:
– 2 medium sweet potatoes, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn (fresh, frozen, or canned)
– 1 avocado, diced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
For the Lime Dressing:
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon honey or maple syrup (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until they are crispy and tender, flipping halfway through for even cooking.
4. While the sweet potatoes are roasting, prepare the lime dressing by whisking together lime juice, olive oil, honey (if using), salt, and pepper in a small bowl. Set aside.
5. In a large bowl, combine the roasted sweet potatoes, black beans, corn, and diced avocado.
6. Drizzle the lime dressing over the mixture and gently toss to combine.
7. Serve warm, topped with fresh cilantro.
8. Store any leftovers in airtight containers in the refrigerator for up to 4 days, making this an excellent meal prep option!
Enjoy these hearty and healthy sweet potato and black bean bowls as a satisfying meal any day of the week!
13. Caprese Pasta Salad
13. Caprese Pasta Salad
Enjoy a light and refreshing Caprese pasta salad that’s perfect for spring gatherings! This dish is a wonderful way to celebrate seasonal ingredients, and it comes together quickly for those busy weeknights.
Cook your favorite pasta and toss it with halved cherry tomatoes, fresh mozzarella balls, and fragrant basil. Drizzle with balsamic glaze and olive oil for a burst of flavor. This salad can be made ahead of time and served cold, making it a great option for meal prep or a potluck. It’s a delightful combination of flavors that captures the essence of spring in every bite!
Ingredients:
– 8 ounces of pasta (your choice, such as penne or fusilli)
– 1 pint of cherry tomatoes, halved
– 8 ounces of fresh mozzarella balls (bocconcini)
– 1 cup of fresh basil leaves, torn
– 3 tablespoons of olive oil
– 3 tablespoons of balsamic glaze
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
3. Drizzle the olive oil and balsamic glaze over the pasta salad.
4. Season with salt and pepper to taste and gently toss everything together until well combined.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled or at room temperature for a refreshing spring meal prep option!
14. Coconut Curry Chickpeas
### 14. Coconut Curry Chickpeas
Warm up your weeknights with coconut curry chickpeas that are rich in flavor and quick to make! Sauté onion and garlic, then add canned chickpeas, coconut milk, and curry powder for a creamy, comforting dish. Serve it over rice or quinoa for a complete meal. This dish is perfect for meal prep as it stores well and is even tastier the next day! It’s a fantastic way to enjoy a hearty, plant-based meal that’s bursting with flavor.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) chickpeas, drained and rinsed
– 1 can (13.5 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon salt (adjust to taste)
– 1 cup vegetable broth (or water)
– 1 cup spinach (optional)
– Fresh cilantro, for garnish
– Cooked rice or quinoa, for serving
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chickpeas, coconut milk, curry powder, and salt to the skillet. Mix well to combine all the ingredients.
4. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally.
5. If using, stir in the spinach and cook until wilted, about 2-3 minutes.
6. Taste and adjust seasoning if needed.
7. Serve the curry over cooked rice or quinoa and garnish with fresh cilantro.
8. Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy!
15. Strawberry Spinach Salad
15. Strawberry Spinach Salad
End your meal prep journey with a refreshing strawberry spinach salad that’s perfect for spring!
Combine fresh spinach with sliced strawberries, candied pecans, and feta cheese, drizzled with a light balsamic vinaigrette. This salad is not only visually appealing but also packed with vitamins and antioxidants. It’s a perfect side for any meal or can be enjoyed as a light lunch on its own.
It’s a delightful way to celebrate the season’s sweet berries!
Ingredients:
– 4 cups fresh spinach, washed and dried
– 1 cup strawberries, hulled and sliced
– 1/2 cup candied pecans
– 1/2 cup feta cheese, crumbled
– 1/4 cup balsamic vinaigrette
– Salt and pepper to taste
Instructions:
1. In a large bowl, add the fresh spinach leaves.
2. Top the spinach with the sliced strawberries, ensuring they are evenly distributed.
3. Sprinkle the candied pecans over the salad for added crunch and sweetness.
4. Add the crumbled feta cheese for a creamy element.
5. Drizzle the balsamic vinaigrette over the top of the salad.
6. Season with salt and pepper to taste.
7. Gently toss the salad to combine all the ingredients, being careful not to crush the strawberries.
8. Serve immediately or store in an airtight container in the refrigerator for up to two days. Enjoy this vibrant salad as a refreshing complement to your spring meal prep!
Conclusion
With these 15 quick and easy spring meal prep ideas, you’re all set to embrace the season with flavorful and healthy dinners!
These vibrant recipes not only save time but also infuse your weeknight meals with the freshness of spring.
Get started on your meal prep today, and enjoy the delicious benefits all week long!
