I’m making oyakodon tonight for a quick weeknight dinner, and I threw together this simple salad because I realized my usual comfort foods needed something fresh alongside them.
What I love about this salad is how flexible it is – I just use whatever I have in the fridge. It’s become my go-to when I need something quick, and it works with everything from baked potatoes to creamy pasta, basically anything that could use a fresh, bright contrast.
If you want to make this for brunch, you can pair it with loaded baked potatoes topped with eggs and cheese, a colorful berry smoothie bowl, or even alongside a fall apple salad for a fresh, varied spread.
It only takes about 20 minutes to put together, but it really transforms a hearty main dish into something that feels more complete. The mix of tender greens, creamy quail eggs, and crunchy sprouts gives you both nutrition and flavor without any hassle. Whether I’m rushing through a busy weeknight or just want to make a simple meal feel a bit more special, this salad has become my secret for eating well when I’m short on time.
Spring Green Salad with Quail Eggs and Sprouts
4
servings20
minutesThis salad is a delightful blend of textures and flavors, perfect as a light lunch or a refreshing side dish.
Ingredients
150g mixed greens (such as butter lettuce, lamb’s lettuce, arugula, and watercress)
10 quail eggs
1/2 red onion, thinly sliced into rings
4 radishes, thinly sliced
1 cup mixed sprouts (e.g., alfalfa, broccoli, or clover sprouts)
1/4 cup pumpkin seeds
2 tablespoons fresh chives, chopped
Flaky sea salt for finishing
- For the Enhanced Dressing (Vinaigrette):
3 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1/2 teaspoon whole grain mustard
1 small shallot, minced
1/2 teaspoon honey or maple syrup (optional, for a touch of sweetness)
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste
Directions
- Prep the Vegetables:
- Lightly salt the sliced radishes and let sit for 10 minutes to intensify flavor.
In a small bowl, marinate the onion rings in a splash of vinegar for 15 minutes to mellow their bite, then drain. - Toast the Seeds:
- In a dry pan over medium heat, lightly toast the pumpkin seeds for 2-3 minutes until fragrant and slightly golden. Set aside to cool.
- Cook the Quail Eggs:
- Bring a small pot of salted water to a boil. Carefully add the quail eggs and boil for 90 seconds to 2 minutes for a firm yolk. Immediately transfer the cooked eggs to an ice bath with a pinch of salt to stop the cooking process.
Once cooled, gently peel the eggs and cut them in half lengthwise. - Make the Enhanced Dressing:
- In a small bowl, whisk together the olive oil, champagne vinegar, both mustards, minced shallot, lemon juice, and honey (if using).
Season with salt and freshly ground black pepper to taste. Let sit for 5 minutes to allow flavors to meld. - Assemble the Salad:
- In a large salad bowl, combine the mixed greens, marinated onion rings, salted radishes, and chopped chives. Add most of the sprouts, reserving some for garnish.
- Dress and Serve:
- Drizzle about half of the dressing over the salad ingredients and gently toss to coat. Divide the dressed salad among four plates.
Arrange the halved quail eggs on top of each salad and sprinkle with flaky sea salt and a crack of white pepper.
Top with toasted pumpkin seeds and remaining sprouts.
Serve immediately with the remaining dressing on the side.
Want to Jazz Up Your Spring Salad? Here’s How!
This salad is already delicious, but here are some fun ways to make it even more exciting:
Switch Up Your Greens
Can’t find all the greens listed? No problem! This salad is super flexible:
- Swap watercress for baby spinach or rocket/arugula
- Replace lamb’s lettuce with baby kale or mixed spring greens
- Try red spinach (also called red orach) for stunning burgundy leaves and a mild, slightly sweet flavor
- Butter lettuce can be swapped for romaine hearts or baby gem lettuce
- Mizuna or tatsoi add peppery Asian greens vibes
Red spinach tip: This beautiful variety adds incredible color contrast with its deep red-purple leaves. It’s milder than regular spinach and pairs beautifully with the pale quail eggs!
Add Some Crunch
- Toasted pine nuts or candied walnuts for buttery richness
- Crispy chickpeas (roast with cumin and paprika – so good!)
- Everything bagel seasoning sprinkled on the quail eggs
- Homemade croutons if you want something more filling
Boost the Flavors
- Fresh mint or dill – game changers with eggs!
- Pickled red onions for sweet-and-sour vibes
- Pomegranate seeds for gorgeous color and tartness
- Capers for briny pops of flavor
Want to Make It Vegan?
Skip the quail eggs and try these plant-based alternatives:
- Marinated tofu cubes – press firm tofu, cube it, and marinate in the dressing for 15 minutes
- Roasted chickpeas – toss with olive oil, turmeric, and cumin, then roast until crispy
- Avocado slices – creamy richness that mimics the egg yolks
- Vegan “scrambled tofu” – crumble tofu with nutritional yeast, turmeric, and a pinch of black salt for an eggy flavor
- Hemp hearts or pumpkin seeds – for extra protein and healthy fats
The dressing and all other ingredients are naturally vegan-friendly!
Pro tip: Start with just one or two additions so you don’t overwhelm the delicate spring flavors. Each element should make the salad better, not busier!
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