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Vibrant Spring Salad with Flavorful Roasted Veggies Delight

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A fresh and colorful salad featuring a mix of roasted spring vegetables like asparagus, radishes, and bell peppers, tossed with a light dressing.

Ingredients

Scale
  • For the Roasted Vegetable Mix:
  • 1 bunch asparagus, woody ends trimmed
  • 2 cups radishes, halved
  • 1 large yellow bell pepper, sliced into strips
  • 2 tbsp olive oil
  • For the Salad Base:
  • 6 cups mixed spring greens
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted almonds
  • For the Lemon-Herb Dressing:
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh herbs (such as dill or parsley)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: Trim the woody ends from the asparagus. Halve the radishes. Slice the yellow bell pepper into strips.
  3. Toss the asparagus, radishes, and bell pepper strips with 2 tablespoons of olive oil on the prepared baking sheet. Season with salt and pepper.
  4. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized. Remove from oven and let cool slightly.
  5. While vegetables roast, make the dressing: In a small bowl or jar, whisk together 1/4 cup olive oil, lemon juice, honey, Dijon mustard, minced garlic, and chopped herbs. Season with salt and pepper.
  6. Assemble the salad: In a large serving bowl, arrange the mixed spring greens. Top with the roasted vegetable mix.
  7. Sprinkle the crumbled feta cheese and toasted almonds over the salad.
  8. Drizzle the desired amount of lemon-herb dressing over the salad just before serving. Toss gently to combine.

Notes

For a vegan version, omit the feta cheese or use a plant-based alternative. The roasted vegetables can be prepared ahead of time and served at room temperature.

Nutrition

Find it online: https://cheerychop.com/vibrant-spring-salad-roasted-vegetables/