If you’ve been on the hunt for a vibrant, fresh, and absolutely delicious way to celebrate the season, look no further than this *Spring Salad with Roasted Veggies Recipe*. It’s a beautiful medley of peppery arugula, tender baby spinach, and a colorful array of perfectly roasted asparagus, baby carrots, and red onion. Tossed with tangy balsamic glaze, zesty lemon, and just the right pop of creamy goat cheese and toasted pine nuts, this salad strikes the perfect balance of textures and flavors. Whether you’re looking for a light lunch, a stunning side dish, or a healthy dinner option, this recipe will quickly become one of your favorite springtime staples.
Ingredients You’ll Need
These ingredients might look simple on their own, but together they create a vibrant salad that’s bursting with freshness, crunch, and just enough richness to keep you coming back for more. Each one plays a key role, from the peppery greens to the caramelized roasted vegetables and the crunchy, nutty finish.
- 2 cups baby arugula: Adds a fresh, peppery bite that brightens the salad.
- 1 cup baby spinach: Provides a tender, mild backdrop that balances the salad.
- 1 cup cherry tomatoes (halved): Brings juicy sweetness and a pop of vibrant color.
- 1 cup asparagus (trimmed and cut into 2-inch pieces): Roasts to tender perfection, adding a subtle earthiness.
- 1 cup baby carrots (halved lengthwise): Their natural sweetness intensifies when roasted.
- 1 small red onion (sliced): Delivers gentle caramelized flavor after roasting and a bit of bite.
- 1 tablespoon olive oil: Helps roast the veggies beautifully while adding richness.
- 1/2 teaspoon sea salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Adds subtle warmth and depth.
- 1/4 cup crumbled goat cheese (optional): Creamy and tangy, it’s a lovely contrast to the roasted veggies.
- 1/4 cup toasted pine nuts: Introduces a delightful crunch and nutty aroma.
- 2 tablespoons balsamic glaze: Drizzled on top, it adds a sweet tang that ties everything together.
- 1 teaspoon lemon zest: Provides a fresh, citrusy lift that brightens the entire salad.
How to Make Spring Salad with Roasted Veggies Recipe
Step 1: Roast Your Vegetables to Perfection
Start by preheating your oven to 400°F (200°C), the ideal temperature to coax out the natural sweetness and tenderness in asparagus, baby carrots, and red onion. Toss these veggies in olive oil, sprinkle with salt and pepper, then spread them evenly on a baking sheet. Roast for 20 to 25 minutes until they become tender and develop a slightly caramelized exterior, stirring halfway through so they cook evenly. This roasting step is key because it transforms ordinary veggies into flavor-packed gems that elevate the entire salad.
Step 2: Build the Fresh Salad Base
While your veggies roast, assemble your fresh salad foundation by combining baby arugula, baby spinach, and halved cherry tomatoes in a large bowl. These crisp, leafy greens and juicy tomatoes bring a refreshing crunch and natural brightness that will perfectly complement the warm, roasted elements.
Step 3: Combine and Dress the Salad
Once the roasted vegetables have cooled slightly (warm, but not hot), add them gently to your greens and tomatoes. Sprinkle over the crumbled goat cheese and toasted pine nuts for rich creaminess and satisfying crunch. Add the lemon zest to brighten everything up. The final flourish is drizzling the balsamic glaze over the whole salad just before serving, adding a glossy, tangy sweetness that truly brings the dish together. Gently toss everything to combine without bruising the delicate greens.
How to Serve Spring Salad with Roasted Veggies Recipe
Garnishes
To make your Spring Salad with Roasted Veggies Recipe extra special, try sprinkling fresh herbs like basil or mint over the top. A few dashes of flaky sea salt or a touch of cracked black pepper can also enhance each bite. For an added zing, a squeeze of fresh lemon juice right before serving brightens the flavors wonderfully.
Side Dishes
This salad pairs beautifully with a variety of sides. Consider serving it alongside crusty artisan bread or garlic toast for a simple yet satisfying meal. For heartier options, grilled chicken or even a light fish dish complements the freshness perfectly. It also makes a fantastic springtime side at a barbecue or picnic.
Creative Ways to Present
Presentation can elevate this dish from everyday salad to a centerpiece. Try layering the salad in a clear glass bowl to showcase all the colors. Alternatively, serve it on individual plates with the roasted veggies artistically arranged on top of the greens. For parties, assembling it in mason jars creates a charming, portable option that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Spring Salad with Roasted Veggies Recipe, store the salad and the dressing separately in airtight containers to keep the greens crisp. The roasted vegetables can be kept with the dressing, but it’s best to add the cheese and pine nuts right before serving to maintain their perfect texture.
Freezing
While the roasted vegetables freeze well, the fresh leafy greens and salad components do not hold up to freezing. To preserve elements of this salad, freeze the roasted veggies on their own in a freezer-safe container, then thaw and recombine with fresh greens when you’re ready to serve.
Reheating
Warm the roasted vegetables gently in the oven or microwave to bring back their tender texture and natural sweetness before adding to fresh salad greens. Avoid reheating the entire salad, as the fresh greens can wilt and lose their delightful crunch.
FAQs
Can I substitute the goat cheese?
Absolutely! Feta cheese works wonderfully as a tangy alternative. If you prefer to keep it dairy-free, simply omit the cheese or add extra nuts and seeds for crunch.
What if I don’t have asparagus?
No problem at all. Feel free to swap asparagus with other seasonal vegetables like zucchini, snap peas, or green beans. Roasting these will still offer that lovely caramelized flavor.
How long does this salad keep once made?
It’s best enjoyed fresh, but if stored properly, you can keep the salad ingredients separate and combine them within one to two days for optimal freshness.
Can I add protein to make it a meal?
Definitely! Grilled chicken, roasted chickpeas, or even quinoa make excellent additions to turn this salad into a filling, balanced meal.
Is the balsamic glaze necessary?
The balsamic glaze adds a delectable sweet and tangy finish that rounds out the flavors, but if you don’t have any on hand, a simple balsamic vinegar drizzle mixed with a bit of honey also works beautifully.
Final Thoughts
This Spring Salad with Roasted Veggies Recipe is one of those dishes that feels like sunshine in a bowl. Its harmonious blend of fresh, roasted, tangy, and crunchy elements makes it a versatile favorite that’s perfect for any occasion. I truly encourage you to give it a try — whether you’re new to cooking or a seasoned pro, this salad is guaranteed to brighten your meals and your day.
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Spring Salad with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Spring Salad with Roasted Veggies combines the fresh, peppery flavors of baby arugula and spinach with sweet, caramelized roasted asparagus, baby carrots, and red onion. Topped with creamy goat cheese, crunchy toasted pine nuts, tangy lemon zest, and a drizzle of balsamic glaze, this vibrant salad is perfect for a light, healthy meal or side. It’s an easy-to-make, colorful recipe celebrating seasonal spring vegetables and fresh flavors.
Ingredients
Salad Base
- 2 cups baby arugula
- 1 cup baby spinach
- 1 cup cherry tomatoes, halved
Roasted Vegetables
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby carrots, halved lengthwise
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Toppings & Dressing
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup toasted pine nuts
- 2 tablespoons balsamic glaze
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange the asparagus, baby carrots, and sliced red onion on a baking sheet.
- Season and Roast: Drizzle the vegetables with olive oil, then sprinkle with sea salt and black pepper. Toss everything well to coat evenly. Roast in the oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
- Prepare Salad Base: While the vegetables roast, combine the baby arugula, baby spinach, and halved cherry tomatoes in a large salad bowl.
- Assemble the Salad: Once the roasted vegetables are done, allow them to cool slightly. Add them to the bowl with the salad greens and tomatoes.
- Add Toppings: Sprinkle the crumbled goat cheese, toasted pine nuts, and lemon zest over the salad.
- Dress and Toss: Drizzle the balsamic glaze over the salad just before serving and gently toss everything together to combine all the flavors.
- Serve: Serve immediately to enjoy the freshness and contrast of textures and flavors.
Notes
- You can substitute goat cheese with feta or omit it for a dairy-free version.
- Add grilled chicken or chickpeas for extra protein.
- Use a mix of seasonal spring vegetables for variety and flavor.
