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Spring Salad with Roasted Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 76 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Prepare Salad Base: While the vegetables roast, combine the baby arugula, baby spinach, and halved cherry tomatoes in a large salad bowl.
  4. 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.
  5. Add Toppings: Sprinkle the crumbled goat cheese, toasted pine nuts, and lemon zest over the salad.
  6. Dress and Toss: Drizzle the balsamic glaze over the salad just before serving and gently toss everything together to combine all the flavors.
  7. 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.

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Find it online: https://primatrecipes.com/spring-salad-with-roasted-veggies-recipe/