Spring Salad with Roasted Veggies Recipe
If you crave something fresh, vibrant, and bursting with flavors that celebrate the best of the season, then this Spring Salad with Roasted Veggies Recipe will become your new go-to. It’s a delightful combination of tender roasted asparagus, baby carrots, and radishes paired beautifully with crisp spring greens and sugar snap peas. Topped with creamy goat cheese, crunchy toasted almonds, fresh herbs, and a zesty lemon vinaigrette, this salad is like a sunny garden party in your bowl, perfect for any occasion when you want a light but satisfying meal.
Ingredients You’ll Need
Each ingredient is carefully selected to balance taste, texture, and color, making this dish as delightful to the eye as it is to the palate. The simplicity of these essentials highlights the natural flavors and freshness inherent in spring produce.
- Asparagus (1 cup, trimmed and cut into 2-inch pieces): Adds a tender yet crisp texture and a lovely earthy taste, essential for roasting.
- Baby carrots (1 cup, halved lengthwise): Sweetness and vibrant orange color come from these little wonders, roasting brings out their natural sugars.
- Radishes (1 cup, halved): Provide a peppery crunch that mellows beautifully when roasted.
- Olive oil (1 tablespoon for roasting, plus 3 tablespoons for vinaigrette): Creates a silky finish while roasting and emulsifies the dressing perfectly.
- Salt (½ teaspoon for roasting, to taste in dressing): Enhances natural flavors without overpowering the freshness.
- Black pepper (¼ teaspoon for roasting, to taste in dressing): Adds a subtle kick and depth.
- Mixed spring greens (5 ounces): Contribute a varied leaf texture and a fresh, leafy base to this spring-forward salad.
- Sugar snap peas (½ cup, sliced): Bring crispness and a sweet burst that complements the roasted veggies perfectly.
- Goat cheese or feta (¼ cup, crumbled): Provides creaminess and a tangy contrast to the roasted elements.
- Toasted almonds or sunflower seeds (¼ cup): Add crunch and a nutty flavor, elevating every bite.
- Fresh herbs (2 tablespoons, chopped; parsley, dill, or chives): Introduce brightness and a garden-fresh aroma.
- Fresh lemon juice (1 tablespoon): The heart of the vinaigrette giving the salad a zesty lift.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds a subtle tangy depth.
- Honey (1 teaspoon): Balances acidity with a touch of gentle sweetness in the vinaigrette.
How to Make Spring Salad with Roasted Veggies Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C) for that perfect roasting temperature. Toss the asparagus, baby carrots, and radishes in olive oil, salt, and black pepper, making sure each piece is lightly coated to help them caramelize beautifully. Spread them out in a single layer on a baking sheet to ensure even roasting. Pop them into the oven for about 20 to 25 minutes, stirring halfway through to encourage an even golden brown. Once done, let the roasted veggies cool slightly to preserve their texture and allow their flavors to consolidate.
Step 2: Assemble the Salad Base
While your vegetables cool, grab a large salad bowl and add the fresh spring greens and sugar snap peas. Their crisp textures will contrast deliciously with the roasted veggies. When your roasting tray is cool enough to handle, add those warm, flavorful roasted vegetables to the bowl—this warm-cold mixture creates a wonderful balance in every bite.
Step 3: Add Toppings and Herbs
Sprinkle the crumbled goat cheese or feta over the salad to introduce a creamy, tangy element. Next, add the toasted almonds or sunflower seeds for that irresistible crunch, which elevates the texture profile and adds a delightful nuttiness. Don’t forget to scatter your chopped fresh herbs—whether it’s parsley, dill, or chives—to lend a fragrant, green brightness that ties the whole dish together.
Step 4: Prepare and Drizzle the Lemon Vinaigrette
In a small jar or bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified. Pour this vibrant lemon vinaigrette over the salad just before serving to keep the greens crisp and fresh. Give everything a gentle toss to combine, ensuring every bite gets coated in that bright, tangy dressing.
How to Serve Spring Salad with Roasted Veggies Recipe
Garnishes
Garnishing your Spring Salad with Roasted Veggies Recipe can be as simple or creative as you like. Consider a sprinkle of freshly cracked black pepper or an extra handful of fresh herbs for visual appeal and flavor intensity. A light drizzle of extra virgin olive oil just before serving can add a lovely sheen and boost richness.
Side Dishes
This salad shines as a standalone light meal but plays well alongside grilled chicken, salmon, or roasted baby potatoes for a heartier spread. The freshness and brightness of the salad perfectly balance richer proteins, making your meal harmonious and well-rounded.
Creative Ways to Present
For an impressive presentation, serve the salad in individual clear glass bowls to showcase the colorful layers of roasted veggies and crisp greens. Alternatively, plate it elegantly on a large white platter and scatter your nuts and cheese artistically on top. Adding edible flowers or extra lemon zest curls can bring an extra special springtime touch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the salad (without dressing) in an airtight container in the refrigerator for up to two days. Keep the vinaigrette separate and toss just before serving to prevent the greens from wilting.
Freezing
While the roasted veggies freeze well on their own, this Spring Salad with Roasted Veggies Recipe is best enjoyed fresh. Freezing the mixed salad may cause the greens and toppings to lose their ideal texture, so we recommend freezing only the roasted veggies if needed.
Reheating
If you’ve frozen the roasted veggies, gently reheat them in a warm oven or skillet before tossing back with fresh greens and dressing. Avoid microwaving to maintain their texture and flavor integrity.
FAQs
Can I use different vegetables for this salad?
Absolutely! Feel free to swap in your favorite spring veggies like zucchini, baby potatoes, or bell peppers. Roasting enhances nearly all vegetables, so customizing this salad to suit your taste is both easy and delicious.
Is it possible to make this salad vegan?
Yes! Simply omit the goat cheese or feta, or replace it with a plant-based cheese alternative. Ensure your chosen dressing ingredients are vegan-friendly by checking for honey substitutes if needed.
How long does the salad stay fresh once dressed?
The salad tastes best when served immediately after dressing. If you need to store it, keep the dressing separate and mix just before eating to avoid soggy greens.
Can I prepare the salad in advance for a party?
Definitely prepare the veggies and vinaigrette a day ahead. Store them separately, then toss everything together just before serving to maintain crispness and maximum flavor.
What can I add to make the salad more filling?
Adding grilled chicken, roasted baby potatoes, quinoa, or chickpeas can turn this salad into a nourishing main dish without losing its fresh qualities.
Final Thoughts
This Spring Salad with Roasted Veggies Recipe is such a refreshing celebration of spring’s bounty and truly something special to share with friends and family. It’s easy to make, vibrant in taste and texture, and offers a healthful punch all wrapped up in one delightful bowl. Give it a try—you might just find yourself reaching for this recipe again and again as the perfect introduction to the sunny season.
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Spring Salad with Roasted Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy spring salad featuring roasted asparagus, baby carrots, and radishes tossed with fresh spring greens, sugar snap peas, and a zesty lemon vinaigrette. Topped with creamy goat cheese, toasted almonds, and fresh herbs for a deliciously balanced meal.
Ingredients
Roasted Vegetables
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup baby carrots (halved lengthwise)
- 1 cup radishes (halved)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 5 ounces mixed spring greens
- ½ cup sugar snap peas (sliced)
- ¼ cup crumbled goat cheese or feta
- ¼ cup toasted almonds or sunflower seeds
- 2 tablespoons chopped fresh herbs (like parsley, dill, or chives)
Lemon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat and roast vegetables: Preheat the oven to 400°F (200°C). Toss the asparagus, baby carrots, and radishes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly browned. Allow to cool slightly.
- Assemble the salad: In a large salad bowl, combine the mixed spring greens, sliced sugar snap peas, and roasted vegetables. Add the crumbled goat cheese, toasted almonds, and chopped fresh herbs on top.
- Make the vinaigrette and dress the salad: In a small jar or bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Drizzle the dressing over the salad just before serving and toss gently to evenly coat all ingredients.
Notes
- For a heartier salad, add roasted baby potatoes or sliced grilled chicken.
- To make it dairy-free, omit the cheese or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
