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
Scale
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
