If you’re craving something vibrant, fresh, and bursting with the essence of the season, then this Spring Salad with Roasted Veggies Recipe is your new go-to dish. It beautifully balances the smoky sweetness of roasted zucchini, squash, asparagus, and bell peppers with the peppery bite of baby arugula and the juicy freshness of cherry tomatoes. Finished with creamy goat cheese, crunchy pine nuts, and a lively lemon-balsamic dressing, this salad delivers layers of flavor that make every bite feel like a celebration of springtime’s best offerings.
Ingredients You’ll Need
The best part about this Spring Salad with Roasted Veggies Recipe is how straightforward and wholesome the ingredients are. Each one plays a key role, whether adding texture, color, or that indispensable fresh taste that makes this salad sing on your plate.
- Baby arugula (2 cups): Adds a peppery bite and tender green freshness to the salad.
- Mixed spring greens (2 cups): For a soft, leafy foundation with varied colors and nutrients.
- Cherry tomatoes, halved (1 cup): Juicy bursts of sweetness to brighten every forkful.
- Zucchini, sliced (1): Offers gentle texture and soaks up the roasting flavors beautifully.
- Yellow squash, sliced (1): Adds a slightly sweet, mellow softness alongside the zucchini.
- Asparagus, trimmed and cut into thirds (1 cup): Brings a unique snap and fresh spring aroma.
- Red bell pepper, sliced (1): Sweet and colorful, it enhances both taste and presentation.
- Red onion, sliced (1/2): Provides a subtle sharpness that balances the sweetness of roasted veggies.
- Olive oil (2 tablespoons): Essential for roasting vegetables to golden perfection.
- Sea salt (1/2 teaspoon): Enhances all the natural flavors without overwhelming them.
- Black pepper (1/4 teaspoon): Adds a hint of heat and depth.
- Garlic powder (1/4 teaspoon): Brings a savory note that pairs beautifully with roasted vegetables.
- Crumbled goat cheese or feta (1/4 cup): Creamy and tangy, it adds richness and a wonderful contrast.
- Toasted pine nuts or slivered almonds (1/4 cup): Provides crunch and a nutty, toasty flavor.
- Fresh lemon juice (1 tablespoon): Brings brightness and lifts the entire salad.
- Balsamic vinegar (1 tablespoon): Adds a touch of sweetness and acidity to balance the dressing.
- Dijon mustard (1 teaspoon): Creates a smooth, flavorful emulsion for the dressing.
- Honey (1 teaspoon): A subtle sweetness that rounds out the dressing perfectly.
- Salt and pepper to taste: For final seasoning adjustments to your liking.
How to Make Spring Salad with Roasted Veggies Recipe
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss zucchini, yellow squash, asparagus, red bell pepper, and red onion with olive oil, sea salt, black pepper, and garlic powder on a large baking sheet. Spread them out evenly so each piece gets that lovely roasted char. Roast for 20 to 25 minutes, flipping halfway through to ensure they cook evenly and develop a slight caramelization. This process brings out the natural sweetness of the veggies and adds a depth of flavor that’s absolutely irresistible.
Step 2: Prepare the Salad Base
While the veggies roast, combine baby arugula, mixed spring greens, and halved cherry tomatoes in a large salad bowl. The fresh greens offer a peppery, crisp base that contrasts beautifully against the warm, roasted vegetables that will join them shortly.
Step 3: Make the Dressing
In a small bowl, whisk together fresh lemon juice, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper until smooth and well blended. This vibrant dressing is the perfect complement to both the freshness of the greens and the smoky richness of the roasted vegetables, tying the salad together like a pro.
Step 4: Combine and Toss
After the roasted vegetables have cooled slightly, add them to the salad greens. Drizzle the dressing over everything and toss gently to combine, making sure every leaf and veggie slice gets coated in that zesty, flavorful dressing.
Step 5: Add the Final Touches
Sprinkle crumbled goat cheese and toasted pine nuts or slivered almonds over the top. The goat cheese melts softly into the warm veggies while the nuts provide a delightful crunch. Serve immediately for the best texture and temperature—but this dish also tastes wonderful chilled if you’re preparing it ahead.
How to Serve Spring Salad with Roasted Veggies Recipe
Garnishes
To elevate this salad even further, consider adding fresh herbs like basil or mint for a refreshing twist. You can also scatter edible flowers over the top for an eye-catching, elegant touch that screams springtime beauty.
Side Dishes
This salad shines as a standalone light meal but pairs wonderfully with crusty bread or grilled chicken for a heartier option. A simple soup, like chilled gazpacho or a smooth butternut squash soup, also complements the flavors perfectly for a balanced lunch or dinner.
Creative Ways to Present
For a stunning presentation, serve the salad in individual glass bowls that showcase the stunning colors of the greens and roasted veggies. Alternatively, plating it atop a flatbread as a warm spring flatbread pizza is a fun twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately if possible. Keep roasted vegetables and salad greens in airtight containers to maintain freshness. When ready to eat, combine and toss with dressing to avoid soggy greens.
Freezing
Because this salad features fresh greens and roasted vegetables, freezing is not recommended as it will affect texture noticeably, especially with leafy greens and tender veggies.
Reheating
If you do have leftover roasted vegetables, gently reheat them in a skillet or microwave before adding to fresh greens. Avoid reheating the full salad all at once to keep the crispness and freshness alive.
FAQs
Can I use other vegetables in this Spring Salad with Roasted Veggies Recipe?
Absolutely! Feel free to swap in seasonal vegetables like carrots, radishes, or even mushrooms. The roasting technique brings out the best flavors in many veggies, so get creative based on what you have.
Is this salad suitable for vegans?
Yes! Simply omit the goat cheese or use a plant-based cheese alternative. The nuts still provide plenty of richness and texture without dairy.
Can I add protein to make it a full meal?
For a more filling option, grilled chicken, chickpeas, or even a soft-boiled egg are fantastic additions that pair nicely with the salad’s flavors.
What dressing can I substitute in this recipe?
If you’re not a fan of balsamic vinegar, try apple cider vinegar or a lemon vinaigrette. The key is balancing acidity with a bit of sweetness and mustard to keep that lovely emulsion.
How long will this salad stay fresh in the fridge?
When stored properly, the components can last up to 2 days, but it’s best enjoyed fresh or within the first day for the optimal texture and flavor.
Final Thoughts
This Spring Salad with Roasted Veggies Recipe is truly a celebration of fresh, seasonal ingredients done right. It’s simple enough for a weekday lunch but elegant enough to impress family or friends any day of the week. I can’t wait for you to try it and experience the wonderful harmony of textures and flavors—it just might become your favorite salad for the season and beyond!
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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 a mix of fresh greens and roasted seasonal vegetables, topped with creamy goat cheese and toasted nuts, dressed in a tangy honey-Dijon vinaigrette. Perfect for a light lunch or side dish, this vegetarian salad combines freshness and warmth with balanced flavors and textures.
Ingredients
Greens and Fresh Ingredients
- 2 cups baby arugula
- 2 cups mixed spring greens
- 1 cup cherry tomatoes, halved
Roasted Vegetables
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup asparagus, trimmed and cut into thirds
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Toppings
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted pine nuts or slivered almonds
Dressing
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the zucchini, yellow squash, asparagus, red bell pepper, and red onion with olive oil, sea salt, black pepper, and garlic powder. Spread the vegetables in a single layer for even roasting.
- Roast vegetables: Roast the vegetables in the oven for 20 to 25 minutes, flipping them halfway through the cooking time to ensure even browning and tenderness. Once done, remove them from the oven and let them cool slightly before combining with the salad.
- Combine greens and tomatoes: In a large salad bowl, mix together the baby arugula, mixed spring greens, and halved cherry tomatoes, creating a fresh and crisp base for the salad.
- Prepare the dressing: In a small bowl, whisk together fresh lemon juice, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper until well combined to create a balanced, tangy vinaigrette.
- Assemble the salad: Add the cooled roasted vegetables to the salad greens. Drizzle the dressing over the top and toss gently to coat all ingredients evenly, enhancing the flavors.
- Add toppings and serve: Sprinkle the salad with crumbled goat cheese or feta and toasted pine nuts or slivered almonds for added texture and creaminess. Serve the salad immediately or chill briefly before serving.
Notes
- Substitute other seasonal vegetables like carrots or radishes based on availability and preference.
- For a vegan version, omit the cheese or replace it with a plant-based alternative.
- Add grilled chicken or chickpeas to increase protein content and make it a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
