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
Scale
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
