Description
Enjoy a fresh and vibrant Spring Salad with Roasted Veggies that combines the crispness of seasonal greens with the savory goodness of roasted vegetables, all topped with creamy goat cheese and crunchy sunflower seeds.
Ingredients
Scale
Greens:
- 2 cups baby arugula
- 2 cups mixed spring greens
Roasted Vegetables:
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup baby carrots (halved lengthwise)
- 1 cup radishes (sliced)
- 1 cup cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional Toppings:
- ¼ cup crumbled goat cheese
- ¼ cup toasted sunflower seeds
- Optional: fresh herbs like dill or parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Roast the vegetables: Toss asparagus, carrots, and radishes with olive oil, balsamic vinegar, salt, and pepper. Roast for 20 minutes, stirring once halfway through, until tender and slightly caramelized. Let cool slightly.
- Prepare the salad: In a large bowl, combine arugula, spring greens, roasted vegetables, cherry tomatoes, and red onion. Toss gently to mix.
- Add toppings: Top the salad with crumbled goat cheese, toasted sunflower seeds, and herbs if desired.
- Serve: Serve immediately, optionally with vinaigrette on the side.
Notes
- For added protein, top with grilled chicken or chickpeas.
- You can swap goat cheese with feta or omit for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
