Go Back
–+ servings
Spring Salad with Roasted Veggies

Fresh Spring Salad with Roasted Veggies to Brighten Your Day

Celebrate spring with this vibrant Spring Salad with Roasted Veggies, a gluten-free, vegan delight that features roasted asparagus and radishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Asparagus choose firm, straight stalks with tightly closed tips
  • 1 bunch Radishes select smooth, firm radishes free of dark spots
For the Dressing
  • 2 tablespoons Whole Grain Mustard or Dijon mustard for a milder flavor
  • 3 tablespoons Olive Oil no direct substitution necessary
  • 2 tablespoons Balsamic Vinegar or apple cider vinegar as an alternative
  • to taste Salt adjust to taste before serving
  • to taste Pepper adjust to taste before serving
Optional Garnish
  • to taste Fresh Herbs (like parsley or chives) elevate flavor and add color if desired

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Cutting board

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Trim off the tough ends of the asparagus and cut each radish in half.
  3. In a large mixing bowl, toss the asparagus and radishes with olive oil, salt, and pepper.
  4. Spread the veggies on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  5. In a separate bowl, whisk together whole grain mustard, balsamic vinegar, and a pinch of salt for the vinaigrette.
  6. After roasting, allow the veggies to cool slightly and then toss with the vinaigrette.
  7. Serve chilled, at room temperature, or warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Store leftover salad in an airtight container for up to 3 days, keeping the vinaigrette separate until serving.

Tried this recipe?

Let us know how it was!