Spring Salad Roasted Veggies: A Delicious & Healthy Recipe

Spring Salad Roasted Veggies: the vibrant dish that sings of sunshine and fresh beginnings! Are you craving a salad that’s anything but boring? Forget limp lettuce and flavorless tomatoes. We’re talking about a symphony of textures and tastes, where tender roasted vegetables meet crisp greens in a delightful dance. This isn’t just a salad; it’s an experience.

While the concept of a salad might seem simple, the combination of roasted vegetables with fresh spring greens elevates it to something truly special. Roasting vegetables, a technique that gained popularity as home ovens became more commonplace, unlocks their natural sweetness and creates a satisfyingly caramelized exterior. Think of it as a modern twist on a classic way to enjoy nature’s bounty.

People adore this Spring Salad Roasted Veggies recipe for so many reasons. The contrasting temperatures – warm roasted veggies against cool, crisp greens – are incredibly appealing. The flavor profile is complex yet comforting, with earthy roasted notes balanced by the bright freshness of spring. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables, cheeses, and dressings. It’s a healthy, satisfying, and visually stunning dish that’s perfect for a light lunch, a vibrant side dish, or even a complete vegetarian meal. Get ready to fall in love with salads all over again!

Ingredients:

• For the Roasted Vegetables:
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces
• 1 large orange bell pepper, seeded and cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• For the Salad Base:
• 8 cups mixed spring greens
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• Optional: 1/2 cup Kalamata olives, pitted and halved
• For the Lemon Vinaigrette:
• 1/4 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Preparing the Roasted Vegetables:

1. Preheat the Oven: First things first, let’s get that oven nice and hot! Preheat your oven to 400°F (200°C). This high temperature will help the vegetables roast beautifully and develop a slightly caramelized flavor.
2. Prepare the Vegetables: While the oven is preheating, let’s get our veggies ready. Wash all the vegetables thoroughly. Make sure to remove any dirt or debris. Cut the bell peppers into 1-inch pieces, removing the seeds and membranes. Cut the red onion into wedges. Trim the broccoli and cauliflower into florets. Trim the asparagus and cut them into 2-inch pieces. Leave the cherry tomatoes whole.
3. Combine Vegetables and Seasonings: In a large bowl, combine all the prepared vegetables: bell peppers, red onion, broccoli, cauliflower, asparagus, and cherry tomatoes. Add the minced garlic, olive oil, dried oregano, dried basil, salt, and pepper. Toss everything together really well to ensure that the vegetables are evenly coated with the oil and seasonings. This is crucial for even roasting and maximum flavor!
4. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. If you have too many vegetables to fit comfortably on one sheet, use two baking sheets. Overcrowding the pan will cause the vegetables to steam instead of roast, and we want that lovely roasted texture.
5. Roast the Vegetables: Place the baking sheet(s) in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly browned. I like to stir the vegetables halfway through the roasting time to ensure even cooking. Keep an eye on them, as roasting times can vary depending on your oven. You’re looking for that perfect balance of tenderness and slight char.
6. Cool Slightly: Once the vegetables are roasted to your liking, remove them from the oven and let them cool slightly before adding them to the salad. This will prevent the spring greens from wilting.

Preparing the Lemon Vinaigrette:

1. Combine Ingredients: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Make sure the honey or maple syrup is well incorporated.
2. Whisk or Shake Vigorously: Whisk the ingredients together vigorously until the vinaigrette is emulsified and creamy. If you’re using a jar, you can simply close the lid tightly and shake well until the dressing is combined.
3. Taste and Adjust: Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more lemon juice for extra tang, or a touch more honey for sweetness. The key is to find the perfect balance that suits your taste.

Assembling the Spring Salad:

1. Prepare the Salad Base: In a large salad bowl, place the mixed spring greens. Make sure the greens are fresh and crisp. You can wash and dry them ahead of time and store them in the refrigerator until you’re ready to assemble the salad.
2. Add the Roasted Vegetables: Gently add the slightly cooled roasted vegetables to the salad bowl on top of the spring greens. Distribute them evenly throughout the salad.
3. Sprinkle with Feta Cheese and Pine Nuts: Sprinkle the crumbled feta cheese and toasted pine nuts over the salad. If you’re using Kalamata olives, add them now as well. The feta adds a lovely salty and creamy element, while the pine nuts provide a delightful crunch.
4. Drizzle with Lemon Vinaigrette: Just before serving, drizzle the lemon vinaigrette over the salad. Start with a small amount and add more to taste. You don’t want to overdress the salad, as this can make it soggy.
5. Toss Gently: Gently toss the salad to combine the ingredients and evenly coat the greens with the vinaigrette. Be careful not to over-toss, as this can bruise the greens.
6. Serve Immediately: Serve the spring salad immediately and enjoy! This salad is best enjoyed fresh, as the greens will wilt if left to sit for too long.

Tips and Variations:

• Vegetable Variations: Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Some other great options include zucchini, yellow squash, eggplant, and sweet potatoes. Just adjust the roasting time accordingly.
• Protein Boost: Add some grilled chicken, shrimp, or chickpeas to the salad for a protein boost. This will make it a more substantial and satisfying meal.
• Cheese Options: If you’re not a fan of feta cheese, you can substitute it with goat cheese, Parmesan cheese, or even a vegan cheese alternative.
• Nut Alternatives: If you’re allergic to pine nuts, you can use other nuts such as slivered almonds, chopped walnuts, or pecans. You can also use sunflower seeds or pumpkin seeds for a nut-free option.
• Herb Additions: Fresh herbs like parsley, dill, or mint can add a burst of flavor to the salad. Chop them finely and sprinkle them over the salad before serving.
• Make-Ahead Tips: You can roast the vegetables and prepare the vinaigrette ahead of time and store them separately in the refrigerator. Assemble the salad just before serving to prevent the greens from wilting.
• Roasting Time Adjustments: Keep in mind that roasting times can vary depending on the size and density of the vegetables. Check the vegetables periodically and adjust the roasting time as needed. You want them to be tender but not mushy.
• Spice it Up: Add a pinch of red pepper flakes to the roasted vegetables or the vinaigrette for a little bit of heat.
• Sweetness Adjustment: If you prefer a sweeter vinaigrette, you can add a little more honey or maple syrup. Conversely, if you prefer a less sweet vinaigrette, you can reduce the amount of sweetener or omit it altogether.
• Garlic Preference: If you’re not a fan of raw garlic in the vinaigrette, you can roast the garlic cloves along with the vegetables for a milder flavor.

Enjoying Your Spring Salad

Serving Suggestions:

This Spring Salad with Roasted Vegetables is a versatile dish that can be served in a variety of ways. It makes a delicious and healthy lunch or light dinner. You can also serve it as a side dish at a barbecue or potluck. It pairs well with grilled meats, fish, or tofu. For a more substantial meal, you can add some cooked grains like quinoa or farro to the salad.

Storage Instructions:

If you have any leftover salad, store it in an airtight container in the refrigerator. The salad is best enjoyed within 1-2 days, as the greens will start to wilt over time. It’s best to store the vinaigrette separately and add it just before serving to prevent the salad from becoming soggy.

Nutritional Information:

This Spring Salad with Roasted Vegetables is packed with nutrients and is a great source of vitamins, minerals, and antioxidants. It’s also low in calories and fat, making it a healthy and delicious choice. The exact nutritional information will vary depending on the specific

Conclusion:

This Spring Salad with Roasted Veggies isn’t just another salad; it’s a vibrant celebration of seasonal flavors, a symphony of textures, and a nutritional powerhouse all rolled into one delightful dish. I truly believe this recipe is a must-try for anyone looking to brighten up their meals and embrace the freshness of spring. The combination of the earthy roasted vegetables with the crisp greens and tangy dressing creates a taste sensation that’s both satisfying and incredibly healthy.

But why is it a must-try? Because it’s more than just a recipe; it’s an experience. It’s the joy of watching the vegetables caramelize in the oven, releasing their natural sweetness. It’s the satisfaction of creating something beautiful and nourishing with your own hands. It’s the pleasure of sharing a delicious and healthy meal with loved ones. And most importantly, it’s the knowledge that you’re treating your body to a vibrant array of vitamins, minerals, and antioxidants.

Serving Suggestions and Variations:

This salad is incredibly versatile, and you can easily adapt it to your own preferences and dietary needs. For a heartier meal, consider adding grilled chicken, fish, or tofu. A sprinkle of toasted nuts or seeds will add a delightful crunch and boost the nutritional value. If you’re looking for a vegan option, simply omit any animal products and ensure your dressing is plant-based.

Here are a few more ideas to get you started:

* Grain Bowl Transformation: Toss the roasted veggies and greens with cooked quinoa, farro, or brown rice for a more substantial and filling meal.
* Mediterranean Twist: Add crumbled feta cheese, Kalamata olives, and a drizzle of olive oil for a Mediterranean-inspired salad.
* Spicy Kick: Add a pinch of red pepper flakes to the roasted vegetables or a dash of hot sauce to the dressing for a spicy kick.
* Fruit Forward: Incorporate seasonal fruits like strawberries, blueberries, or mandarin oranges for a touch of sweetness.
* Herbaceous Delight: Experiment with different herbs like dill, parsley, or mint to add a fresh and aromatic flavor.

Don’t be afraid to get creative and experiment with different ingredients and flavors. The beauty of this salad is that it’s incredibly forgiving and can be easily customized to your liking.

Your Turn to Create!

I’m so excited for you to try this Spring Salad with Roasted Veggies. I truly believe it will become a new favorite in your household. It’s the perfect dish for a light lunch, a satisfying dinner, or a vibrant side dish at your next gathering.

I encourage you to give this recipe a try and share your experience with me! Let me know what variations you tried, what ingredients you loved, and how you made it your own. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to hear from you!

Remember, cooking is all about experimentation and having fun. So, gather your ingredients, preheat your oven, and get ready to create a delicious and healthy Spring Salad with Roasted Veggies that you’ll be proud to share. Happy cooking! I hope you enjoy this spring salad as much as I do!

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June 26, 2025 by Melissa