Roasted Asparagus Spring Salad
Serves: 6-8 servings
  • 1 bag (10 oz) ready-to-eat spring mix salad
  • 1 bag (10oz) baby spinach
  • 1 carrot, grated
  • 8 spears asparagus, cut into 1-inch pieces
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tsp. pure maple syrup
  • ½ tsp. Dijon mustard
  • ¼ tsp. minced garlic
  • ¼ tsp. salt
  • Pinch of hot pepper flakes
  • ⅓ cup of olive oil
  • 2 tbsp. pumpkin seeds
  • ¼ cup feta cheese, crumbled (optional)
  1. Preheat the oven to 350 F. Place asparagus pieces on baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 15-20 minutes.
  2. Meanwhile, in a small bowl, whisk together vinegar, lemon juice, maple syrup, mustard, garlic and salt. Slowly whisk in olive oil. Continue to whisk until dressing appears to be thickened.
  3. In a large salad bowl, combine spring mix, spinach, carrot and roasted asparagus.
  4. Pour half of the salad dressing over the salad and toss to coat. Sprinkle with pumpkin seeds and feta cheese (optional). Serve the remaining dressing on the side.
Nutrition Information
Calories: 144 Fat: 11.4g Carbohydrates: 8.8g Sugar: 1.5g Sodium: 141mg Fiber: 2.4g Protein: 3.9g
Recipe by Haute & Healthy Living at