Spring Mix Salad

Next time you’re looking for a delicious salad to whip up, be sure to try out this Spring mix salad recipe! It’s a gorgeous and easy salad filled with roasted asparagus, pumpkin seeds, feta cheese and finished with a balsamic vinaigrette dressing. (Vegetarian & gluten-free)

Elevate a simple Spring mix into a salad bursting with flavours and textures! This Spring Mix Salad with roasted asparagus is one of our favourite easy salads to make because it’s so versatile and pairs well with so many different dishes.

It’s simple enough to make for a quick weeknight meal, but tasty enough to serve to a crowd!

At the end of the day, it’s tough to decide what to love most about this salad. The unique addition of the roasted asparagus, the crunch of the pumpkin seeds, the small chunks of creamy and salty feta cheese, the tangy balsamic vinaigrette dressing, or the bright and vibrant colours. 

Prepare this simple side dish as an accompaniment to your favourite mains, or add some protein to make it into a complete meal!

Be sure to also try my Asparagus & Tomato Salad or Chickpea & Roasted Asparagus Couscous Salad!

Why Make this Mixed Spring Salad

• Quick and easy: This salad comes together in less than 20 minutes and requires minimal fuss.
• Make ahead: Make up a big batch of the salad and balsamic dressing ahead of time and enjoy it throughout the week.
• Healthy: Packed with fibre, healthy fats, vitamins and minerals, this salad is a great way to incorporate some extra veggies and nutrients into your day.

Ingredient Notes

• Asparagus: The asparagus is quickly roasted and tossed with the other salad ingredients. You can also add other vegetables to the salad as well such as chopped bell peppers, cucumbers and tomatoes.
• Greens: We use a bag of Spring mix and baby spinach for the leafy base of this salad. You could also sub in romaine lettuce, arugula or baby kale if you want to switch it up.
• Carrot: Grated carrot adds a great colour and flavour. It’s generally best to grate your own carrot rather than buying pre-grated for the freshest option.
• Pumpkin seeds: Pumpkin seeds are full of healthy fats and antioxidants and add a great crunch to the salad. You can use regular pumpkin seeds or pepitas or sub in sunflower seeds instead.
• Feta cheese: This Greek cheese adds a creaminess and slight saltiness. You can use other cheeses like goat or blue if you prefer.

Step by Step Instructions

• Step 1 – Preheat the oven to 425 F. Place asparagus pieces on baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 6-8 minutes, depending on the thickness of the asparagus.

• Step 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.

• Step 3 – In a large salad bowl, combine Spring mix, spinach, carrot and roasted asparagus.
• Step 4 – Pour desired amount of salad dressing over the salad (I only used half) and toss to coat. Mix in the pumpkin seeds and feta cheese. Serve immediately.

Recipe Tips

• To remove the woody ends of the asparagus, grab the stalk of asparagus at either end and bend it until it snaps. It will naturally snap off where it starts to get tough. This trick generally works best with asparagus that is fresh.
• Line the baking sheet with parchment paper before roasting the asparagus to save time on clean up.
• Keep a close eye on the asparagus when roasting it so that it doesn’t overcook. You still want it to be crisp.
• For best results, put the dressing on the salad within a couple hours of serving, otherwise the salad may become soggy. If you plan to meal prep this salad, pack the dressing separately and add it when ready to serve.
• You can use regular pumpkin seeds or pepitas for this recipe. I’ve even made this salad with cracked black pepper pumpkin seeds for an extra pop of flavour!

Recipe FAQs

How to store

You can store the undressed salad in the fridge for up to four days and the dressing for up to two weeks.

Can I make this salad ahead of time?

Yes, you can certainly prepare this salad in advance. For best results, however, don’t add the dressing until ready to serve, as the greens can start to wilt.

What is in Spring Mix?

The ingredients can vary quite a bit depending on where you get your Spring Mix from and what’s in season, but it tends to consist of a blend of colourful mild and bold baby greens.

Some ingredients you might find in a Spring mix blend include:

• Radicchio
• Chard
• Spinach
• Arugula
• Frisee
• Red leaf
• Lolla rosa
• Green leaf
• Mizuna
• Baby Butter

Serving Suggestions for salad with Spring Mix

Serve this salad as a side or make it into a complete meal by adding grilled chicken, salmon or roasted chickpeas!

It tastes great served alongside any of the following recipes:

• Chicken Parmesan Burgers
• Dijon Mustard Salmon with Walnuts
• Chicken Feta Burgers
• Mediterranean Chicken Kabobs
• Pesto Chicken Spaghetti Squash
• Parmesan Crusted Cod

More similar recipes

• Kale Salad with Cranberries
• Nectarine Salad
• Blueberry Walnut Salad with Lemon Dressing
• Broccoli Apple Salad

Did you make this recipe? Scroll down to leave a rating and review!

Course Salad

Spring Mix Salad

By: Elysia

Servings 6 to 8 servings

Gorgeous spring salad filled with roasted asparagus, pumpkin seeds, feta cheese and a balsamic vinaigrette. A vegetarian and gluten-free option!

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Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Ingredients

  

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For the Spring mix salad:

• 8 spears asparagus cut into 1-inch pieces (tough ends removed)
• 1 bag (10 oz) ready-to-eat Spring mix
• 1 bag (10oz) baby spinach
• 1 large carrot grated
• 2 tbsp pumpkin seeds
• 1/2 cup crumbled feta cheese or more to taste (optional)

For the balsamic vinaigrette:

• 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
• 1/3 cup olive oil

Instructions

• Preheat the oven to 425 F. Place asparagus pieces on baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 6-8 minutes, depending on the thickness of the asparagus.
• 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.
• In a large salad bowl, combine Spring mix, spinach, carrot and roasted asparagus.
• Pour desired amount of salad dressing over the salad (I only used half) and toss to coat. Mix in the pumpkin seeds and feta cheese. Serve immediately.

Notes

• To remove the woody ends of the asparagus, grab the stalk of asparagus at either end and bend it until it snaps. It will naturally snap off where it starts to get tough. This trick generally works best with asparagus that is fresh.
• Line the baking sheet with parchment paper before roasting the asparagus to save time on clean up.
• Keep a close eye on the asparagus when roasting it so that it doesn't overcook. You still want it to be crisp.
• For best results, put the dressing on the salad within a couple hours of serving, otherwise the salad may become soggy. If you plan to meal prep this salad, pack the dressing separately and add when ready to serve.
• You can use regular pumpkin seeds or pepitas for this recipe. I've even made this salad with cracked black pepper pumpkin seeds for an extra pop of flavour!

Nutrition

Calories: 187kcalCarbohydrates: 8gProtein: 5gFat: 16gSaturated Fat: 3gCholesterol: 6mgSodium: 213mgPotassium: 460mgFiber: 2gSugar: 3gVitamin A: 6853IUVitamin C: 27mgCalcium: 96mgIron: 3mg

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This recipe was originally posted June 2015 and was updated June 2021 to include more helpful tips and photos.

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