Roasted Asparagus Spring Salad

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

Today was a gorgeous, sunny and warm day.

Thank goodness!

I love it when I have the day off AND it’s nice out.

It just makes the day off so much better!

There’s something about warmer temperatures and sunshine that make me feel like light and refreshing food.

After getting a good sweaty leg workout in at the gym, I came home and decided that for lunch, I was in the mood for one of my favourite spring salads.

As I was feasting on my salad, I was trying to decide what I liked best about it.

Weird, I know.

But you gotta think about something while you eat!

So I did a salad analysis.

Biggest nerd EVER.

Even on my days off, I find it’s hard to turn off my Dietitian brain.

Anyways, I managed to narrow down the things I liked most about my salad to a number of factors:

1. The unique addition of the roasted asparagus,

2. The crunch of the pumpkin seeds.

3. The small chunks of feta cheese.

3. The tangy dressing.

4. The bright colours that scream “spring is here!”

So basically, through my analysis, I discovered that I pretty much like everything about this salad.

Very productive.

I recommend that you try out this salad AT LEAST once this summer.

Roasted Asparagus Spring Salad

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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Course: Salad

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 to 8 servings

Calories: 187kcal

Author: Elysia

Ingredients

• 1 bag 10 oz ready-to-eat spring mix salad1 bag 10 oz ready-to-eat spring mix salad
• 1 bag 10oz baby spinach1 bag 10oz baby spinach
• 1 carrot grated1 carrot grated
• 8 spears asparagus cut into 1-inch pieces8 spears asparagus cut into 1-inch pieces
• 2 tbsp. balsamic vinegar2 tbsp. balsamic vinegar
• 1 tbsp. freshly squeezed lemon juice1 tbsp. freshly squeezed lemon juice
• 2 tsp. pure maple syrup2 tsp. pure maple syrup
• ½ tsp. Dijon mustard½ tsp. Dijon mustard
• ¼ tsp. minced garlic¼ tsp. minced garlic
• ¼ tsp. salt¼ tsp. salt
• Pinch of hot pepper flakesPinch of hot pepper flakes
• 1/3 cup of olive oil1/3 cup of olive oil
• 2 tbsp. pumpkin seeds2 tbsp. pumpkin seeds
• ¼ cup feta cheese crumbled (optional)¼ cup feta cheese crumbled (optional)

Instructions

• 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.
• 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 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

Calories: 187kcal | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 213mg | Potassium: 460mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6853IU | Vitamin C: 27mg | Calcium: 96mg | Iron: 3mg

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