Spring Mix Salad

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

Ingredients:

For the Spring Mix Salad: – Asparagus – Spring Mix – Baby Spinach – Carrot

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.

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