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.
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!