Go Back
–+ servings
Spring mix salad in a large serving bowl.
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!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients
  

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:

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
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!