Spring Salad with Roasted Veggies

Spring Salad with Roasted Veggies

When the warm weather arrives, there’s nothing more refreshing than a vibrant, colorful spring salad with roasted veggies. This dish is not only a visual feast, but it’s also packed with nutrients, making it a healthy and satisfying option. Imagine the delightful crunch of fresh greens combined with the sweet, smoky flavors of roasted vegetables. It’s a perfect balance that can brighten up any meal, whether it’s lunch on a sunny day or a light dinner. One fun fact? This salad is incredibly versatile! You can customize it to include whatever seasonal veggies you have on hand, ensuring you make the most of your local produce. With simple preparation and a short cooking time, this recipe is family-friendly and can be whipped up in no time. If you love this salad, be sure to check out our other popular recipes like the Sweet Potato Quinoa Salad for more wholesome meal ideas. Get ready to dig in and enjoy the freshness of spring on your plate!

What is Spring Salad with Roasted Veggies?

So, what exactly is this Spring Salad with Roasted Veggies? Well, it’s like a celebration of spring! Imagine a bowl filled with a variety of colorful vegetables, all roasted until they’re tender and slightly caramelized, then tossed with fresh greens. The name just screams freshness, doesn’t it? But let’s be honest—the real question here is, why the “Spring” in the name? It’s simple: this salad is all about embracing the season’s freshest produce! After all, it’s said that “the way to a man’s heart is through his stomach,” and if you whip up this vibrant dish, you might just win someone over. So, why not roll up your sleeves and give this delightful salad a go?

Why You’ll Love This Spring Salad with Roasted Veggies

You’ll adore this Spring Salad with Roasted Veggies for three shining reasons! First, the key highlight of this dish is the rainbow of flavors that come from the roasted vegetables. Think sweet bell peppers, earthy zucchini, and perhaps a hint of crispy Brussels sprouts, all mingling together in each delightful bite! Second, making this salad at home can save you some dough versus buying similar prepared salads from the store. Plus, knowing that you’re using fresh ingredients makes it even better. Finally, don’t forget those tantalizing toppings! A sprinkle of feta cheese or a drizzle of your favorite vinaigrette can elevate this salad to the next level. If you love hearty salads, consider exploring our Chickpea Salad Recipe for another delicious twist. Ready to toss together this colorful salad? Let’s get started!

How to Make Spring Salad with Roasted Veggies

Quick Overview

This Spring Salad with Roasted Veggies is incredibly easy and satisfying to make! You’ll enjoy the robust flavors of the roasted vegetables, which are complemented by fresh greens. All in all, you can have this delightful salad ready in about 30 minutes, making it an ideal choice for those busy weeknight dinners or a weekend gathering.

Key Ingredients for Spring Salad with Roasted Veggies

• 2 cups of mixed greens (arugula, spinach, kale)
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup of Brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese (optional)
• Balsamic glaze or vinaigrette for dressing

Step-by-Step Instructions:

1. Preheat your Oven: Start by preheating your oven to 425°F (220°C).

2. Prepare the Vegetables: Gather the bell pepper, zucchini, Brussels sprouts, and red onion. Wash and chop them into even-sized pieces to ensure they cook evenly.

3. Toss with Olive Oil: Place the chopped veggies in a large mixing bowl. Drizzle with olive oil, and then sprinkle with salt and pepper. Toss until all the vegetables are well-coated.

4. Roast the Veggies: Spread the seasoned veggies on a baking sheet in a single layer. Roast them in the preheated oven for approximately 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through for even cooking.

5. Prepare the Salad Base: While the veggies are roasting, place the mixed greens in a large serving bowl.

6. Combine and Serve: Once the roasted vegetables are done, allow them to cool slightly before adding them to the bowl of greens. Toss everything together gently and top with feta cheese, if desired. Drizzle with balsamic glaze or vinaigrette before serving.

What to Serve Spring Salad with Roasted Veggies With

To complement your Spring Salad with Roasted Veggies, consider serving it alongside grilled chicken or shrimp for a protein-packed meal. Alternatively, pair it with a slice of crusty bread or a light soup for a well-rounded lunch or dinner. Don’t forget to enjoy a refreshing glass of iced tea or sparkling water with lemon to round out this delightful meal!

Top Tips for Perfecting Spring Salad with Roasted Veggies

To enhance your cooking process, here are some top tips for making the perfect Spring Salad with Roasted Veggies:

• Mix and Match Veggies: Feel free to switch out any veggies based on what’s in season. Carrots, asparagus, or cherry tomatoes make great substitutes.
• Timing is Key: Keep an eye on the roasting process, as some veggies may cook faster than others; adjusting cut sizes can help them cook evenly.
• Experiment with Dressings: Try different dressings to find your perfect flavor combination. A lemon tahini dressing adds a nice zing!
  Be sure to avoid over-cooking the veggies, as you want those tender bits to have a slight crunch.

Storing and Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The roasted veggies can be kept separate from the greens for the best texture. Unfortunately, the salad does not freeze well due to the fresh greens, but you can always make a smaller batch to avoid waste. When ready to enjoy your leftovers, simply reheat the roasted veggies in a microwave or a skillet and toss them gently with the greens again for a fresh taste.

Now that you’re equipped with this mouthwatering recipe for Spring Salad with Roasted Veggies, gather your ingredients and get ready to enjoy a fresh and delicious salad brimming with seasonal flavors!

Spring Salad with Roasted Veggies

A vibrant and nutritious salad featuring roasted seasonal vegetables and fresh greens, perfect for a light meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Salad

• 2 cups mixed greens (arugula, spinach, kale)
• 1 cup Brussels sprouts, halved
• 1 bell pepper, sliced Any color bell pepper can be used.
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil Extra virgin olive oil works best.
• to taste salt and pepper
• 1/4 cup feta cheese (optional) Can be omitted for a dairy-free version.
• balsamic glaze or vinaigrette for dressing Use your preferred dressing.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. Wash and chop the bell pepper, zucchini, Brussels sprouts, and red onion into even-sized pieces.
3. In a large mixing bowl, toss the chopped veggies with olive oil, salt, and pepper until well-coated.
4. Spread the seasoned veggies on a baking sheet in a single layer and roast for about 20-25 minutes, stirring halfway through.
5. While the veggies are roasting, place mixed greens in a large serving bowl.

Assembly

1. Once the roasted vegetables are done, allow them to cool slightly before adding them to the bowl of greens.
2. Gently toss everything together and top with feta cheese, if desired. Drizzle with balsamic glaze or vinaigrette before serving.

Notes

Mix and match seasonal veggies. Keep an eye on roasting times, as some veggies may cook faster. Store leftovers in an airtight container in the fridge for up to 3 days, keeping veggies separate from the greens.