Laura Mariano
Title & Hook
Spring is the season of renewal, and nothing captures that spirit better than a salad bursting with crisp greens and colorful roasted vegetables. This Spring Salad with Roasted Veggies is more than just a side dish—it’s a celebration of flavor, texture, and nutrition. Imagine tender asparagus, sweet carrots, and peppery radishes mingling with fresh greens, all tied together with a bright lemon vinaigrette. It’s simple to prepare, stunning to serve, and guaranteed to impress at any gathering. Whether you’re hosting brunch or craving a light dinner, this salad delivers freshness in every bite.
What Is a Spring Salad with Roasted Veggies?
At its heart, a spring salad with roasted veggies is a beautiful marriage of contrasts: crisp, cool greens paired with warm, caramelized vegetables straight from the oven. Unlike traditional salads that rely solely on raw produce, this version introduces depth and richness through roasting. The technique enhances natural sweetness, softens tougher textures, and adds irresistible golden edges.
The inspiration comes from Mediterranean cooking, where seasonal vegetables are celebrated and often roasted to bring out their best qualities. By combining them with fresh greens, you get a dish that feels both hearty and refreshing. It’s versatile enough to serve as a main course with added protein or as a vibrant side dish alongside grilled meats or fish.
What makes this salad truly shine is the balance: the earthy warmth of roasted asparagus and carrots, the peppery bite of arugula, and the brightness of a citrus dressing. It’s a dish that feels indulgent yet nourishing, perfect for spring when produce is at its peak.
Why You’ll Love This Dish
This salad is proof that healthy food can be exciting. It’s light enough for lunch yet satisfying enough for dinner, thanks to the roasted vegetables that add substance and flavor. Packed with vitamins, fiber, and antioxidants, it’s a nutrient-rich choice that doesn’t compromise on taste.
It’s also incredibly versatile. Serve it warm for a cozy dinner, or chill it for a refreshing picnic dish. The combination of textures—crunchy greens, tender veggies, and creamy toppings like feta or avocado—keeps every bite interesting.
Best of all, it’s a crowd-pleaser. Whether you’re feeding picky eaters or health-conscious friends, this salad adapts beautifully to different tastes and dietary needs.
Step-by-Step Cooking Process
Choosing Vegetables: Spring offers a bounty of produce. Asparagus, carrots, radishes, and peas are excellent choices. Look for firm, brightly colored vegetables at your local market.
Roasting Tips: Preheat your oven to 400°F (200°C). Toss vegetables lightly in olive oil, salt, and pepper. Spread them evenly on a baking sheet—avoid overcrowding to ensure caramelization rather than steaming. Roast until tender and golden, usually 15–20 minutes depending on size.
Preparing Greens: While veggies roast, wash and dry your greens. Arugula adds peppery notes, spinach brings mild sweetness, and mixed lettuces provide crunch. Keep them chilled until assembly.
Dressing: A lemon vinaigrette is the perfect companion. Whisk together fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Alternatively, a balsamic glaze adds a deeper, tangy sweetness.
Assembly: Start with a bed of greens, layer roasted vegetables on top, and drizzle with dressing. Add toppings like toasted nuts, seeds, or crumbled cheese for extra flavor.
Pro Tip: Roast vegetables until their edges caramelize. That golden crispness is where the magic happens—it intensifies flavor and adds texture.
Variations & Customizations
One of the joys of this salad is its flexibility. You can tailor it to your preferences or dietary needs:
- Protein Add-ins: Grilled chicken, chickpeas, or feta cheese transform it into a complete meal.
- Grain Base: Swap greens for a hearty grain base like quinoa, farro, or couscous for a filling option.
- Flavor Twists: Fresh herbs like mint, dill, or basil add brightness. Nuts and seeds—almonds, sunflower seeds, or pumpkin seeds—bring crunch and nutrition.
- Dietary Adjustments: Use vegan cheese or skip dairy altogether. Opt for gluten-free grains if needed.
This adaptability makes the salad perfect for experimenting with seasonal produce or whatever you have on hand.
Spring Salad with Roasted Veggies Recipe – Easy Healthy Vegetarian Lunch Idea
Equipment
- Baking sheet
- Mixing bowls
- Salad spinner (optional)
- Whisk or jar for dressing
- Sharp knife & cutting board
Ingredients
- Seasonal spring vegetables (e.g., asparagus, carrots, radishes, peas)
- Mixed greens (arugula, spinach, lettuces)
- Olive oil, salt, pepper
- Lemon juice, Dijon mustard, honey (for vinaigrette)
- Optional toppings: nuts, seeds, feta cheese, fresh herbs
Instructions
- Preheat oven to 400°F (200°C).
- Prepare vegetables: wash, trim, and cut into bite-sized pieces.
- Season and roast: toss veggies with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast 15–20 minutes until tender and caramelized.
- Prepare greens: wash and dry thoroughly. Place in a large serving bowl.
- Make dressing: whisk lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble salad: layer greens, top with roasted veggies, drizzle with dressing.
- Finish: add toppings like nuts, seeds, or cheese. Serve immediately.
Notes
- Make-ahead tip: roast veggies the night before and store separately; assemble just before serving.
- Flavor boost: add fresh herbs like mint or dill for brightness.
- Dietary swaps: use vegan cheese or gluten-free grains if needed.
- Serving warm: toss roasted veggies with greens while still warm for a cozy variation.
