Spring Salad with Roasted Veggies Recipe – Easy Healthy Vegetarian Lunch Idea
This spring salad with roasted veggies recipe is fresh, colorful, and nutritious, made with roasted seasonal vegetables and tossed with greens and vinaigrette. Perfect for healthy lunches, meal prep, or a light vegetarian dinner.
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.