Hey y'all! If you're looking for a salad that's bursting with seasonal color, crisp textures, and roasted goodness, you've landed in the right place. This Spring salad with Roasted Veggies is a flavor-packed bowl that's perfect for lunch, a satisfying dinner, or a gorgeous side for your next get-together. It’s super fresh, simple to whip up, and guaranteed to brighten your table. Let’s get cooking!

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Why You'll Love This

Loaded with a harmonious blend of roasted and fresh veggies for maximum flavor.
Quick and easy to prepare—ready in under 40 minutes!
Perfect for meal-prep, picnics, or a healthy weeknight dinner.
Customizable with your favorite veggies or dressings.
Packed with nutrients, fiber, and vibrant spring colors!

Ingredients

1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup carrots, sliced diagonally
1 yellow bell pepper, sliced
2 tablespoons olive oil
Salt and black pepper, to taste
5 cups mixed spring greens (arugula, baby spinach, etc.)
½ cup radishes, thinly sliced
⅓ cup crumbled feta cheese
⅓ cup toasted walnuts (or pecans)
¼ cup fresh chopped herbs (parsley, dill, or mint)
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
Salt & pepper to taste

Directions

Step 1: Prep & Roast the Veggies

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the cherry tomatoes, asparagus, carrots, and yellow bell pepper on the baking sheet. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss gently to coat.
Spread the veggies in an even layer and roast for 18-22 minutes, shaking the pan halfway through, until tender and slightly caramelized. Let cool for about 5 minutes.

Step 2: Make the Dressing

While the vegetables cool, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, honey, and salt & pepper in a small bowl. Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

In a large salad bowl, combine mixed spring greens, radishes, roasted veggies, feta cheese, toasted walnuts, and fresh herbs.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy every colorful, flavorful bite!

Notes

You can roast the veggies a day ahead and store them in the fridge for quick assembly.
Fresh herbs add a fragrant punch, but feel free to use just one if you prefer simplicity.
Make it dairy-free by omitting the feta or using a vegan cheese substitute.

Variations

Grain boost: Mix in 1 cup of cooked quinoa or farro for a heartier salad.
Protein add-in: Top with grilled chicken, shrimp, or chickpeas for more staying power.
Different veggies: Swap in roasted zucchini, sweet potato, or broccoli depending on what’s in season.

Required Equipment

Large baking sheet
Parchment paper
Large mixing bowl
Whisk
Salad tongs or large spoon

Storage Instructions

Store the salad (undressed) in an airtight container for up to 3 days in the fridge.
Keep dressing separate and add just before serving to maintain crispness.

Suggested Pairings & Serving Recommendations

Pair with a crusty baguette, lemony grilled chicken, or a refreshing iced tea.
Great as a side for grilled fish or as a light spring lunch.

Pro Tips

Roast your veggies at high heat for the perfect caramelized edges and tender bites.
Let roasted veggies cool slightly before adding to greens to prevent wilting.
Taste and tweak your dressing—everyone loves a salad with just the right kick!

FAQ

Can I use different vegetables in this salad?

Absolutely! Feel free to use your favorite spring or even summer vegetables—this salad is super versatile.

How do I make this salad vegan?

Simply leave out the feta cheese or use your favorite vegan cheese alternative. The dressing is naturally vegan if you swap honey for maple syrup.

Can I make this salad ahead of time?

Yes! Prep the roasted veggies and dressing up to a day ahead. Assemble just before serving for the freshest taste and texture.