Spring Salad with Roasted Veggies Recipe

If you’re craving a vibrant, nourishing meal that strikes the perfect balance between crisp, fresh greens and deeply flavorful roasted veggies, this Spring Salad with Roasted Veggies is about to become your newest obsession. With each forkful, you’ll experience a cheerful medley of textures and tastes—peppery arugula, sweet roasted carrots, tangy goat cheese, and a zesty sprinkle of sunflower seeds—all swirled together and crowned with optional fresh herbs. Whether you’re hosting brunch, doing meal prep, or just want an effortlessly impressive weeknight dinner, this salad promises a burst of spring in every bite.

this Recipe

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity: every ingredient brings something special to the table, from a pop of color to a satisfying crunch or a punch of flavor. Using peak-season vegetables ensures every bite of your Spring Salad with Roasted Veggies is both delicious and delightful.

• Baby arugula (2 cups): Brings a peppery, fresh bite that brightens the salad.
• Mixed spring greens (2 cups): Adds variety in both flavor and texture, making the base extra lush.
• Asparagus (1 cup, trimmed and cut into 2-inch pieces): Roasts beautifully and adds an earthy sweetness.
• Baby carrots (1 cup, halved lengthwise): Offer natural sweetness and vibrant color, plus a delightful roast flavor.
• Radishes (1 cup, sliced): Give a sharp, juicy crunch that wakes up your palate.
• Cherry tomatoes (1 cup, halved): Pop with sweetness and juiciness, and look stunning in the salad bowl.
• Red onion (½, thinly sliced): Delivers zesty punch and color contrast.
• Olive oil (2 tablespoons): Helps the veggies roast into caramelized, golden bites.
• Balsamic vinegar (1 teaspoon): Offers a gentle tang and just the right hint of sweetness to your roasted veggies.
• Salt (¼ teaspoon): Essential for seasoning and drawing out the natural veggie flavors.
• Black pepper (¼ teaspoon): Adds subtle spice to both greens and roasted veggies.
• Goat cheese (¼ cup, crumbled): Brings creamy tang and richness that’s truly craveable.
• Toasted sunflower seeds (¼ cup): Lend a nutty crunch that ties it all together.
• Optional fresh herbs (dill or parsley): Sprinkle on for color and a burst of herby flavor.

How to Make Spring Salad with Roasted Veggies

Step 1: Preheat and Prepare the Veggies

Begin by warming up your kitchen—set your oven to 425°F. On a large baking sheet, toss asparagus, baby carrots, and sliced radishes with olive oil, balsamic vinegar, salt, and pepper. Give them a good mix, making sure everything is beautifully coated, because this step is key to achieving those flavorful golden caramelized edges you’ll love in your Spring Salad with Roasted Veggies.

Step 2: Roast to Perfection

Spread your veggies in a single layer so they roast evenly. Slide the baking sheet into the hot oven and roast for 20 minutes, stirring halfway through to ensure every piece gets that perfect, slightly sweet, roasted flavor. Let the veggies cool slightly after roasting; this way, they’re warm but won’t wilt your delicate greens.

Step 3: Assemble the Salad Base

While your veggies are cooling, grab a large salad bowl and add in your baby arugula and spring greens. This is the foundation of the Spring Salad with Roasted Veggies, so choose the biggest, brightest bowl you’ve got—presentation makes a difference!

Step 4: Toss in the Goodness

Add the roasted veggies to your greens, along with the cherry tomatoes and thinly sliced red onion. Gently toss everything together using clean hands or salad tongs—the goal is to combine without bruising the greens or crunchier additions.

Step 5: Finish with Toppings

Now, for that crowd-pleasing flourish: sprinkle crumbled goat cheese and toasted sunflower seeds generously across your salad. If you’re feeling fancy, toss on some chopped dill or parsley for a fresh, garden-inspired finish. Serve immediately, with your favorite vinaigrette on the side if you like a little extra zing.

How to Serve Spring Salad with Roasted Veggies

Garnishes

Add a gorgeous final touch with extra crumbled goat cheese, a sprinkling of fresh herbs like dill or parsley, and maybe even a few edible flowers if you really want the bowl to pop. For a punch of flavor, a drizzle of extra-virgin olive oil or a finishing splash of aged balsamic makes this Spring Salad with Roasted Veggies truly stand out.

Side Dishes

Serve alongside a warm crusty baguette or toasted pita wedges to catch every delicious bite. For extra protein, pair your salad with grilled chicken, marinated tofu, or tender baked chickpeas—this way, it becomes a satisfying main event, not just a side.

Creative Ways to Present

Show off your Spring Salad with Roasted Veggies by layering it in a clear trifle bowl for a stunning look at all those colorful layers. Or, try serving it in individual mason jars for a whimsical picnic or brunch. Even a platter presentation, arranged by color, will turn your dining table into a work of art!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and that’s a big if!), store your Spring Salad with Roasted Veggies in an airtight container in the fridge for up to two days. Keep the roasted veggies separate from the greens if possible to maintain freshness and texture.

Freezing

While leafy salads aren’t the best candidates for freezing, you can freeze the roasted veggies before assembling the salad. Simply let them cool completely, then store in a freezer bag for up to one month. Just thaw and re-roast or warm before tossing into the greens for your next batch.

Reheating

Should you want to revive those roasted veggies, simply spread them on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. This will keep them from getting mushy and help restore a bit of their caramelized texture before mixing back into your Spring Salad with Roasted Veggies.

FAQs

Can I make this salad dairy-free?

Absolutely! Omit the goat cheese or swap it with a plant-based cheese alternative, and you’ll still enjoy all the flavors and beauty of this Spring Salad with Roasted Veggies.

How can I boost the protein content?

Top your salad with grilled chicken, chickpeas, or even seared tofu to turn it into a hearty, protein-packed meal perfect for lunch or dinner.

What other dressings work well?

While a classic vinaigrette is lovely, a lemon-tahini drizzle, honey-mustard, or simple olive oil and lemon juice also pair beautifully with the roasted veggies and greens.

Can I use different vegetables?

Of course! Feel free to experiment based on what’s fresh and in season—zucchini, bell peppers, or even roasted sweet potatoes would be delicious in your Spring Salad with Roasted Veggies.

Is this salad meal-prep friendly?

Yes, you can roast the veggies and prep your toppings ahead of time. Store them separately and combine just before serving to keep your Spring Salad with Roasted Veggies at its very best.

Final Thoughts

If you’re ready to celebrate the season, do yourself a favor and give this Spring Salad with Roasted Veggies a try. It’s colorful, comforting, and just the right mix of healthy and indulgent—trust me, your tastebuds will thank you!

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