Description

This Vibrant Spring Salad combines fresh greens, roasted asparagus, juicy cherry tomatoes, and crunchy toasted nuts, topped with creamy goat cheese or feta. A zesty Citrus Vinaigrette, made with fresh orange and lemon juice, honey, and Dijon mustard, adds a bright, refreshing flavor. Perfect as a light meal or side, this salad is a delicious celebration of spring’s freshest ingredients.

Ingredients

Scale

6 cups mixed fresh greens (such as arugula, spinach, and butter lettuce)

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 tablespoon olive oil

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1/4 cup toasted almonds or walnuts

1/4 cup goat cheese or feta, crumbled

Citrus Vinaigrette:

1/4 cup freshly squeezed orange juice

2 tablespoons lemon juice

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

Salt and black pepper to taste

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Instructions

Roast the Asparagus: Preheat your oven to 400°F (200°C). Toss the asparagus pieces with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes, or until tender and slightly charred. Set aside to cool.
Prepare the Citrus Vinaigrette: In a small bowl or jar, whisk together the orange juice, lemon juice, honey, and Dijon mustard. Gradually add the olive oil while whisking continuously until well combined. Season with salt and pepper to taste.
Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted asparagus, cherry tomatoes, and toasted almonds.
Dress and Serve: Drizzle the salad with the citrus vinaigrette and toss gently to combine. Sprinkle with the crumbled goat cheese or feta. Serve immediately, allowing the vibrant flavors to shine.

Notes

Dress the salad, just a few minutes before serving.

For extra flavor, roast the asparagus with a pinch of garlic powder or lemon zest.

Add protein by topping the salad with grilled chicken, shrimp, or chickpeas.

Make it ahead by prepping the ingredients separately and assembling just before serving.

Customize the crunch by swapping nuts for sunflower seeds or crispy chickpeas.

For a dairy-free version, use avocado instead of cheese or a dairy-free feta alternative.