Spring Salad

Last year when the weather finally started to warm up, I was inspired to create a new spring salad. I picked up some asparagus, beets, leeks, and radishes and roasted them with herbs de Provence.  I added the roasted veggies on top of some mixed greens and drizzled with a champagne vinaigrette and was so delighted with the flavor combination. Also, I like to serve with goat cheese crumbles but it’s equally delicious with avocado for a vegan option. This salad is sure to put a little spring in your step.

Spring Salad

Spring Salad Ingredients

5 tablespoons olive oil, divided

1 bunch of asparagus, trimmed

2 -3 leeks* trimmed, halved, rinsed

1 bunch of radishes, trimmed and halved

3-4 beets (red or yellow,) trimmed, peeled, and chopped into 1-inch pieces

1 tablespoon herbs de Provence plus 2 teaspoons

salt and pepper

8 cups mixed greens

1 cup goat cheese or 2 avocados

Champagne Vinaigrette Ingredients

¼ c champagne vinegar  

½ c olive oil

½ tsp salt

1 tablespoon Dijon mustard

freshly ground black pepper 

Directions

Preheat oven to 400 degrees.  Add the asparagus, leeks, and radishes so they are evenly spread out. Drizzle with 3 tablespoons olive oil and 1 tablespoon herbs de Provence. Sprinkle with salt and pepper. Toss with your hands to make sure the veggies are evenly coated.

On another baking sheet, add the beets, 2 tablespoons olive oil, and 2 teaspoons herbs de Provence. Sprinkle with salt and pepper. Toss to make sure the beets are evenly coated.

Place both baking sheets in the oven. Bake 15 minutes then stir. Bake another 10 minutes. Remove the tray with the asparagus, leeks, and radishes. Continue to cook the beets another 10-15 minutes. Check for doneness with a fork.

Allow veggies to come to room temperature.

While veggies are cooling, whisk the salad ingredients in a small bowl or pitcher.

To assemble the salads, add 2 cups mixed greens to the bottom of each bowl. Divide the veggies around the bowl and top with goat cheese or avocado, or both! Serve with the champagne vinaigrette.

Serves 4

*Tip on leeks, I trim the ends and slice horizontally down the middle. I run my fingers through the different layers to rinse out any dirt. I also place them in a bowl of water cut side down and let them sit for a few minutes. Any remaining dirt will fall to the bottom of the bowl.

For a vegan cheese option, I adore Miyoko’s Herbs de Provence cheese if you can find it.

If you enjoy this spring salad recipe, I recommend giving these recipes a try:

• Holiday Salad
• End of Summer Salad
• Citrus Quinoa Salad with Halloumi

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