Roasted Spring Vegetable Salad

Name: Roasted Spring Vegetable Salad
Prep time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: Dressing; 1/2 ripe avocado, pitted, peeled; 1/4 cup extra-virgin olive oil; 1 tablespoon lemon juice; 1/4 teaspoon garlic powder; 1/4 teaspoon Italian seasoning; Salt, to taste; Pepper, to taste; Croutons; 3 cups (1-inch) cubed cranberry walnut bakery bread *; 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt melted; Salad; 1 pound asparagus, ends trimmed, cut into 1-inch pieces; 1 small (1 cup) fennel bulb, trimmed, cored, sliced into 1/2-inch pieces; 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt melted; 1/2 teaspoon coarse sea salt; 4 cups arugula, loosely packed; 1/2 cup shaved Parmesan cheese; Sliced radishes, if desired

Welcome the return of salad season with this roasted spring vegetable dish and homemade croutons.

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40 min

Prep Time

1 hr 05 min

Total Time

servings

Ingredients

Dressing

¹/₂ ripe avocado, pitted, peeled

¹/₄ cup extra-virgin olive oil

1 tablespoon lemon juice

¹/₄ teaspoon garlic powder

¹/₄ teaspoon Italian seasoning

Salt, to taste

Pepper, to taste

Croutons

3 cups (1-inch) cubed cranberry walnut bakery bread

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

Salad

1 pound asparagus, ends trimmed, cut into 1-inch pieces

1 small (1 cup) fennel bulb, trimmed, cored, sliced into 1/2-inch pieces

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

¹/₂ teaspoon coarse sea salt

4 cups arugula, loosely packed

¹/₂ cup shaved Parmesan cheese

Sliced radishes, if desired

*Substitute cinnamon raisin bread.

How to make

STEP 1

Heat oven to 400°F.
STEP 2

Combine all dressing ingredients in food processor bowl fitted with metal blade. Process 1 minute or until thick and creamy. Set aside.
STEP 3

Combine bread cubes and 2 tablespoons melted Butter with Olive Oil & Sea Salt in bowl. Place onto 15x10x1-inch baking pan. Bake 5-10 minutes or until bread cubes are slightly crunchy and deep golden brown. Remove from pan; set aside.
STEP 4

Increase oven temperature to 450°F.
STEP 5

Combine asparagus, fennel, 2 tablespoons melted Butter with Olive Oil & Sea Salt and salt in bowl; toss to coat. Place onto same baking sheet. Bake, turning once, 20-25 minutes or until vegetables are caramelized and tender.
STEP 6

Place arugula, roasted vegetables and cheese into bowl. Pour 1/4 cup dressing over salad; toss to combine. Add croutons; toss again. Garnish with sliced radishes, if desired.

440 Calories

26 Fat (g)

25 Cholesterol (mg)

670 Sodium (mg)

45 Carbohydrates (g)

4 Dietary Fiber

11 Protein (g)

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