Roasted Spring Vegetable Salad
Roasted Spring Vegetable Salad
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
6
servings Ingredients
Dressing
12 ripe avocado, pitted, peeled
14 cup extra-virgin olive oil
1 tablespoon lemon juice
14 teaspoon garlic powder
14 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
12 teaspoon coarse sea salt
4 cups arugula, loosely packed
12 cup shaved Parmesan cheese
Sliced radishes, if desired
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine all dressing ingredients in food processor bowl fitted with metal blade. Process 1 minute or until thick and creamy. Set aside.
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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.
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STEP 4
Increase oven temperature to 450°F.
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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.
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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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