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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

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 cubed 1-inch 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

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

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

  3. 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.

  4. STEP 4

    Increase oven temperature to 450°F.

  5. 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.

  6. 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. 

Nutrition (1 serving)

440 Calories
26 Fat (g)
25 Cholesterol (mg)
670 Sodium (mg)
45 Carbohydrates (g)
4 Dietary Fiber
11 Protein (g)
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Spring Vegetable Recipes

Fresh, springtime veggies, such as pea pods, asparagus, radishes and fresh herbs, lighten up salads and entrees and brighten every dish.

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