Roasted Spring Vegetable Salad
Roasted Spring Vegetable Salad

Roasted Spring Vegetable Salad

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

6
servings
40 min
PREP TIME
1 hr 05 min
TOTAL TIME

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 dried 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 and 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

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 until thick and creamy. Set aside.

  3. STEP 3

    Combine bread cubes and 2 tablespoons melted butter in bowl. Place onto 15x10x1-inch baking pan.  Bake 5-10 min 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 butter and salt in bowl; toss to coat. Place onto same baking sheet.  Bake 20-25 minutes, turning once, until caramelized and tender.

  6. STEP 6

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

Nutrition

510Calories
25Fat (mg)
15Cholesterol (mg)
760Sodium (mg)
60Carbohydrates (g)
6Dietary Fiber
13Protein (g)

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