Roasted Spring Vegetable Salad

Roasted Spring Vegetable Salad sides This bright and colourful roasted vegetable spring salad is loaded with flavor and textures you will love. Made with spring vegetables and topped with a green goddess dressing Green goddess, salad, Spring salad Roasted Spring Vegetable Salad asparagus, salads

This bright and colourful roasted vegetable spring salad is loaded with flavor and textures you will love. Made with spring vegetables: carrots, radishes, sugar snap peas and we can’t forget asparagus. These perfectly roasted seasonal crisp-tender veggies are served over a bed of baby greens and layer of creamy herby yogurt dressing /green goddess style and sprinkled with briny feta and crunchy pistachios creating an eye catching and delicious side dish perfect for this time of year!

Roasted Spring Vegetable Salad

Roasted Vegetable Spring Salad Recipe Ingredients

  • CARROTS: Any variety of carrots work here just make sure to slice them so that they are approx the same size so they cook evenly.
  • RADISHES: We love the way radishes roast up. They end up mild, slightly sweet, and earthy with a tender, juicy texture.
  • ASPARAGUS: You can’t have a spring salad without taking advantage of in season asparagus.
  • SUGAR SNAP PEAS: Roasted sugar snap peas taste like a sweeter, more intense version of their raw selves, often described as “green candy” due to their caramelized, sweet, and nutty flavor.
  • OLIVE OIL: I use extra-virgin olive oil for roasting the vegetables and for the dressing.
  • SPICES: I like to season the vegetables with a little garlic powder and chili powder for flavor - if you prefer them plainer stick to just salt and pepper. Or if you prefer a different seasoning blend or herbs blend feel free to use that.
  • GREEK YOGURT: Greek yogurt is the base of the dressing keeping it rich cool and creamy. Swap with sour cream for a much richer dressing.
  • FRESH HERBS: We like to use a blend of fresh parsley, fresh basil and fresh dill for a fresh and herby dressing. Any combination of fresh herbs will work here just keep the amounts equal to the recipe - so a total of 2 cups of fresh herbs
  • GREEN ONIONS: They add so much fresh flavor to the dressing and overall salad. Swap with some chives and even a shallot if you prefer.
  • LEMON JUICE: We use freshly squeezed lemon juice for the dressing but you could swap it out for apple cider vinegar or red or white wine vinegar too.
  • DIJON MUSTARD: Dijon mustard in salad dressing tastes tangy, sharp, and slightly spicy, giving it depth, bright acidity, and a velvety, emulsified texture.
  • MIXED GREENS: I like to use mixed greens or arugula for this recipe but another great options for spring is chopped radicchio. You will need 4-6 cups of mixed greens.
  • FETA CHEESE: This salad goes so well with the salty briny feta but this would be great with soft goat cheese or even grated Parmesan cheese.
  • PISTACHIOS: They add salty crunch to each bite. If you prefer to use pumpkin seeds or toasted chopped almonds, that works too. We like to use toasted and lightly salted pistachios but raw pistachios is also fine.
  • OPTIONAL ADD INS: We also love to add chopped or sliced avocados, chickpeas: toasted or as is, or creamy white beans. Feel free to add in a protein like grilled chicken, shrimp or steak.

Roasted Spring Vegetable Salad

Swap Out The Roasted Veggies

There are so many other spring veggies that you can swap and use in this recipe here is a list of them.

  • Shallots
  • Leeks, and/or spring onions
  • Broccolini
  • Green beans
  • Snow peas
  • Cauliflower
  • Broccoli
  • Fennel

How To Make This Spring Roasted Vegetable Salad

  1. Prepare Dressing: Blend all the dressing ingredients in a food processor or mini blender until smooth and creamy. Chill while you prepare salad.
  2. Roast Vegetables: Toss the carrots and radishes with olive oil and spices and roast 15-20 mins then toss the asparagus and sugar snap peas with remaining olive oil and spices and add to the sheet pan and continue to roast everything for another 10 minutes. Allow to cool.
  3. Assemble Salad: Toss the roasted veggies with the dressing and the baby greens - or the way I like to serve the salad is layered: a little dressing layered on a plate or platter, mixed greens, roasted veggies and extra dressing drizzled over top sprinkled with crumbled feta and chopped pistachios

Roasted Spring Vegetable Salad

Roasted Spring Vegetable Salad

Spring Raosted Vegetable Salad Make Ahead & Storage.

  • MAKE AHEAD: The homemade yogurt herb dressing can be made ahead and typically lasts in the fridge for 2-4 days when stored in an airtight container, such as a glass mason jar. The roasted vegetables can be made ahead as well and they typically last in the fridge for 2 to 4 days when stored properly in an airtight container.
  • STORAGE: The dressing and the veggies are best stored separately. If you have already tossed the salad with the greens I would suggest eating it the same day as the greens will wilt. If you only dressed the roasted vegetables they will last 2-3 days in the fridge in an air tight container - feel free to toss in some greens right before serving them.

Roasted Spring Vegetable Salad

More Recipes You Will Love:

Recipe

Servings: 4-6
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Ingredients

For the Roasted Vegetables

  • 6 small carrots peeled, trimmed and sliced on the diagonal
  • 1 small bunch radishes (approx 7-10 radishes), trimmed and halved
  • 1 small bunch of asparagus (approx 15-20 spears), woody ends snapped off and sliced on the diagonal, 1 inch pieces
  • 1½ cups Sugar snap peas, ends trimmed, strings removed
  • 3 tablespoons olive oil, divided
  • ½ teaspoon Garlic powder, divided
  • ½ teaspoon Chili powder, divided
  • Salt and pepper to taste

For the Green Goddess Dressing

  • 1½ cups Greek yogurt
  • 1 cup packed fresh basil leaves
  • ½ cup packed fresh parsley leaves
  • ½ cup packed fresh dill
  • 4 sprigs green onion / scallions, rough chopped
  • 2 cloves garlic, rough chopped
  • ¼ cup lemon juice or red wine vinegar
  • ¼ cup olive oil
  • 2 teaspoons Dijon mustard
  • Salt and black pepper, to taste

For Serving

  • 4-6 cups baby greens of choice
  • ½ cup crumbled feta cheese
  • ¼ cup chopped Pistachios

Directions

  1. Preheat the oven to 400°F

Make Dressing

  1. In the bowl of a food processor, mini blender or chopper, add all the dressing ingredients. Process until well blended and smooth. The dressing should be thick but pourable. If you wish to thin it out a bit stir in 1 tablespoon of water at a time until desired consistency. Taste and adjust salt and pepper to taste. Transfer dressing to an airtight container and refrigerate while you prepare the rest of the salad. (can be made ahead 2-3 days)

Roast Vegetables

  1. On a large sheet pan toss the prepared radishes and the carrots with 1½ tablespoons of olive oil, pinch each of salt and pepper, ¼ teaspoon each garlic powder and chili powder
  2. Transfer pan to preheated oven and roast for 15 -20 min or until veggies are just shy of being tender.
  3. In the meantime, in a medium size bowl toss the asparagus and the sugar snap peas with remaining olive oil an, salt, pepper, garlic power and chili powder.
  4. Remove hot sheet pan from oven carefully after 15-20 mins then add the asparagus and snap peas to pan and toss everything well. Return pan to oven and continue to roast 10 minutes until everything is tender.
  5. Remove from oven once done and set aside to cool before assembling salad.

Assemble Salad

  1. Spread some Green Goddess dressing on a plate or platter. Top with baby greens or arugula. Layer baby greens with the roasted spring vegetables. Drizzle with additional dressing, then top with crumbled feta, and chopped pistachios. Serve any remaining dressing in a bowl on the side or store in the fridge and use as a dip or dressing.

Roasted Spring Vegetable Salad