Roasted Asparagus Spring Salad

Roasted Asparagus Spring Salad: Is the type of salad you wish you could eat everyday.

Are you one of those people that never want to make salad for whatever reason? The thought of making salad RARELY appeals to me, because I don’t think it’s going to be satisfying enough as a meal. Then the second it’s done and I’m eating it, I can’t believe how delicious it is and promise myself to eat a beautiful salad as such EVERYDAY! Ahhhh the vicious salad cycle.

My Roasted Asparagus Spring Salad makes keeping that promise very easy. It’s so simple but absolutely perfect, it really lacks nothing. I make my own croutons and ditch store bought salad dressing for a homemade version instead. It taste like a salad you’d get at a fancy restaurant and to be able to enjoy it in the comfort of your own home is even better.

Ingredients for Roasted Asparagus Spring Salad:

For the croutons:

• a loaf of sourdough bread
• 3 tablespoons olive oil
• salt to taste

For the roasted asparagus:

• 1 bunch asparagus (bottom half trimmed)
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• a pinch of crushed chile flakes

For the salad dressing:

• 1 minced garlic clove
• juice from an entire lemon
• 1 teaspoon dijon mustard
• 1 teaspoon orange honey
• 1/4 cup pinot grigio
• 1/4 teaspoon black pepper
• a pinch of chile flakes
• 1/2 teaspoon sea salt
• 1/2 cup olive oil

For the spring salad:

• mixed green lettuces
• arugula
• shredded cabbage
• kalamata olives (pitted)
• parmesan cheese
• orange (peeled and sliced)
• sliced radishes

Directions:

For the croutons:

1. Preheat oven to 450 degrees fahrenheit.
2. Cut a loaf of sourdough bread into 1 inch bite-sized cubes.
3. Place all the bread cubes in a large bowl.
4. Drizzle with olive oil and then mix with hands.
5. Salt to taste, and mix again.
6. Spread bread cubes evenly on an aluminum foil lined baking sheet.
7. Bake for 7 minutes, remove from oven, mix crouton and rearrange them, and place back in oven for an additional 5 minutes or until crisp.
8. Set to the side until ready to use. This will make a big batch of croutons. Reserve any cubes not used in a ziplock bag until you are ready for next salad or as a topping in a bowl of soup.

For the asparagus:

1. Preheat oven to 400 degrees fahrenheit.
2. Place asparagus on an aluminum lined baking sheet.
3. Drizzle asparagus with olive oil. Then mix with hands or spread with a pastry brush.
4. Sprinkle with salt, pepper and chile flakes.
5. Bake for 10 minutes.
6. Set to the side until ready to use.

For the salad dressing:

1. Place all ingredients in a jar and whisk until combined.

Assemble the salad:

1. Place mixed lettuces, arugula, and cabbage in a large mixing bowl.
2. Drizzle a little bit of dressing over the top at a time, then mix. You only want to add enough dressing to lightly coat the lettuce, you don’t want to drench it. This is key to making a delicious salad.
3. Pour the dressed lettuce onto a serving platter.
4. Then sprinkle in olives as many or as little as you like.
5. Grate big pieces of parmesan cheese into the salad to your liking.
6. Decorate the greens with slices of bright sweet orange, and radish slices.
7. Add in some croutons, and place your roasted asparagus on top!
8. Enjoy again and again!

Check out my Instagram Story Highlight under spring salad for step by step video on how I made the croutons and salad dressing!

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