Spring Salad is loaded with roasted asparagus and chickpeas, crispy RubyFrost apples, avocado, radishes, onions and feta cheese, topped with a tangy lemon French dressing!
Spring is lastly right here! Woo hoo! It was a light winter right here in Michigan however I am nonetheless itching for hotter climate and with hotter climate comes lighter and brisker meals. Our favourite! This Spring Salad is loaded with roasted asparagus and chickpeas, RubyFrost apples, avocado, feta cheese, radishes, and a contemporary lemon French dressing for the proper spring salad. It’s loaded with so many goodies that you’ll simply love this springy salad.
**Maintain studying for a giveaway for RubyFrost apples!
Spring Salad Elements
- Lettuce of choice- romaine, spring combine, arugula, spinach
- Roasted asparagus
- Roasted chickpeas
- RubyFrost apples
- Inexperienced onion
- Radishes
- Pink onion
- Avocado
- Candied walnuts- or every other nut
- Feta cheese
Tips on how to Make Spring Salad
First, toss asparagus and chickpeas with olive oil and roast till crispy. Subsequent, reduce up your entire produce together with your radishes, RubyFrost apples, avocado, inexperienced onions, and so on. Whisk collectively all the substances on your lemon French dressing and put aside. When your asparagus and chickpeas are flippantly crispy, take away from the oven and chop asparagus. When placing your salad collectively, you possibly can both toss all the things collectively or lay out the salad first after which high with your entire toppings. No matter works greatest.
That is how I made my spring salad however you probably have different comparable substances readily available, please be at liberty to swap substances. Use no matter form of salad, spinach or arugula you’ve got. Skip one ingredient if you do not have it, the choices are countless to make it your individual.
All About RubyFrost Apples
Yield: serves 4
Spring Salad
Spring Salad is loaded with roasted asparagus and chickpeas, crispy RubyFrost apples, avocado, radishes, onions and feta cheese, topped with a tangy lemon French dressing!
Prep Time: 10 minutes Cook dinner time: 25 minutes Complete time: 35 minutes
INGREDIENTS
- 2 tablespoons olive oil
- 1-14.5 ounce can low-sodium chickpeas, drained and rinsed
- 1/2 pound asparagus, ends trimmed
- 6-8 cups lettuce of alternative
- 2 thinly sliced RubyFrost apples
- 1/2 cup thinly sliced radishes
- 1/3 cup chopped inexperienced onion
- 2/3 cup feta cheese
- 1/3 cup thinly sliced purple onion
- 1/2 cup candied walnuts (or different nuts)
- 1 sliced massive avocado
- 2 tablespoons contemporary chopped dill
- Lemon French dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- Zest from 1 lemon
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 teaspoon black pepper
INSTRUCTIONS
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Preheat oven to 400 levels. Toss the asparagus and chickpeas with olive oil on a massive nonstick sheet pan. Roast for quarter-hour till the asparagus and chickpeas are crispy. Chop the asparagus into 1 inch items as soon as partially cooled.
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Whisk collectively all the substances for the lemon French dressing.
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On a big serving dish, set out the lettuce and high with roasted chickpeas and asparagus, apples, radishes, inexperienced onion, feta cheese and almonds. Toss with lemon French dressing. Alternatively, you possibly can toss all the substances collectively.
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Salad is greatest if served that day or the salad will be saved individually from the dressing and topped with the dressing earlier than consuming that day.
Take pleasure in!
