Spring Salad with Roasted Veggies and Mustard Vinaigrette Bliss Recipe
Spring is the perfect time for fresh salads. This Spring Salad with Roasted Veggies and Mustard Vinaigrette Bliss Recipe is bright and colorful.
Ingredients
- 2 cups mixed salad greens
- 1 cup baby spinach
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 cup cherry tomatoes
- 1 cup carrots sliced
- 1 small red onion sliced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried oregano
For the Mustard Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 small garlic clove minced
- Pinch of salt
- Pinch of black pepper
Instructions
Preheat the Oven
- Preheat your oven to 200°C. Line a baking tray with parchment paper. This prevents sticking and helps easy cleaning later.
Prepare the Vegetables
- Wash and dry all vegetables well. Slice zucchini, carrots and onion evenly. Cut bell pepper into medium pieces.
Season the Vegetables
- Place chopped vegetables on the tray. Drizzle olive oil on top. Add salt, pepper, and oregano. Toss well to coat evenly.
Roast the Vegetables
- Spread vegetables in a single layer. Roast for 20 to 25 minutes. Stir halfway for even cooking and light browning.
Cool Slightly
- Remove tray from oven carefully. Let vegetables cool for 5 to 10 minutes. They should stay warm, not hot.
Prepare the Dressing
- In a small jar, add olive oil, mustard, honey, lemon juice, garlic, salt and pepper. Close lid and shake well.
Taste and Adjust
- Open the jar and taste dressing. Add more lemon for tang. Add honey if you prefer a sweeter flavor.
Prepare the Greens
- Wash salad greens and spinach. Dry them well using a spinner or towel. Wet leaves make dressing watery.
Assemble the Salad
- In a large bowl, add greens first. Top with warm roasted vegetables evenly for beautiful color and texture.
Add the Dressing
- Pour mustard vinaigrette over the salad. Toss gently using tongs. Make sure everything gets coated lightly.
Serve Immediately
- Transfer salad to serving plates. Serve fresh for best flavor and texture. Enjoy your Spring Salad with Roasted Veggies and Mustard Vinaigrette Bliss Recipe.
Notes
- Add grilled chicken for extra protein.
- Sprinkle feta cheese for creamy texture.
- Add toasted nuts for crunch.
- Use maple syrup instead of honey.
- Add avocado slices before serving.
- Try asparagus or broccoli in spring season.
- Do not overdress the salad. Add slowly.
- Roast vegetables in batches if tray is small.
- Use fresh lemon juice, not bottled.
- Let vegetables cool slightly before mixing.