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Spring Salad is loaded with roasted asparagus and chickpeas, crispy RubyFrost apples, avocado, radishes, onions and feta cheese, topped with a tangy lemon vinaigrette!
Spring is finally here! Woo hoo! It was a mild winter here in Michigan but I’m still itching for warmer weather and with warmer weather comes lighter and fresher foods. Our favorite! This Spring Salad is loaded with roasted asparagus and chickpeas, RubyFrost apples, avocado, feta cheese, radishes, and a fresh lemon vinaigrette for the perfect spring salad. It is loaded with so many goodies that you will just love this springy salad.
**Keep reading for a giveaway for RubyFrost apples!
Spring Salad Ingredients
- Lettuce of choice- romaine, spring mix, arugula, spinach
- Roasted asparagus
- Roasted chickpeas
- RubyFrost apples
- Green onion
- Red onion
- Candied walnuts- or any other nut
- Feta cheese
How to Make Spring Salad
First, toss asparagus and chickpeas with olive oil and roast until crispy. Next, cut up all of your produce including your radishes, RubyFrost apples, avocado, green onions, etc. Whisk together all of the ingredients for your lemon vinaigrette and set aside. When your asparagus and chickpeas are lightly crispy, remove from the oven and chop asparagus. When putting your salad together, you can either toss everything together or lay out the salad first and then top with all of your toppings. Whatever works best.
This is how I made my spring salad but if you have other similar ingredients on hand, please feel free to swap ingredients. Use whatever kind of salad, spinach or arugula you have. Skip one ingredient if you don’t have it, the options are endless to make it your own.