Spring Salad + Apple Giveaway

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 below! Woo hoo! It was a gentle wintertime right here in Michigan but I’m however itching for warmer climate and with warmer weather will come lighter and fresher food items. Our favorite! This Spring Salad is loaded with roasted asparagus and chickpeas, RubyFrost apples, avocado, feta cheese, radishes, and a new lemon vinaigrette for the perfect spring salad. It is loaded with so numerous goodies that you will just really like this springy salad.

**Hold looking through for a giveaway for RubyFrost apples!

Spring Salad Elements

• Lettuce of selection- romaine, spring blend, arugula, spinach
• Roasted asparagus
• Roasted chickpeas
• RubyFrost apples
• Green onion
• Radishes
• Pink onion
• Avocado
• Candied walnuts- or any other nut
• Feta cheese

How to Make Spring Salad

Initial, toss asparagus and chickpeas with olive oil and roast until finally crispy. Up coming, lower up all of your create including your radishes, RubyFrost apples, avocado, green onions, etcetera. Whisk jointly all of the elements for your lemon vinaigrette and established aside. When your asparagus and chickpeas are evenly crispy, take away from the oven and chop asparagus. When putting your salad together, you can possibly toss all the things collectively or lay out the salad very first and then top with all of your toppings. Whatever is effective finest.

This is how I created my spring salad but if you have other related substances on hand, make sure you come to feel cost-free to swap substances. Use no matter what sort of salad, spinach or arugula you have. Skip one ingredient if you really don’t have it, the alternatives are countless to make it your own.

All About RubyFrost Apples

Generate: serves 4 Writer: Amanda HernandezPrint Recipe

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 vinaigrette!

Prep Time: 10 minutes Cook time: 25 minutes Total time: 35 mins

Substances

• 2 tablespoons olive oil
• 1-14.5 ounce can small-sodium chickpeas, drained and rinsed
• 1/2 pound asparagus, ends trimmed
• 6-8 cups lettuce of selection
• 2 thinly sliced RubyFrost apples
• 1/2 cup thinly sliced radishes
• 1/3 cup chopped environmentally friendly onion
• 2/3 cup feta cheese
• 1/3 cup thinly sliced pink onion
• 1/2 cup candied walnuts (or other nuts)
• 1 sliced significant avocado
• 2 tablespoons new chopped dill
• Lemon Vinaigrette
• 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

Recommendations

1. Preheat oven to 400 levels. Toss the asparagus and chickpeas with olive oil on a large nonstick sheet pan. Roast for 15 minutes until the asparagus and chickpeas are crispy. Chop the asparagus into 1 inch items once partly cooled.
2. Whisk together all of the components for the lemon vinaigrette. 

3. On a huge serving dish, set out the lettuce and leading with roasted chickpeas and asparagus, apples, radishes, eco-friendly onion, feta cheese and almonds. Toss with lemon vinaigrette. Alternatively, you can toss all of the substances jointly.

4. Salad is very best if served that working day or the salad can be saved individually from the dressing and topped with the dressing in advance of ingesting that day.

Appreciate!