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 French dressing!

Spring is lastly right here! Woo hoo! It was a gentle winter right here in Michigan however I am nonetheless itching for hotter climate and with hotter climate comes lighter and more energizing meals. Our favourite! This Spring Salad is loaded with roasted asparagus and chickpeas, RubyFrost apples, avocado, feta cheese, radishes, and a recent lemon French dressing for the proper spring salad. It’s loaded with so many goodies that you’ll simply love this springy salad.

**Hold 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 some other nut
• Feta cheese

Methods 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 many others. Whisk collectively all the components to your lemon French dressing and put aside. When your asparagus and chickpeas are calmly crispy, take away from the oven and chop asparagus. When placing your salad collectively, you’ll be able to both toss all the pieces collectively or lay out the salad first after which prime with your entire toppings. No matter works finest.

That is how I made my spring salad however you probably have different related components available, please be happy to swap components. Use no matter type of salad, spinach or arugula you’ve got. Skip one ingredient if you do not have it, the choices are limitless to make it your personal.

All About RubyFrost Apples

Yield: serves 4 Creator: 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 French dressing!

Prep Time: 10 minutes Prepare dinner time: 25 minutes Whole 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 selection
• 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 crimson onion
• 1/2 cup candied walnuts (or different nuts)
• 1 sliced giant avocado
• 2 tablespoons recent 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

1. Preheat oven to 400 levels. Toss the asparagus and chickpeas with olive oil on a giant 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.
2. Whisk collectively all the components for the lemon French dressing. 

3. On a big serving dish, set out the lettuce and prime with roasted chickpeas and asparagus, apples, radishes, inexperienced onion, feta cheese and almonds. Toss with lemon French dressing. Alternatively, you’ll be able to toss all the components collectively.

4. Salad is finest if served that day or the salad could be saved individually from the dressing and topped with the dressing earlier than consuming that day.

Take pleasure in!