If you’re craving a vibrant and fresh way to celebrate the flavors of the season, this Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe is an absolute must-try. Loaded with tender asparagus and radishes that gain a delightful sweetness and slight char from roasting, every bite bursts with contrasting textures. The whole grain and Dijon mustard vinaigrette ties everything together with a zingy, slightly creamy punch that elevates the veggies beautifully. This salad is the kind of dish you’ll find yourself reaching for again and again — perfect for lunches, light dinners, or even a stunning side at your next gathering.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for creating the perfect harmony of flavors and textures in your salad. Each item brings something unique, from the earthy crunch of asparagus to the peppery snap of radishes, all brightened by that beautifully balanced mustard vinaigrette.
- 1 bunch asparagus, trimmed: Fresh and crisp, asparagus adds a lovely tender bite once roasted.
- 1 bunch radishes, trimmed and halved (some left whole): Their natural peppery flavor mellows with roasting, and leaving a few whole adds pretty pops of color and texture.
- 2 tbsp olive oil: For roasting, it helps veggies caramelize to perfection while keeping them tender.
- Salt and pepper to taste: The simple seasoning that brings out the natural flavors of the vegetables.
- 2 tbsp whole grain mustard: Adds a grainy texture and robust flavor to the vinaigrette.
- 1 tbsp Dijon mustard: For smoothness and a sharp, tangy note in the dressing.
- 2 tbsp red wine vinegar: Brings acidity to brighten the vinaigrette and balance the roasted veggies.
- 1 garlic clove, minced: Infuses the dressing with a fragrant, savory kick.
- 1/4 cup olive oil: The base of the vinaigrette, offering richness and silkiness.
- 1 tsp honey (optional): Just a touch of sweetness to soften the sharpness of mustards and vinegar, if you like.
How to Make Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures that when the vegetables hit the baking sheet, the high heat will help develop those glorious roasted edges while keeping the inside tender and flavorful.
Step 2: Prepare the Veggies
Trim the asparagus and handle the radishes thoughtfully — halve most of them but leave some whole for added visual charm and textural contrast. This mix of halves and wholes will give your salad extra personality.
Step 3: Toss with Olive Oil and Seasonings
Drizzle the vegetables with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper. Toss everything well until every piece is coated, setting the stage for even roasting and maximum flavor.
Step 4: Arrange for Roasting
Spread your veggies out on a baking sheet in a single layer, making sure they aren’t too crowded. This allows hot air to circulate evenly, promoting that perfect caramelization on all sides.
Step 5: Roast Until Tender and Golden
Let the vegetables roast for 20 to 25 minutes, flipping them halfway through. Keep an eye out for a slight golden char and tenderness when pierced with a fork — that’s your cue that they’re ready.
Step 6: Whisk Up the Mustard Vinaigrette
While the veggies roast, combine 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, minced garlic, and 1/4 cup olive oil in a bowl. If you like a touch of sweetness, add 1 teaspoon honey. Whisk vigorously until everything blends together into a smooth, emulsified vinaigrette. Taste and season with salt and pepper as needed.
Step 7: Assemble Your Salad
Arrange the warm roasted vegetables on your favorite serving dish. Drizzle the mustard vinaigrette generously over the top, making sure every bite will get a zesty kiss of that flavorful dressing.
Step 8: Serve and Enjoy
Whether you prefer this salad warm, at room temperature, or chilled, it will shine in every form. Each option offers a slightly different experience, but all equally delicious and refreshing.
How to Serve Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe
Garnishes
To elevate your salad further, consider adding fresh herbs like chopped chives or parsley — they add a burst of freshness and color. Toasted nuts or seeds, such as almonds or pumpkin seeds, also bring a wonderful crunch that harmonizes perfectly with the tender veggies.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even a light quinoa pilaf for a wholesome, balanced meal. If you’re serving it as a side, complement it with crusty bread or warm flatbreads to soak up any remaining vinaigrette.
Creative Ways to Present
For a fun twist, layer the roasted veggies and greens in mason jars for portable lunches or pretty picnic servings. You can also serve this salad over a bed of baby spinach or arugula for extra leafy goodness, or top it with crumbled goat cheese to add a creamy, tangy dimension.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the vinaigrette separate if possible, then toss everything just before serving to maintain freshness and crunch.
Freezing
This salad is best enjoyed fresh and does not freeze well. The texture of roasted vegetables changes after freezing, so to preserve the crisp-tender contrast, it’s better to make it fresh or keep components separately frozen and assemble when ready.
Reheating
If you prefer warm veggies, gently reheat the leftovers in a skillet over medium heat or in the oven until just warmed through. Avoid microwaving for long periods as it might make the veggies mushy. Once reheated, drizzle with fresh vinaigrette to revive that zesty flavor.
FAQs
Can I use other vegetables for this Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe?
Absolutely! Feel free to swap or add veggies like baby carrots, bell peppers, or zucchini. Just adjust roasting times accordingly to ensure everything is cooked perfectly.
Is this salad suitable for vegans?
Yes, this salad is naturally vegan-friendly, especially if you skip the optional honey or substitute it with maple syrup or agave nectar.
How long can I store the mustard vinaigrette?
The vinaigrette can be stored in an airtight container in the refrigerator for up to one week. Give it a good whisk before using, as separation is normal.
Can I make this salad ahead of time for a party?
Definitely! Roast the veggies and keep the dressing separate. Assemble your salad shortly before serving to keep textures vibrant and fresh.
What wine pairs well with this Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe?
A crisp, light white wine like Sauvignon Blanc or a dry rosé complements the bright, tangy flavors beautifully without overpowering the salad.
Final Thoughts
This Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe is one of those recipes that feels both elegant and approachable, perfect for showcasing seasonal ingredients in a fresh, flavorful way. I can’t wait for you to try it, whether for a casual lunch or your next special meal. Trust me, once you taste those tender roasted veggies with the tangy mustard dressing, you’ll be hooked just like I am!
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Spring Salad with Roasted Veggies and Mustard Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy spring salad featuring tender roasted asparagus and radishes tossed in a zesty homemade mustard vinaigrette. This dish combines the savory flavor of roasted veggies with the tangy creaminess of a mustard-based dressing, perfect for a light lunch or a refreshing side dish.
Ingredients
Vegetables
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved (some left whole for texture/visual interest)
Roasting
- 2 tbsp olive oil
- Salt and pepper to taste
Mustard Vinaigrette
- 2 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 tsp honey (optional)
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure the vegetables roast evenly and develop a perfect caramelized texture.
- Prepare Vegetables: Trim the asparagus and halve most of the radishes, leaving some whole. This adds a combination of textures and visual appeal to your salad.
- Toss Vegetables: In a large bowl, toss the asparagus and radishes with 2 tablespoons of olive oil, salt, and pepper until all pieces are evenly coated.
- Arrange for Roasting: Spread the coated vegetables on a baking sheet in a single layer, making sure to leave space between them to promote even roasting.
- Roast Veggies: Roast the vegetables in the oven for 20 to 25 minutes, turning them once halfway through to ensure uniform browning and tenderness.
- Make Mustard Vinaigrette: While the vegetables roast, whisk together whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, and olive oil in a bowl. Add honey if you prefer a touch of sweetness. Season with salt and pepper to taste and whisk until emulsified.
- Assemble Salad: Once the vegetables are roasted, arrange them on a serving platter and drizzle generously with the prepared mustard vinaigrette.
- Serve: Enjoy your spring salad warm, at room temperature, or chilled depending on your preference for a fresh and flavorful dish.
Notes
- For extra depth of flavor, you can add fresh herbs like parsley or tarragon to the vinaigrette.
- This salad pairs well with grilled chicken or fish for a complete meal.
- The honey in the vinaigrette is optional; omit for a vegan version or to reduce sweetness.
- Ensure that the vegetables are not overcrowded on the baking sheet to allow them to roast rather than steam.
- Leftovers can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated lightly.
