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
Scale
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.
