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Roasted Spring Vegetable Salad

Presented by:
Land O' Lakes
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Spring salad with roasted vegetables and homemade dressing and croutons.

Recipe Prep Time
Prep Time
40 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 5 min
Recipe Servings



1/2 ripe avocado, pitted, peeled

1/4 cup extra virgin olive oil

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon dried Italian seasoning

Salt, to taste

Pepper, to taste


3 cups cubed 1-inch cranberry walnut bakery bread*

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted


1 pound asparagus, ends trimmed, cut into 1-inch pieces

1 small (1 cup) fennel bulb, trimmed, cored and sliced into 1/2-inch pieces

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1/2 teaspoon coarse sea salt

4 cups arugula , loosely packed

1/2 cup shaved Parmesan

Sliced radishes, if desired

*Substitute cinnamon raisin bread.


Heat oven to 400°F.

Combine all dressing ingredients in food processor bowl fitted with metal blade.  Process 1 minute until thick and creamy. Set aside.

Combine bread cubes and 2 tablespoons melted butter in bowl. Place onto 15x10x1-inch baking pan.  Bake 5-10 min until bread cubes are slightly crunchy and deep golden brown. Remove from pan; set aside.

Increase oven temperature to 450°F.

Combine asparagus, fennel, 2 tablespoons butter and salt in bowl; toss to coat. Place onto same baking sheet.  Bake 20-25 minutes, turning once, until caramelized and tender.

Place arugula, roasted vegetables, and Parmesan into bowl. Pour 1/4 cup dressing over salad; toss to combine.  Add croutons; toss again. Garnish with sliced radishes, if desired.


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