Ingredients
Salad
- 1 5 oz bag baby spring mix
- 1 medium yellow squash sliced and halved or quartered
- 1 red bell pepper cut into 1 inch pieces
- 1 bunch asparagus ends removed and cut into 2 inch pieces
- 1/2 red onion cut into 1 inch pieces
- 2 Tbsp. olive oil
- sea salt
- fresh ground pepper
- 4 oz. feta cheese
- balsamic vinaigrette
Balsamic Vinaigrette
- 1/3 c. olive oil
- 1/3 c. balsamic vinegar
- 2 tsp. minced red onion
- 1/2 tsp. dried oregano
- 1 garlic clove minced
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. pepper
- *Adapted from The America’s Test kitchen Family Cookbook: Basic Vinaigrette recipe
Instructions
Salad
- Toss yellow squash, red pepper, asparagus, onion (and any other vegetables you'd like to add) in olive oil. Top with sea salt and fresh ground pepper, to taste.
- Spread on roasting pan; roast at 400 degrees for 15 minutes.
- Divide spring mix between two large plates.
- Top each with half of roasted vegetables and 2 oz. feta cheese.
- Drizzle with balsamic vinaigrette.
Balsamic Vinaigrette
- Combine all ingredients in a small jar and shake well to combine.