Spring Salad is loaded with roasted asparagus and chickpeas, crispy RubyFrost apples, avocado, radishes, onions and feta cheese, topped with a tangy lemon vinaigrette!

Spring is finally here! Woo hoo! It was a mild winter here in Michigan but I'm still itching for warmer weather and with warmer weather comes lighter and fresher foods. Our favorite! This Spring Salad is loaded with roasted asparagus and chickpeas, RubyFrost apples, avocado, feta cheese, radishes, and a fresh lemon vinaigrette for the perfect spring salad. It is loaded with so many goodies that you will just love this springy salad.

**Keep reading for a giveaway for RubyFrost apples!

Spring Salad Ingredients

Lettuce of choice- romaine, spring mix, arugula, spinach
Roasted asparagus
Roasted chickpeas
RubyFrost apples
Green onion
Radishes
Red onion
Avocado
Candied walnuts- or any other nut
Feta cheese

How to Make Spring Salad

First, toss asparagus and chickpeas with olive oil and roast until crispy. Next, cut up all of your produce including your radishes, RubyFrost apples, avocado, green onions, etc. Whisk together all of the ingredients for your lemon vinaigrette and set aside. When your asparagus and chickpeas are lightly crispy, remove from the oven and chop asparagus. When putting your salad together, you can either toss everything together or lay out the salad first and then top with all of your toppings. Whatever works best.

This is how I made my spring salad but if you have other similar ingredients on hand, please feel free to swap ingredients. Use whatever kind of salad, spinach or arugula you have. Skip one ingredient if you don't have it, the options are endless to make it your own.

All About RubyFrost Apples

RubyFrost apples are sweet and tart which work perfectly in this salad. They're described as deep and rich with a hearty crunch. They have a unique flavor in my opinion and I'm definitely adding them to my apple drawer. They are perfectly crispy and are one of the most beautiful looking apples in my opinion. RubyFrost apples are rich in vitamin C which makes them slow to turn brown. I like slicing these up for my kid's snack time at school since they don't brown too quickly.

RubyFrost apples are grown by more than 150 family farmers. You can also check out their cousin apple, the delicious SnapDragon apples I love. Check out these Easy Grain Bowls and the Loaded Breakfast Board that I made using SnapDragon apples.

Spring Salad

Yield: serves 4 Author: Amanda Hernandez

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 vinaigrette!

Prep Time: 10 minutes Cook time: 25 minutes Total time: 35 mins

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 choice
2 thinly sliced RubyFrost apples
1/2 cup thinly sliced radishes
1/3 cup chopped green onion
2/3 cup feta cheese
1/3 cup thinly sliced red onion
1/2 cup candied walnuts (or other nuts)
1 sliced large avocado
2 tablespoons fresh chopped dill
Lemon Vinaigrette
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

Preheat oven to 400 degrees. Toss the asparagus and chickpeas with olive oil on a large nonstick sheet pan. Roast for 15 minutes until the asparagus and chickpeas are crispy. Chop the asparagus into 1 inch pieces once partially cooled.
Whisk together all of the ingredients for the lemon vinaigrette.
On a large serving dish, set out the lettuce and top with roasted chickpeas and asparagus, apples, radishes, green onion, feta cheese and almonds. Toss with lemon vinaigrette. Alternatively, you can toss all of the ingredients together.
Salad is best if served that day or the salad can be stored separately from the dressing and topped with the dressing before eating that day.

Enjoy!