Ingredients

The following ingredients have 7 Servings
  • 8 spears asparagus (cut into 1-inch pieces (tough ends removed))
  • 1 bag (10 oz) ready-to-eat Spring mix
  • 1 bag (10oz) baby spinach
  • 1 large carrot (grated)
  • 2 tbsp pumpkin seeds
  • 1/2 cup crumbled feta cheese (or more to taste (optional))
  • 2 tbsp balsamic vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp pure maple syrup
  • ½ tsp Dijon mustard
  • ¼ tsp minced garlic
  • ¼ tsp salt
  • 1/3 cup olive oil

Instruction

  • Preheat the oven to 425 F. Place asparagus pieces on baking sheet and drizzle with a bit of olive oil. Roast in the oven for about 6-8 minutes, depending on the thickness of the asparagus.
  • Meanwhile, in a small bowl, whisk together vinegar, lemon juice, maple syrup, mustard, garlic and salt. Slowly whisk in olive oil. Continue to whisk until dressing appears to be thickened.
  • In a large salad bowl, combine Spring mix, spinach, carrot and roasted asparagus.
  • Pour desired amount of salad dressing over the salad (I only used half) and toss to coat. Mix in the pumpkin seeds and feta cheese. Serve immediately.