Happy First Day of Spring, Everyone!
I’m so thrilled that Springy salad days are here! You know, when the sun is warm and you’re craving something light for lunch or dinner. I’ve got you covered with this delicious Spring Asparagus & Spinach Salad with Poppy Seed Dressing.
Because it is first day of Spring I am part of an awesome collaboration with 10 talented nutritionists and bloggers. They have come up with delicious salads, so make sure you read to the end and check out their tasty creations!
It’s amazing how a little extra effort can take a salad from blah to amazing. From run of the mill to something really special. From “bribe your kids to eat it” to “make them beg for more”
This salad screams Spring. It also spoke to me and I declared it the best salad ever. I have a thing for combining spinach, fruit and nuts. Today we are kicking it up a notch with some spring fruit, asparagus and goat cheese.
When I was trying to come up with a spring salad I automatically went to Mr. Google to ask what was season for Spring. Here is what it came back with:
- baby spinach
Lets start with making the insanely easy Homemade lightly-sweetened Honey-Roasted Pecans
I want to slap myself for never knowing how easy honey-roasted nuts are. I got this recipe from an old magazine at my dentists office. Funny where you can find inspirations.
Simply melt 1 Tablespoon of butter in a bowl then add 2 Tablespoon of honey. Mix in 1 cup pecans and toss to coat. Spread the nuts onto parchment paper-lined baking sheet then bake for 5-6 minutes at 350 degrees, or until the nuts are golden brown and fragrant. Sprinkle lightly with salt when they’re fresh out of the oven and let them cool completely.
Next make the Poppy Seed Dressing, this can be made ahead of time and stored in the fridge for up to a week. It’s actually even better after sitting in the fridge for a bit.
Time to turn your attention to zee goat cheese. I used to HATE goat cheese. Like, totally hated it. Then one day I didn’t.
If you don’t like goat cheese, this salad would be just as good with feta or blue cheese. So its your choice my friends.
Time to roast your asparagus. I lightly tossed the asparagus it in extra virgin olive oil sprinkled it with sea salt and put it in the oven for 15-20 minutes at 400F
So what better way to celebrate the first day of spring than with a salad that displays nature’s finest seasonal bounty? This salad encompasses everything that is glorious about springtime. It’s vibrant, it’s fresh, it’s sweet and delicious…and I don’t know about you, but after a winter that seemed to go on for far too long, it sounds like just the remedy we’ve been needing around here.
Now for our Spring Salad Collaboration! Take a look at these awesome nutritionists & bloggers and their amazing salads. Heck, Ill probably make them all, they sound sooo good.
Get more Spring-Inspired Salad Recipes:
- Aleyda (The Dish On Healthy) – Crunchy Thai Quinoa Salad
- Jordana Hart (ihartnutrition) – Chickpea Cucumber Salad
- Joy McCarthy (Joyous Health) – Spring Inspired Detox Salad
- Julie Daniluk- Hot Detox Beet Bop Salad
- Kim D’Eon – Shred Into Spring Salad
- Marni Wasserman – Zesty Apple Fennel Salad
- Meghan Telpner – Wild Rice Protein Salad
- Rachel Bies (The Healthy Bies) – Sour Cabbage & Fennel Salad
- Rachel Molenda – Dandelion Citrus Salad
- Samantha Gladish (Holistic Wellness) – Tuscan Kale & Apple Salad
- Sisley Killam (The Pure Life) – Sweet Potato Arugula Quinoa Salad