Hey lovelies!! I know …it’s been a while since I’ve posted anything on here! But, what can I say, life happens! A couple life changes and self-adjusting action going on lately. Finally starting to feel some stability. I’ve been wanting to write this post for the longest time now. So happy I’m finally getting around to it 🙂
It’s Easter Sunday this weekend! Some of us like to dress up in pretty pastel colored dresses and frolic our way to church followed by Easter Brunch, sip on mimosas and enjoy good food and conversations with family and friends. Some of us like to stuff our faces with chocolate #CadburyGang. And some us like to play Martha Stewart in the kitchen and concoct delicious dishes for our loved ones. I personally fit in all of these categories lol. But for all of you Martha Stewart wannabes (including me) I put together a beautiful Spring Salad that makes for a great side dish! It’s so simple yet elevated at the same time and so delicious! I put together a whole batch and ate it for a week straight with different proteins and on its own. It delivered every.single.time. Fresh, light and tasty!
The star of this dish ? The Lemon Basil Vinaigrette!….with the goat cheese coming in strong to try to steal the spotlight. I love cheese ya’ll. But there’s no denying that this dressing takes it away. The zesty lemon, the fragrant basil and mustard combined together with a touch of sweetness? Winning! This salad is super easy to put together and so pretty! Perfect for any event, anytime! Let me know if you try it, would love to know your thoughts! Enjoy 🙂
Roasted Potatoes & Asparagus Spring Salad with Lemon Basil Vinaigrette
Simple yet tasty Spring salad perfect as a side dish!
- 15-20 Baby Potatoes
- 1 bunch Asparagus about 15-20 spears
- 2 tsp Olive Oil
- Everyday Seasoning to taste, I'm using Trader Joe's
- Salt & Pepper to taste
- 5 Radishes
- 3.5 oz Arugula
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp White Wine Vinegar
- 2 tbsp Dijon Mustard
- 1/4 tsp Honey
- 1 Garlic Clove
- 3 tbsp Basil
- Salt & Pepper to taste
Preheat oven to 400.
Cut baby potatoes in half. Drizzle with 1 tsp of olive oil. Season with Everyday Seasoning to taste. Bake for 15-20 minutes, until fork pierces through. Let cool.
Cut asparagus spears in half. Drizzle with 1 tsp of olive oil. Season with salt & pepper to taste. Sauté for 3-5 minutes, until spears are bright green. Let cool.
Assemble vinaigrette ingredients. Whisk together the olive oil, lemon juice, white wine vinegar, dijon mustard, honey, garlic and basil until well combined. Season with salt & pepper to taste.
Assemble salad. Layer arugula, radishes, potatoes and asparagus. Top with dollops of goat cheese. Serve with vinaigrette on the side.