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Roasted Potatoes & Asparagus Spring Salad with Lemon Basil Vinaigrette

Simple yet tasty Spring salad perfect as a side dish!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author vanessaoblinsky


  • 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


  1. Preheat oven to 400.

  2. 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.

  3. 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.

  4. 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.

  5. Assemble salad. Layer arugula, radishes, potatoes and asparagus. Top with dollops of goat cheese. Serve with vinaigrette on the side.