Anyone else absolutely loving these warmer, I mean radiating, hot temperatures we’ve been experiencing the last week or so? I cannot get enough of the sun and warmth and everything that comes with it, like ALL the delicious fresh fruits and veggies. This Honey Peppered Roasted Summer Salad is an ideal dish to bring to any pot-luck, backyard BBQ, or a quick dinner when you don’t feel like fully cooking a meal! I also love a salad that tastes even better the next day, and this one checks the box on that. Pro tip: make a double batch of the homemade honey peppered dressing because you’re going to become addicted. So all you need is maybe 30 minutes tops, and you have a super fresh, summery and healthy meal :).
Honey Peppered Roasted Summer Salad
There's very few things I love more than a refreshing summer salad. I'm so grateful for our weekly CSA box from Meadowlark Farm a few miles away. It's so fun getting fresh, local and organic fruits, veggies and seeds to sprout. Each week is a bit different with a few of the same staples. Everything in this salad was made with what came in our box, which is my fav! bPersonally, my body always feels better when I eat a wide range of all the colors in the rainbow, and this salad couldn't be any better at including all of them. Hope you give this salad a try and save some of the dressing for other amazing dishes.
- June 7, 2021
- 2 large salads of 3-4 side salads
- 30 min
- Print this
Ingredients
- SALAD
- 1 bag of fresh greens (I used a mixture of fresh arugula and washed spring mix)
- 2 bunches of broccoli, trimmed (or a regular head of broccoli)
- 1 delicata squash
- cut, scooped and trimmed
- 1 handful of chive blossoms (the purple flowers that bloom on top of fresh chives) they are so beautiful, delicious and add a nice bite to any dish.
- 1 bunch of radishes, quartered
- salt and pepper, to taste
- avocado oil to spray lightly
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 smoked salmon jerky filet (optional and not pictured, added later) from Burritts in Traverse City.
- HONEY PEPPERED VINAIGRETTE
- 1/2 cup olive oil
- 3 tbsp apple cider vinegar
- 3 tbsp honey (warmed)
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1/2 shallot, finely minced
- 3 garlic cloves, minced
- 3 tbsp fresh basil, chopped
Directions
- Step 1
- – Preheat oven or air fryer to 400 degrees. (I personally used an air fryer because it cuts the time in half, is super easy clean up + it’s always nice not having to turn the oven on when it’s already super hot outside.)
- Step 2
- - Line baking sheet or air fryer bin with parchment paper.
- Step 3
- - Toss delicata squash and radishes on sheet and lightly spray with avocado oil.
- Step 4
- - Sprinkle about 1 tsp each of garlic powder and smoked paprika. Add salt and pepper to taste.
- Step 5
- - Set timer for about 10 minutes.
- Step 6
- - In a large salad bowl, add your fresh greens.
- Step 7
- - Check on your veggies roasting every few minutes and I like to shake the pan so that they roast evenly.
- Step 8
- - Once the squash and radishes are crispy and cooked, add them to your bed of greens.
- Step 9
- - Next, add the trimmed broccolini to your cooking method of choice for about 6 minutes (in an air fryer) with a lightly spray of avocado oil and remaining garlic powder and smoked paprika.
- Step 10
- - Take a large mason jar, or any kind of jar that has a secured lid, combine everything in the jar and shake vigorously until everything has blended together. I suggest making a double batch because it can last for up to a week in the fridge and is perfect for adding to other roasted veggies, marinating salmon or even chicken or grilling veggies with.
- Step 11
- - After the broccolini is roasted, add to the salad and drizzle with your homemade honey peppered vinaigrette.
- Step 12
- - Top your salad with all the beautiful, vibrant chive blossoms and enjoy in the sun!
- Step 13
- - Let me know how you like this salad, there will be many more summery salads to come :).
