Roasted Spring Salad


This warm spring salad is for all my friends in cold states where the weather just won’t quit. Apparently, it’s spring. You would have no idea with the 15 inches of snow in mid-April. I am fed-up guys. Luckily, this salad is a balanced blend of the transitioning seasons. The roasted broccoli & pine nuts are warming, reminiscent of winter. While the sweetness of the apples and sweet potato add a refreshing crispness. The lemon dressing seals it all into perfection and wakes the dish up.

I’ll be honest; broccoli is one of those vegetables I don’t purchase as often as my other staple vegetables. When I do, however, it’s important to me that I use the whole plant. Most times the stalks tend to get tossed. This recipe is perfect for using every piece of it! The very ends of the trunk may be too tough to consume, but use your discretion as you chop and compost what doesn’t seem edible.

roasted spring salad


  • 1/2 apple, chopped small
  • 2 sweet potatoes, small semi-uniform pieces
  • 1 head of broccoli + stalks, chopped fine
  • 1/3 cup pine nuts, raw
  • 2 tbsp olive oil
  • oregano, thyme
  • salt & pepper, to taste
  1. Preheat oven to 425ºF. On a baking sheet, toss sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes.
  2. While the potatoes roast, chop broccoli and apples into small pieces. This is a great recipe to use all parts of the broccoli, so include the stalk in your chopping too! Place broccoli and apple into separate bowls.
  3. After 25 minutes, take the sweet potatoes out of the oven and add broccoli, pine nuts, 1 more tablespoon olive oil, oregano, salt, and pepper to the baking sheet. Make sure it’s well combined and in an even layer. Put back in over for 10 minutes.
  4. Once it’s done, let cool for 10 minutes and mix in finely chopped apple.
  5. Add dressing, top with lemon zest (optional), and enjoy!


  • 1/3 cup olive oil
  • 1/3 cup grape seed oil
  • 1 teaspoon maple syrup
  • juice of one lemon
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • pepper, to taste
  • (this dressing would be amazing with some fresh parsley but I didn’t have any on hand. if you do grab some, you can use about 1 bunch in this dressing.)
  1. Combine all dressing ingredients in a bowl & stir. Or put it all in a mason jar, twist the lid on, & shake.

roasted spring salad

Share this post

Leave a Comment

Your email address will not be published. Required fields are marked *