Spring Market Sheet Pan Salad

Dear reader,

For work, I spend many moments of my day in the kitchen. On the longest, busiest days, the last thing that crosses my mind is what I’m having for dinner. This sheet pan salad is a tribute to those kind of days. It shows up for us like a best friend would after heartbreak – in quiet, loyal, uncomplicated confidence. It consists a vibrant assortment of fresh spring vegetables readily available at the spring market. Toss them on a sheet pan, drizzle with olive oil, balsamic, and a generous amount of salt, then roast to sweet perfection. The result is a colorful and delicious salad that requires zero hands-on cooking. It allows one to unwind and savor a nutritious meal without spending excessive time and energy in the kitchen.

Why It Works

Sheet pan meals have gained popularity for their versatility, convenience, and delicious flavors. The beauty of sheet pan salads, like this one, lies in its ability to bring together a harmonious combination of seasonal ingredients and flavors all in one pan. By roasting a variety of vegetables on a single sheet pan, their natural sweetness intensifies, adding depth and complexity to the salad. Placed over a bed of fresh seasonal greens, the roasted vegetables provide a satisfying contrast in texture and temperature. The addition of a creamy yogurt-based salad dressing brings a tangy and luscious element, enhancing each and every bite . To complete the ensemble, don’t forget a protein topper like nuts, seeds, edamame, or chickpeas. They add an extra layer of texture and flavor, plus a boost of nutrition.

The ease of preparation, minimal cleanup, and the lovely blend of flavors and textures make sheet pan salads an enticing option for those seeking an easy, balanced, and colorful meal. I hope you enjoy this one as much as I do.

Until next time,

Bridget

For more quick and easy sheet-pan recipes, look here.

Spring Market Sheet Pan Salad

Roasted spring vegetables, over a bed of peppery arugula tossed in bright, green goddess yogurt dressing.

Servings 4

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Equipment

• large sheet pan

Ingredients

For the Roasted Spring Vegetables

• 2 medium sweet potatoes cut into half moons, about ½ inch thick
• 8-10 radishes, halved lengthwise
• 3 spring onions, tops removed and bulbs quartered lengthwise
• 1 teaspoon kosher salt
• 3 tablespoons good olive oil
• 2 tablespoons balsamic vinegar
• 8 ounces asparagus, cut into 2-inch pieces

For the Green Goddess Dressing

• 1 cup plain yogurt
• 3 sprigs green garlic, roughly chopped
• 1 cup equal parts dill, mint, and basil. leaves and tender stems
• 2 tablespoons nutritional yeast
• ½ teaspoon kosher salt
• fresh cracked black pepper, to taste

For Serving

• 2 cups arugula, divided into four bowls
• 2 cups cooked rainbow quinoa, or grain of choice
• 15 ounces fresh or frozen edamame if using frozen, thaw in hot water for 5 minutes or so while you prepare other ingredients

Instructions

• Place a large rimmed baking sheet on middle rack of oven; preheat to 425℉.
• In a large bowl combine the sweet potatoes, radishes, spring onions, and tomatoes with 2 ½ tablespoons oil, balsamic vinegar, and ¾ teaspoon salt; toss to coat.
• Spread the vegetables in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30-35 minutes.
• Toss the asparagus in the remaining ½ tablespoon of olive oil, ¼ teaspoon of salt and add to the sheet pan during the last 10 minutes of cooking.
• Divide arugula evenly between 4 bowls. Top with roasted vegetables, green goddess dressing, and edamame. Serve straight away.

Course: Big Bites, Dinner, Lunch

Keyword: Grain Bowl, Green Goddess, Roasted Vegetables, Salad, Sheet Pan Meal, Spring