Roasted Asparagus and Arugula Spring Salad


4 servings

  • 1 bunch asparagus, tough parts trimmed
  • 5 cups arugula
  • 1 cup thawed frozen green peas
  • 1 tablespoon olive oil
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper

For the croutons:

For the dressing:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole grain mustard
  • 1 garlic clove, minced
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  1. Preheat oven to 425°F.
  2. On a baking sheet toss together asparagus, oil, salt, and pepper. Roast until tender, about 10 minutes.
  3. For croutons, in a medium skillet heat oil. Add garlic and thyme and cook 1 minute. Add bread cubes, salt, and pepper, and cook, stirring occasionally, until bread is toasted and crisp, about 10 minutes.
  4. In a medium bowl whisk together lemon juice, mustard, garlic, salt, and pepper. Gradually whisk in oil.
  5. Cut asparagus into 1” pieces. In a large bowl toss together arugula, peas, asparagus, and dressing to taste. Serve topped with croutons

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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