This asparagus salad is bursting with the bounties of spring, cherry tomatoes, asparagus, spinach, green onions and turnips. Just pair with your favorite dressing, I suggest a simple vinaigrette and some goat cheese. These ingredients make 3 to 5 servings depending if they are used as a side salad or a healthy lunch.

Ingredients in the bundle

1 bunch of asparagus cut into thirds

1 bunch of spinach

1/2 cup sliced turnip

1/2 lb of mixed cherry tomatoes (halved or whole)

1/2 bunch of green onions

Salad Dressing

1/4 cup olive oil

1 juiced lemon

2 tbsp apple cider vinegar

salt and pepper to taste

Optional

Goat Cheese

Instructions

Preheat the Oven

Preheat oven to 375°F.

Prepare the Asparagus

Slice Asparagus bundle into thirds, add black pepper and salt to taste and drizzle with olive oil. Roast for 10 to 15 minutes until al dente. Remove from pan and place on a plate. This will help them cool quickly and not over cook.

Prepare Other ingredients

Separate spinach leaved and remove excess stems if you prefer and place in a large bowl. Slice turnips, tomatoes and green onions and add to bowl.

Prepare Lemon Vinaigrette

In a bowl whisk together 1/4 cup olive oil, 1 juiced lemon, 2 tablespoons of apple cider vinegar and salt and pepper to taste.

Combine Ingredients

Add asparagus and desired amount of dressing to bowl and toss.

Serve salad

This recipe serves 3 to 5 people, top with goat cheese for an extra flare.