Spring Saladback to main
Spring is in the Air
I couldn’t be more excited that it’s spring! The weather is still going a little crazy but the temperature is rising slowly and the flowers are coming out. So are all the amazing new seasonal veggies and fruits.
This spring salad is such a great start into the new season but it’s not only a great dish for spring but also for the summer. It’s a great and filling meal on it’s own but also super delicious for a grill evening as a side to any main dish. It’s a super simple salad with amazing flavours. As a child I used to dislike fruit in savoury dishes but now, I absolutely love it! The grapes give the spring salad a fruity and fresh flavour and works just great in the combination with potatoes and arugula.
If you want, you can also add some lactosefree feta cheese to it!
Preheat the oven to 180°C and line a baking tray with baking paper. If the potatoes are organic, you can leave the skin on, otherwise peel them. Cut them into bite size pieces and place them into a bowl. If you are using mini potatoes like on the picture, you can just half them. Add olive oil, salt and pepper. Toss the potatoes in the olive oil and place them on the lined baking tray. Bake for about 25 minutes until tender. Take them out of the oven and let them cool off for a few minutes.
In the meantime, cut the asparagus into three parts. Add 1 tsp olive oil into a pan and add the asparagus. Fry for a few minutes until tender and set aside. Wash the salad and place into a serving bowl. Half the grapes and add them to the salad. Add the potatoes and asparagus. Top the salad off with the seeds/pine nuts and the dressing and mix everything.