Going to the farmer’s market is one of my favorite things to do on the weekend. Enjoy the seasonal flavors of your local market in this salad recipe that features a creamy lemon dill dressing! Get the recipe below.
Do you have that one restaurant that you’ve gone to forever and you know that each time you go you will likely get one of three things? Tell me I’m not the only one! While I do have several of these places around town, every time we head to Dexter’s of Winter Park, I know I’m going to get their skillet salad.
The skillet salad isn’t just any salad. It’s hearty, filling and full of veggies – my favorite kind! Instead of lettuce taking up the majority of the bulk, the veggies steal the show in this dish. The more the merrier!
Whenever I eat something at a restaurant that I know I could eat over and over again, I try to recreate it at home, so it’s about time I recreate the skillet salad! I’ve only been ordering it for ohhh, ten years or so.
Because of all of the fresh vegetables in this recipe, I chose to rename my salad the “Farmer’s Market Salad” since one of my favorite things to do is to browse the local market on the weekend to see what fresh and unique produce I can find to stock my refrigerator with.
This time around, I chose to keep the ingredients as close to the Dexter’s salad as I could, but you could play around with any vegetables you like! The creamy lemon dill dressing is really what steals the spotlight. It’s so good, I could almost drink it.
When building this salad, the part that takes the longest is waiting for the vegetables to roast. So even though this recipe takes just over 30 minutes, you’re really waiting around for half of that time. So, let’s get building!
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Farmer’s Market Salad with a Creamy Lemon Dill Dressing
This salad features three different kinds of roasted veggies: potatoes, chickpeas and asparagus. The potatoes are coated in a rosemary Dijon mixture to give them an extra layer of flavor and to enhance the crispiness of roasting. The asparagus and chickpeas are simply drizzled with olive oil and a sprinkle of salt.
To roast, start the potatoes and chickpeas first, since they will take the longest and set the timer for 30 minutes. Halfway through, you will add the asparagus.
While the veggies are roasting, let’s make the dressing! I usually have cashews already soaked in the refrigerator and ready to go at any moment, since I have a love affair with cashew cream and love just how versatile it is! If you don’t, no worries. You will want to soak them for at least 30 minutes.
To make the dressing, add all of the ingredients to a food processor or blender. I have a Vitamix and find that the blender breaks down the cashews the best into a silky smooth texture, but either will work!
Once the veggies are done roasting, it’s time for assembly! Place a layer of your favorite lettuce or salad mix on a plate. Then, add the potatoes, asparagus, roasted chickpeas, sundried tomatoes and artichoke hearts on top. Drizzle with the creamy lemon dill dressing and enjoy! See, told you it was easy!Print
This salad features three different kinds of roasted veggies: potatoes, chickpeas and asparagus.
- 6 cups spring mix lettuce
- 1 1/2 cups red potatoes
- 4 tablespoons olive oil, divided
- 1 tablespoon rosemary, chopped
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/2 pound asparagus
- 15-ounce can garbanzo beans
- 14.5 oz can quartered artichoke hearts
- 6 sundried tomatoes (about 1/2 cup), chopped
Creamy Lemon Dill Dressing
- Preheat the oven to 400 degrees.
- Quarter the potatoes so that they are cut into bite sized pieces. Add 2 Tablespoons olive oil, rosemary, dijon mustard and salt to a mixing bowl and stir to combine. Toss the potatoes until coated and transfer to a baking sheet, spreading them out into a single layer.
- Rinse and drain the chickpeas. Place on a baking sheet and toss in 1 Tablespoon olive oil and sprinkle with salt. Roll until well coated. (If you wanted to make them extra crunchy, you could take the time to remove the outer layer by pinching the chickpeas between your fingers to remove the “skin”). Add the potatoes and chickpeas to the oven and roast for 30 minutes.
- Next, trim the ends off of the asparagus spears and cut into 2″ pieces. Place on a baking sheet and drizzle with 1 Tablespoon olive oil and sprinkle with salt. Set aside. At the 15 minute mark for the roasted veggies, add the asparagus.
- Meanwhile, make the dressing. Add all of the ingredients to a food processor or high speed blender and blend until smooth and creamy. Set aside.
- Once the vegetables are done roasting, it’s time to build your salad! Place a bed of lettuce on a plate and top with roasted tomatoes, chickpeas, asparagus, artichoke hearts and sun dried tomatoes. Drizzle with dressing. Enjoy!
- Serving Size: 1 salad
- Calories: 331
- Sugar: 9g
- Sodium: 978mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, vegan, main dish recipe, salad recipe, lemon, dill
The recipe is part of the Meatless Monday link up hosted by The Fit Foodie Mama and Running on Happy, as well as Meatless Monday hosted by Confessions of a Mother Runner, Tina Muir and A Whisk and Two Wands.