Balsamic Spring Vegetable Salad

• Vegan
• Gluten free

• Produce

  • 1/4 cup Artichoke hearts, canned
  • 2 cups Arugula, wild
  • 8 Asparagus spears
  • 1/2 Avocado
  • 1/4 cup Chickpeas, canned
  • 1 pinch Oregano, dried
  • 1 cup Red potatoes

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Drinks

  • 3 tbsp Balsamic nectar

Found on pumpkinandpeanutbutter.com

Ingredients

• 8 asparagus spears
• 1 cup red potatoes, quartered
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic nectar, or balsamic vinegar
• salt and pepper
• 2 cups wild arugula
• 1/2 avocado, thinly sliced
• 1/4 cup canned artichoke hearts, halved
• 1/4 cup canned chickpeas, drained and rinsed
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic nectar, or balsamic vinegar
• 1 tablespoon fresh lemon juice
• pinch of dried oregano, basil, garlic powder, salt and pepper

Directions

• Preheat oven to 400 degrees F. Toss the asparagus and red potatoes in 1 tbsp of olive oil, balsamic nectar, and a pinch of salt and pepper. Roast for 30 minutes, tossing once or twice throughout.
• In the meantime, whip up your dressing by whisking together the dressing ingredients. Set aside.
• Time to layer your salad! Start with a large handful of arugula, sliced avocado, a big scoop of red potatoes, roasted asparagus, artichoke hearts, and sprinkle the whole thing with chickpeas. Drizzle with your balsamic vinaigrette and dig in!