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Recipes

Summer Wedding Salad

Written by: Darlene Schrijver | Published on:

Serves 6 To 8 As A Side  |

Weddings can be one of the biggest celebrations in your life, filled with traditions, expectations, and excitement. With such a melting pot of cultures and dietary restrictions, it’s challenging to create something that satisfies everyone. I propose you celebrate wedding season with a plate full of delicious, farm-fresh roasted vegetables. This salad is a welcome shift away from a traditional iceberg, shredded carrots, and ranch—and it will look stunning in pictures. Another bonus? It would be a beautiful addition to any summer celebration, and anyone can enjoy it regardless of dietary restrictions. Something old, something new, something borrowed, something blue...

Tip

If using a food processor with an adjustable blade, shave the radishes on the thinnest setting.

Ingredients

START OUT:

11⁄2 cups peeled, halved lengthwise, and chopped petite carrots (3-inch/7.5-centimeter pieces)

1 cup chopped asparagus (1-inch/2.5-centimeter pieces), woody ends removed

1 cup halved lengthwise and sliced yellow squash

3 tablespoons extra virgin olive oil

flaky sea salt and freshly cracked black pepper

WHISK:

1⁄2 teaspoon pressed garlic

1⁄3 cup extra virgin olive oil

3 tablespoons fresh lemon juice (remember to zest first)

1 tablespoon champagne vinegar

1 tablespoon maple syrup, or substitute honey

1⁄2 teaspoon lightly packed grated lemon zest

flaky sea salt and freshly cracked black pepper

TOSS:

1 cup sliced avocado (about 1 medium)

fresh lemon juice

7 cups lightly packed spring mix (baby lettuce blend) or other baby greens

1 cup broccoli microgreens

1 cup thinly sliced English cucumber

1 cup blueberries

1⁄4 cup shaved watermelon radish

1⁄4 cup torn fresh basil

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons coarsely chopped fresh dill

1⁄2 cup edible flowers such as nasturtium, borage, chamomile, or flowering chives (optional)

Directions

1. Start out: Preheat the oven to 425°F (220°C) and use convection mode if that’s an option. Line a baking sheet with parchment paper or a silicone baking mat.

2. Add the carrots, asparagus, squash, and oil to the pan, season with salt and pepper, and toss. Spread out evenly so the vegetables brown on all sides. Bake until golden brown and crispy on the outside, stirring or flipping halfway through, 15 to 20 minutes (longer in a regular oven). Gently lift the parchment with the vegetables off the baking sheet to cool.

3. Whisk: Rinse the pressed garlic in a very fine mesh strainer and shake off any excess water. In a large salad bowl, combine the garlic, oil, lemon juice, vinegar, maple syrup, and lemon zest and season with salt and pepper. Whisk until well combined, then taste and adjust the seasoning if needed.

4. Toss: In a small bowl, gently mix the avocado and a squeeze of lemon juice to prevent the avocado from browning.

5. In the bowl with the dressing, add the spring mix, microgreens, cucumber, blueberries, radish, basil, parsley, dill, and roasted vegetables. Toss until all the ingredients are evenly combined and coated with dressing, top with the sliced avocado and the flowers (if using), and serve.

6. Enjoy: I’m having it with a California sparkling brut or sparkling cider.

Excerpted from The Salad Lab. Copyright © 2024, Darlene Schrijver. Photography copyright © 2023 by Erin Kunkel. Reproduced by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.