Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette

This Roasted Spring Vegetable Cobb Salad is a delightful combination of tender roasted vegetables, juicy chicken breast, hard-boiled eggs, and a flavorful honey-herb vinaigrette. Its a perfect springtime dish thats both satisfying and healthy.

Ingredients:

• 1 cup cherry tomatoes, halved
• 1 cup asparagus spears, trimmed and roasted
• 1 cup baby carrots, roasted
• 1 cup snap peas, blanched and halved
• 4 cups mixed salad greens
• 2 cups cooked chicken breast, diced
• 4 hard-boiled eggs, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Toss the cherry tomatoes, asparagus, and baby carrots with olive oil, salt, and pepper on a baking sheet

Roast for 20-25 minutes until tender and slightly caramelized

Remove from the oven and let them cool

While the vegetables are roasting, blanch the snap peas in boiling water for 1-2 minutes

Then, plunge them into ice water to stop the cooking process

Halve them and set aside

In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, chopped parsley, chopped dill, salt, and pepper to make the honey-herb vinaigrette

Assemble your salad by arranging the mixed salad greens on a serving platter

Top with the roasted vegetables, diced chicken breast, sliced hard-boiled eggs, crumbled feta cheese, sliced red onion, and blanched snap peas

Drizzle the honey-herb vinaigrette over the salad

Serve your Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette immediately and enjoy