Spring Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Wash beets, trim tops and root ends, then wrap each beet loosely in foil or place cubed beets tossed with 1/2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and 1 tsp honey/maple on a parchment-lined baking sheet. Roast whole (wrapped) for 45–60 minutes until tender when pierced, or roast cubed beets for 30–35 minutes, turning once, until edges caramelize. Remove from oven and let cool. If whole, unwrap and slip off skins; if cubed, cool slightly.

Once cool, cut whole beets into 1/2-inch cubes (if needed) and set aside.

Cook quinoa

Rinse 1/2 cup dry quinoa under cold water until water runs clear. Combine rinsed quinoa with 1 cup water (or vegetable broth) and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook for 12–15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and cool to room temperature before adding to the salad. (Yield ~1 cup cooked.)

Make dressing

Scoop the ripe avocado flesh into a blender or food processor. Add Greek yogurt, buttermilk, mayonnaise (if using), minced garlic, lemon juice, vinegar, chopped parsley and chives, olive oil, salt and pepper. Blend until smooth. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable but creamy consistency (about 1–2 tbsp). Taste and adjust salt, lemon, or herbs. Chill in refrigerator for 10–15 minutes to let flavors meld.

Prepare lettuces: If using Tuscan (lacinato) lettuce leaves, remove tough stems and roughly chop or tear into bite-size pieces. Combine the Tuscan lettuce and optional mixed baby lettuces in a large salad bowl and gently toss to combine.

Add cooled cooked quinoa to the greens and toss gently to distribute.

Slice snap peas in half lengthwise and add them to the bowl along with the thinly sliced radishes and dried cherries.

Add the roasted beet cubes and crumbled feta to the salad. Reserve a small amount of feta and cherries for garnish if desired.

Drizzle the avocado ranch dressing over the salad — start with about 1/2 cup (adjust to preference) and gently toss until evenly coated. Add more dressing as needed, or serve dressing on the side.

Season with additional salt and pepper to taste. Finish with toasted chopped nuts if using and a squeeze of lemon wedge for brightness.

Serve immediately so the greens remain crisp. Leftover dressing can be refrigerated up to 3 days.