Denver Spring Vegetable & Nasturtium Salad with Lemon-Herb Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring crisp local asparagus, radishes, and peppery nasturtiums, tossed in a bright lemon-herb vinaigrette. This american-inspired salads ready in about 34 minutes pairs Asparagus, Radishes, Nasturtiums into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 20 min Cook: 14 min Serves 4 American cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 bunch trimmed asparagus with 1 tbsp olive oil, season with 1/4 tsp sea salt, and roast for 12-15 minutes until tender-crisp and edges charred.
  2. Step 2: In a small bowl, whisk 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp fresh dill, 1 tsp honey, and 1/4 tsp sea salt until emulsified, then slowly drizzle in 3 tbsp olive oil while whisking continuously until thickened.
  3. Step 3: Arrange 1/2 cup thinly sliced radishes and 1/3 cup nasturtiums on a plate, top with roasted asparagus, and drizzle with 2/3 of the lemon-herb dressing.
  4. Step 4: Toss the remaining 1/3 dressing with any leftover asparagus pieces, then arrange on top of the salad just before serving to keep greens crisp.

Frequently asked questions

How long does Denver Spring Vegetable & Nasturtium Salad with Lemon-Herb Dressing take to make?

Total time is about 34 minutes (20 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Denver Spring Vegetable & Nasturtium Salad with Lemon-Herb Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep asparagus from drying out.

Can I substitute ingredients in Denver Spring Vegetable & Nasturtium Salad with Lemon-Herb Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Denver Spring Vegetable & Nasturtium Salad with Lemon-Herb Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Denver Spring Vegetable & Nasturtium Salad with Lemon-Herb Dressing?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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