Spring Confetti Salad

Ahhhh, seeing spring produce start to pop up in stores is one of my favorite times of year.

To me, it signifies the end of squash eating + brussels sprouts and the beginning of so many of my favorite foods coming into season one after the other.

I have to admit, my patience for strawberries is wearing thin (always). Anyone else? They're just not quite there yet.

I've been on a major salad kick lately and whenever that happens (definitely not always) I embrace it. I mean, why wouldn't you?

I'm also on a big feta kick. It's ah-mazing in salads. I promise you. Especially if you massage it into your greens. Mmmhm. Those greens love some massage action.

I wasn't sure what to name this recipe but as soon as I took a look at the photos I was like, duh, CONFETTI. 

I think it was the thin strands of red cabbage that did it.

The dressing couldn't be simpler. You basically massage in olive oil (high quality!) and lemon juice  and then the feta and add more until you're happy with the taste. Easy enough, right?

I actually made this salad on a whim to use up a bunch of ingredients I had in the fridge. And then once I tasted it I knew it needed to be recreated. 

Print Recipe!

Spring Confetti Salad

gluten-free

• 1/2 tablespoon ghee or avocado oil
• 1 bunch (about 3/4lb) asparagus, ends trimmed
• 3 tablespoons diced shallot
• 3-4 handfuls mixed baby greens (I like using an arugula blend)
• 2 stalks curly kale, torn from the stems + chopped
• 2 cups finely shredded red cabbage
• 2-3 tablespoons extra virgin olive oil
• 3 watermelon radishes, thinly sliced (or red radishes)
• 3/4 cup chickpeas, rinsed + drained
• 1/4 cup sliced kalamata olives
• 4oz sheep or goat's milk feta cheese
• 3-4 tablespoons fresh lemon juice
• 1/4 cup roasted salted pistachios
• salt + pepper

Place a large saute pan over medium heat with the ghee or oil. Chop asparagus into 2-inch pieces. Add to the pan once hot and cook until almost tender and starting to brown. Stir frequently. Add the shallot and cook, stirring frequently, until golden brown and asparagus is just tender. 2-3 minutes. Spread on a large plate and set in the fridge to chill. About 10-15 minutes.

Place baby greens in a large bowl. Chop your kale and add that along with the shredded cabbage to the bowl. Add the oil and massage into the greens. Toss in the radishes, chickpeas, olives, chilled asparagus, and a hefty grind of black pepper. Add about 3oz of the feta and the lemon juice and toss/massage into the salad.

Empty onto a large platter or individual bowls and top with pistachios, a sprinkle of feta, salt, pepper, and a lemon wedge. 

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Time to get your spring crunch on.

Ashley

Spring Vegetable Quesadillas with Quick Smoky Salsa

It all started with these pretty spring onions.

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

And then it was the vibrant green asparagus standing tall in a shallow pool of water.

The cauliflower got me next. 

I wasn’t sure all of these ingredients really belonged together, and I had no recipe in the works when I bought them.  I did, however, have quesadillas on the brain.

But…asparagus and cauliflower in a quesadilla?  Why not?

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

I truly had no idea what to expect, but I just went with it.  The veggies were only lightly seasoned to let their natural flavors come through, but I knew they’d need a topping with a bit of a kick.

So while they roasted away I made salsa in 5 minutes.

Smoky salsa to be exact.  And holy moly is it delicious.  And, FIVE minutes.

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

After tossing the veggies for the second time I couldn’t help but think they needed a bit more substance.  I contemplated beans.  Black beans?  Garbanzo?  Leave as is?

I decided on garbanzo beans and gave them a light mash so they would better hold in the quesadilla but was still on the fence if this recipe was actually going to come together.

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

I knew it couldn’t be that bad with all of the fresh veggie goodness but would it be something you’d want to eat again + again?  Upon taking that first bite would you think, “YESSS!!!!” ? 

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

You probably know where this is going since you’re seeing the recipe but oh my worddid these exceed my expectations!

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

The perfect chewy, cheesy, veggie combination all highlighted by the smoky salsa. 

This is my new go-to meal for spring.

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

Print this!

Spring Vegetable Quesadillas with Quick Smoky Salsa

gluten-free // yields 4, 10-inch quesadillas

for the filling:

• 1 medium head cauliflower, cut into florets
• 1 bunch asparagus, about 20 stalks – medium thickness
• 1 3/4 cup garbanzo beans, rinsed and drained
• 3 spring onions thinly sliced, white/purple bulb portion only – ends trimmed
• 2 tablespoons sunflower oil
• 1/2 teaspoon cumin
• 1/2 teaspoon mild chili powder
• 1/2 teaspoon salt + black pepper
• 8, 10-inch tortillas
• finely grated sharp cheddar cheese, 8-10 ounces

for the salsa: medium-hot spice

• 2 spring onions roughly chopped, about 1/4 cup - white/purple bulb portion only – ends trimmed
• 1 1/2 medium cloves garlic roughly chopped
• 1, 15oz can fire-roasted diced tomatoes, liquid drained
• 2 chipotle peppers in adobo sauce, deseeded
• 1 roasted red pepper, deseeded
• 1 tablespoon lime juice
• 1/2 – 1 teaspoon salt
• 1/2 – 1 teaspoon pure cane sugar

Preheat your oven to 425* F. 

Thinly slice the cauliflower florets about 1/8-inch thick.  Snap ends off the asparagus then slice the stalks in half lengthwise.  Place the cauliflower, asparagus, onion, oil, and spices on a large baking sheet and toss to coat.  Spread in an even layer and roast for 15 minutes.  Toss again then roast for 12-15 minutes.  Lightly mash the chickpeas with a fork then toss them into the veggie mixture and roast another 4-7 minutes.  Remove pan from the oven when veggies are golden brown.

While the veggies roast place the onions and garlic in a large food processor.  Turn on until minced.  Scrape the bowl and add the tomatoes, chipotle peppers, red pepper, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon sugar.  Pulse until ingredients are combined and peppers are evenly distributed throughout.  Taste, and if desired pulse in 1/2 teaspoon more salt and sugar and/or another squeeze of lime.  Store in a sealed jar in the fridge until ready to use.

Place a 12-inch pan or skillet over medium heat and lightly grease.  Place a tortilla in the pan and sprinkle with an even coating of cheese [all the way to the edges].  Place a single [but dense] layer of the veggie mixture over top and another even layer of cheese.  Place the tortilla on top and let cook until golden brown, 5-7 minutes.  Place the palm of your hand on the top tortilla and a large metal spatula under the bottom tortilla.  Flip and place in the pan, cooking until golden brown.

Place cooked quesadilla on a cooling rack for 2-3 minutes [to firm] then chop into slices on a cutting board.  Top with salsa, avocado, sour cream, peppers, etc.

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notes: If you can’t find spring onions I would recommend using regular green onions/shallots instead.  Use only the white part and you’ll need about 5-6 for the filling and 3-4 for the salsa.  If you can’t find fire roasted tomatoes regular diced is fine but you’ll lose a bit of flavor.  If your asparagus is very thick you’ll want to slice it lengthwise into quarters.  I used these gluten-free tortillas.

Spring Vegetable Quesadillas with Quick Smoky Salsa | edibleperspective.com

So now you know the story of how the spring vegetable quesadillas came to be.  So crazy, I know.

Happy new week!

Ashley