1. Begin out: Preheat the oven to 425°F (220°C) and use convection mode if that’s an choice. 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. Unfold out evenly so the greens brown on all sides. Bake till golden brown and crispy on the surface, stirring or flipping midway via, 15 to twenty minutes (longer in a daily oven). Gently elevate the parchment with the greens off the baking sheet to chill.

3. Whisk: Rinse the pressed garlic in a really advantageous mesh strainer and shake off any extra water. In a big salad bowl, mix the garlic, oil, lemon juice, vinegar, maple syrup, and lemon zest and season with salt and pepper. Whisk till properly mixed, then style and regulate the seasoning if wanted.

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

5. Within the bowl with the dressing, add the spring combine, microgreens, cucumber, blueberries, radish, basil, parsley, dill, and roasted greens. Toss till all of the substances are evenly mixed and coated with dressing, prime with the sliced avocado and the flowers (if utilizing), and serve.

6. Get pleasure from: I’m having it with a California glowing brut or glowing cider.

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