Roasted Spring Vegetable Salad Recipe | Land O’Lakes

Ingredients

• Dressing
• 1/2 ripe avocado, pitted, peeled
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• Salt, to taste
• Pepper, to taste
• Croutons
• 3 cups (1-inch) cubed cranberry walnut bakery bread *
• 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt melted
• Salad
• 1 pound asparagus, ends trimmed, cut into 1-inch pieces
• 1 small (1 cup) fennel bulb, trimmed, cored, sliced into 1/2-inch pieces
• 1/2 teaspoon coarse sea salt
• 4 cups arugula, loosely packed
• 1/2 cup shaved Parmesan cheese
• Sliced radishes, if desired