---
title: Ultimate Spring Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ultimate-spring-salad-58af246a4f78db43ee7a9603
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 894
source_chef: Recipe Development Team
nutrition:
  calories: 540
  protein: 19
  fat: 31
  saturated fat: 11
  carbohydrates: 46
  sugar: 11
  fiber: 9
  cholesterol: 40
  sodium: 490
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/ultimate-spring-salad.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce. Preheat oven to 400 degrees. Bring a #large pot{} of salted water to a boil. Cut @Yukon Gold Potatoes{24%ounce} into ½-inch cubes. Core, seed, and remove white ribs from @Red Bell Pepper{2%unit}, then cut into 1-inch squares. Trim any stems from @Sugar Snap Peas{12%ounce}.

![Step 2](step-2.jpg)
Toss potatoes on a #baking sheet{} with a drizzle of @olive oil{4%teaspoon} and a pinch of @salt{} and @pepper{}. Roast in oven until tender, ~{20%minutes} to ~{25%minutes} total (we'll be adding more ingredients to the sheet halfway through roasting).

![Step 3](step-3.jpg)
Once water is boiling, add @Baby Carrots{8%ounce} to pot and let boil. After about ~{6%minutes}, add snap peas. Continue cooking until carrots and snap peas are just tender with a little bit of bite left, about ~{2%minutes} more. Drain, then transfer to a #large bowl{} along with @Pesto{4%ounce}.

![Step 4](step-4.jpg)
In a #medium bowl{}, toss bell pepper with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted ~{10%minutes} to ~{12%minutes}, add bell pepper to same sheet. Return sheet to oven and continue roasting until potato and bell pepper are tender, ~{10%minutes} to ~{12%minutes} longer.

![Step 5](step-5.jpg)
Meanwhile, halve @Radishes{6%unit} through the stem end. Tear @Fresh Mozzarella{8%ounce} into bitesized pieces. Pick @Basil{1%ounce} leaves from stems and discard stems. Roughly tear leaves into pieces. Finely chop @Chives{¼%ounce}

![Step 6](step-6.jpg)
Add potatoes, peppers, chives, and radishes to bowl with pesto and veggies. Toss to combine. Season with salt and pepper. Divide mixture between plates. Sprinkle with mozzarella and basil and serve.