Salad for Spring Time!

Omg, I can't get over the weather and the fact that there are still patches of stubborn snow hanging on for dear life. It's been super warm for about 5 days now and before that it was full on Winter weather so I guess the weather is actually paying attention to the seasons for once, lol

So I have this really big problem when I start to plan out a salad, there are no rules. Now I can see how this would be a problem in an opposite way for many people because they don’t even know where to start. For me though, I can hardly find where to stop because when I start on all the colorful veggies and toppings I just get too inspired and want to add literally EVERYTHING! Do you do that too?

--Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)--

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 - 6 servings

--Ingredients--
-Roasted Chickpeas & Asparagus:-
1 bunch asparagus woody stems cut off and chopped
1 15 ounce can chickpeas, rinsed and drained
salt & pepper to taste
1 tablespoon olive oil
-Salad:-
1 cup strawberries stemmed and sliced
2 nectarines sliced
4 cups fresh spinach leaves
1 cup miniature sweet peppers or bell pepper, seeded and sliced
1/2 medium onion diced
1/4 cup fresh cilantro finely chopped
1/3 cup slivered almonds
1/2 cup guacamole optional
-Cilantro Almond Butter Dressing:-
1/4 cup fresh cilantro
3 cloves garlic
1/4 cup raw almond butter
2 tablespoons olive oil
3 tablespoons lime juice
1 1/2 tablespoons maple syrup
2 teaspoons sriracha optional
1/4 teaspoon salt
1/4 teaspoon pepper

--Instructions--

Roasted Chickpeas & Asparagus:
Preheat oven to 400 degrees F (200C) and toss the asparagus and chickpeas with olive oil, then season to taste with salt and pepper. Bake for 30 - 45 minutes until the chickpeas are golden brown and the asparagus tender.
Salad:
Toss together the spinach, cilantro, onion, peppers, strawberries, and nectarines in a large salad bowl. Top with guacamole, slivered almonds, dressing, and roasted chickpeas and asparagus.
Cilantro Almond Butter Dressing:
Combine the ingredients for the dressing in a small food processor or blender and pulse until smooth. Store in an airtight container until ready to store.