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Early Spring Roasted Asparagus, Snow Pea, Cauliflower Salad

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On a rainy day, all I want is a good friend over for lunch and a giant salad to enjoy! During the colder months, I like to warm things up with roasted vegetables, with fresh lemon juice and dill, which keeps this salad light and flavorful. This is beautifully paired with a warm roasted chicken for a Sunday night dinner or some leftover stew meat.

Further Food Commentary:

The transition from winter to spring is a great time to utilize the fresh vegetables that are emerging, like snow peas, asparagus and cauliflower. Asparagus is full of folate, vitamins A, C, E and K, mineral chromium, and powerful antioxidant glutathione. Cauliflower is rich in cancer-combating sulporaphane, a compound that also helps keep blood pressure steady. It also is a good source of B vitamins, C, K, and minerals like phosphorus, magnesium, potassium, and manganese. Snow peas have C, K, and B6, plus a significant amount of folate. Olive oil helps fat-soluble vitamins like A, E and K be absorbed more readily by the body.

By Casey Giltner, Nutritionist

Early Spring Roasted Asparagus, Snow Pea, Cauliflower Salad

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:20 mins
  • Servings: 4

Ingredients

For the Salad:

1 small size bunch of asparagus (cut into thirds)

1 cup cauliflower (diced)

1 tablespoon olive oil

¼ teaspoon sea salt (fine)

3 cups water

½ cup snow peas

1 head of bibb or butter leaf lettuce (washed and shredded)

2 tablespoon dill (fresh, minced)

¼ teaspoon lemon zest

 

 

For the Dressing:

2 tablespoon olive oil

1 tablespoon lemon juice (fresh)

¼ teaspoon sea salt (fine)

Instructions

  1. Preheat oven to 400 degrees F and line a large sheet pan with parchment paper.
  2. Place asparagus and cauliflower into a bowl with and salt.
  3. Toss vegetables until well coated and place on the sheet pan.
  4. Roast for 20 minutes.
  5. Meanwhile, fill a pot with 3 cups water and bring to a boil.
  6. Once boiling, add snow peas and cook for 3 minutes.
  7. Drain peas in a colander and set aside to cool.
  8. When vegetables are done roasting, remove from oven and set aside to cool.
  9. Place lettuce in a large mixing bowl.
  10. Whisk olive oil, lemon juice and salt in a small bowl until combined.
  11. Pour dressing over salad greens.
  12. Add dill, cooled peas, lemon zest and roasted vegetables to greens and gently combine till vegetables and lettuce is well coated.
  13. Taste for seasoning.
  14. Serve on a large platter or individual small plates.
Preheat oven to 400 degrees F and line a large sheet pan with parchment paper. Place asparagus and cauliflower into a bowl with and salt. Toss vegetables until well coated and place on the sheet pan. Roast for 20 minutes. Meanwhile, fill a pot with 3 cups water and bring to a boil. Once boiling, add snow peas and cook for 3 minutes. Drain peas in a colander and set aside to cool. When vegetables are done roasting, remove from oven and set aside to cool. Place lettuce in a large mixing bowl. Whisk olive oil, lemon juice and salt in a small bowl until combined. Pour dressing over salad greens. Add dill, cooled peas, lemon zest and roasted vegetables to greens and gently combine till vegetables and lettuce is well coated. Taste for seasoning. Serve on a large platter or individual small plates.

Nutrition Information

Per Serving:  Calories: 121; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 295mg; Potassium: 302mg; Carbohydrate: 6g; Fiber: 2g; Sugar: 2g; Protein: 2g

Nutrition Bonus:   Vit A: 34%; Vit C: 30%; Iron: 12%

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2 thoughts on “Early Spring Roasted Asparagus, Snow Pea, Cauliflower Salad

  1. Pingback: Spring into Spring with 4 “Detox” Salads | Further Food

  2. Emilie Josephine

    I made this for a dinner party yesterday and it was a smash hit! Love the combination of roasted veg and the brightness of lemon & zest.

    Reply

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