Now that it’s May, I hope you’re taking advantage of the fresh, local spring vegetables — asparagus, radishes, and peas. I love to use produce that’s in season, so I came up with this roasted spring vegetable salad that’s simple, bursting with flavor, and of course, incredibly nutritious!
Oh, and let me tell you about the magical green dressing that makes this spring salad so special. As I perused the latest issue of Bon Appetit, I saw a recipe for a “one sauce fits all” green sauce that can be used on rice, salads, vegetables, pasta, etc. I played around with their recipe, made it a little more healthful, and BAM! We have a winner!
This magical green dressing is lemony, herby, tangy, a little salty, and oh-so-fresh tasting. I’m obsessed. So far I’ve used it as a veggie dip, on roasted vegetables, and poured over a green salad. I’ve even considered using in instead of ketchup from now on!
Try it. You’ll be hooked!
- Small bunch of cilantro or parsley
- Small bunch of chives (doesn't have to be exact)
- 1" knob of ginger, grated
- Juice of 1 lemon
- Juice of 1 lime
- 1 T. apple cider vinegar
- 3 T. sweet white or chickpea miso
- 1 T. agave or raw honey
- 1 heaping T. tahini
- Pinch ground coriander
- Black pepper to taste
- Combine all ingredients in a blender or food processor until smooth. If dressing is too thick, add a little water. It should be pourable but not too runny.
- Transfer to a glass jar and keep in the fridge up to one week.
Abby and I worked in our garden all weekend, and the amount of weeds I had to pull was unreal. The piles of weeds were so big that Abby asked if she could “make a castle out of weeds like Elsa’s ice castle in Frozen.” I said yes, but made sure she had on plenty of bug spray.
After I battled the weeds/trees that I’d neglected for months in my raised beds, Abby and I planted an assortment of herbs and summer vegetables. I can’t wait to have fresh tomatoes, peppers, zucchini, and butternut squash!
Since I didn’t have my act together until now, I have no spring vegetables in my garden. Fortunately, Whole Foods is just 3 minutes away! Hello, fresh asparagus, radishes, new potatoes, and peas!
If you’ve never had roasted radishes, it’s time for you to try them! I’ve never loved the strong peppery flavor of radishes, but roasting them tones those flavors down a bit, adding a slight sweetness. Don’t like radishes at all? Well they’re very good for you, so suck it up and eat them anyway!
I roast all of my vegetables without oil because oil adds unnecessary calories, causes inflammation that contributes to heart disease, and produces carcinogens when it burns. Yes, even olive oil is bad for you (when will people stop thinking it’s a health food???).
To prevent sticking, I always roast my vegetables on a parchment or silicone-lined baking sheet. It works just as well as it does with oil, and you won’t miss the added fat!
For more tips on how to cook without oil, go here.
- 1 bunch asparagus, woody ends trimmed
- 5-6 red potatoes, quartered
- 1 bunch radishes, quartered
- ½ cup green peas
- 1 recipe Magical Green Dressing (see recipe above)
- Small handful walnuts or pine nuts
- Optional: extra herbs and radish slices for garnish
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment or a silicone mat.
- Spread the asparagus, potatoes, and radishes out onto the baking sheet and roast for 22-25 mins.
- Remove asparagus, toss potatoes and radishes, and return the baking sheet to the oven. Bake for about 10 more minutes, until vegetables are golden.
- Cut the warm asparagus into thirds and add it to a large bowl. Add the potatoes, radishes, and peas to the bowl and toss them with one heaping Tablespoon of the magical green dressing until completely coated. Taste and add more dressing if you like.
- Serve warm with a few walnuts, fresh herbs, and slices of fresh radishes.
If using dressing that you made ahead, I recommend heating it up before adding it to the salad so the salad stays warm for serving.
Now I’m craving this roasted spring vegetable salad again! I think I’m going to have to buy more of these veggies today…
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If you love spring salads, check out my Spring Salad with Apple Shallot Vinaigrette!