Recipe: Asparagus, Carrot, Hazelnut, Pea and Radish Salad

I recently whipped up a super fresh and healthy roasted salad with asparagus, carrot, toasted hazelnuts, peas and radish. Whether you simply love vegetables or are looking for salad inspiration, this is a great batch recipe to whip up and eat throughout the week.

Recipe

Serves 8 as a side dish; 4 as a main dish

Vegetables + Nuts

• 4 medium carrots, cut into rounds
• 1.5 cups of asparagus, chopped into bite-sized pieces
• 1.5 cups of frozen peas
• 1.5 cups of diced radish
• 1/3 cup of chopped, toasted hazelnuts (I’d recommend purchasing already prepped)
• Extra virgin olive oil as needed for roasting

Spices

• 1 tsp cilantro (coriander)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• Handful of fresh mint, chopped
• Salt and freshly ground pepper to taste

Dressing

• 2 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp maple syrup

Optional Add-Ins:

• Feta
• Raisins
• Salad greens

Cooking Instructions:

1. Pre-heat oven on boiler or grill setting – 450F / 240C
2. Roast carrots in extra virgin olive oil for 10 minutes, season by dusting on garlic powder, cumin, paprika, salt and freshly ground pepper
3. While carrots are cooking, sauté asparagus on the stovetop for a few minutes in a tiny amount of extra virgin olive oil, salt, freshly ground pepper and a dusting of garlic powder. I like my asparagus al dente so I usually start tasting them after 1-2 minutes of cooking to until I reach my desired texture. There’s nothing worse than mushy asparagus!
4. Follow cooking instructions for frozen peas – either boiling on the stovetop or steaming in the microwave. My personal preference is to steam in the microwave in a bowl with a plate on top, usually it takes 3-5 minutes on full power. Again, you want al dente peas and not mushy peas!
5. Once all of the above vegetables are cooked, combine in a large bowl.
6. Add in diced radish and the chopped, toasted hazelnuts.
7. Season with cilantro (coriander), ground cumin, garlic powder, paprika, fresh mint, chopped, salt and freshly ground pepper to taste.
8. Mix the dressing of apple cider vinegar, extra virgin olive oil, and maple syrup, and add to the salad, mixing well to combine
9. Stop to taste recipe and add additional spices and optional ingredients (raisins, feta), as needed

Serve and enjoy! Buon Appetito!

For more of my recipes, visit: https://thesavvybostonian.com/category/recipes/