Description
Crispy green spring vegetables tossed with sweet roasted beets, fresh herbs and crunchy pumpkin seeds and pistachios. This salad is perfectly complimented by the spicy, sweet Honey Ginger Vinaigrette.
Ingredients
Scale
- 3 beets, cooked and sliced into eighths
- 1 bunch asparagus, cleaned and cut in thirds
- 1 cup snap peas
- 3 cups mixed greens
- 3 scallions, sliced
- 8 radishes, sliced into thin rounds
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup pistachios crushed
- 1/4 cups pumpkin seeds
- 1 grapefruit, peeled and sliced
- 1 avocado, sliced
- Goat cheese or feta cheese (optional)
- Honey Balsamic Vinaigrette
- 1/4 cup olive oil
- 2 tbs lemon zest
- 1 clove garlic, minced
- 1 tbs fresh ginger, minced
- 2 tbs white balsamic vinaigrette
- 1/2 tsp cayenne pepper
- pinch of salt and pepper
Instructions
- Start by cooking the beets because they take the longest. Preheat your oven to 400 degrees. Peel the skin off the beets and cut them into eighths. Place them on a large baking sheet and toss in olive oil, salt and pepper. Bake for 30 minutes until the beets start to soften but are crisp on the edges.
- While the beets are cooking, cook the asparagus and snap peas. Prepare a large bowl as an ice bath and set aside. Bring a large pot of water to a boil. When it’s boiling, drop the asparagus in first. Cook for 4-5 minutes until the asparagus turn bright green but are still a little crunchy. Using a slotted spoon or strainer, remove the asparagus and transfer directly to the ice bath. Repeat this process with the peas, you can use the same water. The peas only take 3 minutes to cook.
- Make the dressing by whisking together all of the ingredients in a small bowl, set it aside.
- Assemble the salad. Toss together the asparagus, snap peas, beets, greens, scallions, radishes, mint, parsley, pistachios and pumpkin seeds. Pour the dressing over and continue to toss until all the ingredients are coated. Top each bowl with grapefruit, avocado and the cheese if you are using it.
- You can keep the greens, vegetable and herb based of the salad in the fridge in a bowl for a week and then just toss with the dressing and add the toppings when you’re about to eat!