roasted snap pea, asparagus and radish salad with lemon vinaigrette

I'm going to dine and dash on you all tonight! roasted snap pea Taylor, Henry and I have a date with Mount Hood and a few ice cold beers to end our long day at the farm with. mt hood Drinking a delicious local beer at the end of a hot day on the farm with this view is simply the best. While I enjoy my beer, you all should crack open a beer of your own and enjoy this lovely spring salad. Dig in! SALAD

Roasted Snap Pea, Asparagus, and Radish Salad with Lemon Vinaigrette

Prep Time: 5 mins.
Cook Time: 25 mins.
Serves: 4

Ingredients

  • 2 TBS olive oil
  • 1 1/2 cups sliced radishes
  • 1 1/2 cups asparagus, trimmed
  • 1 1/2 cups sugar snap peas, trimmed and sliced in half
  • a few handfuls of fresh arugula
  • 2 cups cooked couscous, at room temperature
  • Parmesan cheese
  • Salt and pepper to taste
  • For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 3 TBS fresh lemon juice
  • 1 TBS minced shallot
  • 1/2 tsp honey
  • 1/2 tsp grated lemon peel

Preparation

  1. Preheat oven to 400. 
  2. Combine all ingredients for the dressing together. Whisk until well combined.
  3. In a large bowl combine radishes, asparagus, and snap peas with olive oil. Sprinkle with salt and pepper and place on a prepared baking sheet. Roast in the oven for 15-20 minutes or until veggies are tender. Flip veggies halfway through cooking time.
  4. Once veggies are done roasting combine them with couscous and arugula. Drizzle with lemon vinaigrette and sprinkle with parmesan cheese, salt and pepper. Enjoy!

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary. Taste test as you go!

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