Pea and Asparagus Salad

5 from 2 votes

Roasted Sugar Snap Pea and Asparagus Salad is a bright and flavorful salad with roasted spring vegetables and a tangy lemon vinaigrette. An easy, delicious side dish recipe you can throw together in about 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings:

Calories: 208kcal

Author: Cara Lanz

Ingredients

Salad

1 pound asparagus, ends snapped off, cut into 1" pieces
1 pound sugar snap peas, strings removed, sliced diagonally
2 teaspoons extra virgin olive oil
salt and pepper, to taste
4-6 radishes, thinly sliced
2 green onions, sliced
2 tablespoons feta cheese
2 tablespoons sliced almonds

Citrus Vinaigrette

1 lemon
1 clove garlic
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon extra virgin olive oil
salt and pepper, to taste

Instructions

Turn on the broiler and let it preheat for about 5 minutes. Spray two sheet pans with cooking spray or line them with foil.
Zest the lemon into a small bowl and cut the lemon in half.
Place the peas, unpeeled clove of garlic, and both lemon halves on a sheet pan. Toss peas with 1 teaspoon oil, season with salt, and arrange in a single layer. Broil 10 minutes or until crisp-tender and slightly charred, turning halfway through.
While the peas are in the oven, place the asparagus on the second sheet pan. Toss with 1 teaspoon oil, season with salt, and arrange in a single layer. Broil 5 minutes or until crisp-tender and slightly charred, turning halfway through.
When the lemon is cool enough to handle, strain the juice into the bowl with the lemon zest. Peel and chop garlic and add it to the bowl with the Dijon, honey, olive oil, and salt and pepper. Whisk until smooth.
Toss the roasted peas, asparagus, and sliced radishes with the citrus vinaigrette. Transfer to a large serving bowl and top with sliced green onions, feta cheese, and slivered almonds.

Notes

If the sugar snap peas have strings, remove them by snapping off the end of the pod and pulling the string from the top and bottom of the pod.
Cut the peas and asparagus into uniform sizes so they cook evenly.
Give the vegetables plenty of room. Crowding the pan can cause the vegetables to steam instead of roast.
Black pepper can burn under the broiler, that's why it's added after the veggies are done cooking.

Nutrition