Salads, Sides

Asparagus & Roasted Carrot Salad

May 16, 2016 • By

Asparagus And Roasted Carrot Salad

WHY you should give it a try:

Asparagus-

  • Asparagus is one of the top ranked fruits and vegetable for its high amount of antioxidants which neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.
  • It also contains an amino acid that is considered a natural diuretic which increases urination. Though that may not sound desirable at first thought, increased urination helps release excess fluids and also rids the body of excess salts.
  • The high amounts of folate found in asparagus are great for prenatal health.

Carrots-

  • Regular carrot consumption has been proven by researchers in Scotland to lower cholesterol.
  • Vitamin C, and beta-carotene protect cells from cancer-causing chemicals. They are also anti-inflammatory which is helpful in curing osteoarthritis, asthma and rheumatoid arthritis to name a few.
  • Being rich in vitamin A helps improve eyesight and prevent night blindness as we age.
  • The presence of carotenoids, specifically beta-carotene, have been shown to affect insulin resistance and lower blood sugar which is proven helpful to people with diabetes.

Asparagus and Roasted Carrot Salad

Asparagus and Roasted Carrot SaladWHERE to get the goods:

  • Asparagus is a spring vegetable and spring is by far the best time to purchase it at your local farmers market. It is also available year round at the grocery store.
  • Carrots are also available year round at the farmers market or grocery store.
  • The peas in this recipe are frozen which makes them an easy addition to this dish.

HOW to enjoy it:

  • This is a great batch cooking recipes because it stays well in the fridge for about 3-5 days.
  • Eat as a meal, serve as a side to your favorite protein or add some greens for a healthy, filling salad.

 

Asparagus and Roasted Carrot Salad
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
For the Salad
  1. 3 cups asparagus (about 26 stalks), cut into 1-2 inch pieces
  2. 5 large carrots, peeled and cut into 1-2 inch pieces
  3. 2 cups frozen peas, thawed
  4. 1 tbsp oil
  5. 1 tbsp balsamic vinegar
  6. dash of salt and cayenne
  7. 1/4 tsp curry power
  8. 1/2 cup goat cheese crumbles
For the dressing
  1. 2 tbsp EVOO
  2. 1 tbsp white wine vinegar
  3. 2 tsp balsamic
  4. 2 tbsp honey
  5. 1 tbsp dijon mustard
Instructions
  1. Toss carrots pieces in oil, vinegar, salt, cayenne and curry, mix until coated.
  2. Spread evenly on baking sheet and bake for 20 min, flipping halfway through to ensure they are cooked on both sides.
  3. While the carrots are roasting, fill a large pot halfway with water and bring to boil.
  4. Once boiling add the asparagus to the water and cook for 90 seconds.
  5. Remove from water and place asparagus immediately into a cold ice bath to stop the cooking process.
  6. Empty the water and dry the asparagus on a bed of paper towels.
  7. Whisk all dressing ingredients together.
  8. Remove carrots from oven and allow to cool for 5-10 minutes.
  9. Toss the asparagus, carrots, peas and dressing in a large bowl and place in the refrigerator to cool for about 30 minutes.
  10. Before serving, stir once more to coat and sprinkle with goat cheese.
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