I love Spring and Summer because it means eating lots and lots of vegetables! After a long winter of root veggies and kale, I’m always giddy at the sight of the first pea shoots, spring onions, peas and carrots.
This salad was inspired by a simple vegetable side that is part of our regular rotation year round. I added crunchy snap peas and tender greens to brighten it up and a generous amount of toasted nuts and seeds for substance. I hope you like it as much as I do and I’d love to hear about your favorite summer vegetable dishes.Have a beautiful week!
MISO GLAZED CARROT SALAD
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon miso paste
1 lb carrots, cut into 3 inch pieces and quartered lengthwise
¼ cup cilantro leaves
1 cup mustard greens or arugula
1 cup snap peas, tops removed and sliced on the diagonal
1 tablespoon toasted sesame seeds
½ cup toasted cashews
Preheat the oven to 500 degrees.
In a bowl, whisk together the sesame oil, vinegar, honey and miso.
Toss the carrots in the dressing and spread onto a baking sheet lined with parchment.
Roast in the oven for 20-30 minutes until cooked through and beginning to blacken in spots.
Remove the carrots from the oven and allow to cool.
Meanwhile combine the remaining ingredients in a large salad bowl.
When the carrots have cooled toss them with the remaining ingredients.