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
Serves 2
INGREDIENTS
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
PROCEDURE
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.
Enjoy.
Definitely will be making this. Thank you Sasha.
Miso and snap peas sound sooooo good, and this plate is just too pretty! <3
Yup, pretty tasty! I’m not sure if you meant the food on the plate or the plate itself, either way, check out Akiko Graham’s pottery. She is the sweetest and her work is fantastic.