Roasted Asparagus and Snap Peas Spring Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Fresh snap peas, roasted asparagus, and sun-dried tomatoes tossed together in a spring mix salad with blood orange balsamic vinaigrette. Refreshing and healthy, this fresh snap peas spring salad is the perfect way to start the spring.
  • ¼ pound asparagus stalks
  • 1 tablespoon olive oil or garlic infused olive oil
  • 4 cups spring mix salad
  • 1 cup snap peas, sliced lengthwise
  • ¼ cup sun-dried tomatoes, drained well
  • ¼ cup grated fontina cheese (optional)
Blood Orange Balsamic Vinaigrette
  • 2 tablespoons blood orange olive oil
  • 1.5 tablespoon black currant balsamic vinegar or regular balsamic vinegar
  1. Preheat the oven to 400F. Place the asparagus on a baking pan and drizzle olive oil or garlic infused olive oil over the asparagus. Place the baking pan into the oven and roast the asparagus for 10-15 minutes until the asparagus stalks become tender. The roasting time will vary depending on the size of the asparagus stalks. Once the asparagus stalks are tender, remove them from the oven and set them aside to cool.
  2. While the asparagus is roasting, prepare the rest of the salad. Place the spring mix salad into a large bowl with sliced snap peas, well drained sun-dried tomatoes, and other ingredients as desired.
  3. Once the asparagus are cooled, slice them into bite sized pieces before adding them into the rest of the salad.
  4. In a small bowl, whisk together the blood orange olive oil and black currant balsamic vinegar until well combined. Drizzle the vinaigrette over the salad to taste.
  5. Toss the salad until all the ingredients are well combined.
Recipe by Cooking with a Wallflower at