Roasted carrots, peas and asparagus salad

Roasted carrots, peas and asparagus salad

Sep 15 2018


20 mn

Serves 5-6

This is so delicious and fresh, full of goodness, perfect for Sunday brunch and takes 20 min to put together....


  • 5 baby carrots, peeled and cut in 2 lengthwise
  • 1 cup of peas
  • 1 bunch of baby asparagus, ends trimmed
  • 3 eggs
  • 1/3 cup of roasted hazelnuts
  • 1/3 cup of chopped fresh herbs: basil and mint
  • 1/4 cup of fresh goat cheese, crumbled
  • 2 tsp of olive oil
  • Salt and pepper
  • Vinaigrette : 2 tbsp of apple cider vinegar, 1 tsp of maple syrup, 1/4 cup of olive oil


Toss the carrots with the olive oil some salt and pepper and roast at 350F for 10-15 minutes.

Blanche the peas and asparagus for 1 minute.

Boil the eggs for 5-6 minutes, peel and reserve for later.

Make the vinaigrette by whisking all the ingredients together in a bowl.

Assemble the salad by plating the veggies together, crumble some goat cheese all over. Sprinkle some hazelnuts. Place the boiled eggs cut in 2 all around. Add the fresh herbs and drizzle the dressing!

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