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Crunchy Roasted Asparagus Salad with Ginger Lime Dressing & Peanuts (Vegan)

5 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
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Ingredients

Dressing

  • 1 medium shallot, finely minced
  • 1 ½ inch piece fresh ginger, peeled and finely grated with a Microplane
  • 2 tablespoons lime juice
  • 1 ½ tablespoons maple syrup
  • 2 teaspoons Tamari soy sauce
  • sea salt and ground black pepper, to taste
  • ⅓ cup olive oil

Roasted Asparagus & Salad

  • 454 grams asparagus, tough ends trimmed
  • 1 tablespoon olive oil
  • sea salt and ground black pepper, to taste
  • 227 grams snap peas, ends trimmed
  • 227 grams Persian cucumbers (about 4 cucumbers)
  • 1 cup shelled edamame, thawed
  • ⅓ cup fresh mint leaves, thinly sliced
  • ½ cup roasted and salted peanuts, finely chopped

Instructions

  • Preheat the oven to 400 degrees.
  • While the oven is preheating, make the dressing. In a sealable jar, combine the shallot, ginger, lime juice, maple syrup, Tamari, salt, pepper, and olive oil. Close the lid tightly and shake to combine. Set aside.
  • Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the asparagus to coat. Arrange asparagus in a single layer before popping into the oven until tender, about 12-15 minutes.
  • While asparagus is roasting, prep the rest of the salad. Slice the snap peas and place in a large bowl. Cut the cucumbers in half lengthwise and then slice those into thin halfmoons. Transfer sliced cucumber to the large bowl. Then, add the edamame, mint, and about two thirds of the peanuts.
  • Once the asparagus is cooked and cool enough to handle, slice it into 2-inch pieces and add it to the bowl with the rest of the salad. Pour the dressing over top and season with salt and pepper. Toss to combine. Finish the salad by sprinkling the remaining peanuts on top. Enjoy immediately!

Recipe Notes

  • If you can’t do peanuts, I recommend roasted and salted cashews or sunflower seeds. They’ve got to be roasted and salted!
  • Finely grating the ginger with a Microplane is important. You want to avoid chomping down on a big spicy chunk of ginger.
  • Be light on salt when you’re seasoning the dressing, asparagus, and finished salad! Since the dressing has Tamari and there’s a good amount of salted peanuts, this salad has a decent base level of seasoning. You can always add more if needed!
  • I grind up my peanuts in a mini food processor so that the texture is kind of like gravel.
Crunchy, juicy, and extra flavorful! This roasted asparagus salad comes together in about 30 minutes with salted peanuts, sweet snap peas, crisp cucumber, fresh mint, and hearty edamame. Tangy ginger lime dressing is the perfect compliment.