Roasted asparagus salad with Valencia oranges and ginger-citrus vinaigrette

FOOD AND STYLE
16Ingredients
30Minutes
230Calories

Ingredients

US|METRIC
  • 1 pound asparagus spears (1 bunch – bottom of stems snapped off)
  • 1 tablespoon olive oil
  • sea salt (to taste)
  • 1 teaspoon fresh ginger (finely grated, use a microplane grater)
  • 1 teaspoon grated orange zest (finely, use a microplane grater)
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon lime juice
  • 1/8 teaspoon ground cayenne
  • 1/8 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sea salt (for blanching)
  • 1 cup snow peas (3 oz, 85 g – stem end trimmed and left whole)
  • 1 navel orange (or large Valencia)
  • 1 handful baby arugula (85 g)
  • 2 tablespoons sesame seeds (– toasted, see cook’s note)
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    NutritionView More

    230Calories
    Sodium36% DV860mg
    Fat29% DV19g
    Protein8% DV4g
    Carbs4% DV13g
    Fiber16% DV4g
    Calories230Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium860mg36%
    Potassium380mg11%
    Protein4g8%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A25%
    Vitamin C80%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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