Ingredients:
Radishes
Broccolini
3-4 carrots
1/2 red onion
2 Beets
Olive Oil
Salt
Garlic Powder
2 TB Dijon Mustard
4 Garlic Cloves
1/2 Lemon Juice
2 TSP honey
Salt
Parmesan Cheese
1 Cup Snap Peas
Pistachios (optional
Scallion or Chives
Dill
Pre-heat the oven to 400 degrees F. Roughly chop all the vegetables and toss with olive oil, salt, and garlic powder. Place in sheet pan and bake for 30-40 minutes. For the Dijon Vinaigrette, mix together Dijon, finely minced garlic, lemon juice, honey, salt, parmesan cheese, and herbs of choice (I use scallion and dill). Combine roasted vegetables and snap peas with the dressing and enjoy!
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