balsamic roasted peach, veggie & bean salad (Edit recipe)

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I am loving making fun, delicious summertime salads. this salad has every flavor imaginable! sweet & tangy roasted beans + peaches + asparagus, lightly sweet dressing, & my new favorite crunchy topping - @dailycrunchsnacks dill pickle flavored almonds & pepitas!

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PREP TIME

5 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Peaches, diced
15 oz Canned Great Northern Beans, drained & rinsed
10 - 12 oz Asparagus, cut into 1" pieces
1 - 2 Tbsp Balsamic Vinegar
1 Tbsp Avocado Oil
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1 pinch Salt and Pepper

"honey" mustard

0.5 cup Plain Greek Yogurt
2 Tbsp Coarse-Dijon Mustard (Noble Made)
2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
1 tsp Apple Cider Vinegar
1 pinch Salt and Pepper, to taste

for serving

4 cup Arugula, or other leafy green
16 oz easy baked shrimp (click for recipe)
4 whole Bacon, strips, chopped
0.5 cup Feta Cheese
0.5 cup Daily Crunch Dill Pickle Sprouted Almonds & Pepitas

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 450.
add peach, beans, & asparagus to a sheet pan & mix with balsamic, oil, & seasonings.
bake for 20-25 minutes.
make "honey" mustard dressing by combining all ingredients together, thinning with water until reach desired consistency.
to build salad, start with a bed of leafy greens, then add roasted beans/veggies.
I then added shrimp, bacon, feta, daily crunch almonds, & "honey" mustard dressing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	470
Fat:	19 g
Carbohydrates:	54 g
Protein:	23 g
Cholesterol:	20 g
Sodium:	833 mg
Fiber:	13 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.