With beans still at their peak, you’re probably running out of ways to prepare them. Step away from simple steaming, and can the hot casseroles. This salad is refreshing, simple, and elegant, with a few extra ingredients to give it a real flavorful punch.

Roasted Green Bean and Arugula Salad with Cherry Vinaigrette

Roasting the beans delivers more flavour than steaming or boiling them. The hemp seeds add a kick of healthy Essential Fatty Acids, while the vinaigrette packs an antioxidant punch. This recipe can easily be doubled.

Serves 4

Vinaigrette
2/3 cup (158mL) pitted cherries
Juice from 1/2 a lemon
Zest from 1 small orange
3 tablespoons (45mL) extra-virgin olive oil
1 to 2 teaspoons (5 to 10mL) agave nectar
1/4 teaspoon (3g) garlic powder
Salt to taste
Fresh ground pepper to taste

Green Beans
1 pound (454g) green beans, trimmed and cut in half
2 teaspoons extra-virgin olive oil
1/4 teaspoon (3g) garlic powder
Sprinkle of salt
Sprinkle of fresh ground pepper

Salad
12 ounces (340g) arugula
1/2 medium red onion, thinly sliced
3 tablespoons (45mL) hemp seeds

To prepare the vinaigrette, place all ingredients in a blender or food processor and whizz until smooth. Add additional agave nectar if you’d like it sweeter. Place in the fridge until using.

For the beans, preheat oven to 425 degrees F. Place green beans on a baking sheet and toss with olive oil. Sprinkle with garlic powder, salt and pepper. Roast in oven for about 15 minutes, stirring halfway, until they begin to brown and becoming tender. Set aside.

To serve, toss arugula with red onion and green beans. Toss with vinaigrette – you may not use it all, depending on how much you’d like. Taste for seasonings then sprinkle with hemp seeds. Serve at room temperature.

Recipe (c) Laurie Sadowski

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