Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 8 servings
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

How to Make It

Step 1

Whisk together first 6 ingredients in small bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.

Step 2

Snap off and discard tough ends of asparagus. Cut squash and asparagus into thin, ribbon-like strips, using a vegetable peeler; place in a large bowl. Add radishes, vinaigrette, 1/4 cup almonds, and 1/4 cup feta; toss to combine. Season with salt and pepper; top with remaining 1/4 cup each almonds and feta. Serve immediately.

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