Chopped Asparagus Salad

Dinner, Lunch, Vegan

This Chopped Asparagus Salad is a healthy and fresh spring salad that is bursting with goodness.  Ingredients like a spinach and arugula mix, grape tomatoes, red onion and lightly roasted asparagus make up this delicious salad.  It’s topped off with a tasty vinaigrette dressing.



Chopped Asparagus Salad

½ cup of quinoa
¼ lb. of asparagus, trimmed and cut into 2-inch pieces
1 cup of grape tomatoes, halved
2 cucumbers, halved and sliced
½ cup of kalamata olives, pitted and sliced in half lengthwise
½ red onion, diced
1 tablespoon of sunflower seeds, optionalasp
½ teaspoon of onion powder
½ teaspoon of smoked paprika
½ teaspoon of Italian seasoning
Sprinkle of vegan parmesan cheese
Italian Dressing:
1/2 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of lemon juice
1 garlic clove, minced
1/2 teaspoons of Italian seasoning
1/4 teaspoon of Himalayan salt, optional
1/4 teaspoon of black pepper
Preheat oven to 350F.
-In a small bowl, add dressing ingredients then whisk together until combined, set aside.
-Rinse quinoa and place in a small pot with a lid.  Cook according to directions on packaging.  Once it’s finished cooking, let the quinoa cool down before adding to the salad.
-On a baking sheet with parchment paper, place the trimmed asparagus then add 1-2 tablespoons of olive oil.  Sprinkle the Italian seasoning, onion powder and smoked paprika. Bake for 15 – 20 minutes at 350F degrees.
-In a large bowl, combine the mixed greens, asparagus, mixed greens, cucumbers, red onion, kalamata olives and vegan parmesan cheese.
-Pour dressing over salad and toss to combine.  Add additional seasoning if desired and serve with warm crusty bread.  Enjoy!

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