Post sponsored by Frontier Co-op. See below for more details.
I eat a fair amount of salads throughout the year but during the spring, I eat salads nearly every day. This asparagus salad combines all of my favorites: roasted vegetables, a hearty grain, a scoop of salty cheese, and an easy homemade dressing. Frontier asked me to share how I cook with purpose and one of the ways is that we connect with our food and make homemade when we can. Beyond being better in flavor that store-bought, homemade foods help to keep us mindful of what we are eating.
Over the years, M has picked up a few of these homemade items and one that he will gladly do time and again is make dressing. It’s one of the easy ways for he and I to make a meal together (I chop, he shakes). This particular dressing, in my opinion, makes the salad. The turmeric works well with the tahini and ties in perfectly with the roasted asparagus and Kamut. Plus, it gives you one more way to use tahini outside of hummus making!
- 2 cups asparagus
- 1/3 cup diced scallion
- 2 teaspoons olive oil
Dressing (see note)
- 3 to 4 cups baby spinach
- 1 cup cooked kamut
- 1/4 cup feta
- 3 tablespoons parsley
- 2 hardboiled eggs
- Preheat oven to 400˚ F. Trim ends off the asparagus and cut on the bias into 1/2 pieces. Place on a sheet tray covered with parchment paper and add the scallions. Drizzle with olive oil, salt, and pepper then toss until asparagus is well coasted. Place in the oven and roast until asparagus is tender and lightly browning, 20 to 25 minutes.
- While asparagus is roasting, combine ingredients for the dressing in a jar with a tight lid. Shake until the dressing emulsifies.
- Once asparagus is done, combine preferred amount of spinach, Kamut, feta, and parsley in a bowl. Add in the roasted asparagus and drizzle about 3 tablespoons of dressing over salad. Toss until the salad is combined and well coated with dressing. Chop hardboiled eggs into bite-sized pieces and serve.
+ This dressing makes more than you need for the salad but it’s good on salads throughout the week. If you’re looking to make less, cut dressing ingredients in half.
+ Dressing adapted from this Bon Appetite recipe.
If the only thing you make from this salad is the dressing, that’s fine. But I’ll tell you, this salad is wonderful with all the flavors together. It’s only sometimes that I take a bite of a salad and think, “these flavors are all perfect together.” However, a few swaps to help with dietary restrictions:
Make it vegan: This asparagus salad is super easy to make vegan: drop the feta. Also, if you’re looking to add some protein, try tossing in 1/2 cup of chickpeas or white beans.
Switch up the greens: Normally when it comes to subbing greens, I say anything goes but the greens are a small, but important part of this salad. Use kale as a swap for spinach.
Make it gluten-free: Switch out the Kamut for millet or quinoa (also helps if you’re looking to make this with a quicker cooking grain.) Or, if you want the chewiness of the Kamut, use sorghum.
Disclosure: This recipe was created in partnership with Frontier Co-op. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |