Asparagus Salad with Turmeric Tahini Dressing

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 servings 1x




  • 2 cups asparagus
  • 1/3 cup diced scallion
  • 2 teaspoons olive oil
  • Salt
  • Pepper

Dressing (see note)


  • 3 to 4 cups baby spinach
  • 1 cup cooked kamut
  • 1/4 cup feta
  • 3 tablespoons parsley
  • 2 hardboiled eggs


  1. 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.
  2. While asparagus is roasting, combine ingredients for the dressing in a jar with a tight lid. Shake until the dressing emulsifies.
  3. 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.