Roasted Asparagus Salad with Lemon Tahini Dressing

Roasted Asparagus Salad with Lemon Tahini Dressing

A tasty roasted asparagus salad that features roasted white asparagus, tossed with tender baby spinach in a creamy tahini dressing. Naturally vegan and gluten-free. Serve as a side dish or as a light lunch for two.

Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1
Autor Elle


To roast the asparagus:

  • 500 g white asparagus, peeled, trimmed and cut on a bias in bite-sized pieces
  • 2 teaspoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

For the salad:

  • 1/2 cup uncooked quinoa (100 g)
  • 4 handfuls baby spinach (about 100 g), stems trimmed if needed
  • 3 tablespoons chopped flat-leaf parsley
  • 1 small red onion, thinly sliced
  • 1/4 cup pine nuts, lightly toasted (25 g)

For the tahini lemon dressing:

  • 1/4 cup freshly squeezed lemon juice 60 ml
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini sesame paste
  • 1 clove of garlic minced
  • pinch of cayenne pepper to taste
  • sea salt to taste


  1. Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
  2. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Set aside to cool.
  3. Meanwhile, place the asparagus pieces on the prepared sheet tray. Drizzle with olive oil and season with salt and pepper. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender and lightly browning, about 15-20 minutes (cooking time depends on the thickness of the spears. If you like your white asparagus quite tender then bake for an additional 5 minutes).
  4. While asparagus is roasting, toast the pine nuts in a dry skillet and set aside.
  5. In a small bowl, whisk together the lemon juice, olive oil, tahini and garlic until well combined. Season with a pinch of cayenne and salt, to taste.
  6. In a large bowl, combine the spinach, quinoa, parsley and red onion. Add the roasted asparagus and drizzle the dressing over the salad. Toss until the salad is combined and well coated with the dressing. Sprinkle with the toasted pine nuts and serve.
  7. Dig in and enjoy!