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 Time10minutes
Cook Time25minutes
Total Time35minutes
Servings1
Calories270kcal
AutorElle
Ingredients
To roast the asparagus:
500gwhite asparagus,peeled, trimmed and cut on a bias in bite-sized pieces
2teaspoonsextra-virgin olive oil
sea salt and freshly ground pepper,to taste
For the salad:
1/2cupuncooked quinoa(100 g)
4handfuls baby spinach(about 100 g), stems trimmed if needed
3tablespoonschopped flat-leaf parsley
1small red onion,thinly sliced
1/4cuppine nuts,lightly toasted (25 g)
For the tahini lemon dressing:
1/4cupfreshly squeezed lemon juice60 ml
2tablespoonsextra-virgin olive oil
2tablespoonstahinisesame paste
1cloveof garlicminced
pinchof cayenne pepperto taste
sea saltto taste
Method
Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
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.
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).
While asparagus is roasting, toast the pine nuts in a dry skillet and set aside.
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.
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.