Vegan Raspberry and Roasted Asparagus Salad

April 24, 2017
Raspberry and Roasted Asparagus Salad

The weekend was busy as usual, Sunday we did a good 24 km walk/jog first thing in the morning. I wanted to try something a bit different today but wanted a nice fresh salad.

I decided to give a lovely Vegan Raspberry and Roasted Asparagus Salad a try. And boy am I glad I did, it was awesome.

Raspberry and Roasted Asparagus Salad

Raspberry and Roasted Asparagus Salad

Vegan Raspberry and Roasted Asparagus Salad
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: American
Serves: 1
  • Salad
  • 4 cups spring mix salad
  • ¼ red onion sliced in rings
  • 1 pound asparagus
  • ½ cup raspberries
  • ¼ cup pecans
  • ½ tbsp maple syrup
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Raspberry Salad Dressing
  • ½ cup raspberries
  • 1½ tbsp fig balsamic vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1 tbsp fresh basil
  • salt to taste
  • pepper to taste
  1. Pre heat oven to 400F. Line a roasting tray with foil.
  2. Prepare asparagus. Break off any woody pieces at the end of the asparagus.
  3. Drizzle the asparagus with olive oil salt and pepper.
  4. Arrange the spears in a single layer on the lined roasting tray.
  5. Roast in oven for 10 minutes or more until tender.
  6. Leave to cool.
  7. While asparagus is roasting prepare pecans.
  8. Heat a cast iron skillet, place pecans and maple syrup in skillet.
  9. Stir constantly coating pecans until maple syrup crystallizes giving the pecans a sugary coating. About 1-2 minutes. Leave to cool.
  10. Salad preparation.
  11. Place spring mix on a serving platter. Top with red onion rings, cooled asparagus, raspberries and pecans.
  12. Place all dressing ingredients in a small blender and puree to smooth dressing. Drizzle over salad.


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