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.
Vegan Raspberry and Roasted Asparagus Salad
Prep time
Cook time
Total time
Author: RipeLife
Recipe type: Salad
Cuisine: American
Serves: 1
Ingredients
- 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
Instructions
- Pre heat oven to 400F. Line a roasting tray with foil.
- Prepare asparagus. Break off any woody pieces at the end of the asparagus.
- Drizzle the asparagus with olive oil salt and pepper.
- Arrange the spears in a single layer on the lined roasting tray.
- Roast in oven for 10 minutes or more until tender.
- Leave to cool.
- While asparagus is roasting prepare pecans.
- Heat a cast iron skillet, place pecans and maple syrup in skillet.
- Stir constantly coating pecans until maple syrup crystallizes giving the pecans a sugary coating. About 1-2 minutes. Leave to cool.
- Salad preparation.
- Place spring mix on a serving platter. Top with red onion rings, cooled asparagus, raspberries and pecans.
- Place all dressing ingredients in a small blender and puree to smooth dressing. Drizzle over salad.
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