Roasted Asparagus Salad with Sorghum and Harissa Seasoning

This entire grain salad is impressed by North African delicacies and spring produce—asparagus, kale, and citrus. This recipe for Roasted Asparagus Salad with Sorghum and Harissa Seasoning depends upon the traditional entire grain sorghum. You won’t have heard about sorghum—it’s a scrumptious gluten-free, fiber-rich entire grain that you need to embody in your food plan extra typically. You simply cook dinner it up and use it as an alternative choice to rice or quinoa in absolutely anything. Be taught extra about sorghum vitamin and cooking concepts right here. The trademark seasoning on this recipe is harissa paste, which is a conventional North African seasoning stuffed with heat crimson pepper flavors and colours—you could find it in specialty meals markets and on-line. Full of beautiful textures, beautiful colours, and vibrant flavors, this vegan, gluten-free wholesome salad is an fascinating addition to your menu, served as a nutritious facet dish, as a spotlight at potlucks and events, and as a meal prep throughout the week. Serve this asparagus grain salad heat or chilly, and it’s even higher the subsequent day.

Roasted Asparagus Salad with Harissa-Spiced Sorghum (Vegan, Gluten-Free)

Writer: The Plant-Powered Dietitian
Complete Time: 50 minutes
Yield: 6 servings (1 cup every) 1x
Weight loss program: Vegan

Description

This vegan, gluten-free Roasted Asparagus Salad with Sorghum and Harissa Seasoning is stuffed with the flavour, vitamin, and goodness of entire grain sorghum, asparagus, kale, citrus and harissa.

Asparagus:

1 bunch slender recent asparagus, trimmed, sliced in 3-inch lengths
1 tablespoon further virgin olive oil
1/2 lemon, juiced
Salt and pepper (elective)

Salad:

2 cups cooked entire grain sorghum, cooled (in response to package deal instructions)
2 cups chopped kale, packed
¼ crimson onion, sliced
½ cup cherry tomatoes, halved

Harissa French dressing:

Directions

Preheat oven to 375 F. Place asparagus in skinny layer on a baking sheet, drizzle with 1 tablespoon olive oil and lemon juice; sprinkle with salt and pepper (elective). Place on high shelf and roast till golden brown (about 15-20 minutes). Take away from oven and put aside.
In a giant salad bowl, gently combine collectively cooked sorghum, kale, onion, cherry tomatoes, and roasted asparagus.
In a small dish, whisk collectively 1 tablespoon olive oil, lemon juice and zest, garlic, and harissa paste. Stir into the sorghum and blend nicely to distribute.
Makes 6 servings (1 cup every).

Notes

To cook dinner sorghum, carry 2 quarts water to boil in a medium pot. Add 1 cup rinsed sorghum and cook dinner over medium warmth for about 50 minutes, till tender. Drain remaining water.

Prep Time: quarter-hour
Cook dinner Time: 45 minutes
Class: Salad
Delicacies: North African, American