ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
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Felicia Henderson
[email protected]Thanks for sharing this recipe! I'm always looking for new salad ideas.
Fatjon Suli
[email protected]This looks like a great summer salad. I can't wait to try it!
Basmala Hesham
[email protected]I'm not sure why this recipe calls for scallions. I think green onions would be a better choice.
Ibrahim Kteish
[email protected]The recipe doesn't specify what kind of vinegar to use. I used balsamic vinegar and it was delicious.
Rao Atish
[email protected]This salad is a bit bland. I would add some more herbs or spices to the dressing next time.
Daveon Sr. Holifield
[email protected]I found the asparagus to be a bit tough. I think I would cook it for a few minutes less next time.
ramim khan
[email protected]The dressing is a bit too sweet for my taste. I would use less honey next time.
Joe Susan
[email protected]I love how easy this salad is to make. It's a great weeknight meal.
dorothy odhiambo
[email protected]This is a great salad to serve with grilled chicken or fish.
Dark mist
[email protected]I'm not a huge fan of scallions, but I really enjoyed them in this salad. They added a nice depth of flavor.
Farhaan Islam
[email protected]This salad is a great way to use up leftover roasted asparagus.
T_L_bb M
[email protected]I added a bit of crumbled feta cheese to my salad for an extra boost of flavor.
Aleena Grozdanoff
[email protected]Be sure to use high-quality asparagus for the best results.
ERNEST APPIAH
[email protected]This is a great salad to make ahead of time, as the flavors meld together nicely.
Christabel Mtamira
[email protected]I made this salad for a potluck and it was a hit! Everyone raved about the unique flavor combination.
Chodhary Arshad
[email protected]This salad is a symphony of flavors and textures. The roasted asparagus is tender and slightly charred, while the scallions add a crisp, pungent bite. The dressing is perfectly balanced, with a hint of sweetness from the honey and a touch of acidity
Bobbyknt5
[email protected]Roasted Asparagus and Scallion Salad: A Delightful Medley of Flavors