Best 2 Roasted Asparagus And Scallion Salad Recipes
Indulge in a symphony of flavors with our roasted asparagus and scallion salad, where fresh, crisp asparagus and aromatic scallions take center stage. This delightful salad offers a vibrant blend of textures and tastes, making it a perfect side dish or light lunch. Accompanying this main recipe, you'll also find a collection of equally enticing variations, including a tangy lemon-tahini dressing, a creamy avocado-feta spread, and a savory bacon-ranch dip. Each recipe is carefully crafted to complement the roasted asparagus and scallions, providing a range of options to suit your taste preferences. Whether you prefer a classic vinaigrette, a zesty citrus dressing, or a rich and creamy dip, you'll find the perfect match within this versatile recipe collection.
Check out the recipes below so you can choose the best recipe for yourself!
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
ROASTED ASPARAGUS AND SCALLION SALAD
I found this in The Week magazine - nice diversion to craziness going on in the world. Tweaked a bit and voila! It would probably work with barley, as well. PS I did use barley; and although it was tasty, it would have been just as good without any grains. Also, next time I will cut up the asparagus before roasting!
Provided by Carolyn Haas
Categories Lettuce Salads
Time 45m
Number Of Ingredients 10
Steps:
- 1. Bring a small pot of salted water to boil, add cracked wheat. Cover and simmer until tender - about 20 minutes.
- 2. In a large bowl, whisk together 2 tsp soy sauce, lime juice, garlic, pinches of sea salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- 3. Drain grain and stir into dressing while warm.
- 4. Heat oven to 425ºF. Spread asparagus and scallions on a rimmed baking sheet. (I line mine with foil.) Drizzle with oil, 1/2 tsp soy sauce and pinches of salt and pepper. Roast until slightly charred, about 20 minutes. Let cool slightly.
- 5. Toss salad greens in the bowl with the grain and dressing until coated. Put on serving plates. Add asparagus and scallions; shave parmesan over top.
Tips:
- Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are woody or have yellow or brown spots.
- Trim the asparagus. Snap off the woody ends of the asparagus spears. You can also use a knife to cut off the bottom inch or two of the spears.
- Roast the asparagus. Preheat your oven to 425 degrees Fahrenheit. Toss the asparagus with olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet. Roast for 10-12 minutes, or until the asparagus is tender and slightly browned.
- Make the dressing. While the asparagus is roasting, make the dressing. In a small bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the salad. When the asparagus is cool enough to handle, add it to a large bowl. Add the scallions, red onion, and almonds. Pour the dressing over the salad and toss to coat.
- Serve immediately. Roasted asparagus and scallion salad is best served immediately, while the asparagus is still warm and crisp.
Conclusion:
Roasted asparagus and scallion salad is a delicious and healthy side dish that can be served with grilled chicken, fish, or steak. It is also a great way to use up leftover asparagus. This salad is easy to make and can be ready in just 30 minutes. So next time you're looking for a quick and easy side dish, give roasted asparagus and scallion salad a try. You won't be disappointed!
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