Roasted Asparagus Salad With Harissa Spiced Sorghum Vegan Gluten Free Recipes

ASPARAGUS SALAD

Steps:

• Preheat the oven to 400 degrees
• Line a baking sheet with a silicone baking mat or parchment paper
• Wash and cut off the tough ends of asparagus
• Cut asparagus into similar bite-sized pieces.
• Toss asparagus with 1/2 a lemon in a bowl
• Place asparagus on a baking sheet lined with parchment paper in a single layer.
• Sprinkle with garlic and onion powder.
• Cook for 15 minutes
• Remove asparagus from the oven and allow it to cool completely before adding to the salad.
• Cook orzo according to the package directions
• Remove from heat and drain the pasta in a colander, rinsing with cold water until pasta is cooled. Shake excess water from the colander.
• Once cooled, pour the orzo into a bowl
• Champagne Dressing
• Add all ingredients to a measuring cup.
• Whisk together
• Keep refrigerated until ready to dress the salad.
• Pour cooled orzo into a bowl.
• Add all the other ingredients, including cooled roasted asparagus.
• Pour the dressing over the salad.
• Toss and refrigerate until ready to serve.

ROASTED ASPARAGUS SALAD WITH HARISSA-SPICED SORGHUM (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 375 F. Place asparagus in thin layer on a baking sheet, drizzle with 1 tablespoon olive oil and lemon juice; sprinkle with salt and pepper (optional). Place on top shelf and roast until golden brown (about 15-20 minutes). Remove from oven and set aside.
• In a large salad bowl, gently mix together cooked sorghum, kale, onion, cherry tomatoes, and roasted asparagus.
• In a small dish, whisk together 1 tablespoon olive oil, lemon juice and zest, garlic, and harissa paste. Stir into the sorghum and mix well to distribute.
• Makes 6 servings (1 cup each)