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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 may not have heard about sorghum—it’s a scrumptious gluten-free, fiber-rich entire grain that it is best to embrace in your food regimen extra typically. You simply cook dinner it up and use it as a substitute for 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 purple pepper flavors and colours—you will discover it in specialty meals markets and on-line. Crammed with pretty textures, attractive 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.


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

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    50 minutes

  • Yield:
    6 servings (1 cup every) 1x

  • Food regimen:


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.


  • 1 bunch slender contemporary asparagus, trimmed, sliced in 3-inch lengths
  • 1 tablespoon additional virgin olive oil
  • 1/2 lemon, juiced
  • Salt and pepper (non-compulsory)


  • 2 cups cooked entire grain sorghum, cooled (in line with package deal instructions)
  • 2 cups chopped kale, packed
  • ¼ purple onion, sliced
  • ½ cup cherry tomatoes, halved

Harissa French dressing:


  1. 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 (non-compulsory). Place on prime shelf and roast till golden brown (about 15-20 minutes). Take away from oven and put aside.
  2. In a massive salad bowl, gently combine collectively cooked sorghum, kale, onion, cherry tomatoes, and roasted asparagus.
  3. 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.
  4. Makes 6 servings (1 cup every).


To cook dinner sorghum, convey 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
  • Prepare dinner Time: 45 minutes
  • Class: Salad
  • Delicacies: North African, American


  • Serving Measurement: 1 cup every
  • Energy: 116
  • Sugar: 1 g
  • Sodium: 27 mg
  • Fats: 5 g
  • Saturated Fats: 1 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 3 g

For different scrumptious plant-base salads, take a look at a few of my favorites:

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