Asparagus Salad
Tender roasted asparagus and sweet peppers are the stars of this simple but incredibly satisfying salad. It can be served cold or slightly warm, as a main meal or side dish. If you like your salads big, hearty and colorful, this belongs on your meal plan!
Ingredients
- olive oil, for roasting
- 1 large red romano pepper, sliced into rings
- 12 oz (350 g) asparagus, woody stems discarded, then sliced into thirds
- 1 head romaine or butter lettuce, washed, dried and chopped
- 1 avocado, chopped
- ¼ cup (25 g) pecorino cheese, grated
- 2 tbsp red onion, finely diced or sliced
- ¼ cup (4 Tbsp) sundried tomato, chopped
- 1 cup (160 g) cooked chickpeas, rinsed and drained
- 1 handful chives or other fresh green herbs, chopped
Pesto Ranch Dressing
- ¼ cup (4 Tbsp) sour cream
- 2 Tbsp mayonnaise
- 1 Tbsp basil pesto
- ½ tsp apple cider vinegar
- ¼ tsp dried dill
- ¼ tsp dried parsley
- ¼ tsp garlic powder or granules
- ¼ tsp onion powder or granules
- salt and pepper, to taste
Instructions
- Preheat the oven to 430F / 220C / 200C Fan.
- Prepare the dressing by mixing all of the ingredients in a small bowl. Set aside.1/4 cup sour cream, 2 Tbsp mayonnaise, 1 Tbsp basil pesto, 1/2 tsp apple cider vinegar, 1/4 tsp dried dill, 1/4 tsp dried parsley, 1/4 tsp garlic powder or granules, 1/4 tsp onion powder or granules, salt and pepper
- Chop your pepper into rings, removing the seeds as you go. Remove the woody ends from your asparagus and slice the remaining stalk into three smaller pieces each. Toss with olive oil, salt and pepper, then scatter on a baking sheet. Place in the oven for 15 minutes.1 large red romano pepper, 12 oz asparagus
- Meanwhile, prep your cold salad ingredients and throw them into a large salad bowl.1 head romaine or butter lettuce, 1/4 cup pecorino cheese, 2 tbsp red onion, 1/4 cup sundried tomato, 1 cup cooked chickpeas, 1 handful chives or other fresh green herbs, 1 avocado
- Check in on the asparagus and peppers at the 15 minute mark. You want them tender and a little charred. Place back in for another 5 minutes if you need to. Once they are ready, let them sit out for 5-10 minutes to cool down a little bit. We want them warm, but not so hot they wilt the lettuce.
- Add the roasted asparagus and peppers to the salad bowl, drizzle with the ranch, and toss to combine. Serve immediately, storing any leftovers in the fridge to be used in 1-2 days.
Notes
Servings: I find this makes two large meal sized servings with a little extra for a lunch another day. I just store the leftovers in the fridge for a day or two. Even with the salad already dressed, I find it keeps really well (without fresh tomatoes or cucumbers in the mix there's less potential for sogginess).
Calories: 447kcal, Carbohydrates: 35g, Protein: 14g, Fat: 32g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 24mg, Sodium: 1175mg, Potassium: 1601mg, Fiber: 16g, Sugar: 11g, Vitamin A: 20784IU, Vitamin C: 77mg, Calcium: 259mg, Iron: 7mg