Roasted Asparagus & Rice Salad: New Favorite! | Vegan Oil Free
Spring is right around the corner, and we’re making a deliciously light and flavorful roasted asparagus salad today. We love this salad because it is one of those that keeps well and is great to bring to parties and picnics. It also combines raw veggies, cooked veggies, and starch for that perfect flavor combo that every salad needs.
If you don’t like asparagus or can’t find it near you, we’ve also tried this recipe with green beans and it is just as good! Feel free to experiment with other veggies like broccoli, brussels sprouts, or cauliflower too!
We start by coating the asparagus with a simple mix of garlic powder and onion powder, along with some lemon juice to stick it all together. For an even bigger burst of flavor, you can try our new Caribbean-inspired spice blend Calypso. Our Calypso Seasoning Blend includes garlic, onion, and red bell pepper as well as lemon and lime to make your dishes shine! We roasted the asparagus in the oven for only about 20-25 minutes, the perfect amount of time to get everything else prepared!
While that’s in the oven, we added some cooked and cooled rice to our bowl, along with sliced green onions, quartered cherry tomatoes, and now we’re onto the Salad Dressing. We made ours from scratch but you can save even more time by using a little bit of our Sweet Mustard Dressing. The Sweet Mustard Dressing would pair so well with all of the flavors in this salad and save even more time!
To put everything together, we just mixed the rice, asparagus, tomatoes, parsley, green onions, and dressing in a large bowl. It’s as simple as that! It’s hard to imagine such a simple recipe packing such a powerhouse of flavor, but this one does exactly that! Read on below for the exact measurements and be sure to grab a bottle of our brand new Calypso and our Sweet Mustard Dressing to save even more time in the kitchen.
Til Next Time, Xoxo Reebs
Roasted Asparagus Salad
Comes together so fast for a salad that keeps well in the fridge!
- 1 lb asparagus, chopped small
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 lemon, juiced
- ½ cup vinegar of your choice
- 4 tablespoons Dijon mustard
- 1-2 Deglet dates
- water to reach desired consistency
- roasted asparagus
- 3 cups cooked brown rice, cooled
- 1 cup cherry tomatoes, halved
- 5 green onions, sliced
- ½ cup parsley, chopped
Preheat your oven to 400° F.
Cut the asparagus or green beans into bite size pieces. In a large bowl, add the lemon juice, onion powder, garlic powder and toss well. Place on a parchment-lined baking sheet and bake or roast in the oven for 15-20 minutes. Remove and set aside to cool.
To prepare the salad dressing, add the vinegar, mustard, dates, and a splash of water to a blender and blend until smooth. Set aside.
In a large bowl, add the roasted green beans or asparagus, rice, cherry tomatoes, green onions, parsley, and dressing. Toss well. You can serve immediately or chill in the fridge. This salad keeps well!