This roasted asparagus and white bean quinoa salad is the perfect spring salad that is bursting with flavor. It is so fresh, delicious, and nourishing. I love a good salad that doesn’t get soggy and you can enjoy throughout the week.

Asparagus is one of my favorite spring vegetable and it is incredible roasted. Paired with quinoa, white beans, and pickled onions, the flavors are amazing. The lemon dressing ties it all together and adds a brightness to this salad.

This salad comes together quickly and is perfect for meal prep. It tastes good as leftovers, which is a winner for me! Loaded with protein, fiber, and healthy fats, it will leave you feeling satisfied. Start off Spring right with this delicious salad!

If you make this roasted asparagus and white bean quinoa salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:25

Total Time:35

Ingredients

roasted asparagus

1 lb asparagus, ends trimmed
1 Tbsp extra virgin olive oil
sea salt
fresh cracked black pepper
garlic powder

salad

3/4 cup quinoa, uncooked
2 handfuls of arugula
1 can great northern beans, rinsed and drained (or cannellini beans work too)
3/4 cup halved cherry tomatoes
1/3-1/2 cup pickled red onions
1/2 cup vegan feta
1/3 cup chopped pecans

dressing

2 Tbsp extra virgin olive oil
3 Tbsp lemon juice
1 tsp dijon mustard
1 tsp pure maple syrup
3/4 tsp sea salt
1/4 tsp fresh cracked black pepper

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Trim the bottom 2 inches of the asparagus. Place on the baking sheet and drizzle olive oil over the asparagus and mix with your hands until combined. Generously sprinkle salt, pepper, and garlic powder over it. Place in the oven and roast for 20-25 minutes, until asparagus are tender and starting to char.
Cook quinoa according to package’s instructions. While quinoa is cooking, prep other ingredients for the salad if needed.
Make the dressing by combing the olive oil, lemon juice, dijon mustard, pure maple syrup, salt, and pepper in a liquid measuring cup. Whisk until well combined.
Once asparagus and quinoa are done, assemble the salad. In a large salad bowl, add the arugula, quinoa, beans, roasted asparagus, tomatoes, pickled red onions, feta, and chopped pecans. Drizzle dressing on top and toss until well combined. Taste and add more salt and pepper if needed. Enjoy!

Servings: 4

Roasted Asparagus and White Bean Quinoa Salad (vegan, gluten-free)