This whole grain salad is inspired by North African cuisine and spring produce—asparagus, kale, and citrus. This recipe for Roasted Asparagus Salad with Sorghum and Harissa Seasoning relies upon the ancient whole grain sorghum. You might not have heard about sorghum—it’s a delicious gluten-free, fiber-rich whole grain that you should include in your diet more often. You just cook it up and use it as an alternative to rice or quinoa in just about anything.

Learn more about sorghum nutrition and cooking ideas here. The trademark seasoning in this recipe is harissa paste, which is a traditional North African seasoning filled with warm red pepper flavors and colors—you can find it in specialty food markets and online. Filled with lovely textures, gorgeous colors, and vibrant flavors, this vegan, gluten-free healthy salad is an interesting addition to your menu, served as a nutritious side dish, as a highlight at potlucks and parties, and as a meal prep during the week. Serve this asparagus grain salad warm or cold, and it’s even better the next day.

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

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 6 servings (1 cup each) 1x
• Diet: Vegan

Description

This vegan, gluten-free Roasted Asparagus Salad with Sorghum and Harissa Seasoning is filled with the flavor, nutrition, and goodness of whole grain sorghum, asparagus, kale, citrus and harissa.

Asparagus:

• 1 bunch slender fresh asparagus, trimmed, sliced in 3-inch lengths
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, juiced
• Salt and pepper (optional)

Salad:

• 2 cups cooked whole grain sorghum, cooled (according to package directions)
• 2 cups chopped kale, packed
• ¼ red onion, sliced
• ½ cup cherry tomatoes, halved

Harissa Vinaigrette:

Instructions

1. 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.

2. In a large salad bowl, gently mix together cooked sorghum, kale, onion, cherry tomatoes, and roasted asparagus.
3. 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.
4. Makes 6 servings (1 cup each).

Notes

To cook sorghum, bring 2 quarts water to boil in a medium pot.

Add 1 cup rinsed sorghum and cook over medium heat for about 50 minutes, until tender. Drain remaining water.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Salad
• Cuisine: North African, American

Nutrition

• Serving Size: 1 cup each
• Calories: 116
• Sugar: 1 g
• Sodium: 27 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 17 g
• Fiber: 2 g
• Protein: 3 g

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For other delicious plant-base salads, check out some of my favorites:

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