This Spring Grain Salad is a fresh, colorful mix of tender asparagus, crisp radishes, and hearty grains tossed with a light apple cider vinaigrette. It’s a simple, make-ahead friendly option that works just as well for entertaining as it does for an easy lunch or dinner.
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I created this veggie-loaded Spring Grain Salad when we had out-of-town guests coming and I was planning a menu for a spring lunch. It’s light, full of fresh, in-season produce with some substance from a mix of hearty grains, and there are so many ways you can make it your own (see my suggestions below).
It’s just one more way I’ve been making use of those handy pouches of microwavable rice and grains. They can be cooked, cooled, and tossed into fresh salads like this one, and they’re such a great shortcut for getting dinner on the table.
Table of Contents
Ingredient Notes
- Mixed grains: I used Seeds of Change 7 Whole Grains which I found at Costco. It’s a super convenient blend of seasoned brown rice, barley, quinoa, and more. You’ll need about 3 cups cooked grains and you can substitute with any blend of hearty grains you like.
- Asparagus: Look for firm, bright green stalks. Trim off the woody ends before cutting into pieces.
- Radishes: Thinly sliced radishes add a crisp texture and a slightly peppery bite that balances the richness of the grains and cheese.
- Cherry or grape tomatoes: A mix of colors adds a nice pop of color.
- Goat cheese or feta: Both work well for this salad. Goat cheese is creamy and mild, while feta is a bit saltier with a briny flavor.
- Pine nuts: Toasting enhances their flavor and adds a buttery crunch. Pine nuts can be pricey, so feel free to substitute with sliced almonds, slivered almonds, or chopped walnuts. Sunflower seeds or pepitas (pumpkin seeds) are also great nut-free options. Toast before using for the best flavor.
- Apple Cider Vinaigrette: This lightly sweet, tangy dressing pairs beautifully with the grains and spring vegetables. Use as much or as little as you like.
- Baby arugula: Adds a fresh, peppery base. You can substitute with baby spinach or a spring mix if you’d like.
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Pin ItHow to Make Spring Grain Salad
- Blanch the asparagus. Cook the asparagus pieces in simmering water for 3 to 5 minutes, just until crisp-tender. Drain and rinse under cold water (or transfer to an ice bath) to stop the cooking and keep the color bright. Drain well.
- Toast the pine nuts. Add the pine nuts to a dry skillet over MEDIUM-LOW heat. Cook, shaking the pan frequently, for about 3 minutes or until lightly golden. Transfer to a plate to cool.
- Combine and dress the salad. In a large bowl, combine the cooked grains, asparagus, tomatoes, radishes, green onions, half of the cheese, and half of the pine nuts. Drizzle with dressing to taste and toss gently to combine.
- Assemble and serve. Arrange the arugula on a serving platter and spoon the grain mixture over the top. Sprinkle with the remaining cheese and pine nuts and drizzle with additional dressing if desired.
Variations
Switch up the grains: Use any blend of microwavable grains you like. There are lots of different brands and choices available. Or try simply cooked farro, brown rice, quinoa, or couscous.
Add protein: Turn this into a more substantial meal by adding grilled chicken, salmon, or a can of drained and rinsed chickpeas.
Change the cheese: Use either goat cheese or feta, or swap in shaved Parmesan for a slightly nuttier flavor.
Mix up the greens: Baby spinach or a spring mix can be used instead of arugula for a milder flavor.
Add more veggies: Sliced cucumbers, snap peas, or even roasted vegetables like zucchini or carrots would all work well.
Add fresh herbs: Chopped fresh dill or parsley adds a bright, fresh finish. You can stir it into the salad or sprinkle it over the top just before serving.
Try a different dressing: This salad also works well with my Champagne Vinaigrette or French Vinaigrette. For a slightly sweeter option, try my Maple Dijon Vinaigrette.
Make-Ahead and Storage Tips
Prep components ahead: Blanch the asparagus, toast the pine nuts, and prepare the dressing up to a day in advance. Store each component separately in airtight containers.
Cook the grains in advance: Microwavable grains can be cooked and refrigerated a day ahead. Let them cool completely before storing.
Assemble before serving: For the best texture, wait to toss the salad with the dressing until just before serving.
Store leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind the arugula will soften once dressed.
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Spring Grain Salad with Asparagus and Radishes
Ingredients
- 1 bunch asparagus
- ¼ cup pine nuts, divided
- 2 (8.5 ounce) pouches microwavable mixed grains, cooked and cooled
- 1 cup cherry or grape tomatoes, assorted colors, halved
- ½ cup radishes, thinly sliced
- 2 green onions, thinly sliced
- 1 cup crumbled goat cheese or feta, divided
- 1 recipe Apple Cider Vinaigrette, divided
- 3 cups baby arugula
Instructions
Blanch the Asparagus
- Slice and discard the woody ends from the asparagus and cut the spears into 1½-inch pieces.
- Add about 1 to 2 inches of water to a large saucepan and bring it to a simmer. Add the asparagus, cover, and cook for 3 to 5 minutes, or until crisp-tender. It’s easy to overcook, so watch closely.
- Immediately drain and rinse the asparagus in a colander under cold running water until it is cold to the touch. This stops the cooking process and helps it retain its bright green color. If preferred, transfer the asparagus to a bowl of ice water instead. Drain very well before adding it to the salad. If making ahead, refrigerate the asparagus until ready to assemble the salad.
Toast the Pine Nuts
- Place the pine nuts in a single layer in a small skillet over MEDIUM-LOW heat. Toast, shaking the skillet occasionally, for about 3 minutes, or until lightly golden. Watch closely, they can burn quickly.
- Transfer to a small plate to cool (don’t leave them in the skillet or they will brown further).
Assemble the Salad
- Add the cooked grains, chilled blanched asparagus, tomatoes, radishes, green onions, about half of the cheese and half of the cooled pine nuts to a large bowl. Drizzle with dressing to taste and toss gently to combine.
- Spread the arugula out over a large platter or place it in a serving bowl. Pour the grain salad mixture over the top, then garnish with the remaining crumbled cheese and pine nuts. Drizzle with a little additional dressing, if desired, and serve.
Notes
• Toast the pine nuts and store them in an airtight container at room temperature.
• Cook and cool the grains and refrigerate in a separate container.
• Prepare the dressing and refrigerate until ready to assemble the salad. When ready to serve, combine the salad ingredients and dress just before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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