Spring Grain Salad with Asparagus and Radishes
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.
Servings: 6
Calories: 282kcal
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
Make-ahead tips:
• Blanch the asparagus, cool, and refrigerate in an airtight container.
• 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.
• 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
Calories: 282kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 204mg | Potassium: 399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 969IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 3mg