This complete grain salad is impressed by North African delicacies and spring produce—asparagus, kale, and citrus. This recipe for Roasted Asparagus Salad with Sorghum and Harissa Seasoning depends upon the traditional complete grain sorghum. You may not have heard about sorghum—it’s a scrumptious gluten-free, fiber-rich complete grain that it is best to embrace in your food regimen extra usually. You simply cook dinner it up and use it as an alternative choice to rice or quinoa in absolutely anything. Be taught extra about sorghum diet and cooking concepts right here. The trademark seasoning on this recipe is harissa paste, which is a standard North African seasoning crammed with heat purple pepper flavors and colours—you’ll find it in specialty meals markets and on-line. Crammed with pretty textures, attractive colours, and vibrant flavors, this vegan, gluten-free wholesome salad is an fascinating addition to your menu, served as a nutritious aspect dish, as a spotlight at potlucks and events, and as a meal prep through the week. Serve this asparagus grain salad heat or chilly, and it’s even higher the subsequent day.


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

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    50 minutes

  • Yield:
    6 servings (1 cup every) 1x

  • Weight loss plan:


This vegan, gluten-free Roasted Asparagus Salad with Sorghum and Harissa Seasoning is crammed with the flavour, diet, and goodness of complete grain sorghum, asparagus, kale, citrus and harissa.


  • 1 bunch slender contemporary asparagus, trimmed, sliced in 3-inch lengths
  • 1 tablespoon further virgin olive oil
  • 1/2 lemon, juiced
  • Salt and pepper (non-compulsory)


  • 2 cups cooked complete grain sorghum, cooled (based on bundle instructions)
  • 2 cups chopped kale, packed
  • ¼ purple onion, sliced
  • ½ cup cherry tomatoes, halved

Harissa French dressing:


  1. Preheat oven to 375 F. Place asparagus in skinny layer on a baking sheet, drizzle with 1 tablespoon olive oil and lemon juice; sprinkle with salt and pepper (non-compulsory). Place on prime shelf and roast till golden brown (about 15-20 minutes). Take away from oven and put aside.
  2. In a big salad bowl, gently combine collectively cooked sorghum, kale, onion, cherry tomatoes, and roasted asparagus.
  3. In a small dish, whisk collectively 1 tablespoon olive oil, lemon juice and zest, garlic, and harissa paste. Stir into the sorghum and blend nicely to distribute.
  4. Makes 6 servings (1 cup every).


To cook dinner sorghum, carry 2 quarts water to boil in a medium pot. Add 1 cup rinsed sorghum and cook dinner over medium warmth for about 50 minutes, till tender. Drain remaining water.

  • Prep Time: quarter-hour
  • Prepare dinner Time: 45 minutes
  • Class: Salad
  • Delicacies: North African, American


  • Serving Measurement: 1 cup every
  • Energy: 116
  • Sugar: 1 g
  • Sodium: 27 mg
  • Fats: 5 g
  • Saturated Fats: 1 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 3 g

For different scrumptious plant-base salads, try a few of my favorites:

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