Fall Kale and Quinoa Salad with White Asparagus, Avocado, and Currants


I finally finished this HUGE project that I am working on (yay!), and I know I keep mentioning it, but I will able to officially announce it so, so soon. Now that I'm finished, I can promise you that I will be posting much more frequent recipes, so get ready for an influx of health food goodness.

Today I decided to try white asparagus, which I roasted just like regular asparagus. It is quite tasty, and has a bit more mild flavor, making it a great option to throw into salads for a little extra crunch. This salad is tossed in a lemon herb vinaigrette, and it has a slightly sweet kick from the currants. 

Ingredients (serves 1-2)

  • 4 stalks white asparagus
  • 1/2 tablespoon extra-virgin olive oil
  • 3 cups kale
  • 1/4 cup cooked quinoa
  • 2 stalks green onion, chopped
  • 1/4 avocado, diced
  • 5-6 cherry tomatoes, halved
  • 1 tablespoon hemp seeds
  • 1 tablespoon dried currants
  • Ingredients for Lemon Herb Vinaigrette
  • Juice of 1 small lemon
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon raw wild honey
  • Dash of pepper
  • Pinch of dried thyme
  • Pinch of dried basil

1. Preheat oven to 425 degrees Fahrenheit. Spread asparagus stalks on a baking sheet and drizzle with olive oil. Roast for 15 minutes or until asparagus begins to soften.

2. In a large bowl, add kale with a splash of olive oil and a dash of salt. Massage leaves between your fingers to soften. Add quinoa, green onion, avocado, and tomatoes. 

3. In a small bowl, mix together lemon juice, mustard, oil, vinegar, honey, and a dash of pepper, thyme, and basil. Mix together until smooth. 

4. Pour dressing over salad and toss until leaves are evenly coated. Top with hemp seeds, currants, and pepper to taste.