This Chilled Asparagus Salad recipe is mixed with a medley of seasonal vegetables and grain-free quinoa, then bathed in a garlicy, Orange Miso Dressing for a fun spring or summer salad that will surpass all the others! Vegan, gluten-free and whole-food-plant-based.
Chilled Asparagus Salad Recipe with Orange Miso Dressing
My goodness, it’s like 100 degrees in my kitchen today yet I decided I needed to cook. I love looking in my refrigerator and finding all the things I need to make delicious vegan, WFPB recipes like this Chilled Asparagus Salad with Orange Miso Dressing.
I never know how these types of recipes are going to turn out because they are born out of spur of the moment ideas that somehow come together to make a delicious, nutritious meal. The only problem was, I could not find my favorite green bowl to put this asparagus salad in.
I looked everywhere for it, even looking in my fridge at least 3 times. Where did I finally find it? In my freaking fridge! Right in front. My boyfriend calls it “refrigerator blindness”. I can’t believe there’s a word for it!
This asparagus salad is easy to make and you can toss virtually any vegetable you have in with it and it will taste just as good. I do encourage you to add the vegetables I used, though, as the combination of flavors and the crunch factor makes it super yummy.
Oh, and don’t forget the dressing! It gives a splendid tangy, yet sweet, taste to the salad bringing out the natural sweetness of the carrots, asparagus and onion. Are you ready to made this? Let’s rock!
How to Make this Chilled Asparagus Salad – Step by Step
Before you do anything, add 1 cup quinoa to 2 cups water and bring to a boil. Reduce heat and simmer for about 30 minutes until all water is absorbed.
Plate of Quinoa
While the quinoa is cooking, chop vegetables and add to large pot or bowl.
Vegetables Added to Pot for Chilled Asparagus Salad Recipe
Then, chop the tips off some of your asparagus. Add vegetable broth and 2 cloves of garlic to a pan or wok and turn heat to high for a few minutes.
Remove from heat and add asparagus tips. Stir and cover for 5 minutes. Remove from pan. Set aside.
Cutting asparagus with knife cropped view
Next, add 2 tbsp sesame seeds and 2 tbsp pepitos to your vegetables.
Seeds Added to Vegetables for Chilled Asparagus Salad
Then, add cooked quinoa and some Orange Miso Dressing to vegetables and seeds. Stir in some cilantro and mix together until all ingredients are well incorporated.
Place in refrigerator to chill for 10 minutes.
Quinoa & Dressing Added to Vegetables & Seeds for Chilled Asparagus Salad Recipe
Assemble your Chilled Asparagus Salad any way you want. Top with asparagus tips.
Chilled Asparagus Salad with Orange Miso Dressing
Finally, spoon this Chilled Asparagus Salad into bowls and finish with a squeeze of lemon and Orange Miso Dressing and serve immediately with a side of white beans.
Tips for Making this Chilled Asparagus Salad Recipe
Choose only organic vegetables that are free from pesticides and weird, gene altering chemicals. Here are some expert tips:
- Remove asparagus tips from pan after only 5 minutes. You want them to mix well with the veggie broth and garlic, but remain crunchy.
- If you don’t have fresh corn, try using organic frozen corn as a healthy replacement.
- Because quinoa tends to get soggy when mixed with dressing and placed in refrigerator, this asparagus salad is best served immediately.
More Healthy Wholesome Salads from Vegan Vigilante
- Fresh Kale Spring Salad with Sun-Dried Tomato Vinaigrette
- Healthy Fruit Salad with Lime-Maple Dressing
- Healing Turmeric Cauliflower Rice Bowl
- Minted Summer Fruit Salad with Balsamic Maple Dressing
Chilled Asparagus Salad with Orange Miso Dressing
Now how easy was that? About 20 minutes from prep to plate if you’re quick about it. Perhaps 30 minutes for those of us who like to take our time! And so healthy and delicious too.
Quinoa is an excellent replacement for wheat for those who are gluten-free. This recipe is also vegan and whole food plant-based. Nothing processed, no oils or added sugar, just pure, natural goodness to nourish your body and your soul!
Print
Chilled Asparagus Salad w/ Orange Miso Dressing
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A medley of spring vegetables like crunchy asparagus makes this asparagus salad the one you’ll want to bring to your next barbecue.
Ingredients
For the Asparagus Tips
- 1 large clove garlic (minced)
- 1/4 cup vegetable broth
- 1 tbsp fresh thyme
For the Salad
- 1.5 cups quinoa (cooked)
- 16 asparagus spears (Tips cut; spears finely chopped )
- 1/2 large white onion (sliced length-wise)
- 2 large cloves garlic (minced)
- 3 ears white corn (slice corn from husk)
- 15 large grape or cherry tomatoes (chopped in half)
- 2 large carrots (chopped)
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds or pepitas
- 2 tbsp lemon juice
- 0.5 tsp sea salt
- 1/4 cup fresh cilantro (chopped)
For the Orange Miso Dressing
- 1 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1/2 large orange (squeeze juice out)
- 1 medium clove garlic (minced)
Instructions
For the Asparagus Tips
- Heat garlic and vegetable broth in small pan on high for 5 minutes. Chop tips off asparagus spears.
- Add asparagus tips to pot. Cover and remove from stove. Allow to sit for 5 minutes. Remove from pan. Set aside.
For the Dressing
- Whisk together balsamic vinegar, red wine vinegar, garlic and orange juice. Add miso and continue to whisk until all miso is dissolved.
For the salad
- Add chopped onion, asparagus spears, tomatoes and carrots to large bowl. Sprinkle in sesame and pumpkin seeds.
- Add 4 tbsp of dressing, garlic, lemon juice, salt, cilantro and quinoa. Stir carefully for just a few seconds until ingredients are well-blended and dressing is well-incorporated into the mix.
- Top with asparagus tips and chill for 10 minutes. Spoon into bowls and top with squeeze of lemon and a few drizzles of dressing Serve immediately with a side of white beans, some crusty bread and a bottle of Chardonnay.
Notes
- Choose only organic vegetables that are free from pesticides and weird, gene altering chemicals.
- Remove asparagus tips from pan after only 5 minutes. You want them to mix well with the veggie broth and garlic, but remain crunchy.
- If you don’t have fresh corn, try using organic frozen corn as a healthy replacement.
- Because quinoa tends to get soggy when mixed with dressing and placed in refrigerator, this asparagus salad is best served immediately. If you’d like to make extra and store it, try using brown rice instead of quinoa.
- If you do substitute brown rice for quinoa, this asparagus salad will store in your refrigerator in an airtight container for up to 3 days.
- Don’t freeze. Will turn super mushy.
- Category: Salad
- Cuisine: American
If you make this Chilled Asparagus Salad with Orange Miso Dressing, I’d love for you to take a photo and tag it #veganvigilanteblog on Instagram. I’d also salad love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post.
I’m here to serve you. If you have questions or want to share a recipe of your own as a guest blogger, please email me at veganvigilanteblog@gmail.com.
If you’d like to support my work, please sign up for my newsletter so you never miss a recipe.
Thanks again for stopping by! Have a wonderful, whole food plant-based vegan day!
I love this salad because it is filled with my favorite things and I can make this ahead and have for lunch for a few days. My daughter just started a new job and she is always looking for healthy salad lunches. I will be making this for her this week.
★★★★★
Oh that’s awesome Eileen! I hope she enjoys her lunch! If you make it, come back and let us know how you liked it!
Looks delicious! How much miso is used in the dressing?
★★★★★
2 tbsp, but it depends how much you make. I made enough for like 2 servings But I tend to overdo it on the dressing in my salads!
yay for asparagus season! this looks absolutely delicious
★★★★★
Thanks Rebecca! I’ll second that!
I am in love with the orange miso dressing!! The salad looks so yummy and full of protein due to the addition of quinoa!! Yu. Can’t wait to try the dressing!
Thank you Soniya! The dressing is fabulous and so easy to make. Just be sure to make enough of it as you will want to drizzle gobs of it on the salad!
Oh, this salad is really impressive! I like all the ingredients in this salad. This is a great lunch for me. I think this recipe will be one of my favorites. I really like it! I definitely want to try this and I’m sure it’s very tasty! Thank you for sharing this great recipe! YUM!!!
★★★★★
Oh, thank you so much Veena. I’m glad you like it and if you make it, come back and give us a shout at how it turned out!
What a delicious salad, yumm! I love asparagus. Specially during this season. Pass me a bowl please.
★★★★★
Coming right up Savita! Thanks for your comment.
Wow – I love all of the bright, fresh veggies that are in this salad! Such a great combo of textures too. This makes me long for sunshine…it’s still cold and rainy where I live. Might have to make this to bring the sunshine inside! 🙂
★★★★★
Marlynn, what a lovely idea! I hope you do so!
This looks like such a fresh and colorful salad! I happen to love miso so I can’t wait to try this out ASAP!
★★★★★
Awesome Sara, let us know how you like it.
this salad combines all my favourite ingredients! looks so fresh and healthy!
Thank you Georgie!