Chilled Asparagus Salad Recipe w/ Garlicy Orange Miso Dressing (GF, WFPB)

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. 

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.

While the quinoa is cooking, chop vegetables and add to large pot or bowl.

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.

Next, add 2 tablespoon sesame seeds and 2 tablespoon pepitos to your vegetables.

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.

Assemble your Chilled Asparagus Salad any way you want. Top with asparagus tips. 

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

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!

Chilled Asparagus Salad w/ Orange Miso Dressing

A medley of spring vegetables like crunchy asparagus makes this asparagus salad the one you'll want to bring to your next barbecue. 

5 from 7 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4 servings

Author: Deborah

Ingredients

For the Asparagus Tips

• ▢ 1 large clove garlic minced
• ▢ ¼ cup vegetable broth
• ▢ 1 tablespoon fresh thyme

For the Salad

• ▢ 1.5 cups quinoa cooked
• ▢ 16 asparagus spears Tips cut; spears finely chopped
• ▢ ½ 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 tablespoon sesame seeds
• ▢ 2 tablespoon pumpkin seeds or pepitas
• ▢ 2 tablespoon lemon juice
• ▢ 0.5 teaspoon sea salt
• ▢ ¼ cup fresh cilantro chopped

For the Orange Miso Dressing

• ▢ 1 tablespoon balsamic vinegar
• ▢ 1 tablespoon red wine vinegar
• ▢ ½ 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 tablespoon 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. 

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