A beautiful, fresh, flavourful salad for spring.
Preheat an oven to 400F and line a baking sheet with parchment paper.
Place the asparagus into a mixing bowl, and drizzle with 1 Tbsp of olive oil. Toss to coat the spears, then sprinkle with garlic powder and sea salt. Arrange the asparagus onto the baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
While the asparagus cooks, make the dressing in a small bowl by whisking together the 3 Tbsp of olive oil, lemon juice, maple syrup, salt and pepper. Set aside.
Add the baby spinach to a salad bowl and top with the radishes, blueberries, and pistachios. Drizzle on the dressing and toss to combine.
Top the salad with the roasted asparagus and enjoy!
TIPS & NUTRITION
You can sub in any greens you like or have on hand. You can also make this a ‘warm’ salad by lightly sautéing the spinach before plating.
This salad is rich in disease fighting antioxidants and is high in fibre. You can easily make it a complete meal by adding more plant based protein like hemp seeds, quinoa or chickpeas.