The Pioneer Woman Tasty Kitchen

Healthy Roasted Asparagus Market Salad

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Level: Easy

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Description

A perfect little market salad I make when I crave a hearty veggie plate but still want healthy.

Ingredients

  • 2 whole Small Potatoes, Cut In Half, Then Quartered
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 12 stalks Asparagus, Ends Trimmed
  • ½ cups Chickpeas, Cooked
  • 1 Tablespoon Champagne Vinegar (red Wine Vinegar Is Also Okay)
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Dijon Or Grain Mustard
  • 1-½ cup Mixed Tomatoes (heirloom Or Cherry, Etc..), Sliced Bite Size
  • 6 leaves Fresh Basil, Roughly Chopped
  • ½ cups Feta Cheese, Crumbled
  • Freshly Ground Black Pepper

Preparation

Preheat oven to 425ºF.

Boil potatoes until cooked, drain and set aside. In a sheet tray, lay aluminum foil and drizzle 1 tablespoon olive oil. Add asparagus, quickly mix olive oil and sprinkle a little salt on top. Push the asparagus to one side and add chickpeas to the other. Put in the oven and cook for 8 minutes, until asparagus are sizzling. Take out of the oven and leave to cool.

For the dressing, in a bowl, mix the remaining 2 tablespoons olive oil, champagne vinegar, salt, and Dijon or grain mustard.

Place 6 asparagus on each plate, add the chickpeas and top with the rest of the vegetables, basil and feta cheese. Finish with a drizzle of dressing and some freshly ground black pepper. Serve.

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