30 asparagus spears, tough, woody ends chopped off
3 Tbsp olive oil
Salt and pepper
4 cups baby spinach
2 cups arugula
½ cup finely chopped parsley
½ cup chopped almonds, dry toasted (no oil) until golden
Dressing
3 Tbsp olive or avocado oil
Juice of 1 lemon
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Lay the onion pieces and asparagus onto the tray and rub each piece with olive oil, sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 30 minutes or until the onions and asparagus are soft. Leave the veggies to cool until warm
4
In a large salad bowl, combine the onion, asparagus, arugula and almonds
5
In a small cup or bowl, combine the avocado oil, lemon juice, salt and pepper, taste add more seasoning as needed
6
Pour the dressing over the salad before serving, toss to combine
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories284
% Daily Value *
Total Fat24.1g31%
Total Carbohydrate13.1g5%
Protein5.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 large red onions, peeled and cut into eighths
30 asparagus spears, tough, woody ends chopped off
3 Tbsp olive oil
Salt and pepper
4 cups baby spinach
2 cups arugula
½ cup finely chopped parsley
½ cup chopped almonds, dry toasted (no oil) until golden
Dressing
3 Tbsp olive or avocado oil
Juice of 1 lemon
Salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Lay the onion pieces and asparagus onto the tray and rub each piece with olive oil, sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 30 minutes or until the onions and asparagus are soft. Leave the veggies to cool until warm
4
In a large salad bowl, combine the onion, asparagus, arugula and almonds
5
In a small cup or bowl, combine the avocado oil, lemon juice, salt and pepper, taste add more seasoning as needed
6
Pour the dressing over the salad before serving, toss to combine
Notes
Roasted Red Onion And Asparagus Salad With Hazelnuts
