I'm not exactly sure how this recipe came to be. I had roasted grapes on the brain since I had never tried them before and I've been picking up tons of broccoli the last few weeks at the farmers market. I threw in some asparagus from another recipe I made and suddenly this salad was born. I've always really loved broccoli. I can have it raw, steamed, shredded, whatever, but my absolute favorite way of enjoying it is roasted so that it gets a nice char on the outside and a slightly nutty flavor. The grapes are sweet and bursting with juiciness and the asparagus' flavor is brought out which is great because this late season asparagus needs a bit of sprucing to brighten it up. Originally, I was going to do a lemon vinaigrette, but I like the sweet and tangy flavors of a balsamic vinaigrette. They highlight the flavors of the vegetables, but don't mask them. This is an excellent side dish for some roasted chicken or it's great as one big helping for lunch!
One year ago: "End of the Week" Deli Sandwich
Two years ago: Vols Au Vent
Three years ago: Warm Quinoa Salad with Roasted Butternut Squash
Roasted Broccoli, Grape, and Asparagus Quinoa Salad
Makes 2 servings
8 ounces broccoli, washed, dried and cut into florets
8 ounces large seedless grapes, washed and dried
8 ounces asparagus, cut into 1 or 2-inch pieces
1 tablespoon extra virgin olive oil
1/2 cup cooked quinoa
2 handfuls baby arugula
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons roughly chopped roasted and salted pistachios
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.
In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.
Toss the dressing with the salad and combine well. Adjust the seasonings necessary. Garnish with pistachios. Serve slightly warm or at room temperature.