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Serves: 4 | Time to prepare: 20 minutes
Tarragon and asparagus are a natural pairing, especially when they are at their peak in early spring. Serve this vibrant, light salad as a side to your favorite meal, or turn it into something more substantial by adding a wholesome protein, such as quinoa, to the bowl. Slender stalks of asparagus work best, but use whatever you prefer.
|1)||To make dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, and agave nectar until smooth. Add in garlic, tarragon, salt, and a few grinds of black pepper. Whisk again until well combined. Set aside.|
|2)||Preheat oven to 400°F. Snap off tough ends of the asparagus. Wash asparagus with cold water and pat dry with a clean kitchen towel. Place asparagus in a single layer on a baking sheet and drizzle with the olive oil. Roast for 7-10 minutes, or until asparagus is tender-crisp (time will depend on how thick the asparagus is). Remove from oven and drizzle with lemon juice. Set aside to cool while preparing the rest of the salad.|
|3)||Remove stems from kale, wash leaves, and pat dry. Tear kale into bite-sized pieces and place in a large serving bowl. With clean hands, toss the kale with 3 Tbs. of the dressing and massage until kale wilts slightly and reduces in volume. Add in diced apple, hazelnuts, shredded carrot, and dried cranberries. Toss together to evenly incorporate.|
|4)||Chop cooled asparagus into 1” pieces and add to salad. Toss to combine. Drizzle remaining dressing over salad and season with additional salt and pepper, if desired.|