Packed with seasonal flavors and nutrients, this spring salad is a delicious way to nourish your body. (Courtesy Photo)

Welcome spring with a fresh and vibrant dish—this Roasted Asparagus and Pears Salad with Quinoa and Chickpeas is a perfect blend of seasonal flavors, packed with nourishing ingredients!

Roasted Asparagus and Pear Salad with Quinoa and Chickpeas

Recipe by Paula Montagna, MS, RD, CDN, CNSC, Director of Clinical Nutrition, Stony Brook Southampton Hospital

Salad

• 2/3 cup tricolor quinoa, dry (or single color if desired)
• 1 pound thin asparagus, with woody ends trimmed off
• 2 pears, cored and sliced to approximately same thickness as asparagus
• 2 teaspoons olive oil
• 5 oz arugula or baby spinach
• 1 (15-ounce) chickpeas, drained and rinsed

Dressing

• ½ extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon local honey
• 2 teaspoons Dijon mustard
• 1 garlic clove crushed or ½ teaspoon garlic powder
• Sea salt and pepper to taste

Directions:

• Rinse quinoa with cold water, drain thoroughly. In a large pot, add 2/3 cup of quinoa and 1 1/3 cups water. Bring to a boil, then reduce to a simmer and cook, covered for 25-45 minutes until tender and cooked through. Fluff with fork.
• Preheat oven to 375^o Prepare 2 baking sheets with parchment paper. Arrange asparagus on 1 baking sheet and drizzle with olive oil. Arrange sliced pears on the second baking sheet and drizzle with 1 teaspoon olive oil. Cook for 15 – 30 minutes, until asparagus are bright green and fork tender and pears are caramelized, soft and golden brown. Cooking times may differ.
• In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard and sea salt and pepper to taste.
• Lay arugula on a serving platter, add quinoa and chickpeas on top, arrange asparagus and pears. Drizzle with dressing, toss gently to combine.