Asparagus is rich in antioxidants and helps with natural detoxification and this salad is a delicious, fresh way to enjoy it!
The blueberries add a beautiful splash of colour, sweetness and additional antioxidants and the pistachios provide plant based protein and healthy fats to help you better absorb all the nutrients and vitamins from the veggies.
Feel free to sub in any greens you like or have on hand. You can also make this a 'warm' salad by lightly sautéing the spinach before plating.
This salad is rich in disease fighting antioxidants and is high in fibre. You can easily make it a complete meal by adding more plant based protein like seeds, quinoa or chickpeas.
Preheat an oven to 400 degrees F and line a baking sheet with parchment paper.
Place the asparagus into a mixing bowl, and drizzle with 1 Tbsp of olive oil. Toss to coat the spears, then sprinkle with garlic powder and sea salt. Arrange the asparagus onto the baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
While the asparagus cooks, make the dressing in a small bowl by whisking together the 3 Tbsp of olive oil, lemon juice, maple syrup, salt and pepper. Set aside.
Add the baby spinach to a salad bowl and top with the radishes, blueberries, and pistachios. Drizzle on the dressing and toss to combine.
Top the salad with the roasted asparagus and enjoy!