Now that it’s spring, I’m weaning myself off of the soups and stews that kept me going all winter. This salad is a perfect match for the transition in seasons. In an homage to all the plants outdoors whose greenery is currently in full swing, this salad is full of green, with asparagus, spring greens, mint, and chives. Quinoa, toasted for maximum nutty flavor, keeps it filling while pomegranate molasses and fresh lime zest and juice add a little tartness and a little sweetness. I love food with a variety of textures, and this salad manages just that – chewy quinoa, crisp-tender asparagus, and crunchy walnuts. This can be served with the quinoa and asparagus still hot or with the whole salad at room temperature or even cold (great for those spring days when the temperature unexpectedly spikes to summer levels) which means it could just as easily be packed for a quick picnic as it could be served as a sophisticated appetizer at a dinner party. Versatile, tasty, and healthy, there’s not really much more I could want this time of year.
