From the kitchen of Camille StylesNothing feels more autumnal than a hearty grain salad studded with dried fruits and seasonal vegetables. This dish will be a gorgeous addition on your dinner table.
- 1 bunch asparagus, ends trimmed and cut into 2″ lengths
- 2 teaspoons olive oil
- 1/2 cup pecan halves
- 1 cup dried apricots, chopped
- 1/2 cup crumbled goat cheese
- 1 tablespoon chopped thyme leaves
- 1 tablespoon tahini
- 2 tablespoons hot water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- Kosher salt and freshly ground black pepper
Preheat oven to 400˚F.
Make the vinaigrette by placing all ingredients in a jar and shake to combine.
On a foil-lined baking sheet, toss asparagus with olive oil, salt and pepper, then spread out and roast for 10 minutes. Meanwhile, cover the chopped apricots with hot water and allow to soak for 10 minutes.
Add pecans to the baking sheet with the asparagus, and continue roasting for 5 minutes more, just until asparagus is crisp-tender and pecans are starting to become toast-y.
Transfer asparagus and pecans to a serving bowl.
To the bowl, add apricots, goat cheese, and thyme. Prepare Quinoa & Brown Rice according to package directions, then add to the salad along with a couple tablespoons of the dressing, a pinch of kosher salt and freshly-ground pepper.
Toss it all together to combine. Eat!