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Roasted Asparagus Salad with Harissa-Spiced Sorghum (Vegan, Gluten-Free)

Sharon Palmer

This North-African whole grain salad is inspired by spring produce—asparagus, kale, citrus. It relies upon whole grain sorghum. You might not have heard about sorghum; it’s a gluten-free, wholesome, fiber-rich whole grain that you should include in your diet more often. You just cook it up and use it as an alternative to rice or quinoa in just about anything. Harissa paste is a traditional North African seasoning filled with warm red pepper flavors and colors—you can find it in specialty food markets and online. Serve this dish for Roasted Asparagus Salad with Harissa-Spiced Sorghum warm or cold, and it’s even better the next day.

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Roasted Asparagus Salad with Harissa-Spiced Sorghum (Vegan, Gluten-Free)

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings (1 cup each) 1x
  • Diet: Vegan


This North African whole grain salad is filled with the flavor and goodness of asparagus, kale, citrus and harissa.




  • 1 bunch slender fresh asparagus, trimmed, sliced in 3-inch lengths
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon, juiced
  • Salt and pepper (optional)


  • 2 cups cooked whole grain sorghum, cooled (according to package directions)
  • 2 cups chopped kale, packed
  • ¼ red onion, sliced
  • ½ cup cherry tomatoes, halved

Harissa Vinaigrette:

  • 1 tablespoon extra-virgin olive oil
  • ½ lemon, juice, zest
  • 1 clove garlic, minced
  • 1 tablespoon harissa paste


  1. Preheat oven to 375 F. Place asparagus in thin layer on a baking sheet, drizzle with 1 tablespoon olive oil and lemon juice; sprinkle with salt and pepper (optional). Place on top shelf and roast until golden brown (about 15-20 minutes). Remove from oven and set aside.
  2. In a large salad bowl, gently mix together cooked sorghum, kale, onion, cherry tomatoes, and roasted asparagus.
  3. In a small dish, whisk together 1 tablespoon olive oil, lemon juice and zest, garlic, and harissa paste. Stir into the sorghum and mix well to distribute.
  4. Makes 6 servings (1 cup each)
  • Category: Salad
  • Cuisine: North African, American


  • Serving Size: 1 cup each
  • Calories: 116
  • Sugar: 1 g
  • Sodium: 27 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: roasted asparagus, vegan salad, harissa recipe

For other plant-based salads, check out:

Tuscan Asparagus Fennel Farro Salad
Seaweed Soba Noodle Salad
Blood Orange Hazelnut Kale Salad

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