Spring Asparagus and Wild Rice Salad

Preparation time: 15 minutes
Cooking time: 20 minutes plus 40 minutes to cook the rice

Yield: 4 servings
Serving size: 1 cup


1/2 cup pine nuts
1 cup red onion, thinly sliced
2 teaspoons extra virgin olive oil
1 pound fresh asparagus, sliced into 1" lengths (keep the full spear tips in one piece)
2 teaspoons ginger root, peeled and minced (about two 1" fingers)
1 teaspoon sea salt
1/2 teaspoon black pepper
10 dried apricots, finely diced
2 cups cooked brown and wild rice blend


  1. In a small, dry skillet, toast the pine nuts over medium-low heat, stirring occasionally (keeping your eye on the pan at all times), about 8 minutes until golden brown; set aside.
  2. In a large skillet, sauté the red onions in the olive oil over medium-low heat for 2 minutes. Add the asparagus, ginger, salt and pepper, and sauté another 8 minutes. Turn heat to low; stir in the pine nuts, apricots and cooked rice and cook until heated through (about 3 minutes). When ready to serve, drizzle the orange-ginger vinaigrette over the mixture, stirring gently to mix well.

Nutrition Facts

Per serving:
Calories: 278
Protein: 7g
Total fat: 15g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 586mg
Dietary fiber: 5g

Susan Ojanen is an integrative nutrition coach and owner of smallstepswellness.com, based in Bristol, Tennessee.

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