grilled asparagus, cauliflower & mushroom salad


This past week has been one filled with salads and vegetables, as I am both attempting, and succeeding, to go vegan for the week, as well as be on a strict diet.

With summer around the corner I was in need of recipes that were both fresh, nutrient dense, filling, but on the lower calorie side. However, on this gloomy day, I was seeking a salad that would comfort me a bit, while remaining fresh, because frankly, I can’t afford to eat anything other than a salad right now (!)

IMG_2246.jpgThe veggies I chose all served a purpose in this dish. The asparagus was supposed to give me the flavor and freshness I craved. The cauliflower was thinly sliced as to bulk up my lunch without the calories. Lastly, the mushroom was included for it’s meaty texture that makes the dish feel more filling.

I sometimes choose to add store bought seitan to my salad. This is definitely optional but I figured it paired well with the cooked vegetables and made the salad even more hardy, while keeping it lower in calories and carbs.

The finishing touches to this recipe, which in my opinion also complete it, are dried cranberries and lightly grilled pine-nuts.



– 2 cups of mixed mesclun
– 2 tablespoons cooked quinoa
– 1 cup of mushrooms
– 5 whole asparaguses
– 5-8 cauliflower florets
– 1.5 tablespoons of dried cranberries
– 1 tablespoon of pine nuts
– 1 serving of seitan (optional)

– 2 tablespoons of tamari
– the zest and juice from half a lemon


Start by finely slicing your cauliflower, cutting up your mushrooms and chopping your asparagus. Make sure to cut them in the way that you enjoy eating them.

Have a bowl with your spinach and quinoa, as your base, ready.

In a large frying pan on medium heat, place your prepped vegetables and cook with a tablespoon of water (or oil) until grilled and tender to your liking.
If you are including store-bought, cooked through seitan add approximately 3 minutes before your vegetables are ready.
When desired cooking is achieved and seitan is warmed through, add tamari and lemon juice and zest.
Cook for another 30 seconds.

Place vegetables over the base of your salad.

While the pan is still hot, pour the pine-nuts in order to grill them. Be careful not to burn them, as they tend to cook quickly.

Lastly, finish your salad by sprinkling over your pine-nuts and dried cranberries.

You can choose to squeeze some more fresh lemon and add some salt if necessary.


Hope you enjoyed!


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