Asparagus, Potato Salad Bowl with Ancient Grain Crumbles

YIELD: 4 to 6 servings / COOK TIME: 45 minutes / Print Recipe


Ancient Grain Crumbles

Preheat oven to 350°F (180°C) and position oven rack in the centre. Line a mini baking sheet ~ 6.5 in x 9.5 in (17 cm X 24 cm) with parchment paper.

In a medium bowl, combine Rogers Foods Porridge Oats & Ancient Grains, sesame seeds, olive oil, maple syrup and garlic powder. Spread Ancient Grains mixture on prepared baking sheet and bake for 12 to 15 minutes until golden. Leave oven set at 350°F (180°C). Set pan aside to cool. When cooled, with a spoon or your hands break into ¾ inch (2 cm) pieces. Recipe makes approximately 2 cups (250 mL) of Ancient Grain Crumbles. They can be made a few days ahead, and then stored in an airtight container for up to one week.

Lemon Vinaigrette

In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, grainy mustard, salt and fresh ground pepper.


Line a large baking sheet with parchment paper. In a large bowl, toss halved potatoes with olive oil and season with salt and paper. Spread potatoes on prepared baking sheet and bake at 350°F (180°C) for 30 minutes until soft and golden. Remove baking sheet from oven* and let potatoes cool to room temperature.

Cut spear heads off of asparagus stalks. Then cut each asparagus stalk in half. Using a vegetable a peeler, peel stalks to make thin ribbons. In a large serving bowl, combine asparagus ribbons and cooled potatoes. Add green onions, parsley and toss with lemon vinaigrette. Garnish salad with 1/3 cup (75 mL) or more if desired with Ancient Grain Crumbles.

*Recipe Variation

This recipe can be served warm, by mixing all ingredients with the cooked potatoes immediately out of the oven.


Nutrients per Serving:

Calories                300
Fat                        17 g
Saturated Fat     2.5 g
Trans Fat             0 g
Omega-3             0.01 g
Sodium                 378 mg
Carbohydrate     33 g
Fibre                     7 g
Sugars                  4 g
Protein                4 g
Potassium           915 mg
Vitamin C            30% DV
Calcium                4% DV
Iron                       15% DV


Recipe and Photo Credits:

Irene Matys:  Local Farm-to-Table Advocate, Recipe Curator, Food Stylist, Food Photographer  @irene_matys

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