Roasted Strawberry and Asparagus Salad

Roasted strawberries, asparagus, spinach and almonds are topped with a creamy vegan tahini dressing.

For the Salad:
1 bunch asparagus
1 lb strawberries, stemmed
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
Baby spinach leaves (I used about 10-12 oz)
Handful of chopped almonds (I used raw, unsalted almonds)

For the Strawberry-Tahini Dressing:
4 tablespoons sesame tahini
4 tablespoons reserved roasting liquid/balsamic vinegar
2 tablespoon extra virgin olive oil
1 tablespoon maple syrup (the REAL stuff!)
1-3 tablespoons water

View the full recipe at Floating Kitchen →