My first blog post, wow! For the longest time I've wanted to indulge my passion for photography and food, so here it is!

This is a salad that my friend Carrie brought to me when I was sick almost 2 years ago. It has since become one on our favorite summertime salads. Yes, it's the middle of January in the northeast, but what better way to dream of the warm weather than a summer recipe. This is a variation of the original recipe from the Daily Bites Blog, with some cooked quinoa added. Gluten-free, loaded with protein and so yummy!

Roasted Asparagus, Grape, & Chicken Salad

Serves 4

Look for thicker asparagus stalks, which hold up better during roasting. If thin stalks are all that is available, adjust the roasting time accordingly (likely 8-10 minutes total). To enhance the lemony quality of this salad, add 1 teaspoon finely grated fresh lemon zest to the dressing.

1 pound asparagus

1 tablespoon extra-virgin olive oil, divided

Sea salt, to taste

2 1/2 cups cooked, chopped or shredded chicken breast meat

1 large stalk celery, peeled and chopped small

2/3 cup red grapes, halved or quartered

1/2 cup frozen peas, thawed

1/4 cup finely chopped onion

For the dressing:

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon finely chopped parsley

1 garlic clove, minced or finely grated

Sea salt, to taste

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Snap off the tough stem ends of the asparagus and discard. Toss the asparagus stalks with the olive oil and sea salt to taste. Arrange in an even layer on the baking sheet and roast for 10-12 minutes until bright green and tender when pierced with a knife.

When asparagus is cool enough to handle, cut the stalks into 1-inch pieces. Place in a large mixing bowl and add the chicken, celery, grapes, peas, and onion. Toss to combine. In a small bowl, whisk together the dressing ingredients. Pour dressing over salad and toss to thoroughly coat.

Serve the salad at room temperature, either on its own or over a bed of tender spinach or baby greens.