Grilled Asparagus Salad with Dried Apricots and Almonds Recipe - Forks Over Knives

Ingredients

• 6 whole cloves garlic, peeled
• 16 oz. asparagus spears, trimmed
• 1 large red onion, cut into ½-inch slices
• ½ cup balsamic vinegar
• 2 tablespoons pure maple syrup
• ¼ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 cups packed fresh arugula
• 3 cups chilled cooked farro (see tip, recipe intro)
• 1 pint cherry tomatoes, halved
• ⅓ cup chopped dried apricots
• ½ cup sliced almonds, toasted