Goat Cheese Asparagus Spring Salad
This Goat Cheese Asparagus Spring Salad is the kind of fresh, vibrant dish that makes you want to open the windows and let the sunshine in. Tender-crisp asparagus, creamy goat cheese, crunchy walnuts, and a simple maple Dijon vinaigrette that comes together quickly.
You’ll love how balanced this salad is. The asparagus adds freshness, the goat cheese brings creaminess, and the maple Dijon dressing ties it all together with a subtle sweet and tangy finish. It feels special enough for entertaining but easy enough for a weekday meal.
Helpful Tips
- Do not overcook the asparagus. You want it tender but still slightly crisp. Overcooked asparagus will turn dull and lose its fresh flavor.
- Toast the walnuts. A quick toast in a dry skillet for a few minutes brings out their flavor and adds extra crunch.
- Dress just before serving. Tossing the salad with the vinaigrette right before serving keeps the greens from wilting and maintains the best texture.
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Goat Cheese Asparagus Spring Salad
This Goat Cheese Asparagus Spring Salad is fresh and vibrant with tender-crisp asparagus, creamy goat cheese, crunchy walnuts, and a simple maple Dijon vinaigrette.
Ingredients
For the salad:
- 1 pound fresh asparagus trimmed and cut into 2-inch pieces
- 2 cups mixed salad greens (such as arugula, spinach, or baby greens)
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 cup goat cheese crumbled
- 1/4 cup walnuts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the viniagrette:
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.
- In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
- In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
- Drizzle with the vinaigrette and toss gently to coat the ingredients, add salt and pepper. Top with crumbled goat cheese and toasted nuts if desired.
Nutrition
Calories: 255kcalCarbohydrates: 9gProtein: 9gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 13mgSodium: 419mgPotassium: 366mgFiber: 3gSugar: 5gVitamin A: 1472IUVitamin C: 16mgCalcium: 85mgIron: 4mg
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