Why You’ll Love This Recipe
You’ll love this Simple Roasted Asparagus Salad because it combines minimal effort with maximum flavor. Roasting brings out the natural sweetness of asparagus, and the crisp-tender texture pairs beautifully with fresh greens and tangy dressing. It’s healthy, colorful, and versatile enough to accompany any meal—or stand on its own as a light, satisfying dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh asparagus
olive oil
salt
black pepper
mixed greens (such as arugula, spinach, or spring mix)
crumbled feta or goat cheese
cherry tomatoes (halved)
sliced almonds or walnuts (optional)
lemon juice or balsamic vinegar
Dijon mustard (optional, for dressing)
Directions
- Preheat your oven to 400°F (200°C).
- Trim the tough ends off the asparagus and place the spears on a baking sheet.
- Drizzle with olive oil, then season with salt and pepper.
- Toss to coat evenly and spread into a single layer.
- Roast for 10–12 minutes, until tender and slightly browned at the tips.
- Remove from the oven and let the asparagus cool slightly.
- In a large bowl, combine mixed greens, roasted asparagus, and cherry tomatoes.
- Sprinkle with crumbled feta or goat cheese and sliced nuts if using.
- Drizzle with lemon juice or balsamic vinegar, and toss gently to combine.
- Serve immediately as a side salad or with added protein for a light meal.
Servings and timing
Serves 4 people.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Variations
- Add sliced avocado for creaminess.
- Use shaved Parmesan instead of feta or goat cheese.
- Toss with quinoa or farro for a more filling salad.
- Add a poached or boiled egg for extra protein.
- Swap balsamic vinegar for a homemade lemon-Dijon dressing.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate until ready to serve. The roasted asparagus can be reheated briefly in a skillet or oven before assembling the salad, or served cold for a refreshing option.
FAQs
Can I serve this salad cold?
Yes, it tastes great warm, room temperature, or chilled.
Can I use raw asparagus instead of roasted?
You can, but roasting adds depth of flavor and a tender texture.
What type of greens work best?
Arugula, spinach, or mixed baby greens all complement the asparagus beautifully.
Can I make this salad ahead of time?
Yes, roast the asparagus ahead and assemble just before serving.
What dressing goes best with this salad?
A simple lemon vinaigrette or balsamic dressing enhances the natural flavors.
Can I add grains to make it a full meal?
Absolutely—add quinoa, farro, or couscous for a more filling version.
What cheese pairs best with asparagus?
Feta, goat cheese, or shaved Parmesan all work wonderfully.
How do I know when asparagus is done roasting?
The spears should be tender when pierced with a fork and lightly browned at the tips.
Can I grill the asparagus instead?
Yes, grilling gives a smoky flavor that pairs perfectly with the salad.
Is this salad healthy?
Yes, it’s nutrient-rich, full of fiber, antioxidants, and healthy fats from the olive oil.
Conclusion
Simple Roasted Asparagus Salad is a beautiful, wholesome dish that celebrates fresh ingredients and simple preparation. With tender roasted asparagus, crisp greens, and a bright dressing, it’s an easy way to add flavor and elegance to any meal. Whether served as a side or a light entrée, this salad is a refreshing and delicious choice for any occasion.
PrintSimple Roasted Asparagus Salad
A fresh and elegant Simple Roasted Asparagus Salad featuring tender roasted asparagus, mixed greens, cheese, and a light lemon or balsamic dressing — perfect as a side or light main course.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 bunch fresh asparagus, trimmed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup cherry tomatoes, halved
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup sliced almonds or walnuts (optional)
- 2 tbsp lemon juice or balsamic vinegar
- 1 tsp Dijon mustard (optional, for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Trim tough ends from asparagus and place spears on a baking sheet.
- Drizzle with olive oil and season with salt and black pepper.
- Toss to coat evenly and spread asparagus into a single layer.
- Roast for 10–12 minutes, until tender and slightly browned at the tips.
- Remove from oven and allow to cool slightly.
- In a large bowl, combine mixed greens, roasted asparagus, and cherry tomatoes.
- Sprinkle with crumbled feta or goat cheese and sliced nuts, if using.
- Drizzle with lemon juice or balsamic vinegar (and Dijon if desired) and toss gently to combine.
- Serve immediately as a side salad or light meal.
Notes
- Serve the salad warm, room temperature, or chilled — all are delicious.
- For best texture, add dressing just before serving.
- Roasted asparagus can be prepared ahead and stored for up to 2 days.
- Add grains or a poached egg for a heartier salad.
- Grilling the asparagus adds a smoky flavor variation.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
