Goat Cheese and Asparagus Salad
Goat Cheese and Asparagus Salad is light, fresh, and full of flavor. The creamy goat cheese pairs perfectly with crisp asparagus and a simple maple-Dijon vinaigrette. It’s a beautiful dish that works as a side or a meal on its own.
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If you were around last year, you might remember my apple bacon pecan salad with bacon vinaigrette. It was a fall favorite in our house! As the weather warms up, I’m leaning into bright greens and spring veggies with this goat cheese and asparagus salad.
It’s fresh, fast, and packed with colorful ingredients, plus a maple Dijon vinaigrette that’s just sweet enough. Just like my apple salad, it’s all about flavor and texture in every bite. If you loved that recipe, I think you’ll enjoy this one just as much!
Why I love this recipe
What makes this salad a favorite of mine is how effortlessly it comes together without sacrificing flavor. I love the contrast between the creamy goat cheese, crisp asparagus, and crunchy walnuts. It’s so satisfying. It feels elegant enough for company but easy enough for a weekday lunch.
Ingredients
- fresh asparagus – look for firm, straight stalks with tightly closed, vibrant green tip, avoid stalks that are limp or wilted
- mixed salad greens (such as arugula, spinach, or baby greens, choose your favorite)
- cherry tomatoes
- red onion
- goat cheese – you can substitute feta cheese if desired
- walnuts – almonds or pistachios are other options for a little crunch
- kosher salt & ground black pepper
- the dijon vinaigrette is made with olive oil, dijon mustard, and maple syrup
Step by step
- Blanch the asparagus: Chop the asparagus into 2-inch pieces. Bring a pot of salted water to a boil. Add the asparagus and cook for 3 to 5 minutes, just until they turn bright green and are tender but still have a bit of crunch.
- Cool it down: Transfer the cooked asparagus immediately into a bowl of ice water to halt the cooking. Let it sit for a few minutes, then drain and gently pat dry with a clean towel or paper towel.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until smooth and fully blended.
- Assemble the salad: In a large mixing bowl, add the cooled asparagus, mixed greens, cherry tomatoes, and thinly sliced red onion.
- Dress the salad: Pour the vinaigrette over the top and toss everything gently to coat. Season to taste with a little salt and freshly ground black pepper.
- Serve: Divide the salad between plates or arrange on a serving platter. Sprinkle crumbled goat cheese and walnuts on top before serving.
Tips for best results
- Keep the asparagus crisp. Cook just until tender with a little bite because overcooked asparagus can turn mushy fast.
- Toast the walnuts. A quick toast in the pan or oven brings out their nuttiness and adds a satisfying crunch.
- Soften the goat cheese. Let it sit at room temperature for a few minutes before crumbling. It’ll be creamier and easier to work with.
- Dress it last minute. Add the vinaigrette right before serving so your greens stay fresh and crisp.
Variations
Make it your own by swapping walnuts for pecans or almonds. Toss in some avocado slices or quinoa to make it even more filling. If goat cheese isn’t your favorite, go with feta or mozzarella. A few strips of grilled chicken or smoked salmon make it extra hearty.
Serving suggestion
I love serving this as a light lunch or dinner, especially on warm days. It also pairs perfectly as a side with grilled grouper or baked chicken breast. I often plate it with crusty dutch oven bread or a rich soup as it balances things out so well. It’s also perfect for weekend brunch.
Storage
This salad is best enjoyed fresh but for making ahead of time or storing leftovers, do not toss the salad with the dressing until serving. Keep everything chilled in airtight containers, and it’ll stay good for about two days. Once you add the vinaigrette, eat it right away before the greens soften.
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Goat Cheese and Asparagus Salad
- Total Time: 20 minutes
- Yield: 6 1x
Description
This Goat Cheese and Asparagus Salad is light, fresh, and full of flavor. The creamy goat cheese pairs perfectly with crisp asparagus and a simple maple-Dijon vinaigrette. It’s a beautiful dish that works as a side or a meal on its own.
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 kosher salt
- 1/4 teaspoon ground pepper
For the Vinaigrette
- 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 to 5 minutes, just until they turn bright green and are tender but still have a bit of crunch.
- Transfer the cooked asparagus immediately into a bowl of ice water to halt the cooking. Let it sit for a few minutes, then drain and gently pat dry with a clean towel or paper towel.
- To make the vinaigrette, whisk together the olive oil, Dijon mustard, and maple syrup in a small bowl until smooth and fully blended.
- In a large serving bowl, add the cooled asparagus, mixed greens, cherry tomatoes, and thinly sliced red onion.
- Pour the vinaigrette over the top and toss everything gently to coat. Season with a little salt and freshly ground black pepper.
- Sprinkle crumbled goat cheese and walnuts on top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course, Side Dish
- Method: none
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 118
- Sugar: 2.9 g
- Sodium: 131 mg
- Fat: 10.3 g
- Carbohydrates: 5.9 g
- Fiber: 2.4 g
- Protein: 2.8 g
- Cholesterol: 0 mg
