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
Units
Scale
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