Asparagus Salad Recipe
Spring salads don’t get better than this Asparagus Salad Recipe! It’s crisp and fresh with creamy goat cheese, crunchy walnuts and it’s tossed in a vibrant lemon vinaigrette. It comes together in about 15 minutes for an easy spring side dish!
Asparagus is my favorite vegetable, so when spring rolls around I always have some on hand to make recipes like asparagus frittata or simple roasted asparagus.
While I love it cooked, it’s wonderful raw as well. It has a crisp texture and mild flavor that works beautifully in this Asparagus Salad Recipe.
The raw asparagus is combined with spring radishes, baby arugula, creamy goat cheese, crunchy walnuts and it’s tossed in my vibrant lemon vinaigrette for the perfect spring salad.
It’s a fresh new way to utilize my favorite veggie! 🙂
Why you’ll love this recipe:
- This asparagus salad is fresh and crisp with creamy goat cheese, toasted walnuts and a refreshing lemon vinaigrette.
- It makes a great spring side dish or dinner paired with the protein of your choice.
- The salad can be easily customized based on what you have on hand.
- It’s a healthy spring salad that’s gluten-free, low carb and vegetarian. It may be made dairy-free by omitting the goat cheese.
Recipe ingredients
- Asparagus. You’ll need a pound of fresh asparagus for this salad. Make sure to choose asparagus that’s bright green with tips that are compact.
- Radish. Radishes pair beautifully with asparagus, but they may be substituted with peas, snap peas, cherry tomatoes or your favorite veggies.
- Arugula. This cold asparagus salad includes just 2 cups of baby arugula, which can be substituted with your favorite greens.
- Goat cheese. The goat cheese may be substituted with feta, shaved parmesan, manchego or omitted entirely to make this recipe dairy-free.
- Walnuts. Sub the walnuts with sliced almonds, pine nuts, sunflower seeds or pepitas.
- Dressing. The lemon vinaigrette linked in the recipe card below really makes the flavors of this salad come alive. My honey mustard dressing is another great option, or use your favorite store bought salad dressing.
How to make this recipe
This cold asparagus salad is extremely easy to whip up. Simply wash the asparagus, blot it dry and remove the tough woody bottoms according to the method I’ve used in my asparagus soup recipe. From there, slice it thinly on the bias.
Raw asparagus may not be for everyone, so if you prefer it cooked, follow the instructions for blanched asparagus in my crudités platter recipe.
Pro tip: Prep the asparagus up to 1-2 days in advance to make this recipe go even more quickly. The dressing and walnuts may also be prepped completely in advance.
See the recipe card below for full instructions.
- Slice the asparagus thinly on the bias.
- Toast the walnut pieces over medium heat for 3-5 minutes till golden and fragrant.
- Place all ingredients in a large bowl and toss with the desired amount of lemon vinaigrette.
FAQs
Yes, asparagus may be eaten raw. It’s very crisp with a mild flavor that works perfectly in spring salads!
I like to cut fresh asparagus thinly at a bias for this asparagus salad recipe. You can also use a vegetable peeler to shave the asparagus into long thin ribbons.
The bottom of the asparagus is tough and fibrous, so it shouldn’t be eaten. Simply snap off the tough bottoms and use the rest for the salad.
Serving suggestions
This cold asparagus salad recipe can be served up a number of delicious ways.
- It makes a great spring side dish served alongside Instant Pot mushroom risotto or carrot ginger soup.
- Serve for Sunday dinner with pork loin roast or roasted chicken.
- It makes a great date night dinner served with baked salmon or pan seared steak.
- It makes a healthy, low carb lunch or dinner served with air fryer shrimp or air fryer chicken breast. Make it vegetarian by adding white beans, chickpeas or a poached egg!
Recipe notes
- Pro tip: Prep the asparagus and dressing up to 1-2 days in advance to make this recipe go even more quickly.
- For best results, serve this cold asparagus salad immediately.
- Raw asparagus may not be for everyone, so if you prefer it cooked, follow the instructions for blanched asparagus in my crudités platter recipe.
- Dressing is not included in the nutrition information as it has been calculated in a separate post.
More salad recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Asparagus Salad Recipe
Ingredients
- 1/2 cup walnut pieces sub with sliced almonds, pine nuts or sunflower seeds
- 1 lb. asparagus tough woody bottoms remove and sliced thinly on the bias
- 4 radish sliced thinly
- 2 cups baby arugula
- 1/2 cup crumbled goat cheese sub with feta or omit to make dairy-free
- lemon vinaigrette or your favorite dressing
Instructions
- Place the walnuts in a skillet and toast over medium or medium low heat until golden brown and fragrant, about 3-5 minutes. Toss them occasionally and keep an eye on them as they can burn quickly. Remove from heat and cool slightly.1/2 cup walnut pieces
- Place the asparagus, radish, arugula, goat cheese and walnuts in a large bowl.1 lb. asparagus, 4 radish, 2 cups baby arugula, 1/2 cup crumbled goat cheese
- Add the desired amount of lemon vinaigrette and toss gently to coat. Serve immediately and enjoy!lemon vinaigrette
Notes
- Pro tip:Â Prep the asparagus and dressing up to 1-2 days in advance to make this recipe go even more quickly.
- For best results, serve this cold asparagus salad immediately.
- Raw asparagus may not be for everyone, so if you prefer it cooked, follow the instructions for blanched asparagus in my crudités platter recipe.
- Dressing is not included in the nutrition information as it has been calculated in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
