Why I love this asparagus goat cheese salad
I am so excited to share this asparagus goat cheese salad because it is truly my go-to recipe for any celebration!
Whether you are hosting a brunch or a casual dinner party, this dish never fails to impress with its vibrant colors and elegant presentation.
I love how the tender-crisp asparagus pairs perfectly with the creamy goat cheese.
While the maple syrup and Dijon vinaigrette add just the right balance of sweet and sharp.
It is incredibly simple to toss together, but the sophisticated flavor profile makes it feel like a gourmet treat that your guests will absolutely love.
Looking for more easy salad recipes? You'll love Berry Salad With Balsamic Vinaigrette and Watermelon Feta Salad.
Ingredients
Here is your shopping list (for 4 servings):
- Fresh produce – 1 pound fresh asparagus, 2 cups mixed salad greens, ½ cup cherry tomatoes, half of a red onion
- Dairy – 4 ounces goat cheese. You can buy the pre-crumbled kind if you don’t want to chop your own.
- Nuts – ¼ cup walnuts
- Seasoning – ½ teaspoon kosher salt, ¼ teaspoon ground pepper
Substitutions & Additions
- You can swap out the walnuts for toasted pecans or slivered almonds for a different crunch. Or omit them altogether.
- Try adding some sliced strawberries or dried cranberries for a sweet touch.
- For more protein, add chopped or sliced cooked chicken breast.
How to make asparagus goat cheese salad
1 | Prep work
Trim and cut the asparagus into 2-inch pieces.
Cut the cherry tomatoes in half.
Thinly slice enough red onion to make about 1/4 cup.
Chop the goat cheese into small pieces. It is sticky so don’t worry if it clumps while you are doing that.
Fill a large bowl about half full with water and ice. This will be used to cool the asparagus quickly after it is done cooking.
2 | Blanch the Asparagus
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
Then drop in your asparagus and cook it for about 3 to 5 minutes until it is tender but still has a nice crunch.
Look for the color to turn a vibrant, bright green; that is your sign it is perfectly done.
As soon as the time is up, move the asparagus directly into your bowl of ice water to stop them from cooking further.
After a few minutes, take them out and pat them dry with a towel.
Using ice water is the best way to keep your vegetables looking beautiful and fresh instead of mushy.3 | Make the dressing
Add the olive oil, Dijon mustard, maple syrup, salt and pepper to a small bowl.
Stir until the liquid looks smooth and fully mixed.
You can also make it in a jar and then shake to combine.4 | Assemble the salad
Place your prepared asparagus into a large serving bowl along with your fresh mixed greens, halved cherry tomatoes, and thinly sliced red onion.
Make sure your asparagus is completely dry before adding it to the leaves so your salad doesn’t get soggy.
Pour your dressing over the salad ingredients.
Then use 2 large spoons to mix everything until it is evenly coated.
5 | Serve
Sprinkle goat cheese and toasted nuts over the top to finish it off.
Adding the goat cheese and nuts after the salad has been tossed with dressing prevents the cheese from breaking down and keeps the nuts crunchy.
How to make ahead
You can blanch the asparagus and mix the vinaigrette up to 2 days in advance and store them in the refrigerator.
The rest of the salad can be put together a few hours ahead of time (and stored in the refrigerator as well).
Wait until just before serving to toss with the salad dressing and add the goat cheese and nuts.
Storage
After the salad dressing has been added, this salad doesn’t keep for very long because the greens will go wilt-y.
If you haven’t put the dressing on, you can store it in the refrigerator for 2 to 3 days.
Frequently asked questions
Do I really have to use an ice bath for the asparagus?
Yes, it is a game changer! Plunging the asparagus into ice water stops it from cooking further. Which keeps that beautiful bright green color and the crispy texture.
Asparagus Goat Cheese Salad
Ingredients
- 1 pound fresh asparagus trimmed and cut into 2-inch pieces
- 2 cups mixed salad greens such as arugula, spinach, or baby greens
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 4 ounces goat cheese crumbled
- ¼ cup walnuts
For the dressing
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
Equipment
- Chopping knife
- pot
- large bowl with ice water for cooling the asparagus quickly
- Salad bowl
- small bowl or jar (for the dressing) for the dressing
- measuring cups and spoons
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.1 pound fresh asparagus
- 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 large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.2 cups mixed salad greens, ½ cup cherry tomatoes, ¼ cup red onion
- Drizzle with the vinaigrette dressing and toss gently to coat the ingredients.
- Top with crumbled goat cheese and toasted nuts.4 ounces goat cheese, ¼ cup walnuts
To make the vinaigrette:
- In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, salt and pepper until well combined.3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, ½ teaspoon kosher salt, ¼ teaspoon ground pepper
Notes
- Replace walnuts with pecans or slivered almonds. Or omit altogether if desired.
- Add strawberries or dried cranberries for some extra sweetness.
- Add chopped chicken breast if you want extra protein.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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