Asparagus Goat Cheese Salad

Elevate your lunch with this elegant salad featuring crisp asparagus, creamy goat cheese, and a sweet-tangy maple vinaigrette. It is a fresh, sophisticated dish that comes together in just minutes!

Course Salad

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 255kcal

Author Wanda Simone

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

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

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