Goat Cheese and Asparagus Salad (Fresh, Easy Spring Recipe)

This goat cheese and asparagus salad is one of my favorite ways to celebrate spring. It’s fresh, simple, and comes together in about 20 minutes, making it perfect for busy weeknights or easy entertaining.

Tender asparagus, creamy goat cheese, and a bright maple Dijon vinaigrette balance each other beautifully, with just enough crunch to keep every bite interesting. Serve it as a light side dish, or add protein to turn it into a satisfying meal.

Why You’ll Love This Goat Cheese and Asparagus Salad

• The flavors just work. You get crisp asparagus, creamy goat cheese, and a bright, tangy dressing all in one bite, with a little crunch mixed in so it never feels boring.
• It’s simple but feels special. This is the kind of salad that looks great on the table without requiring a lot of prep or fancy ingredients.
• Easy to make ahead. You can prep the asparagus and dressing earlier in the day, then toss everything together right before serving.
• Perfect with protein. Serve it alongside grilled chicken, salmon, steak, or shrimp, or add chickpeas or white beans to turn it into a light meal.
• Great for spring and summer. It’s fresh, light, and exactly what you want when asparagus is in season and you’re craving something bright.

Ingredients You’ll Need

Salad

• 1 pound (450g) asparagus, trimmed and cut into 2 inch pieces
• 2 cups (120g) mixed salad greens such as arugula, spinach, or baby greens
• 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (40g) red onion, thinly sliced
• 1/2 cup (120g) goat cheese, crumbled
• 1/4 cup (30g) walnuts
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Maple Dijon Vinaigrette

• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) Dijon mustard
• 1 teaspoon (7g) maple syrup

How to Make Goat Cheese and Asparagus Salad

Step 1: Bring a pot of salted water to a boil. Add the asparagus and cook for 3 to 5 minutes, until it turns bright green and is tender-crisp. Scoop it out and immediately drop it into a bowl of ice water to stop the cooking. After a few minutes, drain well and pat dry.

Step 2: In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until smooth and well combined.

Step 3: In a large bowl, add the blanched asparagus, mixed greens, cherry tomatoes, and red onion. Drizzle the vinaigrette over the top and toss gently to coat. Sprinkle in the kosher salt and pepper, then give it one more gentle toss.

Step 4: Serve on plates or in one big bowl. Top with crumbled goat cheese and walnuts (toast them first if you want extra crunch). Taste and add a little extra salt and fresh cracked pepper if you like.

Variations and Substitutions

• Grilled asparagus: Grill asparagus with a little olive oil for 5 to 7 minutes until tender with light char. Cool, cut, and use in the salad as written.
• Raw shaved asparagus: For very thin, fresh asparagus, shave into ribbons with a vegetable peeler. Let it sit in the dressing for a few minutes to soften.
• Add protein: Turn this into a meal by topping it with grilled chicken, salmon, shrimp, or chickpeas. Add protein right before serving.
• Balsamic glaze: Swap the vinaigrette for a light drizzle of balsamic glaze. Toss with olive oil, salt, and pepper first, then finish with the glaze.

Serving Ideas and Pairings

This salad works just as well as a simple side as it does as part of a bigger meal. I love serving it alongside grilled or baked salmon, where the creamy goat cheese and tangy dressing balance the richness of the fish. It’s also great with grilled or roasted chicken, especially if the chicken is seasoned simply with salt, pepper, and a little lemon.

If you’re serving this for brunch or a light dinner, it pairs nicely with crusty bread or a slice of focaccia on the side.

Make-Ahead, Storage, and Leftover Tips

• Make ahead:
  • Blanch the asparagus up to 1 day ahead and store it in an airtight container in the refrigerator.
  • The vinaigrette can be made up to 3 days in advance. Keep it chilled and whisk or shake before using.
• Storing leftovers:
  • Once dressed, the salad will keep in the fridge for up to 24 hours.
  • The greens will soften a bit, but the flavor will still be good.
• Refreshing leftovers:
  • Add a small handful of fresh greens to bring back some crunch.
  • Drizzle with a little olive oil or extra vinaigrette.
  • Finish with a light sprinkle of salt and pepper before serving.

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Did you make this goat cheese and asparagus salad? Leave a comment below, I love hearing how they turned out! And don’t forget to save this recipe on Pinterest!