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Goat Cheese & Asparagus Salad

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  • Author: Rebekah Winscott
  • Total Time: 20 minutes
  • Yield: 4 as a main course or 6 as a side dish 1x
  • Diet: Vegetarian

Description

This goat cheese and asparagus salad is fresh, flavorful, and perfect as a light meal or a side dish. Enjoy the combination of creamy goat cheese with the crunchy asparagus!

Ingredients

Scale

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

Instructions

  1. Blanch the asparagus. Bring a pot of salted water to a boil. Add the asparagus and cook for 3 to 5 minutes, until bright green and tender-crisp.
  2. Shock and dry. Immediately transfer the asparagus to a bowl of ice water. After a few minutes, drain well and pat dry.
  3. Make the vinaigrette. In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
  4. Assemble the salad. In a large bowl, combine the asparagus, salad greens, cherry tomatoes, and red onion. Drizzle with the vinaigrette and toss gently to coat. Add the salt and pepper and toss once more.
  5. Finish and serve. Serve in a large bowl or divide among plates. Top with crumbled goat cheese and walnuts. Add an extra pinch of salt and fresh cracked pepper if you like.

Notes

  • Pat the asparagus dry after the ice bath so the dressing sticks and the salad stays fresh.
  • For extra flavor, toast the walnuts in a dry skillet for a few minutes, then cool before adding.
  • If you want a main dish salad, top with grilled chicken, salmon, shrimp, or chickpeas right before serving.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dinner, Side Dish
  • Method: No-bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 heaping cup salad
  • Calories: 230 kcal
  • Sugar: 4 g
  • Sodium: 320 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 15 mg

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Find it online: https://thisnanacancook.com/goat-cheese-and-asparagus-salad/