A Taste of Spring: Roasted Asparagus and Strawberry Salad
Tired of the same old boring salads? Get ready to fall in love with this stunning Roasted Asparagus and Strawberry Salad! It’s a celebration of spring on a plate, combining the earthy notes of tender-crisp roasted asparagus with the juicy sweetness of fresh strawberries and nectarines. Tossed in a vibrant, creamy strawberry vinaigrette and finished with a crunchy almond topping, this salad is as beautiful as it is delicious. It’s the perfect light lunch, elegant side, or star of your next brunch!
Ingredients
• PREP: 25 minutesROAST: 10 minutesOVEN: 400°F / 200°CMAKES 4 servingsFor the Strawberry Vinaigrette:
• 1/2 cup / 83 g fresh strawberries
• 2 tablespoons / 30 ml white wine vinegar
• 2 teaspoons / 10 g Dijon-style mustard
• 1 teaspoon / 7 g honey
• 1/4 teaspoon / 1.5 g salt
• 1/4 teaspoon / 0.5 g cracked black pepper
• 3 tablespoons / 45 ml olive oilFor the Salad:
• 8 ounces / 225 g asparagus, trimmed and bias-sliced into 2-inch pieces
• 1 tablespoon / 15 ml olive oil
• 5 ounces / 140 g fresh baby spinach
• 1 1/2 cups / 249 g fresh strawberries, trimmed and halved
• 1 large nectarine or peach, pitted and cut into wedges
• 1/2 cup / 55 g chopped almonds, toasted
Instructions
1. Preheat your oven to 400°F / 200°C. To prepare the vinaigrette, combine 1/2 cup / 83g of the strawberries, white wine vinegar, Dijon mustard, honey, salt, and pepper in a blender. Blend until completely smooth. While the blender is running on low, slowly stream in 3 tablespoons / 45 ml of the olive oil until the dressing is emulsified and creamy.2. On a shallow baking pan, toss the bias-sliced asparagus with the remaining 1 tablespoon / 15 ml of olive oil. Arrange in a single layer and roast for about 10 minutes, or until the asparagus is crisp-tender.3. To assemble the salad, create a bed of fresh baby spinach on a large serving platter. Artfully arrange the roasted asparagus, remaining 1 1/2 cups / 249g of strawberries, nectarine wedges, and toasted almonds over the spinach. Drizzle generously with the homemade strawberry vinaigrette just before serving.
Nutritional Information
• PER SERVING: 254 cal., 20 g total fat (2 g sat. fat), 0 mg chol., 235 mg sodium, 17 g carb., 5 g fiber, 5 g pro.
Pro Tips
• Make the vinaigrette up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a good shake before using.
• For the best texture, roast the asparagus until it’s bright green and just tender enough to be pierced with a fork. Overcooking will make it mushy.
• Feel free to swap the almonds for toasted pecans or candied walnuts. Crumbled goat cheese or feta would also be a delicious, tangy addition.
• If assembling ahead of time, keep the dressing, roasted asparagus, and other components separate. Toss everything together just before serving to prevent the spinach from wilting.
FAQ
Q: Can I make this salad vegan
A: Yes, this salad is easily made vegan. Simply substitute the honey in the strawberry vinaigrette with an equal amount of maple syrup or agave nectar. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian salad
A: To make this a more filling, high-protein vegetarian meal, consider adding a cup of cooked quinoa, chickpeas, or some creamy white beans. For a non-vegan option, the pro tips suggestion of crumbled goat cheese or feta also adds protein and a delicious tangy flavor.
Q: Is this asparagus and strawberry salad good for meal prep
A: Absolutely. For best results, store the components separately in the refrigerator. Keep the strawberry vinaigrette in a sealed jar, the roasted asparagus in an airtight container, and the fresh fruit and nuts separate. Assemble just before eating to keep the spinach crisp and fresh.
Q: What can I use instead of asparagus
A: If asparagus isn’t in season, you can get a similar texture and flavor by using roasted green beans or broccolini. For a different twist, thinly sliced raw fennel would also add a lovely crunch and freshness to the salad.
