This Roasted Asparagus Salad is the perfect way to welcome spring! It’s great served at room temperature and can be enjoyed as a side dish or a light lunch.
I didn’t mean to take quite so much time off from posting new recipes but I feel like the stress of the pandemic is finally taking a toll on me. I haven’t had anyone to watch the kids for over a year now and lately I’ve just felt like hanging out with them instead of trying to get things done. But, I’m feeling back in the groove and excited to share this Roasted Asparagus Salad Recipe with you!
I never liked asparagus as a kid, but these days I can eat an entire sheet pan when it’s roasted with oil, salt and pepper. I prefer roasted asparagus over raw, and it gives such nice flavor to this spring salad.
ROASTED ASPARAGUS SALAD INGREDIENTS
- Asparagus – I would really recommend fresh asparagus over frozen for this recipe. Asparagus is in season now so it should be pretty affordable and fresh just tastes so much better. I prefer my asparagus to be pretty skinny, about the size of my pinky finger. If you can only find large asparagus you can slice them in half if you like.
- Chickpeas – I love chickpeas because they’re a neutral kind of bean that goes well in lots of different styles of recipes. You could use another bean if you prefer though.
- Cherry tomatoes – Cherry tomatoes aren’t quite in season yet, but I just love the flavor they give this salad. You could also dice up a regular tomato if you don’t have cherry or grape tomatoes.
- Red onion – I love adding a little raw red onion to my salads. You could also use white onion or even green onion would be good.
- Feta cheese – The feta cheese adds a nice saltiness and creaminess to this asparagus salad. If making vegan, just use my favorite Vegan Feta Cheese Recipe.
- Toasted walnuts – I love the taste and crunch that toasted walnuts give this salad. If you don’t have walnuts, really most other nuts would work great! (pecans, pine nuts, almonds)
- Fresh dill – I love fresh dill so much and it just happens to pair really well with asparagus.
- Olive oil, lemon juice, salt and pepper – I do a super simple dressing with some olive oil, fresh lemon juice and salt and pepper.
EASY ASPARAGUS SALAD
I love this asparagus salad because it’s so easy to make! I also love that it has both cooked and raw elements, giving it great texture and taste. The most complicated part of the recipe if roasting the asparagus and it’s really not complicated at all 🙂
Once the asparagus is roasted, you throw all the other ingredients into a large bowl and mix until combined. I prefer to enjoy this salad at room temperature but it can also be refrigerated for 2-3 days. I’ve found that cooked asparagus doesn’t keep super well in the refrigerator so it’s great if you can eat it quickly!
ASPARAGUS SALAD FREQUENTLY ASKED QUESTIONS
- Can I use green beans instead of asparagus? Sure! Just cook the exact same way.
- Can I make this vegan? Yes! Just use a store-bought vegan feta cheese or you can make my vegan feta cheese recipe here.
- Can I omit the oil? Yes, you might just want to add a little extra lemon juice.
- How long does this keep in the refrigerator? Honestly, after about three days it starts to look pretty rough. I would recommend eating immediately or within 2 days.
- Can I make this ahead of time? Yes, but I wouldn’t recommend making it anymore than 2 days in advance. Really, it’s best the day of.
- How do I store this roasted asparagus salad? I would recommend storing in an airtight container in the refrigerator.
INTERESTED IN MORE VEGETARIAN SPRING RECIPES?
Spring Vegetable Pasta with Lemon and Dill
Roasted Spring Vegetables and Meatless Meatball Bowls with Pesto
Fresh Spring Toasts with Hummus
Watercress Pesto Pasta with Peas
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Roasted Asparagus Salad
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This Roasted Asparagus Salad is light, fresh and perfect for spring! It’s dressed with a simple lemon dressing and so delicious.
Ingredients
- 1 medium sized bunch asparagus
- 2 teaspoons olive oil
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup sliced cherry tomatoes
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped, toasted walnuts
- 1/4 cup chopped fresh dill
- 1 lemon, juiced
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Pre-heat oven to 425 degrees F. Cut the bottom part off the asparagus and then cut asparagus into bite size pieces. Place on a large sheet pan and toss with 2 teaspoons olive oil and a pinch of salt and pepper. Roast asparagus until softened and starting to caramelize, about 15 minutes, stirring once.
- Add the roasted asparagus to a large bowl. Add in all the remaining ingredients and mix until completely combined. Season with salt and pepper, to taste. Best when served at room temperature.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Vegetarian
- Method: Oven
- Cuisine: American
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