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 a nice flavor to this spring salad.
Why Your Body Will Love This Salad
- Fiber – Chickpeas offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer.
- Vitamins and minerals – An interesting fact about asparagus is that it has diuretic properties, which means it helps flush out extra water. It’s high in iron and vitamin K and contains chromium, improving insulin sensitivity. It boosts the immune system through vitamin C and contains folate, which contributes to cell health.
- Antioxidants – Asparagus is antioxidant-rich, and tomatoes also boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
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 affordable, and fresh 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 bean that goes well in many different recipe styles. You can 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 can 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 or green onion.
- 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, most other nuts will work great! (Consider pecans, pine nuts, almonds…)
- Fresh dill – I love fresh dill so much, and it just pairs 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 is roasting the asparagus, and it’s really not complicated at all 🙂
Once the asparagus is roasted, mix all other ingredients into a large bowl 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 hold up well in the refrigerator, so it’s great to eat it soon after preparing!
Asparagus Salad Frequently Asked Questions
- Can I use green beans instead of asparagus? Sure! Cook them 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 recommend eating it immediately or within two days.
- Can I make this ahead of time? Yes, but I don’t recommend making it any more than two days in advance. Really, it’s best the day of.
- How do I store this roasted asparagus salad? I recommend storing it in an airtight container in the refrigerator.
Have a question I didn’t answer? Ask me in the comments, and I’ll get back to you ASAP.
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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