Asparagus Pecan Salad

A Healthier Home Cook

A Healthier Home Cook: Whole Food Recipes, Techniques, and Tips for Families That Want to Eat A Little Less Toxic will help you reclaim your kitchen from processed foods and mystery chemicals, all while sharing with you  more than 75 recipes that focus on eating well for whole-body health.

Our food choices are so important to our mental and physical health, for better or worse. Healthy eating and gut health are talked about all the time, but did you know that a 2017 publication from the National Institute of Health estimates that there are now more than 10,000 chemicals the FDA regulates in food (and that there are only about 100 employees doing so)?

You can improve and control what you’re cooking and eating and this book will help you do just that. With tips on cooking equipment, food storage, stocking the pantry, ingredients to avoid, how to prepare grains and beans, shopping & money saving tips, and much more. This book was an easy read, and the photos of the recipes just make me want to jump in the kitchen.

I look forward to trying the crispy potato egg bake on page 56 & the taco salad with Catalina dressing on page 74.

Choosing which asparagus to buy

The fatter, more mature, asparagus stalks are usually meatier in texture with a stronger flavor, and are better for roasting than the thin stalks. Thin stems are typically more tender and sweeter than the bigger spears.

I’ve used both kinds for roasting, and like the results of either. And, sometimes the store only carries one kind. I do recommend the fatter stalks for this recipe if you can find them, but either way this is delicious.

Look for bright green or violet-tinged spears that have tightly closed heads; ones that are open and loose are older and won’t be as good. And you want asparagus with firm (not limp) stems that don’t wilt when you hold them upright.

How to make

This simple salad comes together easily and quickly. Most of the prep work can be done while the asparagus roasts. The full ingredients and measurements can be found in the printable recipe card below. I have tips and tricks in the post itself for you.  

First, you’ll make the easy balsamic dressing by whisking all the dressing ingredients together. And really, all the dressing ingredients are kitchen staples that you probably already have in the pantry. If you want to make the dressing vegan, swap out the honey for maple syrup. Set the dressing aside.

Prep asparagus for roasting

Now we’ll turn our attention to the asparagus. Wash and trim the woody ends off of the asparagus.

You’ll want to trim the woody ends because they’re too tough to chew. Simply, hold one asparagus stalk in both hands and press your thumbs into the asparagus stalk. As you press, you’ll be able to feel where the asparagus is soft, versus where it’s hard. Continue pressing until the spear snaps in two. The woody part should break off naturally.

You can also trim off the woody end with a knife. Cut, where the green starts to turn light white, usually a couple inches up from the bottom of the stalk.

Cut them into about 2-inch pieces, place them in a large bowl, and gently toss in the olive oil. Season with salt and pepper to taste. Lay the asparagus on a baking sheet lined with parchment paper and roast for 12 to 15 minutes until it’s tender with a hint of crunch.

Let the asparagus cool a bit.

While the asparagus roasts you can chop and measure the remaining ingredients.

Gently toss the asparagus, tomatoes, dried cranberries, and some of the with the dressing. Sprinkle the salad with crumbled cheese and the remaining pecans.

Serving suggestions

This salad is lovely when served warm and fresh right after being made. It pairs well with chicken, steak, and seafood, making it the perfect side dish all spring and summer long. And be sure to check out more great summer salads.

It’s also delicious when served cold from the fridge, making it great for picnics and BBQs.

It can be made ahead and taken to the family holiday gathering as well.

Turn it into a complete meal by adding some shredded chicken, salmon, or tofu.

It’s a fantastic addition to a bowl. Top fresh spinach or arugula leaves with some of this salad, some cooked whole grains like brown rice, bulgur, or quinoa, some chickpeas, and some shrimp.

Storage and make ahead tips

If you want to make this salad in advance, I suggest mixing up the dressing and storing it separately from the salad. Dress the salad right before serving.

Keep any leftovers in an airtight container in the fridge for up to 3 days.

Changes to the recipe

Now that you’ve got the simple recipe, feel free to play around with it.

Any berries will work: blueberries, blackberries, strawberries, cherries, fresh or dried.

Swap the asparagus for another green veggie if you want: broccoli, green beans, broccolini, or brussels sprouts.

Add different nuts or seeds like candied pecans, toasted almonds, pepitas, or sunflower seeds.

Try other cheeses, like feta, cotija, queso fresco, blue cheese crumbles, or shredded Parmesan.

More mix ins: toss in some sliced red onion, green onions, avocado slices, or leftover veggies from last night’s dinner.