Asparagus Pecan Salad
This beautifully colorful Asparagus Pecan Salad combines tender asparagus, crunchy pecans, tangy dried cranberries, goat cheese, and a tangy balsamic dressing. It’s the perfect spring salad or side dish!
Servings 6 servings
Calories 230kcal
Ingredients
Ingredients for the Dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon raw honey
- 1-2 cloves garlic pressed
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Ingredients for the Salad:
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- Sea salt and black pepper to taste
- ⅔ cup halved cherry tomatoes
- ¼ cup dried cranberries
- ⅔ cup coarsely chopped pecans divided use
- Feta or goat cheese for sprinkling on top
Instructions
Make the Dressing:
- In a large bowl, whisk together all the dressing ingredients.
Make the Salad:
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- In a large bowl, gently toss the asparagus in the olive oil. Season with salt and pepper to taste. Lay the asparagus on the baking sheet and roast for 12 to 15 minutes until it's tender with a hint of crunch.
- Let the asparagus cool a bit.
- To the bowl with the dressing, add the asparagus, tomatoes, dried cranberries, and some of the pecans. Toss gently to combine.
- Sprinkle the salad with cheese and the remaining pecans.
Notes
Yield: Serves 4 to 6
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.
Nutrition
Calories: 230kcal | Carbohydrates: 14g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 121mg | Potassium: 253mg | Fiber: 3g | Sugar: 10g | Vitamin A: 660IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 2mg
