Goat Cheese and Asparagus Salad
You know those recipes where the ingredients just make sense all together? My asparagus and goat cheese is just like that!
Throw in some greens, a handful of walnuts, and a simple vinaigrette and suddenly you have a real meal. This is very often my go-to when I want something fresh and light but I’m not trying to do anything complicated or fill up too much. Perfect lunch option!
And – It’s good. Really good, actually.
Ingredients
For the salad:
- 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups mixed salad greens, arugula or spinach or baby greens all work great
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese, crumbled
- ¼ cup walnuts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the vinaigrette:
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
How to Do It
Step 1: Blanch the Asparagus
Boil some salted water in a pot. Put the asparagus in and cook it for 3 to 5 minutes. They turn this really pretty bright green color, which is how you know. You want them a little soft but not too soft, still with a bite to them. Right after, move them into a bowl of ice water fast. That stops the cooking and keeps them from turning a gross dark color. Wait a few minutes then drain them and dry them off with a paper towel.
Step 2: Make the Vinaigrette
Put the olive oil, Dijon mustard, and maple syrup in a small bowl. Whisk it all together until it looks smooth. The maple syrup is small but important, it makes the mustard less sharp. Do not skip the maple syrup.
Step 3: Assemble the Salad
Get a big bowl. Add the asparagus, the greens, the tomatoes, and the red onion. Pour the dressing on top and toss it gently so everything gets coated. Add the salt and pepper now too. Be gentle when you toss it, you don’t want to smash the greens.
Step 4: Finish and Serve
Put it on plates or just leave it in the big bowl, either way is fine. Sprinkle the goat cheese on top and add the walnuts. If you want to toast the walnuts first in a dry pan for like two minutes, do it, it makes them taste way better. Add a little more salt and cracked pepper on top if you want and that’s it, you’re done!
Goat Cheese and Asparagus Salad
Ingredients
For the Salad
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 450g
- 2 cups mixed salad greens (such as arugula, spinach, or baby greens) about 120g
- 1/2 cup cherry tomatoes, halved 75g
- 1/4 cup red onion, thinly sliced 40g
- 1/2 cup goat cheese, crumbled 120g
- 1/4 cup walnuts 30g
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
For the Vinaigrette
- 3 tablespoons olive oil 45ml
- 1 teaspoon Dijon mustard 5g
- 1 teaspoon maple syrup 7g
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.
- In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
- In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
- Drizzle with the vinaigrette and toss gently to coat the ingredients, add salt and pepper..
- Divide the salad among plates or serve in a large bowl. Top with crumbled goat cheese and toasted nuts if desired.
- Optionally, garnish with additional salt and fresh cracked pepper to taste.
