Asparagus Goat Cheese Salad
This Asparagus and Goat Cheese Salad is fresh, easy and bursting with flavor. Made with creamy goat cheese, crisp asparagus and a tangy vinaigrette. Perfect dish for Easter brunches, Mother's Day, BBQs or a quick weeknight dinner.
Quick Asparagus Goat Cheese Salad.
May I introduce you to my new go-to spring salad, asparagus and goat cheese walnut salad? It’s one of those dishes that screams fancy but honestly? You’ll have it on the table in 20 minutes flat.
This is not your average green salad. We’re talking bright green blanched asparagus (or roasted asparagus if you’re feeling fancy), peppery mixed greens, juicy cherry tomatoes and topped with creamy, tangy goat cheese and crunchy.
And all tied together with a simple, zippy vinaigrette made with olive oil, Dijon mustard, and just a hint of maple syrup.
Spring Asparagus Salad.
I first whipped up this salad for a last-minute dinner with friends last month and now it’s one of my go-to's for everything from family cookouts to casual weekday lunches.
It holds up really well on a large platter if you're serving a group and it looks so elegant with minimal effort. If you’re planning a picnic? Just pack the vinaigrette separately and toss everything together at the last minute!
Want to punch it up even more? Add a squeeze of lemon juice or a sprinkle of lemon zest right before serving. It brings out the brightness in the asparagus and plays so well with the soft goat cheese.
Ingredients.
For the Salad:
1 lb (450g) fresh asparagus, trimmed and cut into 2-inch pieces
2 cups (120g) mixed salad greens (arugula, spinach, or baby greens)
½ cup (75g) cherry tomatoes, halved
¼ cup (40g) red onion, thinly sliced
½ cup (120g) goat cheese, crumbled
¼ cup (30g) walnuts, toasted
½ tsp kosher salt
¼ tsp ground black pepper
For the Vinaigrette:
3 tbsp (45ml) olive oil
1 tsp (5g) Dijon mustard
1 tsp (7g) maple syrup
Instructions
This recipe serves 4 as a main course or 6 as a side dish.
1. Blanch the Asparagus:
Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, until bright green and just tender.
Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking. After 2-3 minutes, drain and pat dry.
2. Make the Vinaigrette:
In a small bowl, whisk together olive oil, Dijon mustard, and maple syrup until well combined.
3. Assemble the Salad:
In a large bowl, chop and combine the blanched asparagus with the mixed greens.
Drizzle with vinaigrette and toss gently to coat.
Add the chopped cherry tomatoes and red onion.
Season with salt and pepper.
4. Finish and Serve:
Divide the salad among individual plates or serve in a large bowl.
Top with crumbled goat cheese and toasted walnuts.
Store any leftovers in an airtight container and refrigerate for up to 2 days. If possible, store the vinaigrette separately to keep the greens from getting soggy.
Whether you're throwing a backyard brunch, need a quick side dish for a BBQ or just want a light, feel-good lunch, this is the perfect dish. Try it for your next gathering or weeknight dinner and let me know if you add your own twist.
If you’re loving this spring vibe, you’ve got to try my Asparagus Salad with Soft Boiled Eggs. Craving something heartier? My Easy Chopped Chicken Salad with Avocado and Bacon is a total crowd-pleaser, while the Classic Potato Salad Recipe never fails to bring retro picnic energy in the best way.
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
