Goat Cheese and Asparagus Salad

I love making this asparagus salad whenever spring rolls around. It’s one of my go-to asparagus recipes because it’s fresh, flavorful, and comes together so easily. Honestly, I think it might be the best asparagus recipe I’ve tried; especially when I’m craving something light but satisfying. Whether you’re looking for a vibrant spring salad or new salad recipes for dinner, this one checks all the boxes.

Reasons why you’ll love this recipe♡

• The goat cheese adds a creamy contrast to the crisp asparagus
• The maple-Dijon vinaigrette brings a perfect sweet-savory balance
• It’s just as beautiful as it is delicious. The perfect spring salad recipe!

Ingredients you’ll need for this recipe

Salad

Vinaigrette

Step by Step Guide

1. Bring a pot of salted water to a boil, then add the asparagus and cook for 3-5 minutes, until tender-crisp and bright green.

2. Quickly transfer the asparagus to an ice water bath to halt the cooking. After a few minutes, drain and pat dry.

3. In a small bowl, whisk together olive oil, Dijon mustard, and maple syrup until thoroughly combined.

4. In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.

5. Drizzle the vinaigrette over the ingredients and toss gently to coat. Season with salt and pepper to taste.

6. Serve the salad in individual plates or a large serving bowl. Top with crumbled goat cheese and toasted nuts.

Recipe FAQ

Q: Can I use a different type of cheese instead of goat cheese?
A: Yes, feta cheese or blue cheese are good alternatives if you prefer a different flavor profile.

Q: How do I know when the asparagus is cooked just right?
A: The asparagus should be tender-crisp and bright green, usually after 3–5 minutes of boiling.

Q: Can I make the salad ahead of time?
A: You can prep the ingredients in advance, but it’s best to dress the salad just before serving to keep it fresh and crisp.

Q: Is it necessary to use an ice water bath for the asparagus?
A: Yes, it stops the cooking process and helps preserve the vibrant green color and crisp texture.

Q: Can I roast the asparagus instead of boiling it?
A: Absolutely! Roasting adds a deeper flavor. Just toss with a bit of oil and roast at 400°F (200°C) for 10–12 minutes.

Q: What can I use instead of walnuts?
A: Pecans, almonds, or pine nuts work well as substitutes.

Q: Can I use a store-bought vinaigrette?
A: Yes, but the homemade dressing adds a fresh, tangy-sweet touch that complements the ingredients perfectly.

Q: Is this salad served warm or cold?
A: It’s typically served cold or at room temperature, after the asparagus has cooled.

Q: What kind of greens are best for this salad?
A: Arugula, baby spinach, or a spring mix are all great choices for a fresh, peppery base.

Q: Can I add a protein to make it more filling?
A: Definitely! Grilled chicken, salmon, or chickpeas are excellent protein additions.

Q: How should I toast the walnuts?
A: You can toast them in a dry skillet over medium heat for a few minutes until fragrant, or bake them at 350°F (175°C) for 8–10 minutes.

Q: How long will leftovers keep in the fridge?
A: Dressed salad is best eaten fresh, but leftovers can be stored for up to 1 day in the fridge.

Q: Can I make this salad vegan?
A: Yes, just omit the goat cheese or use a vegan cheese alternative.

Q: Is maple syrup necessary in the vinaigrette?
A: It adds a hint of sweetness, but you can substitute honey or leave it out if preferred.

Q: What’s the best way to serve this salad for a gathering?
A: Serve it in a large bowl with goat cheese and nuts sprinkled on top for an eye-catching presentation.

Not a fan of Goat Cheese? Try this asparagus salad with soft boiled eggs instead!