Goat Cheese and Asparagus Salad with Dijon Vinaigrette
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A fresh, simple salad made with tender asparagus, creamy goat cheese, and crisp greens, finished with a light Dijon vinaigrette. It works well as a light meal or an easy side that still feels complete.
Looking for more salad recipes? Try this beetroot and goat cheese salad or cold asparagus salad next.
This salad is especially nice when you want something fresh that still feels put together. It pairs easily with grilled mains, works well for lunch, and comes together with just a few simple steps and pantry staples.
What You’ll Love About This Recipe
Recipe Ingredients
Ingredient Notes
Asparagus: Blanch just until tender-crisp to keep it bright and firm.
Goat cheese: Plain goat cheese works best; avoid flavored varieties here.
Walnuts: Toast lightly if you want extra depth.
Greens: Any mild or peppery greens will work.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Grilled chicken, shrimp, or chickpeas work well.
Skip the walnuts or use sunflower seeds.
Add a squeeze of lemon just before serving.
How to Make Goat Cheese and Asparagus Salad with Dijon Vinaigrette: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Bring a pot of salted water to a boil. Add the asparagus and cook for 3–5 minutes, until bright green and tender-crisp. Transfer immediately to an ice bath to stop cooking. Drain and pat dry.
Step 2: In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until smooth.
Step 3: In a large bowl, combine the asparagus, mixed greens, cherry tomatoes, and red onion. Drizzle with the vinaigrette and toss gently. Season with salt and pepper.
Step 4: Top with crumbled goat cheese and walnuts. Serve immediately.
Recipe Tips and Tricks
Let the beets cool slightly before assembling to avoid wilting the greens.
Use a mandoline or sharp knife for even slices.
Add the vinaigrette gradually to avoid overdressing.
Frequently Asked Questions
Can I make this salad ahead of time?
You can roast the beets in advance, but assemble just before serving for best texture.
Is this salad served warm or cold?
Either works. Warm beets make it feel more hearty, while chilled beets are refreshing.
Can I use store-bought cooked beets?
Yes, but roasting fresh beets gives better flavor and texture.
I hope you love this goat cheese and asparagus salad. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Salad Recipes
Goat Cheese and Asparagus Salad with Dijon Vinaigrette
Ingredients
For the Salad:
- 1 pound fresh asparagus trimmed and cut into 2-inch pieces
- 2 cups mixed salad greens (such as arugula, spinach, or baby greens) such as arugula, spinach, or baby greens
- ½ cup cherry tomatoes halved
- ¼ cup thinly sliced red onion
- ½ cup crumbled goat cheese
- ¼ cup walnuts
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 3–5 minutes until it is bright green and tender-crisp (blanching).
- Immediately transfer the cooked asparagus to a bowl of ice water to halt the cooking process. Drain and pat dry after a few minutes.
- In a small bowl, whisk the olive oil, Dijon mustard, and maple syrup together until thoroughly combined.
- In a large bowl, toss the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
- Drizzle with the vinaigrette and gently toss to coat the ingredients. Season with the salt and pepper.
- Divide the salad among individual plates or serve in a large bowl.
- Top with the crumbled goat cheese and the walnuts.
- Optional: Garnish with extra salt and freshly cracked pepper to taste.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data