Goat Cheese and Asparagus Salad with Dijon Vinaigrette
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.
Servings: 6
Calories: 170kcal
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
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.
Nutrition
Calories: 170kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Fiber: 4g