This Roasted Asparagus Salad is simple to throw together and ready in under 30 minutes! Toss with a homemade balsamic almond butter dressing for a simple yet delicious side dish.
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This post has been updated with new photos March 2020. Originally published April 2016, right after Drew and I moved back to Michigan from PA. Fun memories below. 🙂
Drew and I made it to Michigan safe and sound Monday afternoon. But holy moly were we exhausted. We definitely underestimated just how much stuff we had to pack… that whole procrastinating thing on my part didn’t really do us any favors either. OOPS. We also had to leave some “free” stuff by the side of the road. And throw away more than I care to admit… Oh, and the chances of us getting our entire security deposit back kind of went out the window when we got the couch stuck vertically in(to) the ceiling… Those freaking corners will get ya, man.
What’s done is done. I sent our landlord a text to warn him and am now just hoping for the best, ha.
ANYWAYS…
Let’s chat about this asparagus salad!
An easy yet DELICIOUS Asparagus Salad
It’s tossed with my all-time favorite almond butter balsamic dressing, that first made its debut in this recipe, many moons ago.
I’ve been obsessed with it and/or variations of it ever since. It pairs really well with roasted green vegetables. And with asparagus being in season, it was the perfect excuse for me to share it again.
How to Roast Asparagus
I don’t know about you all, but I like my asparagus best when roasted with balsamic, olive oil and dashes of salt. Sometimes less is more.
All you need to do is toss the asparagus with some olive oil, balsamic vinegar and a little salt. Bake in a preheated oven at 375ºF for about 20 minutes and that’s it!
My favorite Dressing
This Almond Butter Balsamic Dressing is almost too good to be true. It’s creamy, flavorful and is always a crowd favorite.
Plus all you need is just 5 main ingredients!
- balsamic vinegar
- almond butter
- olive oil
- maple syrup
- stone ground mustard
Salad Topping Variations
I love tossing this asparagus salad with fresh crumbed feta and sliced almonds for some added texture, but of course you can change up the toppings to your liking!
If you can’t do almonds, pecans or walnuts work well here too.
If you don’t do nuts, use sunflower or pumpkin seeds and go for a basic balsamic dressing.
If vegan or dairy-free, simply omit the feta or find a good vegan sub.
What I love about this recipe is that it makes for a great, simple side salad to bring to a cookout or dinner party.
You can add your choice of protein for a complete dinner salad, too! Roasted salmon, balsamic chicken – whatever you like!
If you make this recipe, be sure to leave a comment and rating below. It helps me learn more about what you like, and it helps others find the recipe too! Xx Ashley
Roasted Asparagus Salad
Ingredients
- 1 lb asparagus, washed and trimmed
- 1/2 TBS balsamic vinegar
- 1 1/2 TBS olive oil
- 8 cups spring mix
- 6 oz feta, crumbled
- 1/2 cup sliced almonds
- The Best Almond Butter Balsamic Dressing < recipe
Instructions
- Preheat oven to 375ºF. Toss asparagus with olive oil and balsamic vinegar and bake for 20-25 minutes, or until soft but with a slight crunch. Let asparagus cool on baking sheet, then transfer to cutting board and chop for salad.
- In large bowl, add mixed greens, crumbled feta, sliced almonds and chopped asparagus. Toss with about 1/4 cup of the dressing, or serve on side. Enjoy!
Recipe Notes:
Nutrition Information
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