Roasted Asparagus Salad

Greek-inspired Roasted Asparagus Salad with fresh tomatoes, kalamata olives, pistachios, red onion, feta cheese, and a zesty lemon dressing.

This healthy side dish is the perfect celebration of Spring and pairs beautifully with any main dish.

Asparagus Salad: – asparagus – avocado oil – sea salt – black pepper – cherry tomatoes – feta cheese – red onion – kalamata olives – pistachios

ingredients

01.

Preheat the oven to 425 degrees Fahrenheit. Rinse the asparagus stalks well under cold water and transfer them to a cutting board.

Use a sharp knife to chop off the woody ends of the asparagus and discard. Chop the stalks of asparagus into 2-inch pieces (or bite-sized pieces).

02.

Transfer the chopped asparagus to a large baking sheet then drizzle with avocado oil, sea salt and pepper. Use your hands to toss everything together until the cut pieces of asparagus are coated in oil and seasonings.

03.

04.

Spread the asparagus into a single layer over the baking sheet. Roast asparagus on the center rack of the preheated oven for 8-10 minutes for thin asparagus spears, or 12 to 15 minutes for thick asparagus spears.

05.

Remove the roasted asparagus from the oven and set it aside to cool. While the asparagus is cooling, prepare the rest of the recipe. Mix together the ingredients for the dressing in a small bowl or measuring cup.

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