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.

Wooden bowl with asparagus salad inside

Asparagus lovers, I’d like to introduce you to my new favorite way of enjoying asparagus!

While I’m all about my classic Roasted Asparagus with Parmesan and Lemon, I’ve recently become obsessed with using roasted asparagus in a salad with lots of big flavors.

This easy side salad recipe features juicy tomatoes, tangy feta, zingy onion, crunchy pistachios, briny olives, and a vibrant lemon vinaigrette to tie it all together.

A perfect salad for spring, asparagus makes a marvelous side dish, especially when paired with other fresh ingredients and bold flavors. 

So if you’re looking for seasonal dishes that showcase fresh produce, this healthy asparagus salad recipe is a great option!

I find this delicious asparagus salad pairs beautifully with my Go-To Crispy SalmonThe Best Grilled Chicken Thighs, and BBQ Tri Tip.

While this simple salad can be made ahead of time, its intended use is to be served immediately after preparing it for the best results. The flavors and textures are best when served fresh rather than making it in advance as a meal prep side salad.

Big wood bowl of asparagus salad with a spoon for serving and a blue napkin to the side.

Let’s jump into the healthy ingredients for asparagus salad! All of them can be found at any grocery store.

Ingredients for Roasted Asparagus Salad:

Fresh Asparagus: The star of the show and the best way to celebrate asparagus season! Pick up one bunch of asparagus, which is about one pound.

I personally prefer thinner stalks for easy eating and great texture, but thicker stalks work just as well. 

Cherry Tomatoes: Bringing a burst of fresh flavor, cherry tomatoes or grape tomatoes add a pop of juicy deliciousness in this salad. If you aren’t into tomatoes, omit them and double the asparagus.

Feta Cheese: Crumbled feta cheese brings tanginess and the familiar deliciousness cheese adds to everything it touches. 

Kalamata Olives: Pick up a jar of pitted sliced kalamata olives to bring big briny Greek flavors to this easy asparagus salad. Any kind of olives work too, like green olives or black olives.

Pistachios: Adding the loveliest crunch to this fresh Spring salad, pistachios bring nutty flavor and a marvelous crunch.

Red Onion: Fresh zingy flavor of fresh onion brings the flavor palate full circle. If red onion is too strong for your taste, replace it with 1 bunch of chopped green onions.

Salad Dressing Ingredients:

Avocado Oil or Olive Oil: In order to make the best dressing, we need some form of fat. I love using either avocado oil or olive oil for healthy fats. Use what you love!

Lemon Juice and Lemon Zest: The combination of fresh lemon juice and lemon zest brings a vibrance to this easy salad dressing. I love the touch of lemon zest in homemade dressings!

Fresh Garlic: Minced garlic brings a nice tang and familiar garlicky flavor to provide nuance to the whole recipe.

Dried Parsley: A sprinkle of dried herbs like dried parsley, dried oregano, or Italian season yields a rustic Mediterranean-inspired touch. I like using parsley (dried or fresh parsley work great), but any dried or fresh herbs work too.

Sea Salt and Black Pepper: Season the asparagus and tomato salad with sea salt and pepper to your personal taste.

There are many different ways you can customize this simple healthy salad recipe. Here are some options.

Wooden bowl full of asparagus salad with tomatoes, ready to serve.

Recipe Adaptations:

  • Replace the cherry tomatoes with ⅔ cup of sun-dried tomatoes if you prefer the flavor and texture of sun-dried tomatoes.
  • Add chopped marinated artichoke hearts or capers for even more flavor.
  • If you aren’t into feta, you can replace it with gorgonzola (or blue cheese crumbles), goat cheese, or a sprinkle of freshly grated pecorino romano or parmesan cheese.
  • Replace the pistachios with 2 to 3 tablespoons of pine nuts or ⅓ cup of sliced almonds.
  • If you enjoy mustard in your dressings, add 1 to 2 teaspoons of dijon mustard to the lemon dressing.
  • Swap the lemon juice our for red wine vinegar, white wine vinegar, apple cider vinegar, or balsamic vinegar. You can also drizzle a balsamic reduction over the finished salad.
  • Rather than roasting the asparagus, you can steam it then transfer it to an ice bath (a bowl of ice water) to immediately chill the cooked asparagus. This blanching method saves a little time, but I honestly prefer the flavor of the roasted version.
  • Add any additional fresh veggies you love! You can also roast broccoli, zucchini, carrots, or cauliflower with the asparagus.
  • If you’d rather use raw asparagus, make my Spring Salad with Shaved Asparagus and Lemon Parsley Dressing. 
  • Add your favorite protein like rotisserie chicken, hard boiled eggs, or leftover tri tip or steak for a light lunch. 
  • Bean lover? Add one can of garbanzo beans or black beans for some plant-based protein.

Now that we’ve covered the basic ingredients and potential recipe adaptations, let’s make asparagus salad!

How to Make Roasted Asparagus Salad:

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).

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.

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.

Roasted asparagus on a baking sheet.

Note that baking for less time results in snappier, crunchier asparagus and baking for more time results in softer asparagus.

Gauge the baking time based on your personal preference. I prefer tender asparagus that is still al dente.

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. 

Lemon dressing in a white bowl.

Transfer the cherry tomatoes, feta cheese, sliced red onion, kalamata olives, and pistachios to a large mixing bowl.

Once cool, transfer the cooked asparagus to the mixing bowl with the rest of the salad ingredients. 

Mixing bowl full of asparagus salad ingredients.

Pour the dressing into the bowl and use tongs or a rubber spatula to toss everything together until well mixed.

Pouring the lemon vinaigrette into the bowl with the salad ingredients.

Taste the salad for flavor and add sea salt and black pepper to your personal taste. Serve asparagus salad alongside your main dish and enjoy.

Store asparagus salad in an airtight container in the refrigerator for up to 3 days.

Tips for Asparagus Salad:

If you want the salad to be chilled, refrigerate it before serving so that it is nice and cold.

If you follow the recipe as written and serve it immediately, it will be around room temperature.

I prefer cold asparagus salad so I often refrigerate the cooked asparagus to bring it lower than room temperature.

If you’re meal prepping this recipe in advance, I recommend waiting until just before serving to add the pistachios and feta cheese for the best results.

Feta and pistachios lose their peppy texture after sitting in moist environments so it’s best to serve this salad either right away or within a few days with the nuts and cheese added right before.

Big wooden bowl of asparagus salad with a spoon for serving and a blue napkin to the side.

The next time you’re craving asparagus, whip up this all new way of enjoying the vibrant stalk!

This is the perfect side dish to make a complete meal because it features plenty of dietary fiber, which is great for digestion and gut health.

Plus, the simple ingredients and ease of preparation make it so simple to prepare on any given weeknight. The perfect side salad to enhance the flavors of your meal!

If you enjoy hearty salad recipes like this roasted asparagus salad recipe, also try out these reader favorites.

More Salad Recipes:

This delicious side dish is a unique way to get your asparagus fix! Pair this perfect spring salad with grilled chicken, crispy salmon, tri tip, and more!

Wooden bowl with asparagus salad inside

Roasted Asparagus Salad

5 from 1 vote
This Greek-inspired Roasted Asparagus Salad features big flavors from feta cheese, kalamata olives, and a zesty lemon dressing. Complete with fresh snappy produce, this delicious side salad pairs magically with any main dish!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 Servings

Equipment

Ingredients

Asparagus Salad:

  • 1 bunch (16 oz) asparagus trimmed and chopped into 2-inch pieces
  • 2 to 3 tsp avocado oil
  • Sea salt and black pepper to taste.
  • 10 ounces cherry tomatoes
  • 3 ounces feta cheese crumbles
  • cup red onion thinly sliced
  • ½ cup kalamata olives
  • cup pistachios or 2 Tbsp pine nuts

For the Dressing:

  • 1.5 Tbsp avocado oil
  • 1 small clove garlic finely minced
  • ½ tsp lemon zest
  • 2 tsp fresh lemon juice
  • Sea salt and black pepper to taste

Instructions

  • 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).
  • 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. 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. Note that baking for less time results in snappier, crunchier asparagus and baking for more time results in softer asparagus. Gauge the baking time based on your personal preference.
  • 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.
  • Transfer the cherry tomatoes, feta cheese, sliced red onion, kalamata olives, and pistachios to a large mixing bowl.
  • Once cool, transfer the cooked asparagus to the mixing bowl with the rest of the salad ingredients.
  • Pour the dressing into the bowl and use tongs or a rubber spatula to toss everything together until well mixed.
  • Serve asparagus salad alongside your main dish and enjoy.

Notes

If you want the salad to be chilled, refrigerate it before serving so that it is nice and cold. If you follow the recipe as written and serve it immediately, it will be around room temperature. I personally prefer cold asparagus salad so I often refrigerate the cooked asparagus to bring it lower than room temperature.
 
Store asparagus salad in an airtight container in the refrigerator for up to 3 days. Asparagus salad is best when served the same day it is prepared.

Nutrition

Serving: 1Serving (of 6) · Calories: 147kcal · Protein: 5g · Fat: 12g · Saturated Fat: 3g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Cholesterol: 11mg · Sodium: 426mg · Fiber: 3g · Sugar: 3g
Author: Julia Mueller
Course: Side Dish
Cuisine: American
Keyword: authentic Greek Salad, Greek Salad Recipe, grilled shrimp and asparagus salad, healthy salad recipe, healthy side dish recipes, healthy side salad, healthy vegetable side dish, roasted asparagus salad, vegetable side dish
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
5 from 1 vote (1 rating without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.