Roasted Asparagus Salad
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!
Servings: 6 Servings
Calories: 147kcal
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
- ⅓ cup red onion thinly sliced
- ½ cup kalamata olives
- ⅓ 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