Asparagus Salad with Balsamic Glaze
This easy asparagus salad recipe is bursting with flavors. The still slightly crisp asparagus mix with salad greens, cherry tomatoes, goat cheese, and walnuts. Then a balsamic glaze dressing gets drizzled over the top which makes it taste amazing. You'll love this simple spring salad recipe!
This recipe was originally published back in 2015. We've freshened it up with some new photos and some more information. We now like to make the dressing using store-bought balsamic reduction (rather than making our own) and add some cherry tomatoes to the mix for a little color.
Asparagus salad is the recipe to make in the springtime when asparagus is cheap, plentiful, and often local.
The combination of flavors here is really incredible; it's next to impossible to stop dreaming of this salad. You may want to double the recipe because it's hard to stop eating it, too.
Crisp-tender asparagus, crunchy nuts, creamy goat cheese, and sweet balsamic dressing make this salad recipe a winner!
How to make this asparagus salad recipe
This spring salad recipe is a breeze to throw together!
- Blanch the asparagus for two minutes then cool it in an ice bath.
- Whisk the balsamic glaze salad dressing ingredients together.
- Add the salad greens, asparagus, cherry tomatoes, goat cheese, and walnuts to a salad bowl then pour the dressing over the top. Easy!
If you'd like to prep this ahead of time, you can blanch the asparagus and make the dressing up to three days before you will serve it.
Full recipe instructions in the recipe card below.
How to cook asparagus for salad
We like to quickly blanch the asparagus before using it in a salad.
- Bring a few inches of water to a boil.
- Add the asparagus and set a timer for two minutes.
- Drain the asparagus then cool it under cold running water for a few seconds. Then fill the pot with cold water and some ice cubes to stop the asparagus from cooking and keep it a vibrant green color.
Is this a cold asparagus salad
Yes, we like to serve this salad cold. But if you'd prefer it warm, simply skip the step of chilling the cooked asparagus in an ice bath.
Variations to try
- Switch up the nuts – try pistachios, toasted cashews, or spicy flavored nuts.
- Change the cheese – feta, parmesan, or blue would all be nice.
- Add your favorite veggies – think cucumbers, bell peppers, red onion, snap peas, or avocado.
What to serve with asparagus salad
We love serving our 8-minute baked salmon with this salad. It makes a light and healthy dinner and the flavors work really well together. Here are a few other mains that go well with this salad:
- Creamy Chicken Lazone
- Lemon Chicken Pasta
- Juicy Baked Chicken Thighs
- Baked Fish with Lemon Garlic Butter
Popular Asparagus Recipes
Asparagus Salad with Balsamic Glaze
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- 1 lb asparagus, cut into 2-inch pieces
- 5 ounces salad greens
- ½ cup cherry tomatoes, cut in half
- ¼ cup toasted walnuts or pecans
- 2 tablespoons goat cheese
Balsamic glaze dressing
- ¼ cup olive oil
- 2 tablespoons balsamic glaze, balsamic reduction
- 1 teaspoon dijon mustard
- 1 clove garlic, very finely minced
- 1 pinch sea salt
- 1 tablespoon water
- Bring 2-inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside.1 lb asparagus
- While the water is heating, make the dressing. Add the oil, balsamic glaze, dijon mustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more.¼ cup olive oil, 2 tablespoons balsamic glaze, 1 teaspoon dijon mustard, 1 clove garlic, 1 pinch sea salt, 1 tablespoon water
- Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl.5 ounces salad greens, ½ cup cherry tomatoes, ¼ cup toasted walnuts or pecans, 2 tablespoons goat cheese
- Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.
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This recipe is part of our Best Spring Side Dishes series.