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Why I Love This Asparagus Spring Salad Recipe
In my opinion, a salad should be just as much the focus of a meal as the main dish. Not only should we constantly be searching for ways to eat more greens, but salads offer a lot of interest as well as flavor. It seems that a lot of times we become used to boring, lifeless, and bland salads. But shop the produce aisle and you’ll quickly realize that there are endless ways to update your greens for more crunch as well as unique toppings.
This salad is perfect for an Easter dinner… or any meal, really. The addition of asparagus and peas gives this salad a springtime seasonal facelift. The asparagus is left crisp-tender for a slight crunch and the peas have a sweet fresh flavor.
The best part? The dressing, which is super simple, is made with pantry staples, making this salad a carefree dish to throw together!
Asparagus Spring Salad Ingredients
- Asparagus – The obvious springtime star in this salad recipe! The asparagus is cut into bite-sized pieces and blanched for a short time to remove the raw texture.
- Peas – Always fresh in the freezer aisle. Do not be concerned about using fresh peas. Once thawed, frozen peas are full of flavor and have the perfect edible texture.
- Red onion – Slightly sweet and the perfect way to give a boost to the salad without being overpowering.
- Goat cheese – An earthy cheese with a creamy texture. I use marinated or flavored goat cheese to add even more flavor.
- Roasted sunflower seeds – Bring a crunch, which provides an interesting texture to the salad.
- Mayonnaise – The base for the dressing. The high amount of fat in mayonnaise helps the dressing emulsify easily and has the perfect balance of sweet and tangy flavor.
- Dijon mustard – Adds more flavor to the dressing. Think of Dijon mustard as the je ne sais quoi that adds a flavor that cannot be pinpointed, but is very much appreciated.
- Honey – Balances out the dressing by adding a small about of sweetness.
The right salad can be the most exciting thing on the table or at least be on a level playing field with all the other dishes. This salad may just be your new favorite. It’s a simple, old-style dressing with terrific flavor that complements all the fresh crunchy spring vegetables!
Follow These Tips
Serving & Storage
To serve – Serve chilled or cool, right after tossing so the lettuce stays crisp. Layer buttercrunch lettuce in a big bowl or on a platter, top with asparagus and peas, then sprinkle with red onion and crumbled goat cheese. Drizzle with the creamy dressing just before bringing it to the table.
To store – Store components separately in the fridge for the best texture. Keep lettuce, blanched asparagus and peas, goat cheese, and dressing in their own containers for up to 3 days. Once dressed and assembled, enjoy within 1 day.
More Salad Recipes
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Asparagus Spring Salad
Ingredients
For the salad
- 1 lb asparagus dried ends removed and cut into 1-inch pieces
- 1 cup peas frozen and thawed
- ¼ of a red onion thinly sliced
- 4 oz goat cheese
- ⅓ cup roasted sunflower seeds
- 2 heads buttercrunch lettuce
- 4 oz microgreens
For the dressing
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 tbsp champagne vinegar
- ¾ tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
For the salad
- Bring 1 quart of water to a boil in a 4-quart saucepan. Have a bowl of ice water ready. Once boiling, add 2 tsp salt. Add the prepared asparagus and cook the asparagus for 1-2 minutes until crisp-tender. Once cooked, immediately plunge into prepared ice water until chilled, 6 minutes. Once chilled, remove from the ice water and dry on a towel.1 lb asparagus
- Prepare the salad by cutting the heads of lettuce into quarters and arrange on a large platter. Drizzle on some of the dressing (recipe below). Top with the blanched asparagus, thawed peas, microgreens, sliced red onion, crumbled goat cheese, and sunflower seeds. Drizzle with more dressing to taste and serve immediately.1 cup peas, ¼ of a red onion, 4 oz goat cheese, ⅓ cup roasted sunflower seeds, 2 heads buttercrunch lettuce, 4 oz microgreens
For the dressing
- In a small bowl, combine the mayonnaise, Dijon mustard, honey, vinegar, salt, and pepper. Whisk to combine and set aside until ready to use.⅓ cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 1 tbsp champagne vinegar, ¾ tsp kosher salt, 1 tsp freshly ground black pepper
Video
Notes
- The dressing can be made 2 days in advance and stored in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Going to make this for Easter 2026. It looks delicious. Love all the ingredients and plus it looks divine. The presentation is so appealing. Thank you!
I made this for my Easter menu 2024. It was so delicious! Everyone loved it!
Absolutely love this salad for Spring! Thanks Kaleb…I sure miss seeing that face of yours! xxoo Karen