Table of Contents
  1. The ingredients in this asparagus spring salad
  2. Watch how to make this asparagus spring salad
  3. 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!

Two wooden tongs holding serving of salad made of buttercrunch lettuce and red onion and peas with white serving platter underneath

The ingredients in this asparagus spring salad

  • Asparagus is 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 are 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 is slightly sweet and the perfect way to give a boost to the salad without being overpowering.
  • Goat cheese is an earthy cheese with a creamy texture. I use marinated or flavored goat cheese to add even more flavor.
  • Roasted sunflower seeds have a crunch, which provides an interesting texture to the salad.
  • Mayonnaise is 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.
Buttercrunch lettuce sitting on white platter topped with slices of red onion and goat cheese along with creamy clear dressing

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!

Top down view of white serving platter filled with buttercrunch lettuce topped with red onion and goat cheese with wooden tongs sitting on countertop

Watch how to make this asparagus spring salad

Top down view of white serving platter filled with lettuce topped with slices of red onion and topped with goat cheese with wood tongs sitting on countertop

Asparagus Spring Salad

4.31 from 13 votes
Made with the freshest flavors of the season, this asparagus salad is the perfect recipe to welcome spring! With a base of buttercrunch lettuce and a creamy simple dressing, the asparagus and peas on top are a winning combination. Plus, some red onion and goat cheese round out all the flavors for something light yet elevated!
Prep Time 20 mins
Cook Time 2 mins
Total Time 22 mins
Servings 8 servings

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
  • cup roasted sunflower seeds
  • 2 heads buttercrunch lettuce
  • 4 oz microgreens

For the dressing

  • cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tbsp champagne vinegar
  • ¾ tsp salt
  • 1 tsp 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 salt, 1 tsp black pepper

Notes

  • The dressing can be made 2 days in advance and stored in the refrigerator.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 12.8g | Protein: 7.8g | Fat: 13.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 10.4mg | Sodium: 406.2mg | Potassium: 570.2mg | Fiber: 6g | Sugar: 5.4g | Vitamin A: 763.6IU | Vitamin C: 12.8mg | Calcium: 95.1mg | Iron: 3.7mg
Course Salad
Cuisine American
Difficulty Easy
Method Mixing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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5 Comments

  1. 5 stars
    made this ridiculously easy dressing. Got raves from the 8 people who it was served to. Now it’s my go to

  2. 5 stars
    Once again, your recipe was a fabulous success. I made this salad for Easter dinner and it was loved by all. I didn’t have any goat cheese, but used burrata in place and it was fine.
    I love your recipes are so versatile and substitutions can be made. My favorite part was the dressing… Yummy! My husband who only eats ranch dressing was discovered in the kitchen using his yeast roll (also your recipe which I’ve used many times) sopping up the last of the dressing, lol. To all who haven’t tried this salad please try it …..it can’t be beat as far as flavor. Thank you for sharing yourself and your recipes.

  3. 5 stars
    Kaleb, This salad is 👌! Thank you for this recipe! I was at the store trying to figure out what type of salad I was going to make with my famous stuffed artichokes. So I opened up your salad recipes. The first one I saw the Asparagus Spring Salad! Well not only did your salad save my last minute shopping and my dinner!! But Everyone raved about it!!
    So if you’re ever in a jam think of this Beautiful Salad! Thanks Again Kaleb!!

  4. 5 stars
    Made this recipe exactly as it says for a dinner party (with the exception of substituting Rice Wine Vinegar), it is outstanding, everyone LOVED it. And presents so lovely! Thanks as always Kaleb!