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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
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4.60 from 22 votes

Asparagus Spring Salad

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 Time20 minutes
Cook Time2 minutes
Total Time22 minutes
Course: Salad
Cuisine: American
Difficulty: Easy
Method: Mixing
Servings: 8 servings
Author: Kaleb

Ingredients

For the salad

  • 1 pound asparagus dried ends removed and cut into 1-inch pieces
  • 1 cup peas frozen and thawed
  • ¼ of a red onion thinly sliced
  • 4 ounces goat cheese
  • ⅓ cup roasted sunflower seeds
  • 2 heads buttercrunch lettuce
  • 4 ounces microgreens

For the dressing

  • ⅓ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon champagne vinegar
  • ¾ teaspoon kosher salt
  • 1 teaspoon 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 teaspoons 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 pound 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 ounces goat cheese, ⅓ cup roasted sunflower seeds, 2 heads buttercrunch lettuce, 4 ounces 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 teaspoons Dijon mustard, 2 teaspoons honey, 1 tablespoon champagne vinegar, ¾ teaspoon kosher salt, 1 teaspoon freshly ground black pepper

Video

Notes

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

Nutrition

Serving: 1serving | Calories: 194kcal