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Rustic roasted asparagus salad with feta and tomatoes on a white kitchen counter. Fresh, spring-inspired and served on a casual platter.

Asparagus Salad

4 from 2 votes
A quick, Mediterranean-inspired roasted asparagus salad tossed with lemon vinaigrette, feta, tomatoes, and toasted nuts. Perfect for spring gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Asparagus Medium thickness, woody ends removed
  • 1 tablespoon Olive oil For roasting
  • Salt & pepper For seasoning asparagus
  • 1 clove Garlic Minced optional in dressing
  • 1 cup Cherry tomatoes Halved
  • ¼ Red onion Thinly sliced or 1 shallot
  • ¼ cup Pine nuts Or sliced almonds toasted
  • ½ cup Feta cheese Crumbled
  • 3 tablespoon Lemon juice Freshly squeezed
  • 1 teaspoon Dijon mustard For vinaigrette
  • 1 teaspoon Honey Or maple syrup
  • 4 tablespoon Olive For vinaigrette
  • 2 tablespoon Fresh herbs Dill parsley, or basil, chopped

Equipment

  • 1 Baking Sheet For roasting asparagus
  • 1 Small bowl For mixing the lemon vinaigrette
  • 1 Whisk To emulsify the dressing
  • 1 Cutting board For slicing veggies and prepping
  • 1 Skillet (optional) For toasting pine nuts or almonds

Method
 

  1. Preheat oven to 425°F.
  2. Trim and dry asparagus.
  3. Toss with oil, salt, and pepper.
  4. Roast for 10–12 minutes.
  5. Whisk lemon juice, mustard, and honey.
  6. Add olive oil slowly to emulsify.
  7. Stir in garlic and herbs.
  8. Slice tomatoes and onions.
  9. Toast pine nuts until golden.
  10. Arrange asparagus on platter.
  11. Top with tomatoes, onions, and nuts.
  12. Drizzle dressing over salad.
  13. Sprinkle with feta and herbs.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.