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Roasted Asparagus Salad

  • Yield: 6+ 1x


This was delicious with the balsamic dressing described below. For easier preparation or a shortcut, feel free to substitute creamy poppy seed dressing (I recommend Brianna’s brand)



For the salad

  • 2 bunches asparagus, trimmed and cut into 1 1/2-2″ pieces
  • 1 (5-6oz) container spring mix
  • 1/2c dried cranberries, more or less to taste
  • 3/4c candied pecans**
  • cotija or feta cheese, crumbled (about 1/4c-1/3c), optional*
  • olive oil
  • balsamic vinegar
  • salt and pepper

For dressing:

  • 4 Tbsp honey
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp dijon mustard
  • 23 Tbsp olive oil
  • salt and pepper


  1. Prepare asparagus by tossing it with a small drizzle of olive oil, a small drizzle of balsamic vinegar and a pinch of salt and pepper. Spread asparagus pieces out on a baking sheet and roast at 375 degrees 10-12 minutes, or until tender (but not mushy). Allow to cool.
  2. Assemble salad dressing in a small bowl by whisking together honey, balsamic vinegar, dijon mustard, and olive oil. Add salt and pepper to taste.
  3. For salad, layer spring mix, asparagus pieces, cranberries, pecans, and cheese. If serving immediately, drizzle dressing over all and toss to combine. If you plan on eating leftovers, drizzle dressing over individual servings before serving.


To trim asparagus, hold the ends of each spear in your finger tips and bend until the asparagus naturally snaps. This will get rid of the woody, tough part of the stem.

* For dairy free: skip the cheese. Feel free to serve with this vinaigrette. If you decide to go with a creamy poppy seed dressing instead, Brianna’s brand is gluten and dairy free.

**To make your own candied pecans, melt 3 Tbsp sugar in a saute pan over medium heat until liquid. Add 3/4c pecans and stir to coat. Spread out over parchment paper or a silicone baking mat to cool.