Spring Salad of Roasted Asparagus, Goat Cheese, and Toasted Pine Nuts

asparagus-salad Recipe
Joseph DeLeo
Pair roasted red and golden beets and goat cheese with crisp baby greens and walnuts for a salad that screams summertime. Ready in under 30 minutes, this side dish is healthy, plus quick and easy.


Makes 4 servings (serving size: 1 cup salad, 1 tablespoon vinaigrette, and 1/4 pound asparagus (about 6 spears))

Recipe Time

Prep: 15 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 144
Fat 9 g
Satfat 2 g
Monofat 5 g
Polyfat 1 g
Protein 5 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 6 mg
Iron 3 mg
Sodium 188 mg
Calcium 76 mg


3 tablespoons balsamic vinegar, divided
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon hot water
8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
1 pound asparagus, ends trimmed
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, divided
4 cups spring salad greens
1 tablespoon pine nuts, toasted
1 ounce crumbled goat cheese


1. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside.

2. Preheat oven to 450°. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper; roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze.

3. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts and goat cheese. Drizzle salad with remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. Serve immediately.