Cold Asparagus Salad with Lemon-Dijon Vinaigrette

Why You’ll Love This Recipe

• You can make it ahead. Prep the veggies the day before make the salad (leave the goat cheese out), and make the lemon vinaigrette (just keep it separate) the night before. Then, assemble right before serving! 
• It’s customizable. Don’t have goat cheese? Go ahead and use something else, like salty feta cheese, in its’ place! You could also use shaved parmesan cheese!
• It’s versatile. This cold asparagus salad recipe is the perfect side dish for any meat like chicken, salmon, etc. You can also have it as a main salad! 

Ingredients for Cold Asparagus Salad

• Fresh Asparagus – Asparagus adds a crisp texture and earthy flavor to the salad, making it a vibrant centerpiece. Look for firm, brightly colored spears with tightly closed tips. Avoid limp or wilted asparagus.
• Peas – Peas bring a burst of sweetness and freshness to the salad, complementing the other flavors. If using frozen peas, thaw them under cold water and drain well before adding to the salad.
• Peas in the Pod – Peas in the pod not only add visual appeal but also provide a satisfying crunch to the cold asparagus salad. Choose plump, firm pods without any signs of shriveling or discoloration.
• Fresh /herbs (mint, parsley, dill, etc.) – Fresh herbs elevate the salad with their fragrance and bright flavors. Wash the herbs gently and pat them dry before chopping to preserve their freshness and flavor.
• Lemon Zest – Lemon zest adds a zesty, citrusy punch to the salad, enhancing its overall brightness. Use a microplane grater to zest the lemon, being careful to only grate the outer, colored part of the peel to avoid bitterness.
• Radishes – Radishes contribute a crisp texture and peppery bite to the salad, balancing out the flavors. Choose radishes that are firm and brightly colored with smooth skins. Trim off the tops and tails before slicing.
• Goat Cheese –  Creamy goat cheese adds richness and tanginess to the salad, creating a luxurious texture. For easier crumbling, chill the goat cheese before adding it to the salad.
• Toasted Pine Nuts – Toasted pine nuts provide a nutty flavor and crunchy texture, enhancing the salad’s depth. Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
• Olive Oil – Olive oil forms the base of the vinaigrette. Use extra virgin olive oil for its robust flavor!
• Lemon Juice – Lemon juice adds acidity and brightness to the vinaigrette, balancing the flavors of the salad. Use freshly squeezed lemon juice for the best flavor!
• Dijon Mustard – Dijon mustard emulsifies the vinaigrette and adds a subtle tangy kick to the salad. Choose a high-quality Dijon mustard for optimal flavor and consistency.
• Honey – Honey adds a touch of sweetness to the vinaigrette, rounding out its flavors.

Substitutions and Additions

• Use up leftover produce! In addition to the asparagus spears, you can use pretty much any veggies you have on hand for this salad. Some of my favorites to add are cherry tomatoes or grape tomatoes, sliced red onion, green beans, or shallots!
• Explore your cheese drawer! This delicious asparagus salad recipe would work perfectly with goat cheese, crumbled feta, and shaved parmesan cheese.
• Skip the homemade vinaigrette. Short on time? Don’t feel like whipping up the lemon vinaigrette? Use store-bought lemon dressing, or just toss it with olive oil and a little balsamic vinegar. A squeeze of fresh lemon juice would be nice, too! 

Step by Step Instructions

Step 1: In a dry skillet over medium heat, add the pine nuts. Toast them, stirring frequently, for 2-3 minutes or until they turn golden brown and become fragrant. Be careful not to burn them. Once toasted, immediately transfer them to a plate to cool.

Prepare the asparagus by trimming off the tough ends and blanching them in boiling water for 2-3 minutes until they’re bright green and tender-crisp. Immediately transfer them to a bowl of ice water to maintain their vibrant color. Once cooled, drain and set aside.

Step 2: If using fresh peas, shell some of them to use in the salad, leaving some in the pod for visual appeal. If using frozen peas, thaw them under cold water and drain well.

Step 3: In a large bowl, combine the blanched asparagus, shelled peas, peas in the pod, chopped fresh herbs, lemon zest, sliced radishes, and toasted pine nuts.

Step 4: Prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust the quantities to taste. Drizzle the vinaigrette over the salad ingredients and gently toss to coat everything evenly.

Crumble the goat cheese over the top of the salad. Serve the salad family-style on a large platter or in a serving bowl.

Tips and Notes

• Serve at room temperature – Allow the salad to come to room temperature for a few minutes before serving. This allows the flavors to meld together and enhances the overall taste.
• Garnish before serving – Crumble the goat cheese and sprinkle toasted pine nuts over the cold asparagus salad just before serving to maintain their freshness and crunch.
• Don’t overcook asparagus – When blanching, Be careful not to overcook the asparagus. It should be tender-crisp to maintain its texture and vibrant color.

Serving Suggestions

• Wine Pairing –  A crisp and refreshing Sauvignon Blanc would complement the vibrant flavors of the salad while providing a nice contrast to the creamy goat cheese. For a more adventurous pairing, consider a funky and cool natural wine such as an orange wine or a pet-nat (pétillant naturel). These wines often have unique flavors and textures that can add an unexpected twist!
• Family-Style Platter – Serve the salad on a large platter as the table’s centerpiece, allowing guests to help themselves. 
• Al Fresco Dining – Serve the salad outdoors for a casual al fresco dining experience, maximizing its fresh flavors and vibrant colors. Pair it with crusty bread and chilled wine for a relaxed gathering with friends and family.
• Pair with Grilled Meats – For a complete meal, serve the salad with grilled meats such as chicken, shrimp, or salmon. The salad’s light and refreshing flavors perfectly balance the rich and savory grilled meats or seafood.
• Summer Picnic – Pack the salad into individual containers or mason jars for a stylish, portable picnic option. Pair it with artisanal cheeses, crusty bread, and fresh fruit for a delightful outdoor feast. Some other picnic recipes I would suggest are my Fried Goat Cheese Salad, Tomato and Pesto-Whipped Goat Cheese Tart, Italian Sausage Crostini Recipe with Fennel Seed, Easy Deli Chicken Salad – A Classic Deli-Style Recipe, and my Easy Marinated Mozzarella Balls Recipe with Herbs!
• Brunch—For an awesome brunch spread, Serve the salad with other brunch favorites such as quiche, frittata, or smoked salmon. The salad’s bright flavors and fresh ingredients add a touch of sophistication to the meal.

Storage and Reheating Instructions

• Refrigerate any leftover salad in an airtight container for up to 2-3 days, preferably with dressing kept separately.
• If storing with goat cheese, expect it to firm up; let the salad sit at room temperature briefly before serving.
• Refresh leftover salad with extra dressing if needed and garnish with fresh herbs or nuts before tossing.
• Taste and adjust seasoning as required, then serve chilled for maximum freshness.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!