Goat Cheese and Asparagus Salad
Goat Cheese and Asparagus Salad (with Maple Dijon Vinaigrette)
When I want something fresh but still filling, I make Goat Cheese and Asparagus Salad. It hits that sweet spot between “light lunch” and “I actually feel satisfied,” which is harder to find than it should be.
The best part is how fast it comes together, about 20 minutes, start to finish. You get crisp-tender asparagus, creamy goat cheese, crunchy walnuts, and a maple Dijon vinaigrette that tastes like you tried harder than you did. It works as a main or a side, depending on your mood (and your calendar).
Why I Keep Coming Back to Goat Cheese and Asparagus Salad
This salad is basically a texture party, and everyone’s invited. The asparagus stays tender-crisp, the greens are peppery or mild (depending on what I grab), and the cherry tomatoes pop with sweetness. Red onion brings that sharp bite that wakes everything up, then goat cheese comes in like a cozy blanket.
Walnuts finish it off with crunch, so every forkful feels complete, not sad. I make it for spring dinners, quick desk lunches, and potlucks where I want to show up with something that looks fancy but is secretly low effort.
Best greens, toppings, and swaps that still taste great
I’ll use arugula when I want a peppery edge, spinach when I want mellow, or any baby greens when the fridge is doing that end-of-week thing. Walnuts are my go-to, but pecans or almonds work too. Sometimes I add cucumber for extra snap or avocado for more creaminess. Shallot can stand in for red onion, just keep the balance creamy, crunchy, and bright.
Ingredients I Use (and What Each One Adds)
I start with roughly 1 pound of fresh asparagus (just a regular bundle, or however much you like), trimmed and cut into 2-inch pieces so it’s easy to eat, not spaghetti on a fork. For the base, I use about 2 cups of mixed salad greens. Then I halve 1/2 cup of cherry tomatoes, thinly slice or dice (depending on your preferences) 1/4 cup red onion, and crumble about 1/2 cup goat cheese (I like bigger crumbles, no goat cheese dust here).
For crunch, I add 1/4 cup walnuts. Then I season the whole bowl with 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper, adjusting as I go.
Maple Dijon vinaigrette in 1 minute
I whisk 3 tablespoons olive oil with 1 teaspoon Dijon mustard and 1 teaspoon maple syrup until it looks smooth and glossy. Then I taste it. If I want more tang, I add a touch more mustard; if I want it softer, I add a tiny drip of maple. It lightly coats the greens and doesn’t bulldoze the goat cheese.
How I Make It in 20 Minutes (Step by Step)
- I bring a pot of salted water to a boil, then blanch the asparagus for 3 to 5 minutes until bright green and tender-crisp.
- I scoop it straight into an ice bath for a few minutes, then drain and pat it dry.
- While it cools, I whisk the vinaigrette in a small bowl.
- In a large bowl, I toss asparagus with greens, tomatoes, and red onion.
- I drizzle on the dressing, toss gently, add salt and pepper, then top with goat cheese and walnuts right before serving.
My top tips for perfect asparagus (not soggy, not stringy)
Salt the water like you mean it, it seasons the asparagus fast. Watch for that bright green color and a tender-crisp bite. Then shock it in ice water to stop the cooking. Dry it well so the dressing clings instead of sliding off. If your spears are thick, plan closer to 5 minutes.
To Sum it Up…
This Goat Cheese and Asparagus Salad is my reliable answer to busy days when I still want something that feels fresh and put-together. It serves about 4 as a main or 6 as a side, and it plays well with make-ahead plans. I store the dressing and greens separately, then add the goat cheese and walnuts right before serving so everything stays crisp. Try it once, then tweak it to match your cravings.
Goat Cheese and Asparagus Salad
Ingredients
For the Salad:
- 1 bundle fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups mixed salad greens (such as arugula, spinach, or baby greens)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced or thinly sliced
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Instructions
Blanch the Asparagus:
- Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.
Make the Vinaigrette:
- In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
Assemble the Salad:
- In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
- Drizzle with the vinaigrette and toss gently to coat the ingredients, add salt and pepper..
Finish and Serve:
- Divide the salad among plates or serve in a large bowl. Top with crumbled goat cheese and toasted nuts if desired.
- Optionally, garnish with additional salt and fresh cracked pepper to taste.
