Asparagus Salad
You will love this easy asparagus salad with cherry tomatoes and pine nuts. It's light, fresh, healthy, and tossed in an easy lemon vinaigrette. 15 minutes is all you need!
Servings 4 servings
Ingredients
For the Salad:
- 17 oz green asparagus
- 2 cups cherry tomatoes
- 4 oz vegan feta
- 3 tablespoons pine nuts
- 2 green onions, cut into rings
- 1/2 cup freshly chopped parsley
For the Dressing:
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- salt, to taste
- black pepper, to taste
Instructions
- Cut the asparagus into pieces (about 1.5 inches long). Heat a pot of water on the stovetop and cook the asparagus for 4 minutes. Drain and set aside.
- Cut the cherry tomatoes into halves and the vegan feta into cubes. Finley chop the parsley. Cut the green onions into rings.
- Then make the dressing: combine all ingredients in a small bowl and stir well.
- Place the pine nuts in a skillet (don't add any oil) over medium heat. Stir often with a wooden spoon and heat them for about 3 minutes until golden and fragrant.Then place all ingredients in a large bowl, add the dressing, and carefully stir. Store the asparagus salad in the fridge for 1-2 hours before serving it for the best flavor. Then take it out and let it warm up a bit at room temperature (about 20-30 minutes).
Notes
- Make sure not to leave the stove when you're heating the pine nuts as they burn very easily! Heating them until golden brings out their unique flavor.
- This salad will actually get better if it sits in the fridge for a few hours. The flavor will be more intense and the vegan feta will be marinated in the dressing. So I usually store it in the fridge for a couple of hours and then take it out to warm up a bit at room temperature before serving it.
- For a bit of heat, you could sprinkle it with red pepper flakes just before serving it.