Spring Salad with Asparagus, Oranges, and Goat Cheese

Asparagus marinated in citrus vinaigrette is the star of this spring salad with tangy oranges, creamy goat cheese, and toasted pecans.

Hi there! This is Sara from Biscuits & Burlap, a Southern food blog my mom and I write together, and I am so excited to be back at House of Wood sharing another yummy recipe with you! If you missed my first post, go back and check out the no-bake mini lemon cheesecake tarts. Today I’m showing you my new favorite spring salad!

This recipe includes a family favorite of ours: marinated asparagus. I used the simple marinade (a mixture of olive oil, lemon and orange juice, dijon, white wine vinegar, salt and pepper) as a dressing for the spring salad as well and it couldn’t be more perfect. Just pour enough over the blanched asparagus to coat it and refrigerate for at least 6 hours. Reserve the rest for the dressing!

I find that a lot of people are intimidated by cooking asparagus because it’s so sensitive. There’s really fine line between under- and over-cooked when it comes to asparagus, but blanching it really is the easiest way to get it right. In a pan large enough to put the asparagus in a single layer, bring enough water to submerge the asparagus to a boil. While you wait, fill a small casserole dish halfway with ice water. Add the asparagus to the boiling water and cook 2-3 minutes (depending on the size). As soon as the time is up, grab them out of the hot water and submerge them in the ice bath. This stops the cooking process and leaves you with perfectly cooked asparagus!

Once your asparagus has been cooked and marinated, you’re ready to put this spring salad together! The addition of the tangy oranges and creamy goat cheese balances the flavors so well (and let’s be honest- goat cheese makes everything better) and topping it with toasted pecans brings it all together. Drizzle the dressing over the top and enjoy!

Spring Salad with Asparagus, Oranges, and Goat Cheese

Print Recipe

Asparagus marinated in citrus vinaigrette is the star of this spring salad with tangy oranges, creamy goat cheese, and toasted pecans.

• Author: Sara Brand
• Prep Time: 6-8 hours
• Cook Time: 2 mins
• Total Time: 8 hours
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 bundle asparagus
• 2/3 cup olive oil
• 2 Tbsp white wine vinegar
• 1 Tbsp lemon juice
• 1 Tbsp orange juice
• 2 tsp dijon mustard
• 1 tsp lemon zest
• 1 tsp honey
• salt and pepper to taste
• favorite salad greens
• 1 orange
• 6 oz goat cheese
• 1/2 cup toasted pecans

Instructions

Blanche Asparagus

1. Trim 1 inch off end of asparagus spears.
2. Bring water to a boil in a large saucepan (enough to cover asparagus).
3. Prepare dish half full of ice water to dunk asparagus in as soon as they finish cooking.
4. Add asparagus to boiling water and boil 2-3 minutes (depending on thickness of spears).
5. Remove and immediately submerge in ice bath.

Prepare Dressing

1. Mix olive oil, vinegar, lemon juice, orange, juice, dijon, zest, honey, salt, and pepper in a small bowl.
2. Move asparagus from ice bath and dry with paper towel.
3. Pour enough of mixture over asparagus to coat, cover, and refrigerate 6-8 hours. Reserve rest of marinade for dressing.

Toss salad with greens on your choice, topped with asparagus, orange sections, crumbles goat cheese, toasted pecans, and dressing.

Let us know what you think and be sure to pop over to Biscuits & Burlap for more of our family favorites!

Love,
Sara