Spring Salad with Asparagus, Oranges, and Goat Cheese

Spring Salad with Marinated Asparagus, Oranges, Goat Cheese, and Toasted Pecans written from House of Wood by Biscuits & Burlap

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


  • 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


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.