Capture everything delicious about spring with this fresh and vibrant Strawberry Asparagus Salad recipe with an easy balsamic vinaigrette! Ideal for Easter, Mother’s Day, cookouts or as a light meal, this gorgeous seasonal salad is as pretty as it is tasty!
Seasonal eating is our favorite way to eat, and nothing tastes more like spring than the light, crisp crunch of this Strawberry Asparagus Salad! With the fresh flavors of bright green asparagus, plump, red strawberries, sharp red onion, buttery pecans, salty feta and baby greens, this bright salad is what delicious spring eating is all about!
Think about a Strawberry Fields salad, only taken up a notch or two. With the addition of crisp tender asparagus, this isn’t your average green side salad!
Ingredients for Strawberry Asparagus Salad
- fresh asparagus
- baby spinach
- red onion
- chopped pecans
- feta cheese (or any other crumbled cheese, like goat cheese or gorgonzola)
- balsamic dressing (ingredients below)
How To Make Strawberry Asparagus Salad with Balsamic Dressing
Prep the asparagus. Trim about 2 inches off the woody bottoms of the asparagus. Cut the rest of the asparagus stalks into 1 inch pieces. Toss into salted boiling water and boil for 3 minutes. Drain and rinse with cold water until asparagus is cool. Pat dry and set aside.
Prep the other salad ingredients. Quarter strawberries, slice onions, and remove the long stems from the spinach and arugula.
Toss the salad. Toss all of the salad ingredients together in a large serving bowl.
Make the Balsamic Dressing. Whisk all dressing ingredients together until honey is fully incorporated. Drizzle over your Strawberry Asparagus Salad. Lightly toss and serve!
Tips For Making the Best Asparagus Salad
- Cook the asparagus just enough to make it tender. Three minutes in boiling water is all it takes! Any longer and the asparagus is no longer crisp and fresh.
- Rinsing the asparagus under cold water stops the cooking process, keeping it firm and maintaining that bright green color. Make sure it’s rinsed until all of the asparagus is cool to the touch. It only takes a few minutes!
- Add in thawed frozen sweet green peas or sliced avocado for some extra oomph!
- Candied or toasted pecans instead of raw pecans or crumbled bacon also adds fantastic flavor to this vibrant spring salad.
Making This Asparagus Salad Recipe Ahead of Time
Strawberry Asparagus Salad is ideal for preparing ahead of time, making holidays, cookouts and get togethers a snap! The day before:
- Simply prep the asparagus and toss with spinach, arugula and onions. Cover with plastic wrap and store in the refrigerator. Quarter strawberries and store separately.
- Prepare dressing. Cover tightly and store.
- On day of, toss in strawberries, pecans and cheese. Drizzle with dressing and serve!
What To Serve with Fresh Asparagus & Strawberry Salad
Strawberry Asparagus Salad is a crisp, fresh side dish that goes with just about anything. We love it with Chicken Cordon Bleu Casserole. But you can also serve it with salmon, shrimp, chicken, ham or pork tenderloin for a memorable meal or eat it all by itself for a light lunch!
More Salad Recipes You’ll Love
- Classic 7 Layer Pea Salad
- Green Salad with Creamy Mayo Vinaigrette
- Blueberry Spinach Salad with Orange Poppy Seed Dressing
- Spinach Salad with Hot Bacon Dressing
- Apple, Pear, Pomegranate Salad with Pomegranate Vinaigrette
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- 2 cups fresh asparagus (about 1 bundle), trimmed & cut into 1 inch pieces
- 10 ounces baby spinach and arugula mix
- 1 quart strawberries, quartered
- 1/2 small red onion, cut into thin strips
- 3/4 cup chopped pecans
- 1/2 cup crumbled feta cheese
Easy Balsamic Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey + 1 teaspoon
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- pinch black pepper
- Trim about 2 inches off the woody bottoms of the asparagus. Cut rest of asparagus stalks into 1 inch pieces. Toss into salted boiling water and boil for 3 minutes. Drain and rinse with cold water until asparagus is cool. Pat dry and set aside.
- Quarter strawberries, slice onions, and remove the long stems from the spinach and arugula.
- Toss all of the salad ingredients together in a large serving bowl.
- Whisk all dressing ingredients together until honey is fully incorporated. Drizzle over salad. Lightly toss and serve.