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Roasted Asparagus Salad

Fill half your plate with this delicious salad.

Source: dinnertonight.tamu.edu

Course: Salad

Yield: 4 (1.25 cups each)



  • 14 cup red onion (sliced very thin)
  • 13 cup red wine vinegar
  • 1 lb fresh asparagus spears (trimmed )
  • 3 cups fresh arugula ((can substitute spinach))
  • 2 tbsp fresh mint (minced)
  • 3 tbsp olive oil (extra virgin)
  • 14 tsp salt
  • 18 tsp black pepper


  1. To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
  2. Pre-heat oven to 400 F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil and salt and pepper to taste. Roast asparagus for 15-20 minutes (until tender crisp).
  3. Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add oil, salt and pepper. Cover and shake well.
  4. Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately

Amount Per Serving (25)

  • Calories: 95
  • Protein: 2
  • Carbohydrate: 5
  • Fat: 7
  • Cholesterol: 0
  • Sodium: 153
  • Fiber: 5
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