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Roasted asparagus, chopped hazelnuts and fresh goat cheese bring staying power to these hearty spring entrée salads. They’re naturally gluten-free and vegetarian.

Roasted asparagus, chopped hazelnuts and fresh goat cheese bring staying power to these hearty spring entrée salads. They’re naturally gluten-free and vegetarian. Healthy Seasonal Recipes by Katie Webster | #glutenfree #vegetarian #entreesalad #asparagus #goatcheese

This recipe is part of my Salad Month series, where every year during the month of May, I celebrate by sharing my favorite salad recipes.

 

If you had asked me two years ago if I was going to write another cookbook, I would have said, yes. I would have said that I was waiting for the right idea to come my way.

If you then asked one year ago me if I had come up with an idea for said cookbook, I would have also said yes.

Roasted asparagus, chopped hazelnuts and fresh goat cheese bring staying power to these hearty spring entrée salads. They’re naturally gluten-free and vegetarian. Healthy Seasonal Recipes by Katie Webster | #glutenfree #vegetarian #entreesalad #asparagus #goatcheese

And about a year ago, I actually wrote a cookbook proposal. I spent more than a month doing so. It had fancy new recipes, fancy new photos and a complete table of contents. It even had chapter openers, folks. I even had my cross-testing team from my maple cookbook help out. It was no joke.

 

Then I submitted it to my awesome agent Sally. And she loved it! And then we worked on it until it was great.

 

And then… I just dropped it.

 

Like I totally changed my mind.

 

I flaked.

 

I’m not going to go into the reasons why right this minute. Because I do eventually want to get to this Roasted Asparagus Salad with Goat Cheese.

Roasted asparagus, chopped hazelnuts and fresh goat cheese bring staying power to these hearty spring entrée salads. They’re naturally gluten-free and vegetarian. Healthy Seasonal Recipes by Katie Webster | #glutenfree #vegetarian #entreesalad #asparagus #goatcheese

But since then, those lovely recipes from the proposal have been sitting on my hard drive. Unloved.

 

Guys, It’s odd: I’m not sad about not writing the book. But I’ll tell you what I am sad about. I am sad about those recipes. I hate thinking of them, not living the delicious life they were meant to have in somebody’s kitchen.

 

This recipe was one of them. And today I am breaking it out of jail. Be free recipe! Head out into the world of kitchens. Make people happy! And full.

 

 

How to Make Roasted Asparagus and Goat Cheese Salad

  • Stop and preheat the oven. I used a 400 degree oven, because when roasting it’s important to use a hot oven- to get a bit of browning.
  • Snap the woody ends off the asparagus so only the tender stalks remain. Then chop them into bite-sized pieces.
  • Spread the asparagus out on the pan- but don’t crowd it.
  • The dressing is one I’ve been making for ever- and it is a dream with the roasted asparagus, goat cheese and hazelnuts! It is thick- thanks to Greek Yogurt- so it is good for drizzling (as opposed to tossing- which would be too gloppy.)
  • I added in hazelnuts for crunch and staying power.
  • And then there’s the goat cheese! The earthy creaminess of the goat cheese is a lovely addition to the spring veggies and crunchy nuts and radishes.

 

Questions.

Have you ever totally changed your mind about a big project like that?

Do you ever think of recipes having a life of their own?

If you were to write a cookbook, what would you write about?

 

More Recipes You’ll Love

Roasted Asparagus with Sesame Dressing

French Bistro Brunch Salad

SouthWest Cobb Kale Salad

Spinach Salad with Bacon and Eggs

roasted asparagus and goat cheese salad
Rate this recipe
6 ratings

Prep Time: 20 minutes

Total Time: 20 minutes

Category: entree

Cuisine: American

Yield: 4

Serving Size: 4 cups

Calories per serving: 285

Fat per serving: 23

Saturated fat per serving: 6.2

Carbs per serving: 9.4

Protein per serving: 12.5

Fiber per serving: 3.5

roasted asparagus and goat cheese salad

Roasted asparagus, chopped hazelnuts and fresh goat cheese bring staying power to these hearty spring entrée salads. They’re naturally gluten-free and vegetarian.

Ingredients

    Dressing
  • 1/2 cup plain Low-Fat Greek-style yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 4 teaspoons minced shallot
  • 1/2 teaspoon salt
  • pepper to taste
    Salad
  • asparagus, woody ends snapped off, cut into 1 1/2 –inch long pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon ground pepper
  • 10 cups Butterhead lettuce, cut or torn into bite sized pieces
  • ½ cup sliced radishes
  • ½ cup crumbled chevre
  • ¼ cup chopped chives
  • ¼ cup toasted chopped hazelnuts

Instructions

  1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
  2. Whisk yogurt, mayonnaise, vinegar, dill, shallot, salt and pepper in a small bowl.
  3. Toss asparagus, oil, salt, and pepper in a large bowl to coat. Spread out on the prepared baking sheet and transfer to the oven. Roast, stirring once, until tender, 8 to 12 minutes.
  4. Arrange greens on four large plates. Top with the roasted asparagus, radishes, chevre, chives and hazelnuts. Drizzle each with 2 tablespoons dressing.
https://www.healthyseasonalrecipes.com/roasted-asparagus-and-goat-cheese-salad/

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