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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. Healthy Seasonal Recipes by Katie Webster | #glutenfree #vegetarian #entreesalad #asparagus #goatcheese

roasted asparagus and goat cheese salad

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: entree
  • Method: Owen
  • Cuisine: American

Description

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


Scale

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.

Nutrition

  • Serving Size: 4 cups
  • Calories: 285
  • Fat: 23
  • Saturated Fat: 6.2
  • Carbohydrates: 9.4
  • Fiber: 3.5
  • Protein: 12.5

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