How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Asparagus And Arugula Salad With Shallot Vinaigrette ?

You need 10 ingredients. The key ingredients include: 1/3 cup minced shallots (about 2 large), 2 tablespoons fresh lemon juice, 2 tablespoons Sherry wine vinegar, 2 teaspoons grated lemon peel, and more.

How do I store leftover Roasted Asparagus And Arugula Salad With Shallot Vinaigrette ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Asparagus And Arugula Salad With Shallot Vi

Name: Roasted Asparagus And Arugula Salad With Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup minced shallots (about 2 large); 2 tablespoons fresh lemon juice; 2 tablespoons Sherry wine vinegar; 2 teaspoons grated lemon peel; 1 1/2 teaspoons Dijon mustard; 1/3 cup extra-virgin olive oil; 1 pound slender asparagus, tough ends trimmed; 6 cups (lightly packed) arugula (about 5 ounces); 3 tablespoons chopped fresh chives; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Fresh, crisp and full of flavor — this Roasted Asparagus And Arugula Salad With Shallot Vinaigrette is a must-try. Made with shallots, lemon juice, Sher…

This Roasted Asparagus And Arugula Salad With Shallot Vinaigrette relies on simple, everyday ingredients such as fresh lemon juice, sherry wine vinegar, grated lemon peel and dijon mustard. It comes together quickly and makes 4 servings, at about 259 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Roasted Asparagus And Arugula Salad With Shallot Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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