Spring Salad Of Roasted Asparagus, Goat Cheese, And Toasted Pine Nuts Recipe

Name: Spring Salad Of Roasted Asparagus, Goat Cheese, And Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar, divided; 1 teaspoon Dijon mustard; 1 1/2 tablespoons extra-virgin olive oil, divided; 1 tablespoon hot water; 8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces); 1 pound asparagus, ends trimmed; 1/8 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper, divided; 4 cups spring salad greens; 1 tablespoon pine nuts, toasted; 1 ounce crumbled goat cheese

Servings: persons

3 tablespoons balsamic vinegar, divided
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon hot water
8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
1 pound asparagus, ends trimmed
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, divided
4 cups spring salad greens
1 tablespoon pine nuts, toasted
1 ounce crumbled goat cheese

1
Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside.
2
Preheat oven to 450u00b0. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper; roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze.
3
Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts and goat cheese. Drizzle salad with remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. Serve immediately.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 tablespoons balsamic vinegar, divided, 1 teaspoon Dijon mustard, 1 1/2 tablespoons extra-virgin olive oil, divided, 1 tablespoon hot water, and more.

Yes, Spring Salad Of Roasted Asparagus, Goat Cheese, And Toasted Pine Nuts falls under the Salads category and is a great choice for this type of meal.

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

Spring Salad Of Roasted Asparagus, Goat Cheese, And Toasted Pine Nuts

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