Description
This Asparagus-Strawberry Salad with Orange Balsamic Vinaigrette is a light, elegant, and refreshing springtime dish. Tender blanched asparagus pairs beautifully with sweet strawberries, crunchy candied pecans, and a zesty citrus vinaigrette. It’s perfect for brunch, holiday gatherings, or as a colorful side dish.
Ingredients
Units
Scale
For the Salad:
- 1 bunch fresh asparagus, trimmed
- 1 cup strawberries, sliced
- 1/4 cup candied pecans
- 2 tablespoons orange zest
- 1/4 cup crispy bacon bits (optional)
For the Orange Balsamic Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Blanch asparagus for 2 minutes, then transfer to an ice bath. Drain and pat dry.
- Arrange asparagus on a serving platter. Top with sliced strawberries, candied pecans, orange zest, and bacon bits (if using).
- In a small bowl, whisk together orange juice, balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Drizzle dressing over the salad just before serving.
Notes
- Use maple syrup instead of honey for a vegan option.
- Goat cheese or feta makes a great addition for extra creaminess.
- Best served fresh, but vinaigrette can be made in advance.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad, Side Dish
- Method: Blanching, Assembling
- Cuisine: American, Seasonal
