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Asparagus Salad

A refreshing and vibrant salad featuring roasted asparagus, juicy cherry tomatoes, and creamy feta, perfect for any meal or occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound asparagus Tender green stalks bringing crunch and earthy taste
  • 2 tablespoons olive oil For roasting the asparagus
  • 1 teaspoon salt Enhances the flavors
  • 1/2 teaspoon pepper Black pepper for warmth
  • 1 lemon juice Adds brightness to the salad
  • 5.8 ounces roasted garlic and olive oil couscous Satisfying base for the salad
  • 1 cup halved cherry tomatoes Provide a sweet burst of flavor
  • 1/3 cup crumbled feta cheese For creaminess and tang
Dressing Ingredients
  • 3 tablespoons balsamic vinegar Adds sweet and tangy profile
  • 2 tablespoons olive oil For dressing
  • 1/2 teaspoon minced garlic For flavor in dressing
  • 1 teaspoon Dijon-style mustard Adds depth to the dressing
  • 1/2 tablespoon honey Balances acidity

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Juice the lemon to get 1 tablespoon of lemon juice.
  3. Break the woody ends off the asparagus.
  4. Toss the asparagus with olive oil, salt, and pepper on a large sheet pan.
  5. Space out the asparagus on the sheet pan to avoid steaming.
Cooking
  1. Bake asparagus in the oven for 7–15 minutes, flipping halfway.
  2. Remove from oven, squeeze 1 tablespoon of lemon juice over asparagus, and cool slightly before chopping.
  3. Prepare the couscous according to package directions and let cool.
  4. Reduce balsamic vinegar in a small pot over medium heat until halved.
  5. Combine balsamic vinegar with remaining dressing ingredients in a jar and chill.
Assembly
  1. Add halved cherry tomatoes and chopped asparagus to the couscous, and toss gently.
  2. Drizzle dressing over salad and toss again.
  3. Top the salad with crumbled feta cheese, taste, and adjust seasoning.
  4. Serve immediately for best flavor and texture.

Notes

Store leftovers in an airtight container. Best consumed within 2 days. Dressing can be prepared separately until serving.