Spargelfest Salad Grilled Asparagus Beet Salad W Honey M
Celebrate flavors of spring and summer with the vibrant Spargelfest Salad, a grilled asparagus and roasted beet masterpiece drizzled in a luscious honey mustard dressing. This eye-catching salad features tender, smoky asparagus and sweet, earthy beets paired with creamy goat cheese and crunchy pecans, all served over a bed of fresh mixed greens. The homemade dressing, made with tangy Dijon mustard, honey, apple cider vinegar, and lemon juice, adds a delightful balance of sweet and zesty notes. With minimal prep time and an elegant presentation, this salad is perfect as a light main dish or a stunning side for your next gathering. Embrace the bounty of seasonal ingredients with this healthy, flavorful recipe that’s destined to impress!
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Recipe Information
Ingredients
- 1 lb Asparagus
- 3 medium Beets
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 5 oz Mixed salad greens
- 2 oz Goat cheese
- 0.33 cup Pecans
- 1 tbsp Dijon mustard
- 1.5 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Wash the beets thoroughly. Place them on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap them tightly. Roast in the oven for 40-50 minutes or until tender when pierced with a fork. Let them cool before peeling off their skins and slicing into wedges.
While the beets roast, trim the woody ends from the asparagus stalks. Toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the asparagus for 2-4 minutes, turning occasionally, until tender and slightly charred. Remove from heat and set aside.
Prepare the honey mustard dressing: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, lemon juice, 1 tablespoon of olive oil, and a pinch of salt and black pepper. Adjust seasoning to taste.
In a large salad bowl, arrange the mixed greens. Top with sliced roasted beets, grilled asparagus, crumbled goat cheese, and toasted pecans.
Drizzle the honey mustard dressing over the salad just before serving. Toss lightly if desired. Serve immediately.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 54.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
