Warm Asparagus Mushroom Salad with Goat Cheese Balsamic Dressi
Elevate your salad game with this Warm Asparagus Mushroom Salad with Goat Cheese Balsamic Dressing, a dish that perfectly balances fresh, earthy flavors with creamy and tangy notes. Tender asparagus and sautéed mushrooms are cooked to perfection with garlic and olive oil, then served warm over a bed of crisp mixed greens or peppery arugula. Creamy crumbles of goat cheese and a vibrant homemade balsamic dressing infused with Dijon mustard, honey, and lemon juice bring a harmonious blend of richness and acidity. Optional toasted pine nuts add a delightful crunch to each bite. Ready in just 25 minutes, this warm salad is an ideal choice for a wholesome lunch or an elegant side dish that’s as nutritious as it is delicious. Perfect for those seeking a flavorful vegetarian recipe with seasonal ingredients, this salad is sure to impress!
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Recipe Information
Ingredients
- 500 grams asparagus
- 250 grams mushrooms (e.g., cremini or button)
- 3 tablespoons olive oil
- 2 cloves garlic
- 100 grams goat cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 4 cups mixed salad greens or arugula
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 tablespoons pine nuts (optional, for garnish)
Instructions
Wash and trim the woody ends of the asparagus. Cut the asparagus spears into 2-inch pieces.
Clean and slice the mushrooms into even pieces.
Peel and mince the garlic.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the garlic and sauté for 30 seconds, until fragrant.
Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until tender-crisp and bright green.
Add the mushrooms to the pan and cook for another 4-5 minutes, stirring occasionally, until the mushrooms are soft and have released their moisture.
Season the asparagus and mushroom mixture with salt and pepper. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, lemon juice, and the remaining tablespoon of olive oil to make the dressing.
Arrange the mixed greens or arugula on a serving platter or in a large bowl.
Spoon the warm asparagus and mushroom mixture over the greens.
Crumble the goat cheese over the top of the salad.
Drizzle the balsamic dressing evenly over the salad.
If desired, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes and scatter them over the salad for garnish.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2385 mg | 51% | |
*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.
