Happy Summer! It’s been a minute here on the Dinner on the Couch blog– baby Winnie is already 2 months old! I mean, she’s the cutest! (pic below) We are obsessed!
Gone (for now) are the days of complicated recipes– little girlfriend likes to be held and entertained most minutes of the day, and she gets what she wants! I have been making lots of QUICK, fresh meals that are ready in a flash and make great leftovers. Meals like this Roasted Asparagus and Strawberry Salad are exactly what I’m talking about.
Why I love it:
- Green leaf lettuce— The very best for a summer salad, if you ask me. Soft yet crisp, slightly sweet and buttery… the perfect base. I buy 2 heads of it every weekend at the Farmer’s Market!
- Sweet strawberries— need no real introduction. Just a quick chop and throw them in the bowl.
- Roasted asparagus— It really only roasts for a few minutes in a super hot oven, and it can be done in advance. I love how roasting brings out a deep, earthy flavor.
- Goat cheese— I’m all about it. Goat cheese adds the perfect creaminess, but feta could be a great substitute too!
- Balsamic vinaigrette— This recipe is a true winner, and perfect on summery veggies and fruit!
Give this recipe for Roasted Asparagus and Strawberry Salad a try and let me know what you think!
Roasted Asparagus and Strawberry Salad
Refreshing, delicious, & satisfying
Equipment
- Roasting pan and parchment paper
Ingredients
- 1 bunch asparagus
- 1 tbsp olive oil
- Salt and pepper
- 3 chicken breasts, grilled and sliced Or shredded rotisserie chicken
- 1 bunch green leaf lettuce, torn and washed
- 1 1/2 cup strawberries, sliced
- 4 oz goat cheese, crumbled
Balsamic Dressing
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp crushed red pepper
- Salt and pepper
Instructions
- Preheat oven to 400 degrees. Line roasting pan with parchment paper.
- Remove tough ends from asparagus by snapping 1-2 inches off the bottom of each stalk. Place asparagus on roasting pan, toss with 1 tbsp olive oil, season with salt and pepper. Roast in the oven for 15 minutes, tossing after 10 minutes. Allow to cool slightly and chop into 1-inch pieces.
- To make dressing: whisk together Dijon mustard, balsamic vinegar, and seasonings in a small bowl. Whisk in olive oil until dressing is combined.
- Assemble salads: Fill bowls with lettuce, and top evenly with strawberries, asparagus, sliced chicken, and goat cheese. Drizzle with dressing and serve immediately.
Notes
Dressing will last up to 1 week in the fridge.
Tried this recipe? Be sure to tag @dinneronthecouch so I can cheer you on!
