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.